Cameroon Style Seitan and Spinach

1 lb. fresh spinach, stemmed
2 T canola oil
8 oz. seitan, cut into one inch cubes
1 - yellow onion, sliced
1/2 C tomato sauce
1 1/4 C vegetable stock
2 T peanut butter
1 1/2 T soy sauce
1/4 t cayenne

Steam the spinach over boiling water for 2 minutes. Remove from the heat, and allow to cool. Chop the spinach and set aside.

Heat one tablespoon of the oil in a large saucepan over medium heat. Add the seitan and brown on all sides. Remove the browned seitan with a slotted spoon and set aside.

Add the remaining one tablespoon oil to the saucepan. When hot, add the onion and cook until lightly brown, about 7 minutes, then reduce the heat and add the tomato sauce, vegetable stock, peanut butter, soy sauce, and cayenne. Cook, stirring occasionally, until the mixture comes to a boil, then lower the heat and simmer 10 minutes to blend the flavors. Uncover, add the reserved seitan and cook 5 minutes longer, or until hot. Stir in the reserved spinach and taste to adjust seasonings before serving.

From Vegan Fire and Spice