Vegan "Beef" Stew

To complain about the weather is part of every Bostonians' psyche. We can't help it, really we've tried to stop but there is always something to complain about. At least we're not in denial. If the sun is shining a little too bright, if clouds are rolling in a little too fast or if there's not a cloud in sight, if there are gale force winds or barely a breeze, blizzard-like or tropical-esque conditions, we've got something to say about it. Halfway through the summer the topic of conversation is the excessive humidity and when it will end. We find ourselves wishing for the end of September to arrive so we can cool off in the crisp fall air. And then when Autumn rolls in, we're all up in arms about how we missed out on an Indian Summer. But weren't we just saying that we had had enough of the summer heat?!? Winter...bring it on! We love the snow - the city looks so beautiful blanketed in white! Well that sentiment won't last long because by mid January we are swearing up and down the slush covered sidewalks...the snow doesn't stay pretty for long in the city. It's a neverending cycle of complaints but it is what gets us through the seasons and makes us appreciate what what we love about each one...even if those loves will eventually turn into hates...

There is one thing I won't complain about during any season and that is food. What I love about fall and winter is the opportunity to welcome hearty soups and stews back into my kitchen. If you are feeling a chill in the air I suggest making a warming stew like my version of beef stew.

Vegan Beef Stew

1 package of West Soy Seitan Strips

½ cup whole-wheat flour

1 tablespoon fresh rosemary, minced

1 teaspoon sea salt

1 onion, cut into small pieces

3 carrots, cut into small pieces

3 parsnips, cut into small pieces

1 turnip, cut into small pieces

3 cloves garlic, roughly chopped

4 cups vegetable broth

1 ½ cups red wine

Dried thyme and rosemary, about a teaspoon

Sea salt and black pepper to taste

*I would have added potatoes too but I'm fresh out!*

Combine the whole-wheat flour, fresh rosemary and sea salt in a medium bowl. Add the “beef” and toss to coat. Heat 2 tablespoons oil over medium heat (preferably in an aubergine colored LeCreuset 5 ½ quart round French oven!) and add the “beef” strips. Stir occasionally for about 5 minutes and add the garlic. Cook for another minute or so. Add the onion, carrots, parsnips, turnip, dried thyme, red wine and vegetable broth. Bring to a boil. Reduce heat, cover, and cook until vegetables are tender. Taste along the way and add salt and pepper if desired. Serve with whole grain bread. Enjoy and stay warm!

Seitan is the perfect substitute for beef