Roasted Vegetable Stew

Ingredients 8 cups of Root Vegetables (I used 1 large onion, 2 stalks of celery, 1 small turnip, 1 small rutabaga, 2 large parsnips and 6 small carrots. ) 1 tbsp canola oil 1 tbsp olive oil 16 oz of seitan Flour (appropriately 1/2 cup) 1 cup of red wine (or beer or additional stock) 1 qt of vegetable stock or broth 2 tsp dried thyme 1 tsp dried rosemary Salt to taste 1 tsp cracked fresh peppercorn (if using ground pepper you would probably only want about 1/2 tsp) Directions Cut up all vegetables into bite size pieces. Toss them with 1 tbsp canola oil and spread them out on cookie sheet(s). Don't crowd the veggies or they will steam instead of roast. All little pieces should have some air around them when placed on the cookie sheet(s). If desired add some salt. Roast veggies at 425 for approximately 30 minutes. There should be some browning starting on the outside but they won't be completely cooked through. Cut seitan into large bite size pieces and toss them in flour. Stir them to get the flour to coat the pieces completely. In a non-stick frying pan on medium/high heat add the Olive Oil and the Seitan chunks (you might have some flour left over do not add that to the frying pan). Brown the Seitan pieces on all sides. When the seitan is browned add 1 cup of Wine (or Beer or Stock) and let the mixture thicken and reduce for 5 or so minutes. Pour Seitan mixture into a large pot and add the roasted veggies. Cover with Stock or Broth until everything is completely covered with liquid (approximately 1 qt). Add seasoning and bring to a boil, then simmer, covered, until all veggies are cooked completely, about 30 minutes. Adjust salt and pepper if needed and then serve. A salad and/or a crusty piece of bread goes well with this meal. This recipe, like many soups and stews tasteis even better the next day.