30 minutes
Embrace the rich flavors of this hearty dish, perfect for banishing the chill of winter. Tender seitan, vibrant Brussels sprouts, and lush kale come together, punctuated by the tart sweetness of sun-dried tomatoes. Enjoy this comforting meal atop a bed of creamy mashed potatoes, al dente pasta, or fluffy rice. Elevate your dining experience by pairing it with Soft Poppy-Seed Polenta or Broccoli Polenta for an extra touch of elegance.
Olive Oil, extra for sautéing as needed
tablespoons
Shallots, thinly sliced
each
Seitan, cut on the diagonal into bite-sized pieces
cups
Brussels Sprouts, quartered
0 lb
Garlic, minced
cloves
teaspoons
teaspoons
Dried Tarragon
teaspoons
Salt, plus more to taste
teaspoons
Black Pepper, freshly ground
to taste
Sun-dried Tomatoes, cut into bite-sized pieces
cups
cups
Red Wine, any variety suitable for cooking
cups
Kale, roughly chopped
cups
1. Sauté the Base
Heat a large, heavy-bottomed pan over medium-high. Add 2 tablespoons of olive oil, shallots, and seitan, sautéing for about 7 minutes until both are nicely browned.
2. Incorporate Brussels
Introduce the Brussels sprouts to the pan and continue to sauté for another 3 minutes. Drizzle in a bit more olive oil if the mixture appears dry.
3. Add Flavor
Stir in the garlic, thyme, basil, tarragon, salt, and black pepper. Sauté for one more minute to allow the flavors to meld.
4. Combine Tomatoes
Fold in the sun-dried tomatoes, ensuring they are well integrated with the other ingredients.
5. Deglaze and Simmer
Pour in the vegetable broth and red wine, bringing the mixture to a boil. Once boiling, add the kale, stirring until it wilts.
6. Final Touches
Cover the pan slightly ajar to allow steam to escape, reduce the heat, and let it simmer for 5 to 7 minutes. Do a final taste test and adjust the salt as needed. Serve hot and enjoy!
Opt for high-quality, pre-made seitan or make your own. Press between paper towels to remove excess moisture for better browning and flavor absorption.
Use a splash of good quality vegetable broth, white wine, or balsamic vinegar to deglaze the pan and incorporate the tasty bits into the sauce.
Season incrementally and taste regularly, considering the inherent saltiness of sun-dried tomatoes and seitan.
Use those packed in olive oil for added flavor. Drain, chop, and use the oil for sautéing to infuse the dish with tomato essence.
Use fresh herbs such as basil, thyme, or oregano for a brighter flavor profile, adding them towards the end of cooking.
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