2 Cup(s) diced seitan
1 Cup(s) turnip, chopped
1 Cup(s) onion, chopped
1 Cup(s) carrot, chopped
1 Cup(s) potato, chopped
2 Each(s) bay leaves
1 Teaspoon(s) fresh rosemary, finely chopped
1 Teaspoon(s) garlic, finely chopped
1 Teaspoon(s) fresh basil, finely chopped
1 Tablespoon(s) fresh parsley, chopped
2 Tablespoon(s) sesame oil OR oil of choice
2 Cup(s) water
1/4 Cup(s) plus one teaspoon Tamari or soy sauce
1/2 Cup(s) celery, flaked*
1/4 Cup(s) water
1/3 Cup(s) arrowroot
Place first 11 ingredients in a stew pot and saute at medium for about 8 minutes, stirring occasionally to avoid burning.
Add water and tamari and bring mixture to simmer. Cook for another 10 to 15 min until vegetables are tender.
Add celery at end of cooking process to retain color.
Mix arrowroot and water well. Turn heat off under stew and vigorously stir in arrowroot mixture. Turn heat back on to medium and stir constantly until thickened.
Serve stew over noodles, rice, or mashed potatoes. Peas can be substituted for the celery and added at same time to retain color.
*flaked refers to a style of cut in which the food is thinly sliced at a 45 degree angle.