Seitan Skillet Stew

I had purchased seitan a few weeks ago, but hadn't used it yet. So today I finally decided to try it. I made a stew that was absolutely delicious, and far exceeded my expectations. I wasn't able to get a picture of it, because it was ate so fast.

2 medium sized baking potatoes 1 carrot, peeled and sliced
1/2 c white onions, diced 1/2 c baby portabella mushrooms, quartered
2 tomatoes, peeled, and diced 2 tbsp. canola oil
1 cup water 1 tsp Better than Bullion, or any vegan bullion
2 tbsp vegan Worcestershire sauce 1/4 c Ott's Famous Salad Dressing
1/8 tsp dry mustard 1 tsp garlic salt
2 tsp Weber's Kick'N Chicken seasoning (its vegan) 1 (8oz) pkg seitan

Add the oil to a skillet, and heat on medium. Saute the potatoes, onion, carrots, mushrooms, and tomatoes until the onions are transparent. Add the bullion, and water, stir well. Add all the spices, and the sietan. Stir well, and add the Ott's. Simmer the stew until the potatoes are cooked through, stirring frequently.

I topped mine with vegan cheddar cheese. It was delicious. My omni husband actually liked it too!