Irish Seitan Stew

2 Tbsp olive oil
2 cups seitan -- diced
1.5 cup carrots -- chopped
2 cups mushrooms, chopped
2 cups onion -- chopped
2 cup sweet potatoes -- peeled and chopped
2 bay leaves
1 tsp rosemary -- whole
1 tsp garlic -- minced
1 tsp basil
1 Tbsp parsley -- fresh, chopped
1 Tbsp tomato paste
2 cups water
4 tsp tamari soy sauce
1 Tbsp Worchestershire sauce (vegan)
1/4 cup celery -- chopped
4 Tbsp water -- cold
4 Tbsp cornstarch

1. Saute seitan in oil over medium heat until seitan crisps up a bit.
2. Put veggies (except celery), and herbs and spices in a large pot (Dutch oven or small stock pot will do). Sautee in a little water or veggie broth at medium heat for about 8 minutes, stirring to prevent burning.
3. Add seitan. Add tomato paste, water, Worchestershire and tamari and bring to a simmer. Cook about 10 more minutes or until veggies are soft.
4. Add celery (add at end to help retain color and texture).
5. Mix the 4 T cold water with the cornstarch. Turn off heat under stew. Vigorously stir in cornstarch solution. Turn heat back on under stew and stir until thickened.

Number of Servings: 6

Recipe submitted by SparkPeople user MEGABOMB.