Sauteed Seitan Marengo

Sauteed Seitan Marengo

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In a pan heat over medium heat 2 tbsp. Tablespoons of olive oil until lightly browned onions cut into small pieces. Add the pieces of seitan Brown on each side. Remove seitan and set aside.

Melting the washed tomatoes, cored and cut into pieces in the pan. If tomatoes are melted, add the tomato sauce and white wine. Mixing.
After some broth, carrots in slices, bay leaves, thyme, parsley twigs, dried garlic, sliced ​​2 tbsp. Tablespoons flour, 40 ounces spring water, salt and pepper.

Cover the pan and cook for 45 minutes (see a little more, the carrots are tender). Stir occasionally and watch it getting a little juice.

Meanwhile, peel and wash the mushrooms. Cook the mushrooms in a pan with the lemon juice. A little salt and cover. Watch the cooking, he does not have to have water. Then add 2 pats of butter, mix a little and put out the fire.
Add mushrooms cuitent carrots to the pan and heat to reduce (soft).

In a bowl, mix 1 tsp. Tablespoons flour 10 cl soy cream and 10 ounces spring water. Be careful not to make lumps.
The contents of the bowl into the pan, stir and add the pieces of seitan to keep them warm.

  • Cut into pieces 400g Seitan

  • 3 large carrots (about 320 g)

  • 250g fresh mushrooms Paris

  • A little lemon juice

  • 2 knobs of butter plants

  • 2 large tomatoes (about 300 g)

  • 3 cup chopped tomato coulis

  • 20 cl dry white wine

  • 40 ounces of spring water

  • 2 cup tablespoons flour

  • Salt and pepper

  • 2 cup coffee dehydrated garlic

  • 2 bay leaves

  • 1 cup of coffee thyme

  • 4 sprigs fresh parsley

  • 2 cup tablespoons of olive oil to thicken the sauce:

  • 1 cup tbsp flour

  • 10 cl cream liquid soy

  • 10 ounces of spring water

Total time: Preparation + cooking time: 120 min
Yield: 4 people

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