Seitan in Red Wine Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g seitan, ready-made, crispy, stronly seasoned
- 1 red pepper (s)
- 2 cans tomato (s) (450 g each)
- 4 bay leaves
- 3 clove (s) garlic
- 2 onions)
- 1 teaspoon, leveled herbs (oregano, rosemary)
- 1 teaspoon herbs from Provence
- Paprika powder
- pepper
- 0.25 liter ¼ red wine
- 5 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Heat half of the olive oil in a deep pan over a medium flame, add the seitan and sizzle until it is lightly browned, then set aside on a plate.
- Clean and chop the vegetables. Heat the rest of the olive oil in the pan, add the onions, peppers and garlic and fry for about 5 minutes. Add the bay leaves and spices, wait about 2 minutes.
- Just before something burns, add the red wine, simmer for 1 minute, then add the tomatoes. Bring it to the boil again, add the seitan, stir, done!
- Goes well with rice or potatoes, but also tastes good without a side dish. You can certainly add something greasy (e.g. soy cream) to the taste of the sauce.
- I always make my seitan with gluten powder, pressed garlic, lots of hot spices, soy sauce, tomato paste and then heat the whole thing in the microwave or in the oven until it becomes crispy (similar to the vegetarian sausage recipe).
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