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If you want to make the seitan instead of buying it, there are recipes on zaar. This is from an old Vegetarian Times Holiday
magazine for Christmas and Thanksgiving. "This French-inspired stew gets its sumptuous flavor from seitan and vegetables
that are first roasted in a fragrant marinade and then stewed with tomatoes and wine." You can make ahead and add the
peas just before serving. They suggest prep the veggies with the marination and then simply put them all in the oven together
to cook to help save time.
SERVES 8
16 ounces seitan, 3/4-inch cubes
1/2 cup Braggs liquid aminos
2 teaspoons mellow barley miso
2 1/2 cups dry red wine
1/2 cup mirin
1/4 cup balsamic vinegar
1/3 cup vegetable oil
3 medium garlic cloves, minced
1 bay leaf
1/2 ounce dried porcini mushrooms
2 1/2 cups boiling water
2 medium red bell peppers, cut to1-inch pieces
12 ounces fresh shiitake mushrooms, stemmed and quartered
2 medium onions, halved and thinly sliced
28 ounces cart plum tomatoes, drained
2 tablespoons tomato paste
1 cup fresh peas or frozen peas
1 pinch cayenne pepper
chopped chives (to garnish)
1. Pour Brags into another bowl; whisk in miso until evenly blended then whisk the 1/2 cup wine, mirin, vinegar, vegetable
oil and garlic and toss in the add bay leaf. Save about 3/4 cup and pour remainder over seitan in a small shallow bowl. Marinate
at room temp for 30 minutes.
2. Place porcinis in small bowl and cover with boiling water. Let stand 20 minutes.
3. Preheat oven to 375°F.
4. Place the setian in single layer in shallow glass baking dish then add back enough marinade to cover seitan halfway
then toss the rest. Bake until most of marinade has been absorbed or about 35 minutes.
5. Line 2 baking sheets with parchment paper. In medium bowl toss bell peppers with 2 tablespoon saved marinade. Spread
on a baking sheet and place in oven with seitan for about roast 40 minutes turn every 10 minutes. [You are going to use the
second sheet for something else].
6. Now toss shiitakes with remaining marinade. Spread on the second sheet and roast 30 minutes. Turn after 15 minutes.
7. Line strainer with 2 layers of paper towel placing over a small bowl. Pour porcinis and soaking liquid through strainer.
Save the liquid. Then rinse porcinis and chop finely. Set aside.
8. In dutch oven or other large heavy pot over medium heat add onions and a bit of water or broth and cook, stirring
occasionally, until softened, about 12 to 15 minutes.
9. Add remaining wine, increase heat to high and cook until liquid is reduced by half, about 11 minutes. Reduce heat
to medium and stir in tomatoes, breaking them up with wooden spoon. Stir in tomato paste and cook 5 minutes.
10. Then Stir roasted peppers and shiitakes into tomato mixture.
11. Add seitan with 2 tablespoons marinade from baking dish. If you have less than 2 tbsp just add it.
12. Stir in porcinis and 2 cups of porcinis reserved soaking liquid. Cover, increase heat to high and bring to a boil.
13. Then Reduce heat to low.
14. Add peas and cayenne. Then season with salt and freshly ground pepper to taste.
15. Simmer gently, uncovered, until flavors have blended, about 10 minutes. Serve hot,.
16. NOTE you can omit the oil in the marinade also. Broth or water or vegetable juice can sub for it also if you want
to reduce the oil in the recipe. If you choose to use oil to cook the onions use: 1 Tbs. extra-virgin olive oil.
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