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One pan wonder for Seitan or Bean Curd [tofu]
Ingredients:
2 tablespoons balsamic vinegar
1 1/2 cups seitan or bean curd
1 cup mushrooms
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 large onion, coarsely chopped
2 sweet bell peppers, 1 green & 1 red, coarsely chopped
3 fresh garlic cloves (or 1 t dried minced)
28 ounces chunky tomato sauce
1/3 cup dry white wine or sherry wine
2 teaspoons dried oregano
2 teaspoons artificial sweetener (succanat, sugar or substitute)
1/8 teaspoon freshly-ground pepper
1/2 teaspoon salt
Procedure:
# In a large skillet, saute mushrooms, celery, carrot, onion, peppers and garlic in balsamic vinegar until tender (add a small
amount of water, if needed).
# Add tomato sauce, bean curd, wine, oregano, salt, black pepper, and sugar.
# Bring to boil; reduce heat. Cover and simmer for 20 minutes. Serve over rice or pasta.
# Notes: If you are lacto use a bit of Feta cheese mixed in as well as some cheddar or Mozzarella on top.
# When I made it last time, I used stir fry vegetables. Mix of peppers [yellow, red and green] Also added some Lemon pepper
Mrs. Dash. Nicely done.
# Will also work in Microwave.
Serving Size:
4 servings
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