Vegan "Beef" Stew

This recipe makes a nice warm meal in the winter. Seitan is used for the meatiness.

This should serve 2 to 4 people.

1 Box of West Soy Seitan
1 Onion
3 potatoes
4-5 carrots
Knorr Vegetable bouillon
Can of corn
Can of peas
Olive Oil

Season to taste with:
Pepper
Lawry's Seasoned Pepper
Janes Crazy Mixed up Salt
Smidge of Poultry Seasoning.

Cut the onions in to 1/4"  slices and then in to 8ths.

Add to large pot.

Cut the carrots in to slices, cut the slices in half.

Add to pot with onions.

With the onions and carrots in the pot, add some olive oil, salt and pepper and saute for about 5 minutes.

Add 5 cups of water and the appropriate bouillon, usually 2.5 cubes.

Cut the potatoes in to 1 inch chunks.

When the water in the pot comes to a boil add the potatoes.

Start your watch, let cook for 35 minutes.

While the stew is cooking cut your seitan in to smaller pieces.

Dip the pieces of seitan in soy sauce.

Put the seitan on tin foil and sprinkle with fresh ground pepper.

I cook it in the toaster oven on two medium toast cycles, flipping between toast cycles.

If you don't have a toaster oven, heat the regular oven to 400F cooke for 10 minutes, flip the seitan and cook for 5 more minutes. Set aside.

At 35 minutes add your can of corn (drained), 1/2 can of peas (drained) and seitan.

Simmer for 10 more minutes.

Cool and serve with bread.