YIELDS
5–6 servings
PREP TIME
COOK TIME
TOTAL TIME
- ½ onion (chopped)
- 2–3 garlic small cloves (minced)
- 2 celery stalks (chopped)
- 1 carrot (chopped)
- Handful of seitan (premade chunks)
- 3 fresh large tomatoes (chopped)
- Splash of leftover red wine
- 1 vegetable stock cube
- 2 tbsp flour
- Generous pinch of Italian mixed herbs
- Salt and pepper to taste
- 1/2 cup frozen peas
- Cilantro (for garnish)
- 2 cups water
- Olive oil (as needed)
Directions
1. On a hot pan, drizzle some olive oil then sauté your chopped onions until soft then add in your minced garlic and hard vegetables (carrots and celery) until carrots have soften.
2. Make a well in the center and re-oil your pan again to pan fry your choice of vegan meat (I had some frozen seitan chunks that I’d made ahead, but you can either use tofu chunks as well or mushrooms).
3. On the side, add your chopped fresh tomatoes or you can also use a can of tomatoes (but I’ve recently made the switch of using fresh tomatoes instead so that would be one less can to recycle!).
4. When your tomatoes get soft, start mashing it with a fork until it becomes a purée.
5. Once your pan starts getting dry, it’s time to deglaze your pan with a splash of your leftover red wine then let it simmer off until it has fully dissolved.
6. Add your vegetable stock cube and 2 cups of water (or you can also directly use 2 cups of veggie stock if you have in hand).
7. Add salt, pepper and Italian mixed herbs for taste.
8. On a small bowl, make your thickener mixture with 2 tbsp of your flour with some water until it becomes a slurry.
9. On the side, add in your flour mixture and mix vigorously (so it doesn’t get clumpy) until your sauce thickens.
10. Add in your green peas until cooked and garnish with some cilantro and serve with rice. Absolute delish!
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Photo: Bel Faustino
