Step 1

Mix together the dry ingredients for the seitan, then mix in the wet. Knead until well combined, then cover and let rest for 15 minutes. Shape into a disc and cut into ~ 3/4-inch chunks. Toss the pieces in 1 tablespoon of oil and a sprinkling of salt and pepper.

Step 2

Heat a large cast iron or nonstick skillet over medium and add the seitan chunks when hot (no need to add any extra oil). Fry for about 5 minutes, or until the chunks are lightly browned. Remove from pan and set aside.

Step 3

Heat a large heavy bottomed stock pot or Dutch oven over medium heat and add another teaspoon of oil to the pan. Add the onions and a pinch of salt and sauté until the onions until lightly caramelized, about 10-15 minutes.

Step 4

Add the garlic and bay leaves, and let cook for about 60 seconds. Add the flour and stir to coat, then add the browned seitan, carrots, potatoes, broth, guiness, tomato paste, thyme, and worcestershire sauce. Bring to a low boil, then turn the heat down and let simmer, covered, for 45-60 minutes until the vegetables are tender and seitan is cooked. Stir occasionally.

Step 5

Remove the bay leaves and thyme sprigs, add salt and pepper to taste and serve!