Seitan au Vin

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* Exported from MasterCook *

 

Seitan au Vin

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons corn oil

1 pound seitan -- cut into 1/2-inch slices

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/2 pound small pearl onions

1 tablespoon all-purpose flour

2 cups dry red wine

1 cup vegetable stock

1 tablespoon tomato paste

1/2 teaspoon minced fresh basil

or

1/4 teaspoon dried basil

1 bay leaf

1 pound large mushrooms -- trimmed and quartered

 

Heat 2 tablespoons of the oil in a large skillet over medium heat, add seitan,

salt, and pepperm and cook slices until browned on both sides, about 5 minutes.

While seitan is browning, peel onions by plunging them into boiling water and

then removing their skins. To keep onions intact while cooking, cut a small

cross in root end of each. Remove seitan slices with a slotted spoon and set

aside. Reheat skillet over medium heat, add pearl onions, and cook, stirring

occasionally, until onions are golden brown, about 5 minutes. Remove them and

set aside.

 

Stir flour into remaining 1 tablespoon oil in skillet. Cook over medium heat,

stirring constantly, 2 minutes. Whisk iin wine and stock; then add tomato

paste, basil, and bay leaf. Heat to boiling; reduce heat. Return seitan and

onions to skillet and simmer, covered, until onions are tender, about 20

minutes. Add mushrooms and cook, covered, about 3 minutes. Uncover and

continue to cook, stirring gently, to blend flavors, about 5 minutes. Remove

bay leaf before serving.

 

Description:

" Serve over freshly cooked noodles with a crisp green salad or

marinated green beans and hot crusty bread "

 

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Per Serving (excluding unknown items): 227 Calories; 11g Fat (65.9% calories

from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol;

781mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0