1. Dust the seitan with flour. Brown the seitan in the oil in a medium-hot dutch oven/pot. Season with salt and pepper. 2. Remove seitan from pot. 3. Add the garlic, leeks, celery, carrots to the pot and slightly caramelize them. 4. Then, add the wine, the broth, the miso, the thyme and the bay leave. 5. Season with salt and pepper. 6. Simmer for 15 minutes. Then add the seitan back to the pot for another 15 minutes. 7. Sauté the onions in a pan (medium/high heat) with the margarine and the sugar. 8. Let caramelize. 9. Add to the stew. 10. In the same pan you used for the onions,, sauté the mushrooms with the margarine until browned. Add to the stew. 11. Serve with mashed potatoes and a green salad. ---------------------------------------------------------------------------
Nutrition
Ingredients
