By Fredrica Syren:
This is my idea of comfort food, probably because I grew up with a mom who was a chef and loved to cook international food. She made a very nice Coq au Vin on Sundays, and I believe the secret was in the sauce. This is my vegetarian version of the dish, based on a recipe from Martha Stewart’s book, Favorite Comfort Food. I changed it just a little to make it meat free.
- 6 garlic cloves, smashed
- 4 whole black peppercorns
- 2 sprigs fresh thyme
- 1 dried bay leaf
- 7 fresh flat leaf parsley leaves
- 2 tbsp. olive oil
- 8 ounces pearl onions (I used frozen)
- 12 ounces white button mushrooms, halved or quartered
- 1 package chicken style seitan, drained
- 1 tbsp. butter
- 3 tbsp. brandy
- 1 cup dry red wine
- 3 1/2 cups vegetable broth
- 2 tbsp. tomato paste
- 1 tbsp. cornstarch, mixed with 1 tbsp. water
- Salt & pepper to taste
Place 3 garlic cloves, thyme, parsley, bay leaf and peppercorn in a cheese cloth, wrap it up and tie it. Set a side. Heat 1 tbsp. oil in a deep skillet or Dutch oven on medium heat. Cook garlic and onion while stirring until they begin to brown (about 4 minutes). Add mushrooms and cook for another 4 minutes while stirring. Remove and set a side. Add remaining oil and butter, and cook the seitan on medium heat. Add brandy, broth, wine, tomato paste and cheesecloth package. Bring to a boil, reduce heat to a simmer, cover and cook for 15 minutes. Add reserved onion and mushrooms, and cook for another 5 minutes. With a slotted spoon, remove the seitan and vegetables to a bowl. Remove the cheesecloth-packaged herbs and discard. Bring liquid to a boil and reduce broth to about half on high heat. In the meantime, mix cornstarch and water to a paste, and add to broth. Cook for 2 minutes. Return seitan and vegetables to the reduction. Add salt and pepper, and sprinkle on some chopped parsley before serving.
Sounds delicious! Thank you.