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| 2 Tasse | Seitan -- diced |
| 1 Tasse | Carrots -- roll-cut |
| 1 Tasse | Parsnips -- roll-cut |
| 1 Tasse | onions diced |
| 1 Tasse | Potatoes peeled, diced |
| 2 | bay leaves |
| 1/2 Teelöffel | Rosemary -- whole |
| 1/2 Teelöffel | Garlic minced |
| 1/2 Teelöffel | basil |
| 1 Esslöffel | Parsley fresh, chopped |
| 2 Tasse | water |
| 5 Teelöffel | Tamari soy sauce |
| 1/2 Tasse | Celery -- flaked |
| 4 Esslöffel | water cold |
| 4 Esslöffel | cornstarch |
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Put seitan, veggies (except celery), and herbs and spices in a large pot (Dutch oven or small stock pot will do). Sautee in a little water or veggie broth at medium heat for about 8 minutes, stirring to prevent burning. Add water and tamari and bring to a simmer. Cook about 10 more minutes or until veggies are soft.
Add celery (add at end to help retain color and texture).
Mix the 4 T cold water with the cornstarch. Turn off heat under stew. Vigorously stir in cornstarch solution. Turn heat back on under stew and stir until thickened.
14 Issue 10]
Individual recipes copyrighted by originator. Fatfree Recipe collections
using Mmconv. Archived through kindness of Karen Mintzias, km@salata. Com.
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