~2 oz veggie bacon, diced
3 tablespoon olive oil
1/2 recipe of PPK seitan (or about 2 packages), cut into large chunks
10 baby carrots, sliced in half diagonally
5 pearl onions, sliced
2 stalks of celery, chopped
1/4 teaspoon pepper
1 tablespoon flour
1 cup of full-bodied red wine (I used Pinot Noir)leftover seitan simmering broth or 2 cups of veggie broth
1 tablespoon tomato paste
1 sprig of thyme
bay leaf
chopped parsley

Braised Onions:
18 baby onions
1½ tablespoons butter
1 ½ tablespoons oil
½ cup of broth
1 sprig of thyme
1 bay leaf

Sauteed Mushrooms:
2 tablespoons butter
1 tablespoon oil
½ pound fresh mushrooms, quartered