Rustic Vegetable Stew

When the winds of winter are howling, we turn to this comfort-food favorite. This Rustic Vegetable Stew with your choice of barley, einkorn, farro, freekeh, or kamut is the perfect remedy for chilly days. With a delightful blend of French-inspired flavors, tender vegetables, and hearty seitan (or beans), this stew is sure to warm your soul and stick to your ribs.

YIELD: 4 servings

INGREDIENTS:

• 1 tablespoon (15 ml) olive oil
• 2 turnips, peeled, cut into 1-inch (2.5 cm) pieces
• 2 medium carrots, peeled, cut into 1-inch (2.5 cm) pieces
• 1 large leek, white part only, cut in half lengthwise, then into 1-inch (2.5 cm) half rounds
• 1 parsnip, peeled, cut into 1-inch (2.5 cm) chunks
• 8 ounces (227 g) Kind-to-Cows Seitan (page 168), cut into 1-inch (2.5 cm) pieces or 1 1/2 cups (266 g) cooked white beans
• 1 medium tomato, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground dried porcini mushrooms (see Recipe Note)
• 1/2 teaspoon herbes de Provence
• 1/2 teaspoon dried thyme
• Pinch dried rosemary
• 1/4 cup (60 ml) dry red wine or additional broth
• 3 cups (705 ml) vegetable broth
• 1 tablespoon (15 ml) tamari
• 1 beef-style vegan bouillon cube
• 1-inch (2.5 cm) slice of cabbage, cut into 1-inch (2.5 cm) pieces
• Salt and pepper
• 1 cup (157 g) prepared barley, einkorn, farro, freekeh, or kamut

INSTRUCTIONS:

1. Heat the oil in a large soup pot over medium heat. Add the turnips, carrots, leek, and parsnip. Cook, stirring occasionally, for 3 to 5 minutes.
2. Add the seitan (or cooked white beans), tomato, garlic, ground dried porcini mushrooms, herbes de Provence, and rosemary. Cook for 3 to 4 minutes, stirring occasionally, until fragrant.
3. Pour in the red wine, vegetable broth, tamari, and add the bouillon cube. Reduce the heat to simmer and cook for 20 minutes, stirring occasionally.
4. Check one of the vegetables; it should be almost tender. Add the cabbage and cook for 10 minutes longer, or until the vegetables are tender but still have a bite.
5. Season the stew to taste with salt and pepper.
6. To serve, scoop 1/4 cup (39 g) of the grain (barley, einkorn, farro, freekeh, or kamut) into each bowl. Ladle the flavorful vegetable stew over the grain.
7. Enjoy your warm and hearty Rustic Vegetable Stew!

RECIPE NOTE:

• To make porcini powder, grind dried porcini mushrooms in a coffee or spice grinder until powdered. The powder can be used in any dish where an earthy flavor is needed. Store the powder airtight for up to 3 months.
• If you prefer, you can omit the seitan and add 1 1/2 cups (266 g) cooked white beans with the cabbage instead. This will give the stew a different but equally delicious texture and flavor.

So, next time the winter winds are howling and you’re in need of some heartwarming comfort, whip up this delightful Rustic Vegetable Stew with your choice of grain. Whether you opt for barley, einkorn, farro, freekeh, or kamut, this stew will fill your home with enticing aromas and satisfy your hunger with its French-inspired flavors and tender vegetables. Enjoy this nourishing and soul-soothing stew with your loved ones, and let it become a cherished favorite in your winter recipe collection. Stay cozy and warm with each comforting spoonful of this rustic delight!