In a large wide pan heat the oil, and saute the onion till softened, about 10 minutes.
Add caraways seeds and paprika, saute for 30 seconds, take care not to burn the paprika.
Next add the seitan, sauerkraut, vegetable stock and liquid aminos. Cook on low heat for 30 minutes.
Add the cashew cream and let warm through. Then it's ready. Garnish with extra paprika.
Typically eaten with Czech dumplings, you could serve it with rice, quinoa, or pasta.

1 tablespoon rapeseed oil
1 large onion, chopped
1 teaspoon caraway seeds
2 teaspoon sweet paprika
2 285 gram (10 ounce) tin seitan, cut into bite size pieces
250 gram (1 1/2 cup) sauerkraut, drained
500 mililiter vegetable stock
1 tablespoon liquid aminos (Braggs, tamari, or soyu sauce)
1/2 cashew cream (made from 1/2 cup cashew nuts and 1/2 cup water)