Ingredients:
- 4 mushrooms, chopped
- 2 cups frozen peas
- 2 leeks, sliced
- 5 large carrots, peeled, sliced
- 4 celery ribs, sliced
- 6 russet potatoes, peeled, cubed
- 2 packages (8 ounces each) seitan, sliced
- 2 teaspoons Worcestershire sauce
- 2 teaspoons canola oil
- 8 cups water
- 2 teaspoons herbes de provence
- 1/4 cup flour mixed in 1/4 cup water
- Salt and pepper to taste
Method:
- Set Sauté option. Add oil. When oil is heated, add leeks and mushrooms. Sauté for a while.
- Add vegetables, water, herbes de Provence, sauce, salt and pepper and sauté for a couple of minutes.
- Add water. Close the lid. Set pot on Stew option and timer for 13 minutes. When done, let the steam release naturally.
- Meanwhile, place a skillet with seitan over medium heat. Sauté until light brown.
- When pressure releases naturally, add seitan, peas and flour mixture.
- Set Sauté option and simmer until thick.
- Serve in bowls.