Ingredients
- 2 tablespoons olive oil
- 4 (1/2-pound) packages traditional-flavored seitan, broken into bite-size pieces
- 4 shallots, minced
- 2 large carrots, peeled and sliced crosswise into 1-inch pieces
- 3 cloves garlic, coarsely chopped
- 2 tablespoons tomato paste
- 1/2 (750 mL) bottle pinot noir
- 1 cup homemade or store-bought low-sodium vegetable stock
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 1 large bay leaf
- 1 teaspoon dried thyme
- 15 pearl onions, fresh or frozen, peeled
- 3 tablespoons all-purpose flour
- 2 tablespoons margarine
- Coarse salt and freshly ground black pepper
Preparation
Step 1
1.Heat olive oil in a large skillet over medium-high heat. Add seitan and cook, stirring, until seitan is browned and caramelized on all sides. Reduce heat and add shallots, carrots, and garlic; cook, stirring, for 3 minutes. Stir in tomato paste and cook, stirring, for 2 minutes.
2.Transfer seitan mixture to a large saucepan; add wine and enough stock to just cover seitan mixture. Add parsley, bay leaves, thyme, and pearl onions; cover and bring to a simmer until vegetables are tender. Transfer seitan, carrots, and onions to a large serving bowl; set aside and keep warm.
3.In a small bowl, mix together flour and margarine. Add flour mixture to saucepan, stirring until well combined. Let sauce simmer, uncovered, until it reaches a gravy-like consistency. Remove bay leaf and season with salt and pepper.
4.Pour sauce over seitan in serving bowl; garnish with mushroom "bacon" topping and parsley. Serve.
Mushroom "Bacon" gravy
1 pound fresh shiitake mushrooms, thinly sliced
Olive oil
Coarse salt
Directions
1.Preheat oven to 350 degrees.
2.Place mushrooms in a large bowl; drizzle with olive oil and season with salt.
3.Evenly spread mushrooms in a single layer in a shallow glass baking dish. Transfer to oven and bake, tossing with tongs every 5 to 10 minutes, until dry and crisp, taking care not to burn. Remove from baking dish; mushroom "bacon" may be used hot or at room temperature.