John Myers
Ingredients for 4 servings:
- 800 g tomatoes, chopped
- 300 g seitan à la chorizo *
- 125 ml red wine
- 2 carrots
- 2 onions
- 2 garlic cloves
- 2 tbsp tomato paste
- 1 tbsp vegetable stock powder
- 1 tsp pepper
- ¼ tsp cayenne pepper
- 1 bay leaf
- n. B. Salt
- n. B. raw cane sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
for pasta, lasagna, casseroles & Co
*You can find my recipe for seitan chorizo here: https://www.chefkoch.de/rezepte/3341921496591766/Seitan-a-la-Chorizo.html Finely dice the onions, garlic, and carrots. Mix the spices and vegetable stock powder in a small bowl. Process the seitan chorizo with a food processor until minced. Heat enough oil in a large pan or saucepan and fry the chorizo mince until browned. Stir in the onions, garlic, and carrots and fry until the onions become translucent. Stir in the tomato paste and a pinch of sugar and fry briefly. Add the spices and deglaze with the red wine. Finally, add the chopped tomatoes and bay leaf. Mix everything well and simmer over medium heat with the lid uncovered until the sauce reaches the desired consistency. Then cover. The sauce should simmer for at least 30 minutes. Stir frequently to prevent burning. If the sauce is a bit too acidic, add a little more raw cane sugar. Finally, season with salt.
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