Braised Seitan with Portobello and Tomatoes Recipe.
Braised Seitan
My braised seitan with Portobello and Tomatoes came out fantastic! Vegan friends waxing waxing nostalgic for Beef Bourguignon, here is your fix!
I promised myself not just one but two things, no, make that three:
– Turn everyone on to it. Yeah right, I can hear you chuckling to yourself! Nice try, Levana!
– Share my Seitan dish with you. Ha, now this is a step in the right direction.
– Make my Seitan at our next gathering for my meat-eating friends, and don’t even think of saying the S word until everyone polishes off their plate!
The Number of Vegans is Growing
Have you noticed, as I did, that the number of guests with special dietary needs seems to grow by the day? This past Rosh Hashanah, several of my guests took off, for various reasons, meat and poultry from their meals. Sigh…. for their sake and ours. But one thing is certain: Our vegan friends must not be dismissed or, worse, neglected. And since in my house, we happily go by the 80/20 diet (plant foods/meat, fish and poultry) at all times, there is always plenty of vegetarian dishes to choose from. Still it is no hardship to add just one vegetarian or vegan dish as a special main course treat to our meatless friends.
My Primer on Seitan
I pour my heart out in this post: not just the basic recipe dough, but tons of recipes that start out with it. You will become a pro in no time! Seitan Recipes: The Seitanic Dishes
The following recipe serves eight
Ingredients
- 1/4 cup olive oil
- 1 large red onion, diced small
- 6 cloves garlic, minced
- 2 large tomatoes, or 5 plum tomatoes, diced small
- 1 1/2 pounds portobello, caps and stems, diced
- 2 cups dry red wine (liquor stores)
- 2 cups water
- Nice mixture of fresh herbs, 2 tablespoons of each: I used tarragon, thyme and rosemary
- 1 tablespoon turmeric
- Ground pepper to taste (no added salt in the dish: The seitan is seasoned)
Instructions
Start by making the seitan dough as instructed in the link. No need to steam it. Just take your dough straight out of the processor, and cut it two inch dice. Reserve.
Heat the oil in a wide bottom pot or a large skillet with deep sides. Add the onion, garlic and tomatoes, and saute 2-3 minutes. Add the mushrooms and saute until most liquids evaporate. Stir in The diced seitan dough and all remaining ingredients, and bring the mixture to boil. Reduce the flame to medium, and cook covered about 15 minutes. Transfer the seitan and vegetables to a platter with a slotted spoon. Check the liquids in the pot. If there is too much liquid, reduce it on a high flame a couple minutes, until the sauce is thickened, and pour it over the dish. Serve hot, alone or with rice or other grain, potatoes or noodles.
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