1-2 Cups seitan, cut into big bite sized chunks
3 Cloves garlic, cut into small pieces
1 Medium onion, cut into thick wedges
2 Carrots, cut into large diagonal chunks
1 Stalk burdock,, sliced on a thin diagonal
1 Cup Brussels sprouts, cut in half
1 Stalk celery, cut on a thin diagonal
1/4 Cup shoyu
Kuzu, diluted in 1/3 cup cold water
Place seitan and garlic , onions, carrots, burdock, Brussels sprouts, and celery into a 6 quart pot. Add spring water to just cover, then add shoyu. Bring to a boil. Reduce flame to low and simmer until vegetables are done, about 20 minutes. Add diluted kuzu, stirring constantly until it thickens stew. Simmer for 5 more minutes. If the stew is too thin, add a little more thickener. If too thick, add more cold water for desired consistency.
– I can’t buy fresh burdock on our island so I used other root vegetables instead. I added some diakon and some parsnip. It was a crappy rainy day and this dish was perfect!
All recipes are posted with permission from Jessica Porter.