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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Barnard, M. ; recipe by Jennifer Raymond. The note says to serve over noodles with a side salad. I have to say that I have no idea what Swiss Steak is or how it tastes, but this was yummy. It's also low fat, healthy and vegan. Pretty easy to make as well. Ingredients:
1 large onion |
1/2 cup white wine or 1/2 cup water |
3 cups sliced mushrooms |
1 large green bell pepper, diced |
1 red bell pepper, diced (optional) |
2 tablespoons minced garlic (about 8 large cloves) |
2 tablespoons chopped fresh basil |
1/4 cup light miso, dissolved in 1/2 cup water |
1 (28 ounce) can chopped tomatoes |
1/4 teaspoon black pepper |
16 ounces seitan, cut into thick slices |
Directions:
1. Preheat the oven to 350°F.
2. Cut the onion in half, then into thin slices. Heat the wine or water in a large skillet or pot and braise the onion until it is soft, about 5 minutes. Add the sliced mushrooms, bell peppers, garlic, and basil. Continue cooking over medium heat for 8 to 10 minutes, then stir in the dissolved miso, tomatoes, and pepper. Simmer 5 minutes.
3. Spread 1/2 cup of sauce evenly in the bottom of a large casserole dish. Arrange the seitan slices in the dish, then cover with the rest of the sauce. Cover the dish and bake for 20 to 25 minutes.
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