Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pre-soak a large clay pot and its lid in cold water for at least 30 minutes before beginning the cooking process.

2. 2

   Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat, then brown 1.5 pounds of seitan chunks on all sides, removing the seitan and setting it aside once browned.

3. 3

   Add 1 large chopped yellow onion, 2 medium chopped carrots, and 2 chopped celery stalks to the same skillet, sautéing the vegetables for 5 minutes until they begin to soften.

4. 4

   Stir in 2 minced cloves of garlic and 1 tablespoon of tomato paste, cooking for 1 minute more until a fragrant aroma develops.

5. 5

   Whisk 2 tablespoons of all-purpose flour into the cooked vegetables, then slowly incorporate 3 cups of vegetable broth, 1 tablespoon of vegan Worcestershire sauce, 1 teaspoon of dried thyme, and 0.5 teaspoon of dried rosemary, bringing the mixture to a gentle simmer.

6. 6

   Arrange 1.5 pounds of quartered red potatoes, the browned seitan, and the vegetable and broth mixture into the pre-soaked clay pot, seasoning everything with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

7. 7

   Cover the clay pot with its lid and bake in a preheated 350°F (175°C) oven for 2.5 to 3 hours, or until the vegetables are tender and the flavors have thoroughly melded.

8. 8

   Allow the dish to rest for 15 minutes after removing it from the oven before serving directly from the clay pot.

9. 9

   Rest the dish for 15 minutes before serving directly from the clay pot.