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1
Heat about half of the oil in a soup pot.
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2
Add the onion and saute over medium-low heat until translucent.
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3
Add the garlic and continue to saute until both are golden.
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4
Sprinkle in the flour, stirring in until well blended with the onion.
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5
Add the potatoes, carrots, tomatoes, optional wine, paprika, and water with bouillon cubes.
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6
Bring to a rapid simmer, then lower the heat.
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7
Cover and simmer gently for 30 minutes.
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8
Add the green beans and half of the parsley, then simmer gently for 15 minutes longer.
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9
Meanwhile, slowly heat the remaining oil together with the soy sauce in a skillet.
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10
Add the seitan chunks and stir quickly to coat with the oil and soy sauce mixture.
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11
Raise the heat to medium-high and saute, stirring frequently, until the chunks are somewhat crisp and golden on most sides.
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12
Remove from the heat and stir into the stew.
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13
Adjust the consistency with water if too dense, but let the soup remain thick rather than soupy.
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14
Season with salt and pepper.
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15
Serve at once, or if time allows, let stand for an hour or two, then heat through before serving.
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16
Top each serving with a sprinkling of the remaining parsley.
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17
Per serving:
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18
Calories: 224
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19
Total fat: 6g
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20
Protein: 19g
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21
Fiber: 5g
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22
Carbohydrate: 27g
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23
Cholesterol: 0mg
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24
Sodium: 400mg
