Seitan Stew

This was a delicious and quick stew (Which I guess does not make it a stew.) with crisp fresh veggies. The seitan gives the stew a nice texture.

Ingredients
2 12 oz Containers of Seitan (I used Westsoy.)
1 Medium Onion, Diced
1 Shallot, Diced
2 Celery Stalks, Chopped
6-8 Baby Carrots, Chopped
1 Zucchini, Chopped
1 Squash, Chopped
3-4 Portobello Mushrooms, Chopped
1/4 Cup Parsley, Chopped
2 Tablespoons Tomato Paste
32 Ounces Vegetable Broth
1/2 Lemon Juice (For deglazing)

Directions
Brown the seitan in a pan with oil; remove seitan and set aside
Cook onion and shallot for 3-5 minutes; deglaze with lemon juice as needed
Stir in tomato paste and cook until the paste turns a brick red
Mix in zucchini, squash, and mushrooms; season with salt and pepper
Add carrots, celery, parsley, and broth
Bring to a boil, reduce heat, cover and simmer for 10 minutes
Stir in seitan, cover, and continue to simmer for 10 minutes

Note: Serve with some rustic bread.