Seitan Cassoulet

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 large carrots, peeled and sliced into 1-inch chunks
• 2 cups vegetable broth or 2 cups water or 2 cups flat beer
• 2 stalks celery, sliced diagonally into 1/2 inch pieces
• 1 teaspoon dried rosemary, finely crushed
• 2 bay leaves
• 2 teaspoons olive oil
• 2 cups onions, chopped
• 1/4 cup whole wheat flour
• 1 cup water
• 3 cups beans
• 2 cups seitan, chunks
• 2 tablespoons low sodium soy sauce
• salt and pepper

Recipe

• 1 combine carrots, broth (or water, or beer), celery, rosemary, and bay leaves in a large saucepan and bring to a boil.
• 2 reduce heat to medium, cover, and simmer until vegetables are tender, about 20 minutes.
• 3 meanwhile, heat oil in a large skillet.
• 4 when hot add onion and sauté until tender, about 10 minutes.
• 5 stir in flour and mix well.
• 6 then gradually stir in water and mix vigorously until sauce is smooth.
• 7 remove from heat.
• 8 when vegetables are tender, stir in onion mixture and mix well.
• 9 stir in beans, seitan, and tamari.
• 10 bring to a boil stirring constantly, then reduce heat to medium.
• 11 simmer stew about 5 min until sauce thickens and the beans and seitan are hot.
• 12 remove bay leaves.
• 13 season with salt and papper to taste.
• 14 ladle into soup bowls and serve hot.