Deep December Ragout Of Seitan, Shiitakes And Winter Vegeta

* Exported from MasterCook *

Deep December Ragout Of Seitan, Shiitakes And Winter Vegeta

Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oil spray
1 Tablespoon olive oil
1 Large onion -- cut vertically into
crescentshaped slivers
1/4 Cup unbleached white flour
3 1/2 Cups vegetable stock
1/4 Cup nutritional yeast
1/4 Cup Tamari/Shoyu soy sauce
1 Cup hearty -- fullbodied, tannic
red wine, such as a Cabernet, Barolo, or
Barbaresco
1 Tablespoon Umeboshi vinegar
1 Tablespoon honey
A major grinding of fresh black pepper -- 1/2 to 1
teaspoon
or so
1 Cup canned diced tomato in tomato puree
8 Cloves garlic -- peeled, quartered
or thickly sliced (8 to 10)
1/4 Teaspoon salt
6 dried Shiitake mushrooms -- broken roughly into
quarters (6 to 8)
1 Package seitan -- (8 ounce)
welldrained, diced into stewbeef size
squares, 1 to 1 1/2-inch or so
4 Small potatoes -- scrubbed, peel on,
cut in large pieces
2 carrots -- scrubbed, peel on,
sliced in 1/2-inch rounds
1 parsnip -- halved lengthwise,
sliced in 1/2-inch halfrounds
2 Cups green beans -- stemmed and sliced
into 2 to 3 inch long pieces
1 zucchini -- halved lengthwise,
and sliced into 1/2-inch halfrounds
Minced Italian parsley -- optional, for
garnish

If using a conventional Dutch oven, spray it with oil and be prepared to stir
often; it's better to use a nonstick one. Heat with the oil over medium high
heat. Add onions, stirring to saute for about 6 minutes, or until they start
to brown but are still a little crisp. Sprinkle the onions with flour, and,
lowering heat to medium, continue to cook for about 4 minutes.
Add about 1/2 cup vegetable stock, stirring it in to smooth it into the flour.
When the flour is incorporated and the liquid is free of any flour lumps or
clumps, add a little more stock, then, finally, the entire remaining amount,
stirring often. Add nutritional yeast (you will think it's going to lump, but
the flakes will dissolve), soy sauce, red wine, Umeboshi vinegar, honey, black
pepper, tomato, garlic, and salt. Bring mixture to a boil, then turn down to
simmer.
Drop in the dried Shiitake mushrooms (they will hydrate as the stew cooks),
with the seitan, potatoes, carrots, parsnip, and green beans. Lower heat
slightly, cover, and let ragout barely simmer, stirring every so often, for 35
minutes, or until potatoes are nearly done. Lift lid, drop in zucchini,
recover, and let cook another 10 to 15 minutes more, or until vegetables are
tender but still distinct. Serve, hot, if desired with a sprinkle of parsley.
Yield: 4 to 6 servings






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