If the sauce is not thick enough, you can thicken it with kneaded butter :15 ml (1 tablespoon) of butter blended with 30 ml (2 tablespoons) of flour. Remove the stew from the heat and drain the seitan and vegetables in a colander over a large bowl. Return the cooking juices to the pan and bring to a boil. Then add the kneaded butter, while whisking, 15 ml (1 tablespoon) at a time, then return the seitan and vegetables to the stew.
Sold in health food stores and some Asian grocery stores, seitan is available plain or seasoned (Le Petit Chef du Commensal brand, etc.). What is it made of? It is the wheat protein that is extracted from wheat flour. It is the gluten, which is cooked in broth with soy sauce and seaweed. It is used in much the same way as meat. You can make kebabs, meat loaf or hamburgers, it is also incorporated in soups, pies, lasagna and casseroles. Seitan keeps about two weeks in the refrigerator and up to six months in the freezer.