Dump that on top of the potatoes.
Sprinkle that on top of the seitan. Pour on some vegetable broth, tamari, red wine, spices, salt & pepper. Put on the lid and let cook on high for about 4-6 hours.
Then I added some fresh green beans and stirred those in so they would get into the cooking broth. Cover and let cook for about an hour.
This is a tried & true recipe that I got out of my Betty Crocker cookbook. (I have the 1978 edition) I've had this cookbook for 20+ years and I use it A LOT. It's not veg*n by any means, but many of the recipes are easily adapted.
Cut out the biscuits. You can use a fancy cutter if you like, but I just used a regular drinking glass and made round ones.
Here they are all cut out and ready to go into the oven. I like baking with my wonderful, handy-dandy Pampered Chef baking stone.
Here they are just out of the oven. Biscuits are best when they are fresh, hot & slathered with margarine.
They went extremely well with the stew - which turned out delicious.
The slow cooking gives it such a wonderful flavour.
A nice hearty stew calls for a rather robust wine. One good thing about working at the LCBO is being able to grab wines you want as soon as they come in & before they're sold out. When I saw that this baby was coming in, I knew I had to try it.
Not only are Frey Wines organic, they are also vegan. We don't get these in often and they go pretty quick. This Petite Sirah was very dark, with an intense jammy quality and a bit of spice. It was very delicious and I was wishing I'd bought 2 bottles.
Is that not a great winter meal?