Seitan ragù with olives and peppers

by Alice on aprile 20, 2011

Seitan ragù with olives and peppers

Ingredients

3-4 tablespoons extra virgin olive oil (and a little more when ready to serve)
1 white onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 small carrot, cleaned and finely chopped
1 celery stalk, cleaned and finely chopped
13-15 Piccadilly tomatoes (or other baby tomatoes), cleaned and diced
half a large yellow pepper, cleaned and diced
1 teaspoon powdered vegetable stock
whole sea salt, just enough to taste
350 g plain seitan, finely chopped (you can use a food processor)
100 ml filtered water
400 g tomato purée (with no other added ingredients)
1 teaspoon rice malt syrup
2 handfuls olives (I used Taggiasche), seeded and halved
1-2 teaspoons dried oregano
half a teaspoon ground celery seeds
chili powder, to taste
freshly ground green pepper, to taste

Makes at least 6 servings (you can refrigerate it for up to 2 days or freeze it and save it for later).

raguok2

Directions

Heat the olive oil over medium heat in a large heavy-bottomed saucepan. Add the onion, garlic, carrot, celery, tomatoes, pepper, vegetable stock and salt and sweat until the vegetables are slightly soft. Add the seitan and sauté for a few minutes. Pour the water and tomato purée, add the rice malt syrup, olives, herbs and spice and stir well. Cover with a lid and simmer over low heat for about 1 hour. Remove from the heat, add 2-3 tablespoons of extra virgin olive oil and stir again. Serve with your favorite pasta. Alternatively, it’s excellent on polenta but also to make risotto.


Posted in: autumn,cooked,sauces,savoury,seitan,sprouts,summer,winter

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