Photo by Fotolia/Jef Milano
This vegetarian dish uses seitan instead of meat to make a hearty soup.
30 min DURATION
20 min COOK TIME
10 min PREP TIME
6 servings SERVINGS
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 6 shallots, thinly sliced
- 1 pound cremini mushrooms, thinly sliced
- 1 pound shiitake mushroom caps, thinly sliced
- 2 stalks celery, minced
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fresh thyme leaves
- 2 teaspoons minced fresh sage
- 3 tablespoons tamari
- 2 cups dry red wine
- 2 pounds seitan, sliced into thin strips (or substitute tempeh)
- 1 bay leaf
- 1/2 cup vegetable stock
- 2 tablespoons arrowroot powder
- freshly ground black pepper
- 1/4 cup chopped fresh parsley
- In large skillet over medium heat, sauté garlic and shallots in olive oil until soft. Add cremini and shiitake mushrooms, celery, rosemary, thyme, sage, tamari and wine. Bring to simmer, add seitan and bay leaf, cover and cook 15 minutes until mushrooms are tender.
- In a small bowl, whisk together vegetable stock and arrowroot powder until arrowroot dissolves. Slowly pour into skillet and continue whisking until sauce starts to thicken. Turn off heat and discard bay leaf. Season to taste with pepper, top with parsley and serve.
Find more Winter recipes: Eating in Season for Winter.
Adapted from Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters and published by Sterling Epicure, 2012.
This rich dish combines red wine, wild mushrooms and seitan in a distinctive, aromatic and filling main dish that requires hearty accompaniments that can hold their own, such as basmati or wild rice and greens sautéed with garlic.