Tzimmes is a sweet-and-savory vegetable stew that’s typically served in the fall as part of the Jewish holidays. It’s warming and redolent of autumn flavors. Here, to make it a complete, hearty meal, I’ve added seitan (a meat substitute made of gluten). Serve this
stew with corn bread, brown rice, or buttered noodles.
- Yield: 4 to 6 Servings
- 1 tablespoon olive oil
- 1 onion, in large dice
- 2 cups seitan cubes
- 2 large sweet potatoes, peeled, in large dice
- 4 large carrots, peeled, in large dice
- 1 large apple, peeled and cored, in large dice
- ½ cup dried apricots, halved
- 1 cup dried plums, pitted (optional)
- 2 teaspoons salt
- 1 teaspoon brown sugar
- Small pinch of ground cinnamon
- 1 large orange juice zest
- 1 cup apple juice
- In a 5-quart Dutch oven, heat the oil over medium-high heat. Add the onion and seitan and sauté until slightly browned, about 5 minutes.
- Add the sweet potatoes, carrots, apple, apricots, dried plums (if using), salt, sugar, cinnamon, orange zest and juice, and apple juice to the pan. Bring to a simmer, uncovered, and cook for about 15 minutes, or until the vegetables soften.
- Taste and adjust the seasonings. Remove from the heat and serve.