Braised Seitan with Mushrooms in Red Wine Sauce
From: Everything Vegan, p. 162, a bit modified.
Ingredients
- 1 lbs seitan, sliced or pulled apart into small pieces. (Either make homemade or use 2 packages of Franklin Farms chicken-style seitan.)
- 12 oz criminis, sliced
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- fresh grounds of black pepper
- 1 cup red wine (Malbec or Pinot Noir)
- 2 tsp dijon mustard
- 1 tsp dried thyme
- 1 tsp cornstarch
- 1 cup veggie broth
- 1 1/2 cup dry rice
- olive oil for sauteing
Directions
- Preheat a large cast iron skillet over medium heat with the safflower or avocado oil, covering bottom of pan to about 1/4" thickness.
- Put flour onto plate next to sink and colander in sink. Put the seitan onto the plate and mix until thoroughly covered. Pick up each piece, tap off excess flour, and put into colander. Once the colander is full or all of the seitan is in it, shake it it up and down to get more of the flour off. Dump into skillet. (It may be necessary to do in two batches depending on size of skillet.)
- Cook for approximately 10 minutes, until desired level of crispiness. Scoop the seitan out onto baking sheet and set aside - oven is a good place to keep it somewhat warm while the rest is made.
- Meanwhile, dry-saute the mushrooms in a another cast-iron skillet, over medium heat, about 8-10 minutes.
- Start water to boil for rice.
- Add olive oil and onions to the mushrooms, cook until onions translucent.
- Add garlic and saute for a couple minutes.
- Whisk together wine, mustard, and thyme in measuring cup, add to mushroom mixture, cook down liquid for about 10 minutes.
- Whisk together cornstarch and veggie brother in measuring cup, add to mushroom mixture.
- Simmer 2-3 minutes, or until thickened.
- Serve - put rice in bowls with seitan on top and then cover with sauce.