---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetarian, Main dish
       Yield: 6 servings
     1/4 c  Whole wheat pastry flour
     1/2 ts Garlic powder
       2 c  Seitan; cut into thin, bite-
            -sized pieces
       3 tb Oil
       1 lg Onion; sliced
       1    Red pepper; sliced
       1    Green pepper; sliced
       2 c  Mushrooms; sliced
   1 1/2 tb Arrowroot
   1 1/2 c  Seitan or vegetable broth
    Mix together the flour and the garlic powder. Dredge
   the pieces of seitan in flour to coat them on both
    Heat 2 tbs of the oil in a skillet and fry the pieces
   of seitan until they are brown and crispy. Set aside
   the fried seitan and keep it warm while you cook the
    Heat the remaining tbs of oil. Add the onion and
   saute for 2-3 minutes. Add the peppers and saute for a
   few minutes more; then add the mushrooms and about 1/2
   cup (one-third) of the seitan or vegetable broth.
   Cover and simmer until the vegetables are tender, but
   still a bit crisp.
    Dissolve the arrowroot in the remaining broth (if the
   broth is hot, dissolve the arrowroot in 2/4 cup of
   cold water first, then add it to the broth). Pour the
   arrowroot broth into the skillet with the vegetables.
    Mix well.
    Raise the heat and cook, stirring constantly, until
   the sauce thickens.
    Serve the vegetables in their sauce over a bed of
   rice miollet, buckwheat or pasta. Top with the pieces
   of seitan.
    From the files of DEEANNE