Ingredients

• 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

Preparation Method

1. 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.)
2. Parboil carrots, rutabaga, and green vegetable individually until almost tender. Remove immediately and allow to cool in a strainer or colander.
3. 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.
4. 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.
5. Simmer for 5 minutes, add shoyu to taste and cook for 2 minutes more. Remove from heat.
6. 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