Seitan replaces corned beef in this classic one-pot meal. The ultimate in simplicity, yet wholesome and eye-appealing, New England Boiled Dinner takes only 10 minutes to prepare and about 20 minutes to cook. It is cooked and served in a large cast iron or stainless steel frying pan.
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Vary the vegetables according to season and availability, but keep in mind an attractive variety of colors and add ingredients appropriately so everything is finished cooking at the same time.
2 cups water or unsalted stock
4-inch piece of kombu
2 tablespoons tamari
1 bay leaf, broken into 2-3 pieces
1 large onion, cut into 6 wedges
3 carrots, cut into bite-sized chunks
1 head cabbage, cut into 3-4 wedges
1 1/2 mushrooms, whole
several 1-inch-thick slices seitan
3 1-inch wedges buttercup squash
1 1/2 broccoli flowerets
In a large frying pan bring the water, kombu, tamari and herbs to a boil. Place the onion, carrots, cabbage, mushrooms and seitan in the pan, arranging them so each variety is separate and colors are balanced. Cover and simmer 5 minutes, then add squash and simmer until vegetables are nearly tender (about 10 minutes more). Add broccoli and simmer until it is tender-crisp (about 5 minutes). Uncover and serve immediately by placing it in the center of the table.