Ingredients

2 shallots (100 g), cut into rings, 1 tbsp olive oil, 2 cloves of garlic, pressed, 1 bouquet garni, or 2 bay leaves and some sprigs of rosemary or thyme 500 g seitan, cubed, pepper and sea salt, 275 g any (forest) mushrooms, chopped, 100 g dried and pitted prunes, 1 tbsp mustard, ½ l organic vegetable stock,400 g carrots, sliced, 400 g baby potatoes, quartered, 1 tbsp cornflour

Usage

-       In a large casserole dish fry the shallot in a little olive oil over a medium heat.

-       Once the onion softens add the garlic, the bouquet garni and the seitan pieces. Season with sea salt and pepper. Fry for a couple of minutes. Stir continuously and add a dash of water to loosen the mixture.

-       Add the mushrooms and fry for a couple of minutes until golden brown. Season with sea salt and pepper.

-       Add the prunes, the mustard and the hot bouillon.

-       To the casserole dish add the carrots and baby potatoes. Place the lid on the casserole dish.

-       Leave to simmer on a low heat for 20 minutes or until the carrots and potatoes soften.

-       What if the sauce is too thin? Mix a spoonful of cornflour into a small quantity of water. Add this to the casserole dish, stir well and simmer for a further 2 minutes until the sauce thickens.

 Tip

·       If you have any leftovers, you can use them for a great shepherd’s pie (see the next recipe)! 

Recipe: FoodLove (Stefanie Baert) book: Ready, Set, Go!