Bowls of Brown

This is vegan if you skip the roux or sub something like a coconut-oil based shortening for it.

Ingredients

• vegetable broth
• leftover wine or beer (around 3 cups or so)
• 2 cups cubed seitan
• 1 lb. firm tofu
• 1 cup red pearl onions, peeled
• 2 carrots, cut into chunks
• 1 turnip, cut into chunks
• 1 cup dried apple, cut up
• 1 cup barley, soaked overnight
• 1 Tbs. salt
• Forte Powder spice mix- equal parts black pepper, nutmeg, and clove - 1-2tsp total

Directions

Put everything in a large pot that will barely hold them, and add broth to cover; simmer for several hours. For thicker stew, add a roux.

Roux

Melt about 3 Tbs. butter (or butter substitute) in a saucepan or skillet, add an equal amount of flour. Stir 2 minutes on medium heat, then add a half cup of broth to the pan while stirring. The roux will thicken; add more broth to make it pourable. Add back to main stew pot.

Substitutions

Other fruit and vegetables you could use instead of or addition to the ones above include chickpeas, celery, leeks, peas, garlic, parsnip, pears, dates and figs. Cinnamon and ginger are acceptable spices as well.

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