Seitan and Three Lentil Stew
Pom Pom Mushrooms
A slight twist to our usual recipe -- we were running low on French lentils, so we added an equal amount of green and brown lentils to the mix.
Start with 1 tsp. of olive oil in the pressure cooker, add half of an onion (studded with three cloves) and cook the onion until it starts to show some color. Add the lentils, stir to combine and scrape down the sides. Add enough veg stock to cover by about 1" or so -- any extra stock left over after cooking will only help the stew. Pressure cook for 16 minutes at about 7.5 psi (first ring on some pressure cooker models).
While the lentils are cooking, cube 8oz. of seitan and pan-fry along with the other half of the onion, two carrot (sliced on the bias), 3-4 cloves of garlic (minced) and 2 tsp. herbes de provence, salt and pepper.
Add the lentils into the stew, and adjust the seasoning as needed.
Tonight the stew was topped with Pom Pom (a.k.a. Lion's Mane) Mushrooms sliced thickly and pan fried in olive oil with salt and pepper.
Rounding out the plate was braised leeks...
1 tbs. soy margarine
salt and pepper
First, trim the tops and bottom of the leeks, using as much of the white/light green parts as you like (the leftover bits are fantastic in making stock). Clean them by soaking in water and make sure you get the hidden dirt that likes to hide near the tops. You may need to lose a layer or two on the outside of the leeks to accomplish that. Cut the leek into roughly 3-inch sections.
Place the leeks in a small saute pan and add the water until it reaches halfway up the side of the leeks. Add the 1 tbs. of soy margarine, and bring to a boil. Cover loosely with the lid and continue to cook over medium heat until the water has just about evaporated.
Turn off heat, remove the leeks and place in an oven-proof gratin dish. Pour the remaining liquid out of the saute pan into the oven-proof dish. Season with salt and pepper and place into a 350F oven for 15-20 minutes until the leeks begin to caramelize. Serve hot.