Step 1

Preheat the oven to 400 degrees F.

Step 2

Combine the onions, water, and crushed garlic in a large, deep skillet. Cook and stir over medium-high heat for 12 to 15 minutes, or until the onions are translucent and beginning to turn golden brown. Add 1 or more tablespoons of water as needed to prevent burning.

Step 3

Transfer the cooked onions to a 6-quart, covered casserole, place the cinnamon stick in the onions, and sprinkle with the barley.

Step 4

Remove and discard the mushroom stems. Cut the mushroom caps in half and add them to the casserole with the seitan, potatoes, carrots, and whole garlic.

Step 5

Combine the vegetable broth, salt, paprika, and ginger in a medium bowl and pour the mixture over the vegetables. Cover and bake for 1 hour and 15 minutes.