Pasticada with seitan

A pasticada with seitan in vegan style that will never leave you indifferent.

Preparation steps

Mix the marinade ingredients and pour over the seitan cut into slices about half a cm thick. Leave to marinate for as long as possible, preferably overnight, in an airtight container that you can invert to marinate everything evenly.
Heat finely chopped onion in a little olive oil, add chopped smoked tofu, chopped or grated carrots, parsley root and celery and simmer for a few minutes, adding water if necessary.
Add the plums, marinade (remove only the cloves from it beforehand), chopped apple and spices, add more water and simmer for about half an hour.
Meanwhile, drain the seitan, roll it in flour and fry on both sides in a little hot oil and put it to drain on paper.
After about half an hour of cooking, put the sauce in a blender (previously remove the bay leaves!) And mix it well and add enough water to obtain a medium density. If necessary, refine the taste by adding some more prunes or a little vinegar and spices.
Return to the pot, add the wine and tomato puree, arrange in a sauce sheet of seitan and let it all cook for another 15 minutes or so.
Finally sprinkle with chopped parsley. Serve with pasta, gnocchi or bread dumplings.

Ingredients

For the marinade:

3-4 tbspsoy sauce
2-3 tbspolive oil
4 lobesgarlic cut into smaller pieces
2 tbspvinegar
rosemary
pepper
cloves
a pair of leaveslaurel

For seitan:

about 400-500 gsejtana
100 gsmoked tofu
1 largerbow
2-3carrots
1 rootparsley
a piece of rootcelery
5-6prunes
a piecesour apples
oregano
pepper
0.5-1 dlof red wine
about 1 dltomato puree
chopped parsley leaves
oil

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