In a skillet, add the oil and pan seared the seitan with paprika, pepper and soy sauce. Let it brown, turn off the heat, reserve.
In the same skillet, add some more oil, then add the mushrooms with some salt, sauté until brown. Reserve.
In a dutch oven or a heavy bottom casserole, on medium heat, add the olive oil, then the onions, sauté until golden.
Add the garlic, sauté for 1 minute.
Add the salt, pepper, smoked and sweet paprika, cumin and the marjoram, the bay leaf; lower the heat and sauté for 2 minutes; add the tomato paste, sauté for 2 minutes, add the flour, stir for 3 minutes, add the red wine, stir until combined, add the carrots, the veggie broth, the canned tomatoes, the potatoes and the mushrooms, let it cook until both carrots and potatoes are fork tender, then add the seitan, the lemon juice, turn off the heat and serve it with a dollop of vegan sour cream over mashed potatoes, or noodles or rice. And sprinkle some fresh chives for extra freshened and color.