Saturday, October 15, 2011

Seitan Osso Buco, Polenta

Dinner 10/15

Seitan Osso Buco


Seitan Osso Buco

2 tbs. olive oil
16oz. of seitan, cubed (optionally hickory smoked for 25 minutes)

The seitan was pan-fried in a large dutch-oven until well browned. Remove the seitan and keep warm.

1 tbs. olive oil
1 medium onion, diced
4 cloves garlic, minced
1 medium carrot, diced
1 tsp. thyme, crumbled

In the dutch oven add 1 tbs. of olive oil over med-high heat and saute the onions and carrots for 5-7 minutes, then add the garlic and thyme and cook for one additional minute.

2 tbs. of flour

Add the pan-fried seitan back into the pot, add the flour and mix to combine. Cook for another 2-3 minutes.

1 cup of red wine
1 cup of whole tomatoes
1 cup of veg stock

Off heat add the wine, tomatoes and veg stock. Return the pot to med-high, crush the tomatoes (we like to use a potato masher) and bring to a boil. Cover with a lid, and reduce to a simmer on low heat for about an hour until it thickens up. Serve over the polenta.


The polenta started with 1 cup of fine cornmeal whisked into 4 cups of boiling water seasoned with 1 tbs. of salt. From there we turned down the heat to low and made it like a risotto, adding an additional 2 cups of water, about 1/3 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally, we stirred in 1 tbs. of soy margarine, 1/4 cup of microplaned Smoked Cheddar Sheese, 2 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 3-4 minutes, and check for seasoning.

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