Ingredients

The following ingredients have 4 Servings
  • 8 small red potatoes (cut into 1″ cubes)
  • 1 large onion (chopped)
  • 2 celery ribs (chopped)
  • 8 ounces mushrooms (quartered or halved then quartered, if large)
  • 2 large carrots (sliced thick)
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon rosemary (crushed)
  • 1/2 teaspoon garlic powder (or 2 teaspoons minced garlic)
  • 2 teaspoons poultry seasoning
  • 1 1/2 teaspoons salt
  • 2 tablespoons soy sauce
  • freshly ground pepper (to taste)
  • 1/4 cup red wine (optional)
  • 1/2-1 pound cubed seitan or 1 cup soy curls or 2 packages tempeh (cubed)
  • 1/4 cup millet (uncooked (Optional))
  • 1 cup frozen peas
  • 2 tablespoons cornstarch

Instruction

  • Fill a 5-quart saucepan or dutch oven 2/3 full of water (about 8 cups). Add the first 13 ingredients, potatoes through pepper, and bring to a boil. Simmer uncovered for about 20 minutes, until the onions are cooked and the potatoes start to soften.
  • Add the red wine (if desired), seitan (or other protein), and millet, if you're using it. Check to make sure there is enough liquid and add water if necessary. Cook until the millet is completely cooked (not hard anymore), about 20 minutes. Add peas.
  • Mix the cornstarch with 1/4 cup water (or additional red wine, if desired). Stir the mixture into the stew and cook until the stew thickens slightly. Check the seasoning and add more salt and pepper as needed.
  • Remove the bay leaves and serve in bowls with fresh bread.