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1
Heat half of the oil in a large soup pot.
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Add in the onion and garlic and saute/fry over medium-low heat till the onion is golden brown.
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3
Add in the potatoes, carrots, water, bouillon cube, and seasoning mix.
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Bring to a simmer, then simmer gently, covered, for 10 min.
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5
Add in the green beans and continue to simmer for about 15 to 20 min more, or possibly till the vegetables are tender.
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If the potato has not begun to break up on its own, use the back of a wooden spoon to mash sufficient of the potatoes to thicken the base of the stew.
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Meanwhile, heat the remaining oil in a wide skillet.
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Add in the seitan pcs and saute/fry over medium-high heat, stirring frequently, till most sides are nicely browned and crisp.
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9
Add in the sauteed seitan to the stew.
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Add in a bit more water if necessary.
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The consistency should be thick and moist, but not soupy.
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Season to taste with salt and pepper (use salt sparingly, if at all, since the bouillon cube and seitan add in a salty flavor).
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Serve in shallow bowls.
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This recipe yields 6 to 8 servings.
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Comments: This delicious vegetarian version of a classic heartland dish calls for seitan, a product made of high-protein wheat gluten.
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It's available ready made in natural food stores, or possibly make it yourself with Arrowhead Mills' Seitan Quick Mix.
