Wednesday, February 4, 2009

Getting My Irish (Stew) Up

It snowed here last night - absolutely beautiful to wake up to (especially since I work from home). But with the snow came a cold spell, so even though I was saving this recipe for St. Patrick's Day, I'm figuring today's a good day for it.

I can't take credit for this one entirely - the original showed up in a Vegetarian Times issue not long ago. But I've made it my own with a few changes while trying to stick closely to the original (because it really was so darned good). Full credit to VT for the idea.

Irish Stew

Nonfat cooking spray
1 tub Ray's Wheat Meat (or your favorite seitan)
2 carrots, sliced
1 Tbl. flour
4 slices Fakin' bacon, sliced into strips (I use one that looks like Canadian bacon)
1 tsp. fresh thyme or 1/2 tsp. dried thyme (use fresh if you can)
1 cup stout beer (I use Belhaven Scottish Ale, but Guinness works, as does any good brown ale)
2 cups vegetable broth
1 cup butternut squash, cubed,
1 Yukon potato, cubed (I prefer the potato)
1/2 cup frozen edamame

Spray a soup pot with oil and heat. Stir in carrots and cook for about 5 minutes. (add a little water if it begins to stick, but not more than a few Tbls.) Add flour and cook for 2 minutes.

Add seitan (without draining), bacon, and thyme. Stir and cook for 2 more minutes.

Add beer and bring to a boil. As it boils, scrape the bottom of the pan frequently. I tend to reduce the liquid to a little over 1/2 cup. Add broth and potato/squash. Simmer for 20 minutes.

Add edamame and cook 5-10 more minutes. Add salt and pepper to taste.

I serve this with mashed or boiled potatoes. Because you add flour to this, it usually gets thick enough to serve on a plate.

Meat eaters - this one's easy to convert. Just substitute beef cubes for the seitan.


Mike Foster said...

Wow, that looks awesome. Have you checked out my meatless meatloaf? Would enjoy your comments on my video.


Lori said...

I have, Mike! I'm planning to make it this week, in fact. :)