You will never miss the meat in this stew. The Terkettes, especially with the Browning and Seasoning sauce, have a meaty taste and blend beautifully with the vegetables.
Serves 4-6.
Ingredients:
- 2 large potatoes
- 2 large carrots
- 3/4 tsp kosher salt, divided use
- 2 Tbsp flour, divided use
- dash of cayenne pepper
- 1 1/2 c Terkettes, sliced into strips (or use seitan)
- 1 tsp Kitchen Bouquet Browning and Seasoning sauce (or use soy sauce)
- 3 Tbsp olive oil, divided use
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 medium onion
- 1/8 black pepper
- 1 1/2 c chicken-style broth (McKay’s or other vegetarian broth)
- 2 Tbsp fresh tarragon, minced (or use parsley or other fresh herbs)
Directions:
- Peel potatoes and carrots and cut in 1/2 inch pieces. Place them in a small saucepan with 1/2 tsp of the kosher salt and enough water to barely cover them.
- In a small bowl, mix together 1 Tbsp of the flour, the remaining 1/4 tsp kosher salt, and the dash of cayenne. Coat the Terkettes strips in the flour mixture.
- In a small fry pan over medium heat, place 1 Tbsp of the olive oil and fry the Terkettes on all sides. Add the Browning and Seasoning sauce and blend well. Remove from flame and set aside.
- Coarsely chop the green and red peppers, removing the seeds and membranes. Peel and cut the onion into wedges.
- In a large skillet, heat the remaining 2 Tbsp of olive oil and saute the peppers and onions over medium heat, adding the black pepper and 1/4 tsp of the kosher salt.
- When nearly tender but still brightly colored, add the remaining 1 Tbsp of flour. Stir until thoroughly mixed. Add the potatoes, broth and tarragon. Stir until thick and bubbling.
- Remove to serving dish and serve hot.