Seitan Porcini Stew

1 tablespoon olive oil
1 large onion, quartered and thickly sliced
4 cloves garlic, minced
3 carrots, peeled and sliced 1/2-inch thick
1 cup vegan red wine (wine is not automatically vegan, check Barnivore for vegan options)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon sweet paprika
½ teaspoon ground fennel
1 teaspoon salt
1 ounce porcini mushrooms (shiitake or portobello can be used instead)
3 cups vegetable broth
½ pound potatoes (peeled, cut in 1 + ½-inch chunks)
¼ cup all-purpose flour
½ cup water
2 tablespoons tomato paste
2 cups seitan, sliced (see Notes or store-bought vegan sausages can be used instead)

1. If you’re using seitan, sauté it separately and set aside for later.
2. Preheat a 4-quart pot over medium high heat.
3. Sauté onions and a pinch of salt in oil until until translucent, 4 to 7 minutes. Add garlic, for about a minute, until fragrant.
4. Add carrots, wine, rosemary (crushed in your fingers), thyme (crushed in your fingers), paprika, fennel, fresh black pepper and salt and bring to a boil. The liquid should reduce in about 3 minutes.
5. Add mushrooms and vegetable broth, cover and bring to a full boil for 5 minutes or so, to quickly cook the mushrooms. Now add the potatoes, lower heat and bring to a simmer (not a full boil). Let the potatoes cook just until fork tender, about 15 minutes.
6. In a measuring cup, mix the flour into the water with a fork until no lumps are left. Slowly add the broth/flour to the pot, mixing well. Mix in the tomato paste. Let thicken for 5 minutes or so. Add the seitan and continue to cook. In about 5 more minutes it should be perfectly thick but still smooth. Taste for salt and seasonings, and serve!

1. If you’d like to make your own protein for this recipe, try making this vegan beef seitan.
2. Find more of Rena’s recipes at Vegan Start.