Unbeef Stew-vegan And Can Be Made Gluten Free

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

Ingredients

• 7 fingerling potatoes, cute in half width wise
• 4 carrots, sliced
• 5 large button mushrooms, quartered
• 1/2 sweet onion, sliced
• 3 small garlic cloves, sliced
• 2 tablespoons extra virgin olive oil
• 1 (32 ounce) container vegetable broth
• 1/8 cup red wine
• 1 lb seitan, . for gluten free you can use tofu that has been pressed and cubed ("beef strips" or "chicken strips")
• 1 tablespoon flour (for gluten free, add rice flour or or other gluten-free flour)
• salt and pepper

Recipe

• 1 heat 1 tbsp evoo in dutch oven.
• 2 add carrots, onions, mushrooms and garlic. cook, until carrots are softened and onions are opaque. add mushrooms. saute until a nice fond develops on the bottom of the pot. in a skillet, heat 1 tbsp evoo and add either the seitan or tofu and brown. when done, add to the dutch oven. add all but 1 cup of broth. add the red wine now. add the fingerlings. cover. turn heat to simmer and simmer for at least 1/2 hour or until the fingerlings are tender. turn heat up to medium. in a separate cup, mix together the remainder of the broth and the flour. add to the stew. cook until thickened. add salt and pepper to taste.