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Braised Seitan With Brussels, Kale and Sun-Dried Tomatoes

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“From the Veganomicon. Serve over mashed potatoes, pasta, rice or polenta.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat a large pan over medium-high heat. Saute the shallots and seitan in 2 T olive oil for about 7 minutes, until they have both browned. Add the Brussels sprouts and saute for 3 more minutes, adding a little extra olive oil if need be. Add the garlic, herbs, salt, and pepper, and saute for another minute. Mix in the sun-dried tomatoes.
  2. Add the vegetable broth and wine. Once the liquid is boiling, add the chopped kale. Stir the kale until it is wilted. Cover the pan, leaving a little room for steam to escape, and lower the heat. Simmer for 5-7 minutes. Taste and adjust the salt, serve immediately,.

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