Seitan Cassoulet

• 4 large carrots, peeled and sliced into 1-inch chunks
• 2 2 cups water or 2 cups flat beer
• 2 stalks celery, sliced diagonally into 1/2 inch pieces
• 1 teaspoon dried rosemary, finely crushed
• 2 bay leaves
• 2 teaspoons olive oil
• 2 cups onions, chopped
• 1/4 cup whole wheat flour
• 1 cup water
• 3 cups white beans
• 2 cups seitan, chunks
• 2 tablespoons low sodium soy sauce
• salt and pepper

1. Combine carrots, broth (or water, or beer), celery, rosemary, and bay leaves in a large saucepan and bring to a boil.
2. Reduce heat to medium, cover, and simmer until vegetables are tender, about 20 minutes.
3. Meanwhile, heat oil in a large skillet.
4. When hot add onion and saute until tender, about 10 minutes.
5. Stir in flour and mix well.
6. Then gradually stir in water and mix vigorously until sauce is smooth.
7. Remove from heat.
8. When vegetables are tender, stir in onion mixture and mix well.
9. Stir in beans, seitan, and tamari.
10. Bring to a boil stirring constantly, then reduce heat to medium.
11. Simmer stew about 5 min until sauce thickens and the beans and seitan are hot.
12. Remove bay leaves.
13. Season with salt and papper to taste.
14. Ladle into soup bowls and serve hot.

carrots, water, stalks celery, rosemary, bay leaves, olive oil, onions, whole wheat flour, water, white beans, seitan, soy sauce, salt

Taken from www.food.com/recipe/seitan-cassoulet-282373 (may not work)