Vegetarian Irish Stew

I stole this recipe from the March 2008 issue of Vegetarian Times. I received the magazine in the mail today, opened it to this recipe, and had to make it. I changed a couple of things, and will post this recipe mostly as I made it.

It had such a great flavor, and I will definitely be making it again soon. Even Zoë gobbled hers up.

This recipe calls for seitan and tempeh, and while I like both of those items, we were snowed in and all I could get my hands on were what was available in our house, so I used tofu. When I make this again, I may omit the tofu/seitan/tempeh all together and use another vegetable like parsnips or sweet potatoes.

1 T olive oil
1/2 coarsely chopped onion
1 medium carrot, cut into 1/2-inch pieces (1/2 cup)
1 T flour
4 oz seitan, cut into 1-inch pieces (I actually used firm chopped tofu)
2 slices smoky tempeh bacon, cut into 1/2-inch peices (I omitted)
1 clove garlic
1 t fresh thyme, chopped
1 cup stout beer
1 14-oz. can od vegetable broth (I used a bouillon cube in 14-oz of hot water)
6 oz butternut squash, cut into 1/2-inch cubes (I used organic frozen)
1/2 cup frozen shelled edamame

1. Heat oil in saucepan over medium-high heat. Add onion and carrot, and cook 5 minutes. Stir in flour and cook 2 more minutes. Add seitan, tempeh bacon, garlic and thyme and cook another 2 minutes.

2. Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Readuce heat to a meium-low and cook 20 minutes. Add edamame and cook 10 minutes more. (If using frozen squash, I would recommend cooking it 5 minutes and then adding the edamame for another 5 minutes).

I served this with homemade mashed potatoes cooked very indulgently with butter and cream, and a touch of nutmeg.

Yummy!

My next recipe to make from this issue is Jasmine risotto spring rolls with vanilla dipping sauce. And the sticky rice with mangos.

Update

Unfortunately, I did not get to test those last 2 recipes yet. Sadly, we received news the morning after the last post that Martin's father had passed away suddenly of a heart attack. We flew out that week, and just arrived home Monday night. It all seems so surreal.

I am just so happy that we were out there right before xmas and able to spend time with him, and that he was finally able to meet Zoë, and she was able to know her grandfather.

He will always be in our thoughts.