By Request

Seitan And Mushroom Stew
From: The Everything Vegetarian Slow Cooker Cookbook
By: Amy Snyder and Justin Snyder

Ingredients / Serves 4

• 2 Tablespoons extra-virgin olive oil
• 1 yellow onion, sliced (I always use sweet onions)
• 4 garlic cloves, minced
• 1 cup carrots, chopped (this was two regular size carrots)
• 2 cups mushrooms, sliced (I used cremini)
• 2 cups seitan, cubed (You can used homemade or store bought.  This time I used store bought--Upton Naturals, traditional flavor, 8 ounces)
• 3 cups of your favorite vegetable broth (I made my own)
• 2 Tablespoons soy sauce
• 1 cup potatoes, peeled and cubed (I used red, and I didn't peel)
• 1 cup frozen peas
• 1/2 teaspoon sage
• 1/2 teaspoon
•  salt1/4 teaspoon pepper (I go light on the salt and heavy on the pepper)

1. In a saute pan over medium heat, add the extra virgin olive oil, onions, and garlic, and saute for 3 minutes.
2. Add the sauteed vegetables and all remaining ingredients to a 4-qt. slow cooker.  Cover and cook on low heat for 4-5 hours.

 Per serving:  Calories 207 / Fat 7 g / Protein 9 g / Sodium 891 mg / Fiber 9/5 g / Carbohydrates 28.5 g / Sugar 10 g

This is a very flavorful soup. I serve with homemade bread.  Even the hubby who isn't a huge fan of seitan likes it.