o 3 t sesame oil o 2 medium onions, diced o 2 large carrots, sliced in to 1/2 inch / 12 mm rounds o 4 large cups (about 2 lb / 900 g) of seitan cubes or reconstituted textured vegetable protein chunks or crumbled veggie burgers o 2 T whole wheat pastry flour o 1/4 t sea salt o 1 cup water o 3/4 cup plain soymilk or Rice Dream o 1 T finely chopped fresh dill o 1/4 t black pepper Dill Sauce o 1/2 cup plain soymilk or Rice Dream o 2 T chickpea flour o 1 T mirin o 1 T chopped fresh dill o 1/4 t sea salt
Preheat oven to 350F/180C.
Heat the oil in a flameproof casserole over medium heat. Add onion, carrots and seitan and saute for 3-5 minutes.
Sprinkle the pastry flour and sea salt over the seitan and vegetables. Continue to saute the ingredients for a few minutes, stirring frequently. Add the water, soymilk, dill and pepper to the casserole. Stir the ingredients occasionally for about 5 minutes until the liquid begins to thicken. Cover the casserole, transfer to the oven and bake until the carrots are tender (about 45-60 minutes).
Remove the stew from the oven and place it on the stove top over very low heat.
Prepare the dill sauce. First make a loose smooth past by adding the soymilk to the chickpea flour. Add the mirin, dill and sea salt. Slowly add this mixture to the stew, stirring constantly until the sauce thickens. Continue to simmer the stew for about 15 minutes.
Serve the hot stew either alone or with noodles, or rice or whatever.