I have to say this is one of my favorite recipes. I originally made this with ground turkey, beef stock and lots of oil. This is the "new" version.
Read the entire recipe through
to familiarize yourself with what you’ll be doing. Next, get everything out that you need, cut
it, chop it and measure it and put it all together in the area you’ll be
cooking. This is called Mise en Place (meez
n plos): to put in place
1 lb. ground Seitan or (equivalent amount of soy crumbles, rehydrated TSP or TVP)
Mirepoix (mirra-pwa) This consists of Carrots, onions and celery and is the base
of many sauces and soups.
(Hint: Trader Joe's...and many grocery stores, now sells it already chopped and in one container)
1 bag sliced Crimini mushrooms –approx. 1 ½ cups- (white are
not as good as they don’t have much flavor.
Crimini are baby portabellas)
6 cloves fresh garlic thinly sliced (or more if you like…I
would do 12. Today I did!)
1 ½ tablespoons Herbs de Provence
1 teaspoon crushed red pepper
1 tsp ground black pepper
28 oz. can crushed tomatoes (if you can’t find it get 2 cans
diced and put one of them in the blender)
28 oz. can diced tomatoes
½ bottle of very drinkable red wine
Heat a Dutch oven on
the stove for 2 minutes (dry, nothing in it).
A Dutch oven is something that can be used on the stove or in the
oven…usually heavy bottom. They’re
selling one at Costco, a Kirkland brand, for $49.99 right now also at TJMax
HomeStore and it’s a great knockoff of the Le Creuset one I have that cost
Add the mirepoix (carrots, onion, celery) in and stir it
around and flash sauté it using some of the stock or ¼ cup water. After about 6 minutes, add the mushrooms. Keep an eye on this and don’t let it burn or
get too brown, just golden. Keep
stirring occasionally for another 7 minutes then add the garlic. You don’t add the garlic too soon or it will
burn and become bitter.
For those of you that wonder how you can saute without oil, here's a picture. After about 3 minutes if you put a cover on it you'll get lots of liquid (steam) built up that will keep it from sticking.
Pour in the red wine and Roasted Vegetable Stock and begin
reducing the liquid. Do not cover the
pan. Add the Herbs de Provence, fennel,
crushed red pepper , tomato paste, Worcestershire sauce and ground black pepper.
You are going to reduce it until it’s almost gone (the liquid evaporates
and the flavor intensifies). When it is
halfway reduced (half is gone) add half of the salt.
Add the ground seitan and the remaining salt. Once most of the remaining liquid is gone, add
the tomatoes to the sauce pan and mix well.
Cover the pan and place it in the oven for an hour. Check on it half way and make sure it’s not
evaporating too quickly. This would be
caused by a lid that’s not very tight.
If it starts to dry out add more stock or water.
Taste for salt and you’re finished. Add this to Whole Wheat Noil Pasta. In the pictures included here I used no boil whole wheat lasagna noodles. I just broke them into pieces and added them to the sauce. Place the broken noodles at the bottom of a pan, single layer. If you pile them on they will stick together. Add some sauce then more noodles, sauce etc. It's easier than boiling a huge pot of pasta. When the noodles are al dente your meal is ready.
Make a large batch of the sauce as it freezes well.
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