There’s nothing like a hearty stew for game day, whether you’re tailgating at the stadium or in your living room with your buds.
Makes 4-5 servings
1 pound seitan, cut into 1-inch cubes
1/3 cup arrowroot
Cracked black pepper
3 tablespoons extra virgin olive oil
3 red onions, quartered
3 stalks celery, chunk cut
4 carrots, chunk cut
2 parsnips, chunk cut
1 large can diced tomatoes
2 bay leaves
Spring or filtered water
4 medium Yukon gold potatoes, cubed
1 cup frozen peas
Cube seitan. Combine arrowroot with a generous pinch of salt and pepper. Dredge seitan in arrowroot mixture and set aside.
Heat oil in a heavy pot and pan fry seitan pieces until the coating is crispy, about 5 minutes. Add onions, celery, carrots, parsnips, tomatoes and bay leaves. Season lightly with salt and pepper and add water to almost cover ingredients. Bring to a boil, cover, reduce heat to low and cook for 20 minutes. Add potatoes, adjust seasonings to your taste and cook until potatoes are tender, about 20 minutes more. Add more water, if needed to keep a stew-like consistency. Remove bay leaves, stir in peas and cook 5 minutes more. Stir gently to combine and serve hot.