Booze-day Tuesday – Cooking With BeerPosted: September 24, 2013
Earlier this year I went on holiday to the Lake District. We had lovely weather for almost the whole holiday, and stayed in a couple of pretty nice places. The one slight cloud in my otherwise sunshiny sky was that the small independent offies we visited didn’t seem to know which of the bottles were suitable for vegans in their vast arrays of local beers. However, a very helpful man in Booths supermarket was sure they had some, and almost as soon as we started searching I spotted this beauty.
Lancaster Black stout. Apparently it’s won awards. It’s certainly very pleasant to drink. I had one or two after enjoying views like this –
But I also bought a few bottles home with me. Going through my freezer recently led to the discovery of a mystery sausage. Upon defrosting, I remembered it as a take on Vegan Dad’s veggie lunch meat slicing sausage, to which I’d added some dried porcini mushrooms, and thought a beery hotpot might be nice to come home to this evening so between jobs I put some stuff in a pot…
Stout and Sausage Stew
200g seitan sausage
200g cooked chickpeas
90g (Medium) onion – or more to taste. I only had one left.
125g (2-3 smallish) carrots
140g (2 medium) potatoes
1 400g can tomato chunks
150ml (5 fluid oz, or just over half a cup) stout, or a bit more if you like
1/2 teaspoon of salt or more, to taste
1 teaspoon dried oregano or mixed herbs
2 teaspoons cooking oil
Cut the onion, carrots and potatoes and seitan into chunks. Heat the oil in a large pan and add the onion. Cook it for a few minutes until it starts to brown then add everything else. Continue to cook on a medium-high heat until it starts bubbling, then lower to a simmer until the potatoes are done.
It was dark when I got home, to explain the particular rubbishness of the last picture, but I was very glad to be able to grab supper almost as soon as I got in. It’s not the most exciting stew in the world, and the beer flavour is not pronounced, but it seems to round out the flavour of the broth and mellow the acidity of the tomato. Over all, this was pleasant to eat following an afternoon’s work and a mile’s walk home. I’d have added some garlic if I’d had some, but then I would always say that!