| | Oil spray |
| 1 | tb | Olive oil |
| 1 | lg | Onion, cut vertically into crescentshaped slivers |
| 1/4 | c | Unbleached white flour |
| 3 1/2 | c | Vegetable stock |
| 1/4 | c | Nutritional yeast |
| 1/4 | c | Tamari/Shoyu soy sauce |
| 1 | c | Hearty, fullbodied, tannic red wine, such as a Cabernet, Barolo, or Barbaresco |
| 1 | tb | Umeboshi vinegar |
| 1 | tb | Honey |
| | A major grinding of fresh black pepper, 1/2 to 1 teaspoon or so |
| 1 | c | Canned diced tomato in tomato puree |
| 8 | | Cloves garlic, peeled, quartered or thickly sliced (8 to 10) |
| 1/4 | ts | Salt |
| 6 | | Dried Shiitake mushrooms, broken roughly into quarters (6 to 8) |
| 1 | pk | Seitan, (8 ounce) well drained, diced into stewbeef size squares, 1 to 1 1/2-inch or so |
| 4 | sm | Potatoes, scrubbed, peel on, cut in large pieces |
| 2 | | Carrots, scrubbed, peel on, sliced in 1/2-inch rounds |
| 1 | | Parsnip, halved lengthwise, sliced in 1/2-inch halfrounds |
| 2 | c | Green beans, stemmed and sliced into 2 to 3 inch long pieces |
| 1 | | Zucchini, halved lengthwise, and sliced into 1/2-inch halfrounds |
| | Minced Italian parsley, optional, for garnish |
