VEGAN NAVARIN PRINTANIER

[Vegan Lamb Stew with Spring Vegetables]

Julia says this is a most delectable lamb stew with its carrots, onions, turnips, potatoes, peas, and green beans

...first...I made the simple seitan lamb VEGAN GIGOT EN CHEVREUIL...and cut it up into chunks...and Julia says to use a pot big enough to hold all your ingredients...

...the Man found these gorgeous turnips at the grocery store...

Julia says to trim your veg while the lamb is simmering...and she specifies "trim the potatoes into ovals 1/22 inches long, and cover with cold water until ready to use. Quarter the carrots and turnips, cut them into 1/2 inch lengths, and, if you have the patience, trim the edges to round them slightly"...I'm not making little ovals out of my veggies though...just chunks...

...oddly add some sugar to the browning seitan...

...add your tomato...

...tomato paste...

...and vegan beef broth...I'm using Washingtons...

...add your herbs...a bay leaf...

...garlic, rosemary and thyme...and Julia also specifies pressing the veggies in and around the seitan...I just gave everything a good stir and put it into the oven...Julia doesn't give a temperature...I used 350° F...but she does say to regulate heat so liquid simmers slowly and steadily for about an hour longer...

...after that you add your green peas...(and green beans too if you want)...

...and simmer for a few minutes...

...it certainly looks like a hearty vegan stew...a nice warm one pot meal...we just served it with homemade ww bread...

...and it was as delicious as it looks...

Substitutions:
Vegan Lamb Seitan for the lamb
Vegan broth for the broth

Recipe here: Mastering the Art of French Cooking pp. 345-347