Seitan Irish Stew
|Diced seitan||480 Milliliter (2 Cups)|
|Rutabagas||240 Milliliter, peeled and cut into 1/2-inch cubes (1 Cup)|
|Onions||240 Milliliter, 1/2 inch cubed (1 Cup)|
|Carrots||1 Cup (16 tbs), washed (Not Peeled)|
|Potatoes||240 Milliliter, peeled and cut into 1/2-inch cubes (1 Cup)|
|Chopped garlic||1⁄2 Teaspoon|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Sesame oil/Oil||4 Teaspoon|
|Water||480 Milliliter (2 Cups)|
|Tamari soy sauce||5 Teaspoon|
|Celery||120 Milliliter, chopped (1/2 Cup)|
|Water||60 Milliliter (4 Tablespoon)|
|Arrowroot||75 Milliliter (5 Tablespoons)|
Place first 11 ingredients in a 2-quart saucepan.
Saute on medium heat for about 8 minutes, stirring occasionally to prevent burning.
Add 2 cups water and tamari and bring mixture to a simmer.
Cook for another 10 minutes, or until the vegetables are tender-crisp.
Add celery at the end of the cooking process to help retain color.
In a separate bowl, mix water and arrowroot well.
Turn heat off under stew and vigorously stir in arrowroot mixture.
Turn heat on to medium and stir constantly until mixture thickens.