Burdock, daikon, and shiitake mushrooms sweat in olive oil before butternut squash, seitan, and tamari simmer into a hearty stew, thickened with kuzu and finished with ginger juice and scallions.
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In 1-gallon pot, heat olive oil over medium flame and sweat onion until softened. Add celery, burdock, carrots, and daikon. Sweat until vegetables begin to soften, about 5-7 minutes . Add mushrooms and sweat until tender, about 1 minute .
Add squash and stock to just cover vegetables, about 6 cups. Cover pot and bring to . Lower heat and add bay leaves, seitan, and tamari. Cover and 20 minutes , stirring occasionally, until all vegetables are tender and squash has started to break down. Add green beans and until beans are just tender.
Add kuzu slurry and until mixture slightly thickens. Stir in ginger juice. Season to taste with salt and pepper. Garnish with scallions.
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