Ingredients
2 tablespoons olive oil
4 (1/2-pound) packages traditional-flavored seitan, broken into bite-size pieces
4 shallots, minced
2 large carrots, peeled and sliced crosswise into 1-inch pieces
3 cloves garlic, coarsely chopped
2 tablespoons tomato paste
1/2 (750 mL) bottle pinot noir
1 cup homemade or store-bought low-sodium vegetable stock
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
1 large bay leaf
1 teaspoon dried thyme
15 pearl onions, fresh or frozen, peeled
3 tablespoons all-purpose flour
2 tablespoons margarine
Coarse salt and freshly ground black pepper
Mushroom “Bacon” Topping
Preparation
Heat olive oil in a large skillet over medium-high heat. Add seitan and cook, stirring, until seitan is browned and caramelized on all sides. Reduce heat and add shallots, carrots, and garlic; cook, stirring, for 3 minutes. Stir in tomato paste and cook, stirring, for 2 minutes.
Transfer seitan mixture to a large saucepan; add wine and enough stock to just cover seitan mixture. Add parsley, bay leaves, thyme, and pearl onions; cover and bring to a simmer until vegetables are tender. Transfer seitan, carrots, and onions to a large serving bowl; set aside and keep warm.
In a small bowl, mix together flour and margarine. Add flour mixture to saucepan, stirring until well combined. Let sauce simmer, uncovered, until it reaches a gravy-like consistency. Remove bay leaf and season with salt and pepper.
Pour sauce over seitan in serving bowl; garnish with mushroom “bacon” topping and parsley. Serve.
