Oh, Veganomicon, how I love you. I present to you Braised seitan with brussels, kale and sun-dried tomatoes.
This dish came about so interestingly. I realized I hadn't made seitan in ages. I typically make a huge amount and freeze most of it so I can just have seitan whenever I want without having to make it each time. (As a side note, if you've never made your own seitan, you totally should. It's hella easy and way yummier and cheaper than buying it.) I went to the market and bought a bunch of fresh veggies thinking I'd find a way to use them somehow. Turns out I had everything I needed for this, including an opened bottle of red wine I was trying to use up!
Seriously, folks, cooking with wine is great. The alcohol cooks out, so stop worrying about that. The depth of flavor that it adds is unequalled. Pretty much anytime you have to add a little bit of broth to something you can substitute some of that liquid for wine instead. Just be mindful of what kind of dish it is, sometimes red wine is better or sometimes white. Or just be crazy and throw caution to the wind and add whatever wine you want. Just not wine in a box. There is no forgiveness for ever buying that. I don't care what wineries are doing that trailer park crap.
We loved this recipe. Your's looks delicious!
ReplyDeleteThis was the only V-con dish I haven't been thrilled with, my seitan was spongy & soggy! eek. I must admit, I didn't use the wine though- bad, but I don't think it would have changed the too-much-liquid issue.
ReplyDeleteI haven't tried this yet, but it looks gorgeous.
ReplyDeleteI hang my head in shame, Santa brought me V-Con and I have still not yet made a thing...but your dish looks great!
ReplyDeletei haven't made this yet, but that picture has sold me on it. it's supertasty-looking!
ReplyDeletePardon me, but I had some wine in a box and it was decent. Um, it was in Rome, so that might influence my palate.
ReplyDeleteOtherwise, nice recipe. We seitan all the time.