I started writing this post many moons ago…and thought I hit the publish button. Apparently that was not the case. Things have been crazy over here, but the good kind of fun crazy where people come visit and other people get older. I am still preparing myself for the egg challenge coming up later this month (!) so lots of recipe research has been going. I have also developed a slight addiction to using Sherry and Marsala wine in almost everything, they have this amazing ability to cover up almost any flaws. If the dish is flawless than the amazing flavor of the wine just enhances the combinations of taste that are happening on your plate…or something like that! So without further stalling here is another down home classic gone Vegan!
(for the tips)
2 tablespoons extra-virgin olive oil, divided
1 pound seitan
2 basil leaves, chopped
1 pound baby bellas, chopped
4 cloves garlic, finely chopped
1/4 cup dry sherry
1/2 cup vegetable stock
(for the carrots)
8oz carrots, sliced
1/2 tbsp olive oil
1 tbsp Maple Syrup
1/4 tsp cinammon
1.Heat a large skillet over medium-high heat with 1 1/2 tablespoons olive oil, add the seitan and brown 3 minutes on each side. Remove and reserve on plate.
2. Add remaining olive oil to skillet, add mushrooms and saute 5 minutes. Add garlic and cook another 5 minutes. Season mushrooms to taste with salt and pepper. Add basil and sherry, reduce 1 minute, add vegetable stock and seitan to pan. Reduce heat and cook 5 minutes.
3. Meanwhile begin heating a medium pot over medium high heat. Add the 1/2 tbsp olive oil along with the carrots. Toss well in the oil and cook for 5 minutes. Add the Maple Syrup and the cinammon, turn heat to medium-low and cover. Cook for an additional 10 minutes, stirring ocassionally, until the carrots are tender but still crisp.