Autumn Medley Stew Recipe

Autumn Medley Stew Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 8 ounces seitan cut in 1-inch cubes
• salt and freshly ground black pepper
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 large russet potato, peeled and cut into 1/2-inch dice
• 1 medium carrot, cut into 1/4-inch dice
• 1 medium parsnip, cut into 1/4-inch dice chopped
• 1 small butternut squash, peeled, halved, seeded and cut into 1/2-inch dice
• 1 small head savoy cabbage, chopped
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• 2 cups vegetable broth or water
• 1/2 cup dry white wine
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/2 cup crumbled angel hair pasta

Method

1. In a large skillet, heat 1 tablespoon of the oil over medium-high heat
2. Add the seitan and cook until browned on all sides, about 5 minutes
3. Season with salt and pepper to taste and set aside
4. In a large saucepan, heat the remaining 1 tablespoon oil over medium heat
5. Add the onion and garlic
6. Cover and cook for until softened, about 5 minutes
7. Add the potato, carrot, parsnip and squash
8. Cover and cook until softened, about 10 minutes
9. Stir in the cabbage, tomatoes, chickpeas, broth, wine, marjoram, thyme and salt and pepper to taste
10. Bring to a boil, then reduce heat to low
11. Cover and cook, stirring occasionally, until the vegetables are tender, about 45 minutes
12. Add the cooked seitan and the pasta and simmer until the pasta is tender and the flavors are blended, about 10 minutes longer
13. Serve immediately

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