Vegan ‘Beef’ Stew

1 lb. cooked seitan, cut into 1-inch cubes
3 Tbsp. vegetable oil
1 medium-sized onion, chopped
1 clove garlic, minced
4 cups vegetable broth
1 14-oz. can tomatoes
1 Tbsp. vegan Worcestershire sauce
2 small bay leaves
2 tsp. salt
1/2 tsp. pepper
6 carrots, julienned
3 potatoes, cut into bite-sized pieces
1 10-oz. pkg. frozen green beans
1 10-oz. pkg. frozen corn
2 Tbsp. cornstarch, dissolved in a small amount of water

•Sauté the seitan cubes in 2 tablespoonfuls of the vegetable oil over medium-high heat until the pieces begin to brown. Remove from heat.
•In a large pot, add the remaining tablespoonful of oil, the onion, and the garlic and sauté until the onions are translucent. Add the vegetable broth, tomatoes, Worcestershire sauce, bay leaves, salt, and pepper and simmer for 1 hour.
•Add the carrots, potatoes, green beans, and corn. Cook for another 30 minutes and then thicken with the cornstarch mixture. Let simmer for an additional 5 minutes.
Makes 6 servings