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.

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