So you can thank purple carrots for the lovely color of this stew, which turned my sweet potato stew into purple carrot stew. There is something about purple vegetables (I'm looking at you beets) that dyes everything they come in contact with more so than the pigment in any other vegetable. Next time I prepare purple carrots I'll have to cook them on their own, like grilling or roasting.
I added seitan into this dish as a protein source. If you don't have any, fear not, you can easily use beans, tempeh, tofu, or a grain instead - I actually got them all out and deliberated over which I wanted to use. For those who haven't had it before, seitan is an ancient Chinese protein source made with wheat gluten, water, and spices, in it's most basic sense.
1 Cup Almond Milk (or other non-dairy milk)
1 1/2 Cup Water
2 Large Carrots, chopped
2 Medium Sweet Potatoes, chopped
1 Sprig of fresh Thyme
1 Cup Seitan (sub beans, tempeh, or tofu to make it gluten free), chopped to the same size as the carrots and potatoes
1/2 Cup Lentils
2 Cups Kale, chopped
2 teaspoons Ginger
1 teaspoon Garlic
Prep Time: 10 minutes
Cook Time: 2 hours
Dice the onion and heat it in a large sauce pan on medium heat with a little bit of water or oil until it becomes translucent. Add the milk, water, carrots, potatoes, and thyme. Cover and cook on low heat for about an hour.
Add the seitan and lentils and cook for another 45 or until the lentils have absorbed enough water to your desired consistency. I prefer stews over soups, which is why I added in the lentils (to absorb the water), so you can add more water or cook for less time if you water it to be soupier.
Add the kale, garlic, and ginger and stir until the kale is wilted. Serve and enjoy! Store any leftovers for lunch!