Irish Beefless Beef Stew w/ Fluffy Dumplings
* Prep Time: 15 minutes
* Cook Time: 45 minutes
* Ingredients (for stew):
- 1/2 seitan recipe, cooked as directioned, ripped into chunks
- 1 leek, light green and white parts chopped
- 2 medium carrots, chopped
- 2 medium celery stalks, chopped
- 1 small-medium white onion, chopped
- 1/4 tsp caraway seeds
- 1 2/3 cup porter beer*
- 7 1/2 cups vegetarian "beef" broth*
- 1 1/2 cups button mushrooms, sliced
- 3 tbsp tiny white onions, peeled
- 2 sprigs thyme
- 1 bay leaf
- flour, for dusting seitan
- olive oil, for frying seitan pieces
- 2 tbsp soy butter*
- 2-3 tbsp parsley, to top
- salt & pepper
- 3/4 cup self-rising flour
- 3/4 cup white breadcrumbs
- 3 tbsp butter
- 2 "eggs" prepared by Ener-G instructions*
- cayenne, to taste
- In a large pot on medium heat, let the butter melt. Add the leeks and onion.
- After onions become translucent, add the carrot and celery. Cook until tender.
- Next, add the caraway seeds, beer, broth, thyme, bay leaf, salt, and pepper. Cook for 20-30 minutes.
- While the stew is cooking, prepare the seitan pieces. In a medium pan, heat the olive oil. While olive oil is heating, roll the pieces of seitan in flour. Brown them in the olive oil and add to the stew.
- Add the mushrooms,tiny onions, and fluffy dumplings to the stew. Cook for another 10-15 minutes. Remove the bay leaf when done cooking.
- Top soup with parsley when serving.
- In a bowl, combine flour, breadcrumbs, and cayenne.
- Mix the egg in a small bowl. Add into the flour mixture followed by the butter. Combine well.
- Form into small dumpling shapes and add into stew about 10-15 minutes before it is finished cooking.
* Prep Time: 5-10 minutes
* Cook Time: 55 minutes - 1 hour
- 2 1/2 cups course whole wheat flour
- 1 cup oatmeal
- 3/4 cup wheat germ
- 2 "eggs" prepared by Ener-G instructions
- 1 1/2 cups soy milk
- 2 tbsp olive oil
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
- 2 tsp sugar
- In a medium bowl, mix all the dry ingredients. Create a well in the middle of the dry ingredients.
- In the well, add the soy milk, olive oil, and "eggs". Mix the batter well. If the mix is too thick, add a little more soy milk if necessary.
- In a greased bread pan, add the batter and smooth the top. Make two diagonal cuts on the top of the bread.
- Bake in the oven at 425 degrees for 15 minutes. Reduce the heat to 375 degrees and bake for another 40 minutes.
- Take out of the oven and test to see if done. Bread to cooked by tapping the bottom; if it sounds follow, it's done. One could otherwise use a kebab skewer and poke down the middle of the loaf. If it comes out clean, the bread is done. If not, bake for another few minutes and re-check.
Chocolate Stout Cake w/ Chocolate Stout Ganache
* Prep Time: 5-10 minutes
* Cook Time: 50 minutes
* Ingredients (for chocolate stout cake):
- 1 cup chocolate stout beer*
- 1 cup softened soy butter
- 3/4 cup cocoa powder
- 1 cup all-purpose flour
- 2 cups sugar
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 "eggs" prepared by Enger-G instructions
- 2/3 cup vegan sour cream*
- 1/4 cup chocolate stout beer
- 9 oz. vegan chocolate chips
- 1-2 tsp vanilla extract
* Recipe (for chocolate stout cake):
- Mix the dry ingredients together in a medium bowl. Make a well in the center of the dry ingredients. Add the wet ingredients in the well and combine well.
- In a greased cake pan, pour the batter in. Bake at 350 degrees for 40-50 minutes.
- Check the cake after 40 minutes to see if it is done. use a toothpick or kebab skewer and poke the cake to the bottom of the pan. If the toothpick comes out clean, the cake it done. If not, place back into the oven until cooked.
- Bring a small pot to boil. In a small pan, place the chocolate chips inside. Place pan over the boiling water and stir while the chocolate melts. Add the stout and the vanilla extract.
- Once cake cools, top it with the ganache.
Well, there you have it. I hope you all have a great holiday! Irish blessings from your part Irish blog doll. xo