Braised Seitan with Roasted Tomatoes and Cannellini Beans

Seitan is braised with aromatic vegetables and vegetable stock. The braising liquid is strained and made into a sauce with the addition of roasted tomatoes, roasted garlic, and arugula. This hearty dish is great for a holiday celebration or any night when you're craving a "meaty" dish.

Prep Time5 15

Cook Time2 30

Course: Beans, Comfort Food, dinner, Main Course

Keyword: arugula, braised, cannellini beans, roasted tomatoes, seitan, tarragon, vital wheat gluten

Servings:

Calories: 598kcal

Ingredients

Seitan Dry Ingredients:

2 Cups vital wheat gluten
.25 Cup nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
1 tsp. salt

Seitan Wet Ingredients:

2 Tbsp. soy sauce
1 Tbsp. miso paste
2 Tbsp. extra virgin olive oil
.25 Cup red wine
.75 Cup water

Rest of Dish:

2 Tbsp. avocado oil or canola
1 onion peeled and chopped
1 leek white part only, chopped
1 carrot peeled and chopped
1 rib celery chopped
3 garlic cloves chopped
2 Tbsp. tomato paste
10 sprigs tarragon leaves picked
4 ounces red wine
2 qts. vegetable stock
6 roasted tomato halves
8 roasted garlic cloves
2.5 Cups cooked cannellini beans
4 Cups arugula

Instructions

Make the Seitan:

In a large bowl mix all the dry seitan ingredients together. In a small bowl mix the wet seitan ingredients together. Add the wet ingredients to the dry mix and mix well to form a dough ball.
On a clean work surface knead the dough for 4-5 minutes. Cover with plastic wrap or a kitchen towel and let rest for 5 minutes.
Cut the dough ball into thirds and roll out each ball like you would make an oval bread loaf(See video). Cut all into stew-size chunks. Set aside.

Make the Braising Liquid:

Preheat the oven to 325°F
Heat the oil in a roasting pan or deep, large, oven-proof skillet over medium heat.
Add the leeks, onion, carrots, celery, and garlic. Cook for 10 minutes, stirring occasionally. Add the tomato paste and stir well to combine. Cook for 2 minutes.
Add the seitan to the pan. Add the red wine, half the tarragon, and vegetable stock.
Bring the braising liquid to a simmer, then turn off the heat. Partially cover the pan with a lid or aluminum foil and place in the oven. Cook for 2 hours.
After 2 hours remove the pan from the oven. Transfer the seitan to a plate. Strain the braising liquid through a fine mesh sieve or cheesecloth and discard the solids. Return the liquid to the pan and bring it to a simmer.
Add the tomatoes and roasted garlic and reduce by one-third. About 20 minutes over medium heat.
Add the seitan, beans, arugula, and remaining tarragon to the sauce and cook for 2 minutes more. Adjust seasoning. Spoon into large bowls and serve.

Video

Nutrition