olive oil spray
1 tablespoon olive oil
1 large onion, cut vertically into thin half circles
1/4 cup all purpose white flour
3 1/2 cups vegetable stock
1/4 cup brewers yeast (optional)
1/4 cup Tamari/Shoyu soy sauce
1 cup full-bodied red wine (Cabernet, etc)
1 tablespoon Umeboshi vinegar
1 tablespoon honey
1/4 teaspoon freshly ground black pepper
1 cup canned diced tomato in tomato puree
8 cloves garlic, minced
1/4 teaspoon salt
6 dried Shiitake mushrooms, quartered
1 8 oz. package seitan, drained, 1 in cubes
4 potatoes, unpeeled, large cubes
2 carrots, unpeeled, sliced in 1/2-inch rounds
1 parsnip, halved lengthwise, sliced in 1/2-inch halfrounds
2 cups green beans, sliced into 2 to 3 inch pieces
1 zucchini, halved lengthwise, sliced into 1/2-inch rounds fresh Italian parsley, for garnishing

Spray pan with oil. In a Dutch oven, heat olive oil over medium high heat.

Add onions, saute for about 6 minutes, or until they start to brown. Sprinkle the onions with flour and lower heat to medium, continue to cook for about 4 minutes.

Add half cup vegetable stock to the flour, stirring until smooth.

When the liquid and flour mixture is free of any lumps, stir in a little stock at a time, then pour in any remaining.

Add yeast (if using) soy sauce, red wine, Umeboshi vinegar, honey, black pepper, tomato, garlic, and salt. Bring mixture to a boil, then reduce heat to a simmer.

Stir in Shiitake mushrooms, seitan, potatoes, carrots, parsnip, and green beans.

Lower heat slightly, cover, and set to barely a simmer, stirring every so often, for 35 minutes, or until potatoes are becoming tender.

Add zucchini, cover, and let cook another 10 to 15 minutes more, or until vegetables are tender but not too soft.

Garnish with parsley and serve.

Yield: 5 servings.