Estonian Stew


This was originally an Estonian recipe, but to be honest I had to make several changes, and I don’t know what’s left from the original… 😀

250 gr of seitan
1 onion
3 glasses of red wine
3 cups of veg broth
1 teaspoon of miso
3 tablespoons of concentrate tomato paste, organic
250 gr of soy cream
pepper, paprika
3 potatoes

First, I boiled the potatoes with their skins, then I let them cool and removed their skins.
Meanwhile, I chopped the onion and sautéed it pan with a little oil. Then, I added tomato paste, miso and seitan, cut into pieces. At this point, I added a glass of wine, one of broth, spices and I let it go on a pretty lively heat. The liquid should dries out. After about 10 min I added potatoes, cut into thick slices, another glass of wine, one of broth and soycream. I let it go 15 min longer, stirring constantly and adding more liquid if necessary. Serve hot.

As a vegetarian, I didn’t use a lot of cream in the kitchen, I thought that it would cover the flavors too much and that it wouldn’t combine well with other seasonings: soy cream is something completely different!. The meateater friend who “commissioned” to me this recipe was very impressed by the resut, and couldn’t quite figure out what I had used to replace so well what is, in the original recipe, a typical cheese. Try to believe!

Chef: Silvia D from VeganBlog

  1. Cassandra78 18 January 2011 at 14:51

    Who cares if it’s not the original recipe…looks great! Well done

  2. ascanio 19 January 2011 at 21:29

    I’d blissfully dive in that creamy sauce

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