This delicious recipe was inspired by Seitan and Wild Mushroom Stew, from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week, by Isa Chandra Moskowitz (Little, Brown & Co. 2013).
1 oz dried porcini mushrooms
1/2 cup hot water
2 tbsp olive oil
1 large yellow onion, chopped
4 cloves garlic, minced
5 medium carrots, cut into 3/4 inch pieces
2 large red, orange or yellow bell peppers, diced
2 tbsp all purpose flour
1 tbsp paprika
2 tsp fresh rosemary, chopped
2 - 3 sprigs fresh thyme
1/2 tsp salt, or to taste
1/2 tsp lemon pepper
a pinch or two cayenne
4 cups vegetable broth
2 cups dry red wine
2 tbsp tomato paste
1 lb mushrooms, sliced
3/4 - 1 lb vegan veggie sausage, sliced
1/2 bunch fresh parsley, chopped
Roughly chop the dried mushrooms and stir into the hot water. Set aside until they have softened; about 15 minutes.
Heat the olive oil in a large pot over medium heat (I had to switch pots halfway through because the first one I grabbed turned out to be too small). Add the onion and garlic. Saute until the onion has lightly browned; about 10 minutes. Adjust the heat as needed to prevent the onions from burning.
Stir in the carrots and bell peppers. Saute for another 5 minutes.
Sprinkle the flour, paprika, rosemary, thyme, salt, lemon pepper and cayenne evenly over the sauteed vegetables. Stir until the vegetables are evenly coated, then stir in the broth, red wine and tomato paste.
When the liquid begins to simmer, stir in the mushrooms and vegetable sausage. Cook, uncovered for about 15-20 minutes, or until the carrots have softened. Taste and adjust the seasoning as needed.
Remove the pot from heat and stir in the parsley. Serve.