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   MSGID: 35203.fidonet_cooking@1:105/500 2d9b6264   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Belgian Style Seitan Stew With Dark Beer   
    Categories: Belgian, Stews   
         Yield: 4 Servings   
       
         2 tb Olive oil   
         1 lb Seitan; cut into thin strips   
         1 g  Onion; chopped   
         2 ts Natural sugar   
         2 tb All-purpose flour   
         1 c  Dark beer   
         1 tb Molasses   
         2 ts Dijon mustard   
         2 ts White wine vinegar   
         1 ts Dried thyme; crumbled   
         1    Bay leaf   
         1 c  Vegetable broth   
              Salt   
              Black pepper; freshly ground   
       
     Heat 1 tb olive oil in a large skillet over medium-high heat. Add the   
     seitan and cook until browned on all sides, about 10 minutes. Set   
     aside.   
        
     Heat the remaining 1 tb olive oil in a large saucepan over medium   
     heat. Add the onion, cover, and cook until softened, about 5 minutes.   
        
     Stir in the sugar and cook, stirring frequently, until the onion is   
     carmelized, about 10 minutes. Add the flour and cook, stirring, for 1   
     to 2 minutes to remove the raw taste. Stir in the beer, molasses,   
     mustard, vinegar, thyme, and bay leaf. Add the broth, season to taste   
     with salt & pepper, and simmer, stirring occasionally, until   
     thickened, 10 to 15 minutes.   
        
     Add the seitan and simmer until the flavors are blended, about 10   
     minutes. Remove the bay leaf, and taste & adjust the seasonings.   
     Serve hot over noodles and wash it down with more of the beer that   
     you used in the stew.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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