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Title: Belgian Style Seitan Stew With Dark Beer
Categories: Belgian, Stews
Yield: 4 Servings

2 tb Olive oil
1 lb Seitan; cut into thin strips
1 g Onion; chopped
2 ts Natural sugar
2 tb All-purpose flour
1 c Dark beer
1 tb Molasses
2 ts Dijon mustard
2 ts White wine vinegar
1 ts Dried thyme; crumbled
1 Bay leaf
1 c Vegetable broth
Salt
Black pepper; freshly ground

Heat 1 tb olive oil in a large skillet over medium-high heat. Add the
seitan and cook until browned on all sides, about 10 minutes. Set
aside.

Heat the remaining 1 tb olive oil in a large saucepan over medium
heat. Add the onion, cover, and cook until softened, about 5 minutes.

Stir in the sugar and cook, stirring frequently, until the onion is
carmelized, about 10 minutes. Add the flour and cook, stirring, for 1
to 2 minutes to remove the raw taste. Stir in the beer, molasses,
mustard, vinegar, thyme, and bay leaf. Add the broth, season to taste
with salt & pepper, and simmer, stirring occasionally, until
thickened, 10 to 15 minutes.

Add the seitan and simmer until the flavors are blended, about 10
minutes. Remove the bay leaf, and taste & adjust the seasonings.
Serve hot over noodles and wash it down with more of the beer that
you used in the stew.

Recipe by Vegan Planet by Robin Robertson

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