Home > Comfort Food, Dinner > Red Wine Braised Carrots and Seitan

Red Wine Braised Carrots and Seitan

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I know this is a fall/winter dish, but I really got hungry for it today. This is one of my favorite dishes. It’s warm and homey and loaded with flavor. I didn’t have any home-made seitan on hand, so I used a bag of Gardein. I also have learned the wonders of home-made stocks. I used a dark stock that I use in place of a beef stock. I’ll post the recipe for that stock in a separate post. I usually serve this with mashed potatoes. I have a tagine that I use for this dish, but you should be able to use a dutch oven.

1/2 red onion, small dice

1 clove garlic, minced

3 carrots, peeled and cut into large chunks

1 stalk celery, small dice

10 oz cooked seitan cut in to large cubes

3/4 cup dark stock

1 1/2 cup full-bodied red wine

2 Tbsp tomato paste

1 bay leaf

1 tsp dried thyme

1/4 tsp cayenne pepper

3/4 tsp smoked paprika

Heat the tagine over medium heat. When hot, add some olive oil and saute the onion, celery and garlic until soft, about 5-7 minutes. Add the carrots, stock, wine, tomato paste, and spices. Raise heat and bring to a fast simmer. Turn heat to medium low, cover and let simmer for 45 minutes. Add the seitan and cook another 30 minutes. Check the liquid when you add the seitan. If you need more, you can add equal amounts of wine and stock. Don’t check the liquid too often though as the tagine is designed to self-baste.

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