Total Calories: 116
1. Place the potatoes, onion, celery, carrots, water, and herbes de Provence in a large heavy pot over medium-high heat. Bring to a boil, then reduce the heat to low and cover. Simmer, stirring occasionally, about 30 minutes or until the vegetables are tender. Add a little more water if necessary.
2. Add the seitan to the pot, increase the heat, and bring to a boil. Stir the tahini, liquid aminos, and black pepper into the stew.
3. Ladle the piping hot stew into bowls and serve.
For a Change . . .
* Brown the seitan in a little olive oil before adding it to the stew. This will give it added flavor and a chewier texture. * Try a delicious and exceptionally nutritious Jamaican version. Use sweet potatoes instead of regular, and 6 finely chopped collard leaves instead of celery. Omit the tahini, and add 1 tablespoon curry powder and a pinch of cayenne pepper to the ingredients in Step 2.
Preparing this stew in a pressure cooker takes a fraction of the time that it takes on the stovetop. Reduce the water to 1 cup and place it in a pressure cooker along with the potatoes, onion, celery, carrots, and herbes de Provence. Bring the pressure up then remove the cooker from the heat and let it cool down on its own. Stir the seitan, tahini, liquid aminos, and black pepper into the cooked stew before serving.
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