Instructions: 8 SERVINGS EGG- & DAIRY-FREE

This French-inspired stew gets its sumptuous flavor from seitan and vegetables that are first roasted in a fragrant marinade and then stewed with tomatoes and wine. You can prepare it several days ahead of the feast; add peas toward the end of reheating to keep their bright color. Prep vegetables while the seitan is marinating, then roast the seitan, mushrooms and peppers at the same time. Mellow barley miso adds a delicate flavor note. Keep this all-purpose miso on hand for a great miso soup.

1. Place seitan cubes in small shallow bowl. Make marinade: Pour shoyu into medium bowl; whisk in miso until evenly blended. Whisk in 1/2 cup wine, mirin, vinegar, vegetable oil and garlic; add bay leaf. Reserve 3/4 cup marinade and pour remainder over seitan. Let stand at room temperature 30 minutes.

2. Place porcinis in small bowl and cover with boiling water. Let stand at room temperature 20 minutes.

3. Preheat oven to 375F. Remove seitan from marinade and place in single layer in shallow glass baking dish; add back enough of its marinade to cover seitan halfway; discard remaining marinade. Bake until most of marinade has been absorbed, 35 minutes.

4. Meanwhile, line 2 baking sheets with parchment paper. In medium bowl, toss bell peppers with 2 tablespoons reserved marinade. Spread on prepared baking sheet, place in oven with seitan and roast 40 minutes, turning every 10 minutes. In medium bowl, toss shiitakes with remaining reserved marinade. Spread on second prepared baking sheet and roast 30 minutes, turning after 15 minutes.

5. Line strainer with 2 layers of paper towel and place over small bowl. Pour porcinis and soaking liquid through strainer. Reserve liquid. Rinse porcinis then chop finely. Set aside.

6. In heavy large pot, heat olive oil over medium-low heat. Add onions and cook, stirring occasionally, until softened, 12 to 15 minutes. Add remaining 2 cups wine, increase heat to high and cook until liquid is reduced by half, about 11 minutes. Reduce heat to medium and stir in tomatoes, breaking them up with wooden spoon. Stir in tomato paste and cook 5 minutes.

7. Stir roasted peppers and shiitakes into tomato mixture. Add seitan with 2 tablespoons marinade from baking dish (dont worry if you have less than 2 tablespoons - just add all of it). Stir in porcinis and 2 cups of its reserved soaking liquid. Cover, increase heat to high and bring to a boil. Reduce heat to low. Add peas and cayenne; season with salt and freshly ground pepper to taste. Simmer gently, uncovered, until flavors have blended, about 10 minutes. Serve hot, garnished with chives.

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