Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes
photo by slund13
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 6 shallots, thinly sliced
- 473.18 ml seitan, sliced into bite-sized pieces
- 226.79 g Brussels sprout, quartered
- 4 garlic cloves, minced
- 2.46 ml dried thyme
- 2.46 ml dried basil
- 1.23 ml dried tarragon
- 2.46 ml salt
- fresh ground black pepper
- 118.29 ml sun-dried tomato, chopped
- 473.18 ml vegetable broth
- 59.14 ml red wine
- 946.36 ml kale, chopped
directions
- 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.
- 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,.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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