This week's recipe is Braised Seitan with Brussels, Kale, and Sun Dried Tomatoes.
2 Tbsp olive oil
6 shallots, sliced thinly
2 c. seitan cut into bite sized pieces1/2lb 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!