Chop the seitan into bite size pieces. Reserve.
On medium heat, add the olive oil to a pot, then the carrots and onions. Sauté until golden, add the garlic and sauté for 40 seconds.
Add sage, the salt, pepper, smoked paprika, oregano, the champignons, the veggie broth, and soy sauce, let cook for 15 minutes
On a separate pan, pan sear the seitan by adding oil to a pot and sautéing the seitan until golden brown. Add about 4 tablespoons of the coffee, salt and pepper. Let it sauté in medium heat until coffee disappears. Turn off the heat, and reserve.
Now we are going to add the remainder of the coffee to the stew, then the cornstarch slurry and the pan seared seitan and let it cook for 3 minutes more.
Cut the cauliflower into florets, simmer it in water and salt until tender.
Drain the cauliflower and put it back to the pot, along with the unsweetened soy milk ,the vegan butter, salt, pepper and nutmeg and purée it until very smooth, warm it up and serve it under the coffee stew.