Tzimmes with seitan

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Cast-Iron Cooking Recipes & Tips for Getting the Most out of Your Cast-Iron CookwareTzimmes 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
How to Make It
  1. 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.
  2. 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.
  3. Taste and adjust the seasonings. Remove from the heat and serve.

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