2 c Seitan -- diced

1 c Carrots -- roll-cut

1 c Parsnips -- roll-cut

1 c Onion -- diced

1 c Potatoes -- peeled and

Diced 2 Bay leaves

1/2 ts Rosemary -- whole

1/2 ts Garlic -- minced

1/2 ts Basil

1 tb Parsley -- fresh, chopped

2 c Water

5 ts Tamari soy sauce

1/2 c Celery -- flaked

4 tb Water -- cold

4 tb Cornstarch

Put seitan, veggies (except celery), and herbs and spices in a large pot (Dutch oven or small stock pot will do). Sautee in a little water or veggie broth at medium heat for about 8 minutes, stirring to prevent burning. Add water and tamari and bring to a simmer. Cook about 10 more minutes or until veggies are soft. Add celery (add at end to help retain color and texture). Mix the 4 T cold water with the cornstarch. Turn off heat under stew. Vigorously stir in cornstarch solution. Turn heat back on under stew and stir until thickened. Posted by Andrew Evans to the Fatfree Digest [Volume 14 Issue 10]

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80a