Roasted Seitan

• large bowl
• large saucepan
• slotted spoon
• colander
• large, oven-safe sauté pan or Dutch oven
• small bowl
• whisk

• 4 c water
• 1½ pounds large cipollini onions or shallots, whole and unpeeled, but any hairy ends trimmed
• 1 pound seitan, cubed
• 2 sprigs fresh rosemary
• 1 c dry red wine
• 1/3 c balsamic vinegar
• ¼ c olive oil
• ¼ c soy sauce
• 1 T agave or sugar
• 1/3 c water
• 1 T parsley

Boil water, add onions, and boil for 30 seconds. Transfer the onions into the bowl of water to cool them, and peel by pulling off the skins, but leave the root ends on. Place 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.

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.

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