- 2 cups water
- 4 inch piece Mitoku Kombu
- 1-2 carrots, cut into bite-sized chunks
- 1 rutabaga (yellow turnip), peeled and cut into chunks
- 10-12 green beans or brussel sprouts
- 2 tsp Mitoku Sesame Oil or safflower oil
- 1 onion, cut into eighths
- 6-8 mushrooms, quartered
- 1½ cups bite-sized chunks Mitoku Seitan
- 1 bay leaf
- Pinch rosemary
- 1 tsp sea salt
- 1 tbsp Mitoku Organic Shoyu Soy Sauce
- 2 tbsp Mitoku Organic Kuzu
- Bring water and kombu to a boil. Remove kombu and reserve. (It may be reused to make a stock, or cooked later with beans or vegetables.)
- Parboil carrots, rutabaga, and green vegetable individually until almost tender. Remove immediately and allow to cool in a strainer or colander.
- Heat oil in a skillet and sauté onion for 3-5 minutes, then add mushrooms and a small pinch of salt and sauté for a few minutes more.
- Add seitan, then vegetables, and sauté all together briefly. Add the bay leaf and pinch of rosemary to the 2 cups of stock, then add vegetables and salt.
- Simmer for 5 minutes, add shoyu to taste and cook for 2 minutes more. Remove from heat.
- Dissolve the kuzu in 2 tbsp cold water, add to stew, and slowly bring back to a boil, stirring constantly but gently. Simmer for 2-3 minutes and serve.
Variation: Add a little fresh ginger juice along with the kuzu.
Recipe by John & Jan Belleme