Seitan & Mushroom Marengo |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is rich and flavorful, yet blessedly easy to prepare, and my family (with our diverse tastes!) loves it. Serve over a bed of freshly cooked long-grain rice, brown or basmati, with a garden salad and viniagrette (or Everything Dressing :-) Ingredients:
1 medium onion, chopped |
2 -4 garlic cloves, minced |
1 -2 stalk celery, chopped |
2 -4 cups mushrooms, sliced (use more if you leave out the seitan) |
28 ounces tomato puree |
1/2 cup water or 1/2 cup vegetable broth |
2 tablespoons red wine vinegar |
2 teaspoons dried oregano |
1 -2 bay leaf |
1/4 teaspoon black pepper |
1 teaspoon sea salt (optional) |
1 -2 cup seitan, cubed (wheat meat) (optional) |
1 tablespoon lemon juice |
Directions:
1. Soften onion, garlic and celery in a small amount of water, in a medium saucepan, till soft.
2. Add mushrooms and cover pan. Let cook 5-10 minutes, till mushrooms are soft.
3. Add all other ingredients, except lemon juice. Simmer gently while your rice cooks.A few minutes before serving, add lemon juice.
4. Serve over rice with a nice green salad. Bon appetit!
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