Vary the vegetables for the stew depending upon availability and preference. Turnips, rutabagas, sweet potatoes, kohlrabi, and fennel are other delicious choices.
Heat in a large Dutch oven or heavy pot over low heat:
2 tablespoons vegetable oil
Add:
1 cup sliced onions
1 cup sliced leeks (white part only)
1 cup sliced peeled carrots
5 cloves garlic, minced
Cook, covered, stirring occasionally, until very soft, about 20 minutes. Stir in:
1 tablespoon sugar
Cook, uncovered, stirring occasionally, over medium to medium-low heat until the onions are caramelized, 10 to 15 minutes. Stir in:
4 cups chopped mixed mushrooms, such as portobello, shiitake, and/or oyster mushrooms
Cook for 3 to 4 minutes, then stir in:
3 tablespoons all-purpose flour
Cook for 1 minute. Cut into 3/4- to 1-inch cubes and add:
1 medium baking potato
1 medium parsnip, peeled
1 small butternut squash, peeled and seeded
Stir in:
2 1/2 cups vegetable stock
1/2 cup dry white wine or vegetable stock
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 or 3 pinches of freshly grated or ground nutmeg
Bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Stir in:
1 1/2 cups halved small Brussels sprouts
1 1/2 cups chopped plum tomatoes
1 1/2 cups chopped unpeeled Jerusalem artichokes
1 pound seitan, cut into 1-inch cubes
Simmer, covered, for 20 minutes more. Season with:
