Seitan “Meat and Potatoes” Stew

2 tablespoons light olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
5 medium potatoes, peeled and diced
4 medium carrots, peeled and sliced
1 vegetable bouillon cube
1 teaspoon salt-free all-purpose seasoning (like Spike or Mrs. Dash)
1 to 1 1/2 pounds seitan or Homemade Seitan, cut into bite-sized pieces
1 cup frozen green peas, completely thawed
Salt and freshly ground pepper to taste
Minced fresh parsley for garnish



Heat half of the oil in a large soup pot. Add the onion and garlic and saute over medium heat until the onion is golden.

Add 3 cups of water along with the potatoes, carrots, bouillon cube, and seasoning. Bring to a simmer, then cover and simmer gently for 25 to 30 minutes, or until the potato and carrots are tender.

Meanwhile, heat the remaining oil in a large skillet. Add the seitan pieces and saute over medium-high heat, stirring frequently, until most sides are nicely browned and crisp.

Once the vegetables are done, use the back of a wooden spoon to mash enough of the potatoes to thicken the base of the stew. Stir in the sauteed seitan and peas. Add a bit more water if necessary. The consistency should be thick and moist, but not soupy. Cook over low heat for 1 to 2 minutes longer.

Season with salt and pepper (use salt sparingly, if at all, since the bouillon cube and seitan add a salty flavor), then serve in shallow bowls. Pass around the parsley for garnishing individual portions.