I made this special stew for my husband’s birthday. ❤ ❤ ❤
1.5 cups vital wheat gluten flour
1 1/4 cups vegetable broth
1/4 cup soy sauce
2 teaspoons onion powder
1 teaspoon garlic powder
6 cups water, for boiling seitan
2 teaspoons salt (for seitan water)
2 teaspoons oil for frying
1.5 cups onion, minced
1 large or two small potatoes, peeled and chopped
2 carrots, peeled, chopped
2 cups water for boiling potatoes and carrots
6 cups water
1/4 cup flour
1/4 teaspoon fennel
1/2 teaspoon oregano
1/2 teaspoon paprika
Prepare seitan by putting vital wheat gluten in a large bowl. In a separate bowl or container, mix 1 1/4 cups broth, soy sauce, onion and garlic powders. Stir well.
Pour the broth mixture into the wheat gluten and mix it. It will stick together like dough. Mix it until the broth is just incorporated.
Bring 6 cups water and 2 teaspoons salt to a boil. Turn the heat down to medium high heat and rip off bite-sized pieces of the seitan and put them in the water. Once all the seitan pieces are in, leave the pot uncovered and boil for 30 – 45 minutes.
To save time, I microwaved (pre-cooked) the potatoes and carrots for 8 minutes in 2 cups of water. Fry onions and seitan in oil in the bottom of a large pot on medium-high heat until onions are translucent and seitan begins to brown. The dark flecks you see in the photo are from the seitan when I browned it. Add 5 cups of water, reserving 1 cup for later OR use the reserved water you used to boil the seitan and the leftover water from the carrots and potatoes along with new water, which is what I did. Keep in mind that if you use the seitan-potato-carrot water, you won't need as much water to make the stew.
Add the carrots and potatoes and boil until the carrots and potatoes are fork tender. This will take 3 minutes if you precooked the potatoes and carrots or about 20 – 30 if you didn't. Mix 1/4 a cup flour with 1 cup reserved broth or water. Stir back into the stew. Add the herbs at this time. Stew is done once it thickens, about 3 minutes. Add salt to taste.