Seitan in red wine sauce

Ingredients for 2 servings:

• 200 g seitan, ready-made, crispy, strongly seasoned
• 1 red bell pepper(s)
• 2 cans of tomatoes (450 g each)
• 4 bay leaves
• 3 garlic cloves
• 2 onions
• 1 tsp, chopped herbs (oregano, rosemary)
• 1 tsp, leveled herbs de Provence
• Paprika powder
• pepper
• ¼ liter red wine
• 5 tbsp olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

crispy seitan with spicy sauce

Heat half of the olive oil in a deep pan over medium heat, add the seitan, and sizzle until lightly browned, then set aside on a plate. Trim and finely chop the vegetables. Heat the remaining olive oil in the pan, add the onions, bell peppers, and garlic, and sauté for about 5 minutes. Add the bay leaves and spices, and wait about 2 minutes. Just before anything starts to burn, add the red wine, simmer for 1 minute, then add the tomatoes. Bring back to a boil, add the seitan, stir, and you’re done! Goes well with rice or potatoes, but is also delicious on its own. You can certainly enhance the sauce’s flavor with something fatty (e.g., soy cream). I always make my seitan with gluten powder, crushed garlic, lots of hot spices, soy sauce, and tomato paste, and then heat it all in the microwave or oven until it’s crispy (similar to the vegetarian bratwurst recipe).