Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 500 grams of seitan into 2-inch cubes.

2. 2

   Heat 2 tablespoons of olive oil in a large pan over medium heat and sauté 1 finely diced onion, 2 minced cloves of garlic, 1 diced large carrot, and 1 diced stalk of celery for 5-7 minutes until softened.

3. 3

   Add the 500 grams of seitan cubes to the pan and brown them lightly on all sides for about 5 minutes.

4. 4

   Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pan, and let the wine reduce by half.

5. 5

   Transfer the seitan and vegetable mixture to a terracotta clay pot, add 800 grams of crushed San Marzano tomatoes, 1 cup of vegetable broth, 1 bay leaf, 2 fresh rosemary sprigs, and 3 fresh thyme sprigs, then season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

6. 6

   Cover the clay pot and cook in a preheated oven at 180°C (350°F) for 1 hour and 30 minutes, or until the sauce has thickened and the flavors have fully melded.

7. 7

   Carefully remove the 1 bay leaf and the herb sprigs before serving 4 servings of the hearty seitan stew directly from the clay pot.