1 lb. cooked seitan, cut into 1-inch cubes (or use tofu cut into cubes and then either fry or bake before putting them in stew)
3 Tbsp. vegetable oil
1 medium-sized onion, chopped
1 clove garlic, minced
4 cups vegetable broth
1 14-oz. can tomatoes (I usually use fire-roasted diced)
1 Tbsp. vegan Worcestershire sauce (I need to use vegan and GF one)
2 small bay leaves
2 tsp. salt
1/2 tsp. pepper
6 carrots, julienned
3 potatoes, cut into bite-sized pieces
1 10-oz. pkg frozen green beans
1 10 oz. pkg frozen corn
2 Tbsp. cornstarch, dissolved in a small amount of water
1. Saute the seitan (or tofu) in 2 Tbsp. of oil over medium-high heat until pieces begin to brown. Remove from heat.
2. In a large pot, add remaining tablespoon of oil, the onion, and the garlic and saute until the onions are translucent. Add broth, tomatoes, Worcestershire sauce, bay leaves, salt and pepper. Simmer for 1 hour.
3. Add carrots, potatoes, green beans, and corn. Cook for another 30 minutes and then thicken with the cornstarch mixture. Let simmer additional 5 minutes.
Makes 6 servings (except in my house where this is devoured by the 4 of us in no time).
(Easy to make, especially if you buy the onion already chopped and carrots already julienned)