redwineseitan

I love gluten. Praise Seitan and all that. Give me a giant hunk of seitan to work with and I’ll make a tender, marinated, succulent slab of wheat-meat that satisfies. I experimented with Blackbird Foods Seitan recently and made a red-wine and horseradish marinated seitan with caramelized onions over mung bean pasta in a chanterelle red-sauce. Here’s how I made it:

WHAT YOU’LL NEED (serves 2):
• 1/2 lb of Seitan, pulled apart, not cut
• 1 large onion, chopped
• 2 Tbs horseradish
• 1 cup of any red wine
• 2 cloves of garlic, crushed
• 1/2 package of mung bean pasta
• 1 cup chanterelle red sauce
• 1-2 cups vegetable stock

DIRECTIONS:

1.  Combine the horseradish with the red wine, and in a bowl, bathe the seitan in the mixture. Let sit for 10 minutes while following the next steps.

2.  Bring a large saute pan (I prefer cast iron) to medium-high heat, and a separate pot of water (for the pasta) to boil.

3.  Add the chopped onion and crushed garlic to the pan and add a little bit of veg stock instead of oil. As the pan dries, continue to add more stock. This will continue to deglaze the pan (turn everything dried back to a savory broth), and keep things lubricated while adding a lot of flavor.

4. Put the mung bean pasta in the water, and cook until desired tenderness is reached. Mung bean pasta has a similar texture and bounce to egg noodles, and it is difficult to overcook them, so feel free to let them get very tender.

5. Once the onions and garlic have begun to turn golden, pour in the seitan/wine/horseradish on top.

6. Bring heat down to medium, and let it simmer, occasionally stirring and flipping the seitan.

7. Once the liquids have evaporated, continue to cook until everything is golden. slowly add the remaining vegetable stock, and deglaze the pan until all liquids have been used up.

8. Strain the pasta, and add the chanterelle sauce.

9. Serve the seitan atop the pasta, add salt and pepper to taste, and enjoy!