Stewed Seitan and Turnips

Mrs. Beeton’s Book of Household Management, first published in 1861, is probably the most famous volume of English cookery, though it is valued more today for its quaint evocations of what was then the disappearing (and now, largely, the disappeared) rural British life than for its recipes themselves.

Stewed Seitan with Turnips

I admit I find her lengthy descriptions of animals entertaining in a perverse way, alternating between clinical descriptions of their biology, antiquated teleological assertions about the “end and design of nature,” and a frankly disturbing disregard for the possibility that animals might have interests and purposes of their own that don’t involve being boiled, roasted, or fricasseed. Reading her description of domestic fowl, however, I had hoped for a moment of conscience:

Brillat Savarin, pre-eminent in gastronomic taste, says that he believes the whole gallinaceous family was made to enrich our larders and furnish our tables; for, from the quail to the turkey, he avers their flesh is a light aliment, full of flavour, and fitted equally well for the invalid as for the man of robust health. The fine flavour, however, which Nature has given to all birds coming under the definition of poultry, man has not been satisfied with, and has used many means–such as keeping them in solitude and darkness, and forcing them to eat–to give them an unnatural state of fatness or fat.

But just when one anticipates a remonstration against fois gras…

This fat, thus artificially produced, is doubtless delicious, and the taste and succulence of the boiled and roasted bird draw forth the praise of the guests around the table. Well-fattened and tender, a fowl is to the cook what the canvas is to the painter; for do we not see it served boiled, roasted, fried, fricasseed, hashed, hot, cold, whole, dismembered, boned, broiled, stuffed, on dishes, and in pies,–always handy and ever acceptable?

Oh, Mrs. Beeton, the things you say. Anyway, I decided her recipes needed some radical veganizing, and decided to have a go at her recipe for “stewed duck and turnips.” I was making this up as I went along, taking liberties with Mrs. Beeton’s original, and likely made the whole thing far more complicated than it needed to be. But here’s what I did, with what are likely unnecessary steps still left in. Feel free to revise as necessary:

The “duck”
1 cup vital wheat gluten
½ tsp onion powder
2 tbsp nutritional yeast
½ cup cold vegetable broth
¼ cup soy sauce
1 tbsp olive oil

The gravy
1 yellow onion, finely chopped
3 tbsp margarine
3 tbsp flour
1 cup stock
2 tbsp soy sauce

And the rest…
½ cup mixed fresh herbs*
1 small carrot, sliced diagonally
1 lb turnips, peeled and cubed
4 shallots, finely chopped
2 tbsp margarine
½ tsp ground mace
pepper to taste

(* I used a combination of roughly equal amounts of parsley, thyme, oregano, and rosemary from the garden, but feel free to use whatever savory herbs your budget or garden will allow).

Preheat the oven to 375. Mix the dry ingredients for the “duck” in one bowl, wet in another, and then combine and mix until it forms into a lump. Knead for three or four minutes. Break into three balls and press into patties between your hands. Put on a greased baking sheet and bake for twenty minutes.

Meanwhile, prepare your gravy. Fry the onion in the margarine until translucent, add the flour, and stir until it begins to brown, add the stock and soy sauce. Stir until any lumps have mostly disappeared. Remove from heat.

Take your baked seitan and slice into strips about a half inch thick. Fry up the shallots and seitan slices until the shallots begin to brown, add the carrots, turnips, herbs, and mace. Turn until coated and remove from heat. Dump the lot into a glass baking dish. Pour the gravy on top (you may need to add a little more broth if it’s gotten too thick in the meantime). Cover with foil, poke a few holes, and bake at 375 for about thirty minutes or until the turnips are tender.


4 Responses to “Stewed Seitan and Turnips”

  1. Fall is definitely just around the corner; this looks good! Hard to believe that it’s time for stew already, but I must say that I heartily approve of all the props you give the root vegetables, because they don’t get nearly enough love most of the time!

  2. The artistic process of dismembering the…uh, canvas, certainly sounds appealing. Hah.

    I’ll be trying this–your version–sometime when the weather gets colder. It looks delicious, and very autumnal.

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