“Horker” and ash yam stew
The first time I tried horker was in 4E 201, when I was adventuring along the coast of The Pale. I’d heard that it was a staple food in the north and in Soltsheim, but when I roasted it over the fire, I almost gagged. Horker has a very pungent flavour and is definitely an acquired taste, and the huge layer of blubber is definitely off-putting. Ever since then, I’ve avoided eating it whenever possible.
Vegan friends rejoice, as seitan has come to the rescue! This vegan meat substitute has been a favourite of mine for a long time, and substitutes horker in this traditional Soltsheim dish that I have adjusted to be 100% vegan friendly. It may not look palatable, but it’s sure to keep the winter chills away and tastes much better than it looks! Friends, please remember that seitan is wheat-based and therefore not gluten free. You can also try this with other meat substitutes like Quorn, depending on your preferences :)
You will need:
280 grams seitan or other meat substitute, chopped into large cubes
1 ½ large purple yams, peeled and chopped into large cubes
1 brown onion, chopped finely
5 cloves garlic, chopped finely
1 large leek, sliced
1 large carrot, peeled and sliced
1 potato, peeled and cubed
1 liter vegetable stock
100ml coconut cream
2 tsp paprika powder
1 tsp garlic salt
Mixed dried herbs
1 tsp chili powder (less or more depending on your preference)
½ tsp curry powder
Salt and pepper, to taste
Method:
In a large pot, fry the onions and garlic until golden brown. Fry the seitan until crisp on the outside. Add the vegetable stock, seasonings, yam, and potatoes, and boil while covered for 15 minutes.
Reduce heat to a roiling simmer and add the coconut cream, leek, and carrots. Cover again and allow to cook for another 15-20 minutes, stirring occasionally, until the stew is thick in texture and the vegetables are tender.
Serve hot with bread, if desired.
