Irish-style vegan stew

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 400 g vegan seitan pieces
• 60 ml olive oil
• 1 large onion
• 3 garlic cloves
• 1 tsp dried rosemary
• 1 tsp dried thyme
• ½ tsp black pepper
• 480 ml vegan dark beer
• 720 ml vegan vegetable stock
• 3 tbsp tomato purée
• 1 tbsp vegan Worcestershire sauce
• 4 carrots
• 4 medium potatoes
• 4 tbsp cornflour
• 120 ml cold water
• Salt to taste

Step-by-step method

1. Chop onion and garlic. Peel carrots and potatoes and cut into similarly sized chunks.
2. Heat oil in a wide pot and soften onion for 4–5 minutes. Add seitan and brown for 3–4 minutes, then add garlic.
3. Stir in rosemary, thyme and pepper for 1 minute. Pour in beer and scrape up the browned bits.
4. Add stock, tomato purée, vegan Worcestershire, carrots and potatoes. Bring to a boil, cover and simmer for about 30 minutes until the vegetables are tender.
5. Mix cornflour with cold water. Add gradually, stirring and allowing the stew to simmer between additions; you may not need all of it.
6. Taste, adjust salt and serve hot. Seitan is used here as an adaptation of the source’s plant-based pieces.