Measurements

• 2 cups Seitan or 2 cups Mushrooms
• 3 Carrots
• 4 Potatoes
• 1 Yellow Onion
• 3 cloves Garlic
• 2 cups Vegetable Broth
• 1 tbsp Cornstarch
• 1 tbsp Soy Sauce
• 1 tbsp Worcestershire Sauce
• 1 tsp Rosemary
• 1 tsp Thyme
• Salt to taste
• Pepper to taste

Preparation Method

• Preheat your oven to 350°F (175°C).
• In a large oven-safe pot, heat a small amount of oil over medium heat.
• Add the chopped onion and minced garlic, sauté until translucent.
• Add the sliced carrots, quartered potatoes, and sliced mushrooms or seitan to the pot.
• Pour in the vegetable broth, soy sauce, and Worcestershire sauce.
• Add the rosemary, thyme, salt, and pepper.
• Stir to combine.
• Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
• Bake for 45 minutes, or until the vegetables are tender.
• In a small bowl, mix the cornstarch with a little water to create a slurry.
• Remove the pot from the oven and stir in the cornstarch slurry to thicken the sauce.
• Return the pot to the oven and bake for an additional 10 minutes.
• Remove from the oven and let it cool slightly before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.