Adapted from the March ’96 issue of Vegetarian Times
1 large yellow onion
1/2 medium head cabbage, finely chopped or shredded
5 carrots, julienned
3 cups vegetable broth
1 Tbs. bottled English-style hot mustard, or 1 tsp dry mustard mixed to a paste with water
1/2 tsp mild horseradish (don’t skip this!)
1 Tbs. white wine vinegar
8 oz. prepared seitan, sliced
1/2 tsp salt
2 1/2 tbsp. Whole wheat flour
1/2 cup water
2 Tbs. chopped fresh parsley
In a non-stick Dutch oven or soup pot over medium heat, sauté onion until soft. Add cabbage, carrots, vegetable broth, mustard, horseradish and vinegar. Simmer, covered, 10 minutes. Add seitan, salt and pepper; simmer, covered, until vegetables are tender, about 15 minutes.
When tender, remove vegetables and seitan to serving dish with slotted spoon. Keep warm in a 200 degree oven. Remove cooking broth from pot and reserve.
Mix flour with 1/2 cup water; add to pot with 2 cups reserved broth (add more water if necessary). Simmer mixture 5 minutes, stirring occasionally.
To serve: Pour gravy over cabbage mixture in serving dish. Garnish with parsley. If desired, serve with small boiled or oven roasted potatoes (or Colcannon). Makes four servings.