Irish seitan stew and colcannon

Ingredients

• 1½ pounds (ca 700 kg) - seitan, cubed
• 3 Tbsp (45 ml) - olive oil
• ¾ cup (1.8 dl) - flour
• 3 carrots, chopped
• 1 cup (2.4 dl) - frozen peas
• 1 large or 2 smaller onions, diced
• 2 cloves of garlic
• 8 fl oz (ca 25 cl) - dark, vegan-friendly beer, porter or stout, but not too bitter. I used Sierra Nevada Porter.*
• ca ¼-½ cup water, if needed to adjust amount of liquid
• 1½ Tbsp (22.5 ml) - vegan Worcestershire sauce (normal contains anchovies)
• 1 Tbsp agave syrup
• 2 tsp (10 ml) - vegetable stock
• 1 tsp (5 ml) - dried thyme
• ½ tsp (2.5 ml) - paprika
• 2 bay leaves
• a pinch of ground cloves
• 4 oz (100 g) - smoked tofu, chopped into fairly small pieces
• 2 tsp (10 ml) - liquid smoke
• 1 Tbsp (15 ml) - tamari/soy sauce
• 1½ pounds (ca 700 kg) – potatoes, peel and chopped
• ⅔ cup / 8 oz (ca 225 g) - shredded cabbage
• ⅓ cup (1.2 dl) - plant milk, warmed
• 2 Tbsp (30 ml) - vegan margarine
• 2-4 scallions - chopped
• 2 Tbsp (30 ml) - fresh parsley, chopped
• a pinch of grated nutmeg
• Salt/pepper