Sunday, June 8, 2008

Seitan Cacciatore

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.


Hilary said...

Hi, Paula,

Claire told me you had a food blog. Looks good! I read food blogs pretty avidly at work, so I will definitely add you to my rotation. And BTW, you should submit some of your pictures to -- this is where I find new food blogs of interest :)


Hilary said...

Oh - also - you should add your blog to the new Food Blog Search, which I use when I'm looking for new recipes:

Cuz Hil

Hilary said...

Ah, I see you already have tastespotting linked. Duh. Oh well.

Bored at work,

Kate said...

This looks really good, and the photo is great. Looking forward to trying this.