This week's recipe is Braised Seitan with Brussels, Kale, and Sun Dried Tomatoes.
The ingredients:
2 Tbsp olive oil
6 shallots, sliced thinly
2 c. seitan cut into bite sized pieces
1/2lb
brussel sprouts, quartered
4 cloves garlic, minced
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried tarragon
1/2 tsp salt
Several pinches of freshly ground pepper
1/2c sun dried tomatoes, chopped into bite sized pieces
2c vegetable broth
1/4c red wine
4c chopped kale
My ingredients, sorry for the awful glare, someday I will get the hang of good pictures :)
First, saute the
seitan and shallots for a few minutes until the
seitan is slightly browned. My
seitan was a little weird and kind of turned into an odd ground beefy texture. After 7-8 minutes add in the
brussel sprouts and let them saute for a few minutes.
Next, you are going to add the spices and garlic, then the sun dried tomatoes.
Add the broth and wine and bring to a boil, then add the kale. Once the kale is wilted, turn down the heat and simmer for 5-7 minutes.
I cooked a bit of pasta to eat along with this recipe and it was delicious. John loved the
brussel sprouts and sun dried tomatoes. He ate a lot of the stew and left the pasta sitting by
itself on the side of the plate. I think this would have been perfect if my
seitan had been more chunky than crumbly. All in all, I think this one was a success!
Be sure to check out
Courtney and
Rikki's takes on this recipe. Let us know what you think about this feature. I am going to keep cooking my way through this book either way, but if you aren't interested let me know and I will change up the feature :)
Happy Tuesday!