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Here is a vegetarian/vegan recipe option - Red wine & mushroom braised seitan. This recipe is made using a slow cooker (crock pot), and serves approx 4.

2 Tbls olive oil
1 lb seitan, cut into 1/2 inch thick slices
6 shallots, quartered
2 garlic cloves, minced
8 ounces small white mushrooms, sliced or quartered
1/2 cup vegetable stock or boullion
2 Tbls tomato paste

1/2 cup dry red wine
1 Tbls minced fresh thyme leaves
salt and pepper to taste
1/2 tsp Gravy Master or other vegetarian browning liquid

Heat 1 Tbls of the oil in a large skillet over medium heat. Add the seitan and cook until browned on all sides, about 10 minutes. Remove with a slotted spoon and set aside.

Reheat the skillet over medium heat with the remaining 1 Tbls oil. Add the shallots and cook, stirring a few times, until softened and slightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Place the shallot mixture in a 3 1/2 to 4 quart slow cooker. Add the mushrooms and seitan. Stir in the stock, tomato paste, wine, and season with salt and pepper to taste. Cover and cook on Low for 6 to 8 hours.

Near the end of cooking time, stir in the fresh thyme. When ready to serve, scoop out about 1 cup of the mushrooms with a small amount of the liquid and pour into a blender or food processor. Add the Gravy Master and process until smooth, then stir back into the cooker to thicken the sauce.

Learn more about this author, C. Penlington.
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