INGREDIENTS
- - 1 package of seitan quality soft from about 400 g
- - 3 onions
- - 4 stalks of celery
- - 3 carrots
- - 200 g of fresh mushrooms or 25 g of dried mushrooms
- - 1 bay leaf
- - 1 sprig of thyme
- - 3 sprigs of parsley
- - 1 clove of garlic
- - 150 ml of red wine
- - 150 ml vegetable stock or water
- - 1 T of shoyu
- - oil
- - salt
- - pepper
INSTRUCTIONS
- Cut the seitan and vegetables into large pieces; If you are using dried mushrooms soak them in warm water.
- Heat a thick-bottomed pan, add the oil and immediately add the onion, sauté for a few minutes. Add the carrots and continue to cook for another two minutes. Combine the celery and after that the seitan, continue cooking.
- Drain the mushrooms from the water and add to the vegetables, add the wine, herbs tied in a bunch, pepper, a little salt, a bit of the soaking water of the mushrooms and broth.
- Cook gently for 30-40 minutes until the vegetables get soft. At the end of cooking, add the shoyu and remove the herbs. Serve with the milett pie.
