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Vegetarian Carbonada

Posted By Chris On April 6, 2008 @ 6:31 pm In Main Dishes,Moosewood Low-Fat Favorites,Vegetarian | 1 Comment


Tonight Lisa made a vegetarian version of Carbonada, an Argentinian stew. The recipe comes from the Moosewood Low-Fat Favorites cookbook. This stew is loaded with veggies, spices, rice, and… evil?

Chris says:

Oh. When you said we were having Satan for dinner I thought you had somehow secured an audience with our President.

Lisa says:

Um, yeah… it’s seitan, not Satan. Although Satan might have a better texture; this stuff is pretty weird.

Chris says:

Seems fine to me; a little like soggy bread.

Lisa says:

Well, it is “wheat gluten”… makes sense. But you didn’t see me pour it out of the package… yikes.

Chris says:

Pretty hellish, that seitan?

Lisa says:

You are just so amused by that, aren’t you? Anyway, I probably wouldn’t make this again…

Chris says:

The flavors are okay, but you’re right, there are definitely a lot of stews we’ve had that I like better.

Vegetarian Carbonada
——————–
1 medium onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
2 tsp olive oil
1 tsp paprika
1 tsp dried dill
1/2 tsp dried oregano
1 bay leaf
4 cups vegetable stock
1/2 cup dry white wine
1 medium potato, diced
1 carrot, peeled and diced
1 red bell pepper, seeded and diced
3/4 cubed seitan
1/2 cup cooked brown rice
1 medium tomato, chopped
1 tbsp fresh lemon juice
salt and pepper to taste

Combine the onion, celery, garlic, and oil in a heavy soup pot, cover, and saute for about 10 minutes, until the onions soften, stirring to prevent sticking. Add in the spices and the bay leaf and saute for another minute. Stir in the stock, wine, potatoes, carrots, and bell pepper. Bring to a boil, cover, and lower the heat to simmer the veggies and broth for 10 minutes.
Add the seitan, rice, and tomatoes and simmer until all the vegetables are tender, 5 to 10 minutes. Add the lemon juice and salt and pepper to taste.

4 Hellish Servings


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