Sunday, June 8, 2008
16 oz seitan, chopped
1/4 cup all purpose flour
2 tablespoons olive oil
1/4 cup roasted red pepper, diced
1/2 onion, diced
1/2 cup mushrooms, diced
1/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup veg broth
3 tablespoons drained capers
1 teaspoon dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Sprinkle the seitan pieces with the flour to coat lightly. In a large saute pan, heat the oil over a medium-high flame. Add the seitan pieces to the pan and saute just until brown on a few sides. Set aside. Add the pepper and onion to the same pan with some more oil and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the mushrooms and cook until they start to brown. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the seitan chunks to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat for about 20 minutes. Sprinkle the basil on top and serve over pasta.
Adapted from Giada's Chicken Cacciatore.