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Seitan Pasticada












INGREDIENTS (serves 4):

- for the marinade: 3-4 tablespoons soy sauce, 2-3 tablespoons olive oil, 4 garlic cloves, chopped, 2 tablespoons vinegar, rosemary, pepper, cloves, a couple of bay leaves
- 400-500 g seitan, 100 g smoked tofu, 1 large onion, 2-3 carrots, 1 parsley root, a piece of celery root (protip: you get all of these veggies in the soup greens mix at the farmers' market), 5- 6 prunes, a piece of sour apple (optional), oregano, pepper, 50-100 ml red wine, about 100 ml of tomato puree, chopped parsley leaves


Mix the marinade ingredients and pour over ¼ inch-thick seitan slices. Let it marinate for as long as possible, preferably overnight and in a sealed container so that you can turn it upside down to marinate evenly.
Heat the finely chopped onion in some olive oil, add the chopped smoked tofu, chopped or grated carrot, parsley and celery roots and sauté for a few minutes, adding water when necessary. Add the plums, marinade (remove the cloves), chopped apple, spices, and more water and let cook for about half an hour.
Drain the seitan, roll it in flour and fry on both sides in a bit of hot oil, then drain on paper towels. This step is not necessary, but it will add flavor to the dish.
After approximately half an hour of cooking, pour the sauce in a blender (remove the laurel leaves!) and blend thoroughly, adding enough water to get a sauce of medium thickness. If necessary, add more prunes or a little vinegar, and spices. Pour back into the pot, add the wine, tomato puree and seitan slices and let simmer for about 15 minutes. Sprinkle with chopped parsley for the finishing touch.
Serve with pasta, gnocchi or bread dumplings.

Photo: Animal Friends Croatia
Cooked by: Nikolina Plenar

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