 |
|
|
|
|||
|
Prep Time: 10 minutes, Cook Time: 35 minutes, Serves: 6 2 lb. organic pearl onions, white, yellow or red 3 Tbsp. Henry's Extra Virgin Olive Oil 3 cloves garlic, chopped 2 lb. organic seitan 1 c. organic vegetable broth 1/4 c. port or sherry 2 tsp. organic corn starch or arrowroot powder 2 tsp. cold water 3 Tbsp. minced fresh herbs, such as rosemary, thyme and marjoram Preheat oven to 350°. Bring 4 to 6 cups of water to boil in large saucepan. Add shallots to boiling water. Boil for 1 minute. Drain shallots and rinse under cold water. Peel off skins and slice off any roots, while leaving layers attached at root end. Heat oil in a large, oven-proof sauté pan, over medium heat. Add garlic and onions. Cook until the onions are golden brown. Add seitan. Cook for 1 minute. Stir in broth and port. In a small bowl, mix cornstarch with cold water. Whisk into seitan. Cover and bake for 20 minutes. Stir in fresh herbs. Add salt and pepper to taste. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||