1/4 cup olive oil, separated
2 cloves garlic, minced
1 teaspoon dried thyme
1 pound seitan, shredded
1 cup white cooking wine
12 pearl or other small white onions, peeled and halved
3 carrots, sliced
1 cup green beans, cut into bite-sized pieces
1 cup frozen green peas
1 pound small new red or white potatoes, halved or quartered
28 ounces (about 3 cups) vegetable or un-chicken broth
2 tablespoons nutritional yeast
salt & pepper to taste
1 cup flour
1 teaspoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons soy margarine
3/4 cup soymilk
In a large, shallow bowl or baking dish, combine 2 tablespoons olive oil with garlic, thyme, seitan, and salt and pepper to taste. Toss well to coat and add cooking wine. Marinade in refrigerator for at least one hour, or longer if you wish.
Heat remaining 2 tablespoons of oil in a large stock pot over medium-high heat. Chop vegetables and add to pot. Add seitan to pot, reserving marinade. Cook, stirring regularly, until lightly browned, about 10 minutes. If mixture becomes too dry, add a little of the marinade.
Add vegetable broth, remaining marinade, and nutritional yeast, stir, and bring to a boil. Cover and simmer for 5-10 minutes.
Remove about 2 cups of stew (some chunks and some liquid) and puree in a food processor. Return to pot.
To prepare dumplings, sift together flour, sugar, baking powder, and salt. Cut in the soy margarine until mixture resembles coarse crumbs. Stir in soymilk. Once stew is boiling, reduce heat and spoon dumpling batter onto top of stew. Cover and simmer for 10 minutes. Remove lid and cook uncovered for another 10 minutes. Sprinkle with a little bit of salt and pepper and serve.