Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From the Veganomicon. Serve over mashed potatoes, pasta, rice or polenta. Ingredients:
2 tablespoons olive oil |
6 shallots, thinly sliced |
2 cups seitan, sliced into bite-sized pieces |
1/2 lb brussels sprout, quartered |
4 garlic cloves, minced |
1/2 teaspoon dried thyme |
1/2 teaspoon dried basil |
1/4 teaspoon dried tarragon |
1/2 teaspoon salt |
fresh ground black pepper |
1/2 cup sun-dried tomato, chopped |
2 cups vegetable broth |
1/4 cup red wine |
4 cups kale, chopped |
Directions:
1. Preheat a large pan over medium-high heat. Saute the shallots and seitan in 2 T olive oil for about 7 minutes, until they have both browned. Add the Brussels sprouts and saute for 3 more minutes, adding a little extra olive oil if need be. Add the garlic, herbs, salt, and pepper, and saute for another minute. Mix in the sun-dried tomatoes.
2. Add the vegetable broth and wine. Once the liquid is boiling, add the chopped kale. Stir the kale until it is wilted. Cover the pan, leaving a little room for steam to escape, and lower the heat. Simmer for 5-7 minutes. Taste and adjust the salt, serve immediately,.
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