For a great Scouse or Irish stew, I use this recipe from Appetite for Reduction by Isa Chandra Moskowitz.
Prep Time20 minutesmins
Cook Time1 hourhr
Course: Main Course
Cuisine: English, Irish, vegan
Keyword: winter, hearty, warming
Servings: 4people
Ingredients
Broth
8cupsvegetable stock
1/4cupsoy sauce
Seitan
1cupvital wheat gluten flour
1tbspchickpea flour
1/2cupcold vegetable stock
1/4cupsoy sauce
1tbsplemon juice
2tspolive oil
2crushed garlic cloves
Instructions
Bring the broth to the boil in a large saucepan.
Add the vital wheat gluten and chickpea flour to a large bowl, forming a well in the middle. Add the rest of the ingredients and mix with a wooden spoon. Use your hands to bring the mixture together and knead for 3 minutes until you have an elastic dough.
Using a knife, divide the dough into 4 and knead the individual pieces to stretch them out a bit. Leave to rest while the broth comes to the boil.
Once boiling, reduce the heat on the broth to a simmer. Drop the seitan pieces into the pan, partially cover and cook for 45 minutes.
Turn off the heat and leave for a further 15 minutes. Then remove from broth and leave in a strainer until cool enough to handle.