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Terkettes Stew

Terkettes Stew

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.


  • 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)


  1. 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.
  2. Heat to boiling, lower flame, and simmer 10 minutes. Drain, reserving cooking liquid to use in making the broth if desired.

  3. 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.
  4. 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.
  5. Coarsely chop the green and red peppers, removing the seeds and membranes. Peel and cut the onion into wedges.
  6. 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.
  7. 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.
  8. Remove to serving dish and serve hot.

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