Seitan Mock Beef Stew

A rich, thick stew made with seitan and lots of good veggies. It’s especially tasty served with hot French bread on a cold night.
Yield	6 servings
Time	50 minutes
Tools	large frying pan wooden spoon large pot small bowl small whisk
Ingredients	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 2 T oil 1 pound seitan, cubed 1 T flour
Directions	Bring stock to a boil. Add everything up to the celery, cover and simmer, stirring occasionally, until potatoes are cooked, 20-30 minutes. Add more stock or water as needed. Remove bay leaves. Meanwhile, heat the oil, add seitan, and sauté until nicely brown, stirring occasionally. Transfer a couple T of liquid from the stew into the bowl. Whisk in the flour until dissolved, then add back into the stew. Cook another 3-4 minutes, until thickened. Stir in the seitan and serve.
Notes	Adapted from The Meat Lover’s Vegetarian Cookbook, by Steven Ferry and Tanya Petrovna. Buy it: Amazon.com \| Amazon.co.uk
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