Seitan and onions roasted in balsamic vinegar make a quick recipe for a hearty and delicious cold-weather dish.
Yield: 4 servings
Time: 40 minutes
Tools
- large, oven-safe sauté pan or Dutch oven
- small bowl
- whisk
Ingredients
- 1½ pounds cipollini onions or large shallots
- 1 pound seitan, cubed
- 2 sprigs fresh rosemary
- 1 c dry red wine
- ⅓ c balsamic vinegar
- ⅓ c water
- ¼ c olive oil
- ¼ c soy sauce
- 1 T agave or sugar
- 1 T parsley
Directions
Preheat oven to 475.
Peel* the onions or shallots but leave the root ends on. Arrange in the sauté pan and top with seitan and rosemary.
Whisk together remaining ingredients except parsley and pour over onions and seitan. Bring to a boil over high heat, then place entire pan in oven.
Roast, stirring occasionally, for 25 minutes.
Garnish with parsley and serve.
Notes
* I don’t mind peeling the onions or shallots by hand, but if you prefer, you can follow the recipe creators’ instructions to boil water, add the whole onions, and boil for 30 seconds. Rinse with cold water then pull off the skins, but leave the root ends on.
It is almost essential to serve this dish with Garlic mashed potatoes and parsnips.
Adapted from the recipe for "Balsamic-Roasted Seitan with Cipollini Onions" in Peter Berley and Melissa Clark’s Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour.
Buy it:
Help
Abbreviations | Conversions | Cooking tips
