• large frying pan
• wooden spoon
• large pot
• small bowl
• small whisk

• 2 T oil
• 1 pound seitan, cubed
• 2 c vegetable stock or water
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves OR 1 t oregano
• 1 T soy sauce
• ½ c burgundy or other strong red wine
• 1 T maple syrup
• dash pepper
• dash paprika
• dash allspice, cloves, or nutmeg
• 1 pound carrots, sliced
• 1 pound potatoes, cubed
• 1 stalk celery, sliced
• 1 T flour

Meanwhile, bring stock to a boil. Add remaining ingredients except flour. Cover and simmer, stirring occasionally, until potatoes are cooked, 20-30 minutes. Add more stock or water as needed. Remove bay leaves.

Take a couple T of liquid from the stew and put into bowl. Whisk in the flour until dissolved, then add to stew. Cook another 3-4 minutes, until thickened.

Stir in the seitan and serve.

Adapted from The Meat Lover's Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna.

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