1 cup vegetable broth
2 onions, sliced
4 cups sliced fresh mushrooms
1/2 teaspoon bottled minced garlic
1 cup seitan, sliced into strips
1 cup red wine
1/4 cup soy sauce
2 bay leaves
several twists fresh ground pepper
3/4 cup frozen peas
2 1/2 tablespoons cornstarch mixed in 1/2 cup cold soy milk

Place the vegetable broth in a large pot with the onions, mushrooms and garlic. Cook, stirring occasionally, for 10 minutes. Add seitan, wine, soy sauce, bay leaves and pepper. Cook uncovered over medium heat for 15 minutes. Add peas and cook 4 minutes. Add cornstarch mixture and cook and stir until thickened. Remove bay leaves before serving.

Serve over pasta, whole grains or potatoes.

From Byranna Grogan