Latin Seitan Stew with Vegetables and Herbs
|Vegetable broth||2 Cup (32 tbs)|
|Red bell pepper||1 , diced|
|Green bell pepper||1 , diced|
|Onion||1 , diced|
|Garlic cloves||5 , minced or pressed|
|Stalks celery||3 , diced|
|Pureed tomatoes||1⁄2 Cup (8 tbs) (Mashed Or Stewed)|
|Cut green beans||2 Cup (32 tbs) (In 1-Inch Pieces)|
|Carrots||4 , diced|
|Dried thyme||2 Teaspoon|
|Dried rosemary||2 Teaspoon|
|Water||8 Cup (128 tbs)|
|Potatoes||10 Small, cut into 2-inch cubes (Red / White Creamer)|
|Millet||3⁄4 Cup (12 tbs), rinsed and drained|
|Diced tomatoes||3 Cup (48 tbs)|
|Tamari/Soy sauce||2 Tablespoon|
|Ground cumin||2 Teaspoon|
|Seitan||32 Ounce, cut into 1-inch pieces (2 Packages Of 16 Ounce Each)|
|Red wine/Nonalcoholic alternative||1 Cup (16 tbs)|
|Green peas||1 1⁄2 Cup (24 tbs)|
|Cornstarch/Kuzu||3 Tablespoon, dissolved in 2 to 6 tablespoon red wine or water|
Place 1/4 cup of the vegetable broth in a large soup pot. Add the red and green bell peppers, onion, and garlic. Cook and stir over medium-high heat for 2 minutes.
Add the celery and mashed tomatoes and cook for 2 to 3 minutes. Add the green beans, carrots, bay leaves, thyme, and rosemary. Cook and stir for 3 minutes.
Add the remaining 1 3/4 cups of vegetable broth and all of the water, potatoes, and millet or quinoa and bring to a boil. Stir in the diced tomatoes, tamari, cumin, and salt. Cover and cook over medium heat for 15 minutes.
Stir in the seitan and wine. Cook for 10 to 15 minutes, or until the millet is tender. Add the peas and cook for 5 minutes longer.
If the broth is not thick enough, dissolve 1 tablespoon of cornstarch in one tablespoons of red wine. Stir this mixture into the simmering soup and bring to a boil. If it's still not thick enough, repeat this process with the remaining cornstarch.
Stored in a covered container in the refrigerator, Latin Seitan Stew will keep for up to 3 days.