Chop Suey

3 tbs oil
1 cup coarsely chopped onion
1 1/2 cups coarsely chopped celery
1 cup sliced mushrooms
1 cup seitan, cut in pieces
2 cups hot water
1/2 tsp salt
1/4 tsp Vegex or Savorex
1/4 tsp paprika
2 cups bean sprouts
1 5 ounce can water chestnuts
1 5 ounce can bamboo shoots
2 tbs cornstarch
1/2 cup water
2 tbs soy sauce
3 tbs tomato puree
2 tbs chopped parsley
1/4 cup toasted slivered almonds
6 cups cooked rice for chineese fried noodles

Saute onion, celery, mushrooms and seitan in oil.
Add hot water, salt, vegex, paprika, bean, sprouts
and water chestnuts. Simmer 15 minutes.

Mix Cornstarch with 1/2 cup water, add soy sauce
and tomato puree, stir into hox mixture to thicken.
Simmer 10 minutes.

Serve over cooked rice or Chinese fried noodles.
Garnish with slivered amonds and parsley.

8 Servings