What You Need:
1/3 cup olive oil
1 large carrot
1 yellow onion
1 pkg. frozen boiling onions, (or 1 pkg. pearl onions, peeled, found in fresh produce section usually in a bag)
1 pound of mixed mushrooms of choice (I used cremini and shitake)
2 cloves garlic, finely minced
1 tsp. salt
1/4 tsp pepper
3 pounds seitan, cut into 1/2 inch cubes (I made my own, recipe below,but you can buy it at health food stores in place of making it, I know Whole Foods has it in the tofu section)
2 Tbsp. whole wheat flour
1 cup dry red wine (if you don't want to use wine, substitute 1 cup of water and one extra vegetable bouillon cube)
4 cups water
2 crumbled vegan vegetable bouillon cubes (rapunzel brand is good)
1 Tbsp. tomato paste
1/2 tsp dried thyme
1 bay leaf
1 cup chopped flat Leaf parsley for garnish
In a large soup pot, heat olive oil, and add the carrot, onion, boiling onions, mushrooms, garlic, salt, and pepper, and saute lightly browned.
Add the seitan pieces and saute about 2 minutes, stirring frequently.Add flour, and stir well to coat everything and lightly brown, (2-3 min).
Add wine (or extra water/bouillon mixture). Add the rest of the 3 cups of water. Crumble and add the bouillon, tomato paste, thyme, and bay leaf.
Let simmer partially covered for about 1 hour. Serve over a bed of baby spinach, or boiled new potatoes, and garnish with parsley.