Heat oil in large stew pot over medium heat.

Add onions and celery and cook until soft, about 5 minutes.

Add potatoes, carrots, garlic, stock, wine, bay leaves.

Bring to a boil and reduce heat to low and simmer for 15 minutes.

Add tamari, kale, muchrooms, thyme, salt and pepper, and cook until vegetables are tender, another 15 minutes or so.

Optional: While stew simmers, brown seitan pieces in a small pan wit some olive oil just to get some color. Set aside.

Stir together the cornstarch and water, add to pot and bring stew back up to a slow boil.

Stir for about 1 minute until thickened.

Add seitan, reduce heat and simmer gently for another 10 minutes.