Vegetarian Beef Stew

Just like Mom used to make, sans carne. Hearty and satisfying, this stew will warm your bones on chilly nights.

INGREDIENTS

1 inch piece of kombu, rinsed and soaked for 10 minutes
2 stalks celery, cut into 1 inch chunks
1 onion, cut into big chunks
2 turnips, cut into medium cubes
4 dried shitakes, soaked and quartered (save soaking water to use for broth)
2 carrots, cut in half lengthwise, then into 1 inch pieces
1 package seitan, cut into bite-size chunks
3 to 4 cups vegetable broth or water, including shitake soaking water
2 Tbsp. shoyu or tamari soy sauce
1/2 cup green peas
1 1/2 Tbsp. kuzu diluted in cold water
1/2 cup fresh parsley, chopped

Layer kombu, celery, onion, turnip, shitake mushrooms, carrot and seitan in a stew pot. Cover with broth or water and shitake soak water. Bring to a boil. Reduce to simmer on low 20-25 minutes. Add shoyu or tamari and peas. Simmer 5 more minutes. Remove kombu and discard. Add kuzu and continue to stir to prevent lumps, until kuzu becomes transparent. Serve hot garnished with parsley.

Serves 6

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