Meatless Monday–Seitan au Vin

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.