MAKE THE MARINADE:
Cut the seitan into approximately 2-inch cubes, add in a plastic bag or a bowl with the remainder of the ingredients, let it marinate in the fridge for a minimum of 1 hour, best 24 hours or overnight.
MAKE THE STEW:
In a pot on medium heat, add the oil, add the onions and let them brown, add the garlic blend, stir for 40 seconds, add the tomato puree, sautee for 2 minutes, add the tomatoes, stir for 5 minutes, add the salt, pepper, MSG, oregano, turmeric, liquid smoke, bay leaf, and veggie broth, lower the heat to low, cover the pot and let it cook for 30 minutes or until the tomatoes break down.
Meanwhile, braise the seitan by adding it in a pan along with its marinade and some olive oil, let it fry until brown on all sides. Reserve.
Uncover the pot, add the carrots, let them cook for about 5 minutes, or until fork-tender, add the potatoes, let them cook until fork-tender, add the braised seitan, finish with fresh parsley, and a few more drops of lemon juice.
Serve it with a side of salad and noodles or rice and enjoy it!