Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes

Submitted by Eat Your Vegetables

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

 

• Ready In: 30mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 6 shallots, thinly sliced
• 2 cups seitan, sliced into bite-sized pieces
• 1⁄2 lb Brussels sprout, quartered
• 4 garlic cloves, minced
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon dried tarragon
• 1⁄2 teaspoon salt
• fresh ground black pepper
• 1⁄2 cup sun-dried tomato, chopped
• 2 cups vegetable broth
• 1⁄4 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,.