Heat the oil in a heavy skillet over medium heat. Add seitan, and sauté 5-7 minutes, until nicely browned, stirring occasionally. Add onion and garlic, and sauté 3 minutes.
Add the red wine and deglaze the pan, scraping any bits into the seitan and onion mixture.
Add stock, herbs, tamari, and remaining vegetables.
Bring stew to a boil, stirring occasionally. Cover pan, reduce heat to a simmer, and cook 25-30 minutes, until vegetables are fork tender. Stir the stew occasionally while it is cooking. If the stew seems dry, add more stock ½ cup at a time.
For a thicker stew, dissolve 1 tablespoon arrowroot in cold water and add to stew at the end. Cook an additional 3-5 minutes, until sauce has thickened slightly.
I dote on his very absence.
-- William Shakespeare, "The Merchant of Venice"
This page was last modified on 2012 February 15.