Instructions

• Add 1 tablespoon of olive oil to a large soup pot and place over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes golden.
• Add the water, potatoes, carrots, vegetable bouillon cube, sweet paprika, and thyme to the pot. Bring it to a gentle boil, then reduce the heat and simmer with the lid slightly ajar for 15 to 20 minutes, or until the potatoes and carrots are nearly tender. Stir in the green beans and continue to simmer gently.
• Meanwhile, in a large skillet, heat the remaining olive oil along with the tamari. Add the seitan pieces and sauté over medium-high heat, stirring frequently, until most sides are nicely browned and crisp (about 10 minutes).
• Once the potatoes in the stew are tender, use the back of a wooden spoon to mash some of them to thicken the stew base. Stir in the sautéed seitan. If needed, add a bit more water. The consistency should be thick and moist, but not overly soupy. All the vegetables should be tender by this point, but if not, continue to cook for a few more minutes.
• Season the stew with salt and pepper and serve topped with the chopped parsley.