Autumn Roots Vegetarian Stew
Serves 4
Delicious stew for a chilly fall supper
Prep Time
1 hr
Cook Time
1 hr 10 min
Prep Time
1 hr
Cook Time
1 hr 10 min
3146 calories
400 g
0 g
144 g
56 g
15 g
4474 g
6265 g
92 g
1 g
122 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 3146
Calories from Fat 1268
% Daily Value *
Total Fat 144g
Saturated Fat 15g
Trans Fat 1g
Polyunsaturated Fat 21g
Monounsaturated Fat 101g
Cholesterol 0mg
Sodium 6265mg
Total Carbohydrates 400g
Dietary Fiber 69g
Sugars 92g
Protein 56g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 5 Tbs olive oil (divided)
  2. 2 garlic cloves, peeled and crushed/minced
  3. 1 tsp dried Herbs de Provence
  4. 1 tsp dried rosemary
  5. 1/2 tsp sea salt
  6. 1/4 tsp coarse black pepper
  7. 1/2 lb seitan, cut into 1/4" slices or chunks
  8. 1 c cabernet wine
  9. 2-8 small white onions or 1 whole onion chopped
  10. 6-8 small fingerling sweet potatoes, cut in bite size pieces
  11. (or use 1 medium sweet potato, cut into bite size pieces
  12. 2 small golden beets, cut in bite size pieces
  13. 2 parsnips, cut into bit size pieces
  14. 1 cup small button mushrooms (or oyster mushrooms) (optional)
  15. 5 sundried tomatoes, packed in oil; drained and diced
  16. 2.5 cups vegetable stock, divided
  17. 1 Tbs tamari sauce
  18. 1.5 Tbs cornstarch, dissolved in 2 Tbs cold water
  19. 2 large bunches swiss chard, washed, stems removed, and chopped
  20. 1 Tbs lemon juice
  21. 1 Tbs water
  1. 1. Combine 2 Tbs of olive oil, garlic, herbs, salt and pepper in a medium size bowl. Add chucks or strips of seitan and rub oil mixture over all pieces of seitan. Place seitan in shallow bowl and add wine. Cover and refrigerate to marinate seitan for 1 hour and up to 8 hours.
  2. 2. Preheat oven to 375 degrees. Remove seitan from marinade with slotted spoon to drain, reserving marinade for gravy.
  3. 3. Heat 1 Tbs of olive in large skillet on medium high. Add seitan slices/chunks and brown on both sides. Remove the seitan from skillet and set aside.
  4. 4. Add 1 Tbs oil to skillet and return to medium heat. Add vegetables and brown quickly all over, stirring frequently. Season to taste with salt and pepper. Transfer to oven-safe casserole dish and add 1/2 c vegetable stock. Cover tightly and bake 45 minutes.
  5. 5. Add browned seitan and bake an additional 15 minutes.
  6. 6. Meanwhile, in small saucepan, combine the remaining 2 cups vegetable stock, diced sundried tomatoes, and reserved marinade. Bring to boil and reduce heat to simmer. Simmer about 10 minutes to reduce. Whisk in cornstarch mixture and boil, stirring constant;ly until sauce is thickened.
  7. 7. In same large skillet you prepared seitan in, add remaining oil and heat on medium. Add chopped swiss chard, stirring into oil. Add 1Tbs water and 1 Tbs lemon juice. Reduce heat to low. Simmer covered 4-8 minuts to wilt.
  8. 8. Remove casserole from oven when done. Add gravy, gently stirring to coat vegetables.
  9. Serve stew over a bed of wilted Swiss chard.
  1. Seitan is the protein part of wheat and is a gluten product.
Kat Maeda

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