Ingredients
- 500g seitan
- 1 yellow onion
- 2 medium carrots
- 1 celery stalk
- 1L vegetable broth
- 1 tbsp tomato paste
- 1 glass red wine
- Salt, pepper, and extra virgin olive oil (to taste)
- Fresh rosemary and thyme (to taste)
Preparation
For the roast sauce:
Peel and roughly chop the vegetables. In a baking dish, mix them with the tomato paste, a drizzle of olive oil, and the fresh herbs.
Roast in the oven at 230°C (450°F) for 20 minutes, turning the vegetables halfway through.
Deglaze with the red wine, stir, and transfer everything to a saucepan.
Add the vegetable broth and cook over low heat for 30 minutes.
Blend the sauce until smooth, season with salt and pepper.
Note: If the sauce is too thin, thicken it with a little cornstarch.
For the seitan:
Season the seitan pieces with salt and pepper, and sear them in a pan with a drizzle of olive oil until golden.
Let the seitan rest for a few minutes, then slice it.
Tip: To keep the seitan slices moist and flavorful, reheat them directly in the roast sauce before serving — they’ll become soft, juicy, and rich in taste.
