Veganomicon: The Ultimate Vegan Cookbook Part 86

BRAISED SEITAN WITH BRUSSELS, KALE, AND SUN-DRIED TOMATOES.

SERVES 4.

TIME: 30 MINUTES.

This makes an easy weeknight meal served over mashed potatoes, pasta, or rice. Make it a little more fancy with either Soft Poppy-Seed Polenta (page 115) or Broccoli Polenta (page 114). A warm and flavorful Fork You to winter.

2 tablespoons olive oil, plus a little extra if needed

6 average-size shallots, sliced thinly

2 cups seitan, sliced on the diagonal into bite-size pieces

pound Brussels sprouts, quartered (about 2 cups once sliced)

4 cloves garlic, minced

teaspoon dried thyme

teaspoon dried basil

teaspoon dried tarragon

teaspoon salt

Several pinches of freshly ground black pepper

cup sun-dried tomatoes, chopped into bite-size pieces

2 cups vegetable broth

cup red wine (any wine will do, really)

4 cups chopped kale

PREHEAT A large, heavy-bottomed pan over medium-high heat. Saute the shallots and seitan in 2 tablespoons of the olive oil for about 7 minutes, until they have both browned. Add the Brussels sprouts and saute for 3 more minutes, adding a little extra olive oil if need be. Add the garlic, herbs, salt, and pepper, and saute for another minute. Mix in the sun-dried tomatoes.

Add the vegetable broth and wine. Once the liquid is boiling, which should be pretty quick if the heat is right, add the chopped kale. Stir the kale until it is wilted. Cover the pan, leaving a little room for steam to escape, and lower the heat. Simmer for 5 to 7 more minutes. Taste and adjust the salt, and serve immediately.

CHOLENT.

SERVES 6.

TIME: 45 MINUTES.

Cholent is a Jewish beef stew that's typically served on the Sabbath. Here, we use textured vegetable protein (TVP), kidney beans, and lentils to create a thick, full bodied pot of stick-to-your-ribs yumminess. Caraway seeds give it the Eastern European flavor that sets it apart from your run-of-the-mill stew, so now would be a great time to add them to your spice rack a.r.s.enal.We like to just crush crackers over the top and serve, but rice would be good, too. Or serve with bread for scooping. Warning: You might start inexplicably calling people meshugenahs and putzes after you've eaten this.

This is one of those stews that really benefits from a night in the fridge, but don't let that deter you from eating it right away (or any day of the week).

2 tablespoons olive oil

1 large onion, cut into medium-size dice

3 cloves garlic, minced

teaspoon tarragon

1 teaspoon caraway seeds

1 teaspoon salt

Several pinches of freshly ground black pepper

cup red cooking wine, water, or vegetable broth

2 bay leaves

cup French lentils, rinsed

1 cup peeled, sliced carrots (about inch thick)

4 medium-size potatoes (about 1 pounds), peeled and cut into -inch chunks)

1 (15-ounce can) tomato sauce