Instructions: Pantry and preps: Cut one young turnip (2 to 3 ounces). Get young zucchini and slice them lengthwise. Dissolve cornstarch in water. HERBS: thyme, tarragon or a mixture. Veg Steak: wheat gluten or Seitan; or similar product that resembles beef-cubes when browned; or use beans.

In large pan, soften onion and garlic in oil, covered, over low heat. Then add the vegetables and brown 5-6 minutes, stirring and turning. Gradually add stock, stirring and bring to a foil, then stir in the cornstarch and water mixture. Add the tomatoes with their juice and stir well. Add the herbs, plus any spices you like. Season with the salt and pepper. Turn the heat down and cover the pan tightly. Simmer gently about 20 to 25 minutes.

Stirr occasionally and add a litle water if needed.

Meanwhile, brown the seitan cubes in a skillet. Takes about 3 minutes to brown 1/2-inch chunks. Add to the stew, gently, and simmer 10 minutes.

Serve.

PATS

NOTE: Skip the seitan and add red kidney beans.

NOTES : Soups and stews are a good way to go and these ingredients reminded me this one from Lindas cookbook. Ive tried it - its important to brown the veggies so they taste roasted.

Linda uses a meat substitute. You could skip it. Seitan _is_ an acquired taste. We prefer beans. Or add a meaty mushroom like portabellas. Or a little cheese; or corn! (corn and potatoes make a veggie protein). Have you tried those veggie burgers made with brown rice - those are good! browned then chunked and tossed with a soup (or onto a salad). Heres the stew.

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