Instructions: If using a conventional Dutch oven, spray it with oil and be prepared to stir often; its better to use a nonstick one. Heat with the oil over medium high heat. Add onions, stirring to saute for about 6 minutes, or until they start to brown but are still a little crisp. Sprinkle the onions with flour, and, lowering heat to medium, continue to cook for about 4 minutes. Add about 1/2 cup vegetable stock, stirring it in to smooth it into the flour. When the flour is incorporated and the liquid is free of any flour lumps or clumps, add a little more stock, then, finally, the entire remaining amount, stirring often. Add nutritional yeast (you will think its going to lump, but the flakes will dissolve), soy sauce, red wine, Umeboshi vinegar, honey, black pepper, tomato, garlic, and salt.

Bring mixture to a boil, then turn down to simmer. Drop in the dried Shiitake mushrooms (they will hydrate as the stew cooks), with the seitan, potatoes, carrots, parsnip, and green beans. Lower heat slightly, cover, and let ragout barely simmer, stirring every so often, for 35 minutes, or until potatoes are nearly done. Lift lid, drop in zucchini, recover, and let cook another 10 to 15 minutes more, or until vegetables are tender but still distinct. Serve, hot, if desired with a sprinkle of parsley.

Yield: 4
to 6 servings

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