2 cups water
4-inch piece kombu
1-2 carrots, cut into bite-sized chunks
1 rutabaga (yellow turnip), peeled and cut into chunks
10-12 green beans or Brussels sprouts
2 teaspoons sesame or safflower oil
1 onion, cut into eighths
6-8 mushrooms, quartered
1 1/2 cups bite-sized chunks seitan
1 bay leaf
1 teaspoon sea salt
1 tablespoon shoyu
2 tablespoons kuzu
Bring water and kombu to a boil. Remove kombu and reserve. (It may be reused to make a stock, or cooked later with beans or vegetables.) Parboil carrots, rutabaga, and green vegetable individually until almost tender. Remove immediately and allow to cool in a strainer or colander. Heat oil in a skillet and sauté onion for 3-5 minutes, then add mushrooms and a small pinch of salt and sauté for a few minutes more. Add seitan, then vegetables, and sauté all together briefly. Add the bay leaf and pinch of rosemary to the 2 cups of stock, then add vegetables and salt. Simmer for 5 minutes, add shoyu to taste and cook for 2 minutes more. Remove from heat.
Dissolve the kuzu in 2 tablespoons cold water, add to stew, and slowly bring back to a boil, stirring constantly but gently. Simmer for 2-3 minutes and serve.
Variation: Add a little fresh ginger juice along with the kuzu.