Seitan & Mushroom Marengo

This is rich and flavorful, yet blessedly easy to prepare, and my family (with our diverse tastes!) loves it. Serve over a bed of freshly cooked long-grain rice, brown or basmati, with a garden salad and viniagrette (or Everything Dressing :-)

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1  medium onion, chopped
• 2 -4  garlic cloves, minced
• 1 -2  stalk celery, chopped
• 2 -4  cups mushrooms, sliced (use more if you leave out the seitan)
• 28  ounces tomato puree
• 1⁄2 cup water or 1⁄2 cup vegetable broth
• 2  tablespoons red wine vinegar
• 2  teaspoons dried oregano
• 1 -2  bay leaf
• 1⁄4 teaspoon black pepper
• 1  teaspoon sea salt (optional)
• 1 -2  cup seitan, cubed (wheat meat) (optional)
• 1  tablespoon lemon juice

Directions

1. Soften onion, garlic and celery in a small amount of water, in a medium saucepan, till soft.
2. Add mushrooms and cover pan. Let cook 5-10 minutes, till mushrooms are soft.
3. Add all other ingredients, except lemon juice. Simmer gently while your rice cooks.A few minutes before serving, add lemon juice.
4. Serve over rice with a nice green salad. Bon appetit!