Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes

Eat Your Vegetables!'s Note:

From the Veganomicon. Serve over mashed potatoes, pasta, rice or polenta.

• Total Time: 30 mins
• Prep Time: 0 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 6 shallots , thinly sliced
• 2 cups seitan , sliced into bite-sized pieces
• ½ lb Brussels sprout , quartered
• 4 garlic cloves , minced
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• ¼ teaspoon dried tarragon
• ½ teaspoon salt
• fresh ground black pepper
• ½ cup sun-dried tomato , chopped
• 2 cups vegetable broth
• ¼ 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,.