The origins of seitan, the main ingredient of this stew, date back to Asian cuisine, particularly Chinese cuisine. Also known as “wheat meat”, it is obtained by washing and combing the gluten from wheat flour, creating a product rich in protein and with a chewy texture similar to that of meat.
The red wine seitan stew It fits into the context of vegan cuisine as a tasty and nutritious alternative to traditional meat-based dishes. The secret of preparation lies in the careful use of a good Red wine which not only contributes to the overall flavor of the dish, but also acts as a tenderizing agent, making the seitan soft and succulent during cooking. There original recipe requires the use of high-quality seitan, preferably self-produced or purchased from specialized suppliers. It is cut into cubes and then sautéed in olive oil to achieve uniform browning and develop its natural flavours. Next, the red wine serves to form a glaze on the pan, making a robust flavor base for the stew. With the addition herbs, such as rosemary, thyme and bay leaves, helps to further elevate the aromatic profile of the dish, offering a range of flavor nuances. This vegan second course it is particularly suitable for serving on special occasions or during formal dinners, also appreciated by non-vegans, offering a tasty and nutritious alternative to traditional meat. Are you ready to amaze your guests? Follow us and you will make an unforgettable red wine seitan stew!