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Vermont Seitan with Chestnuts
Recipe Submitted by: Chef Ron Pickarski
Revised: Aug. 1, 2000

Categories: Vegetarian>Entrees>Side Dishes
Yield: 24 portions
Ingredients Method
26 ounces frozen chestnuts (or 4 cups steamed, or canned chestnuts)
8 cups diced onions
4 tablespoon sesame oil
6 cups sliced mushrooms
6 cups thinly sliced seitan
4 cups finely diced onions
2 cups peeled, finely diced carrots
2 cups finely diced red bell pepper
2 cups finely diced celery
12 cloves minced garlic
6 cups red wine
1/2 cup dark miso
1 cup maple syrup
1/2 cup unbleached white flour
4 tablespoon sesame oil
2 cups chopped fresh parsley
Preheat oven to 350° F. and take the chestnuts out to thaw.

In a 10-inch frying pan, heat the oil and sauté the onions for 5 minutes or until they turn brown and sweet, then set aside. Place chestnuts on a baking sheet and roast for 15 to 30 minutes or until they are lightly browned. Remove chestnuts, cool slightly, then cut in half.

Reheat frying pan, heat second measure of oil and sauté mushrooms, seitan, onions, carrots, peppers, celery and garlic for 5 minutes. Dissolve miso in 1/4 cup of red wine. Add miso/wine mixture to sautéing vegetables with remainder of the wine and the maple syrup, then continue to cook until liquid is reduced by about half.

Mix the white flour with the third measure of oil and add to the sautéed vegetable mixture while stirring constantly. When thickened, add the roasted chestnuts, caramelized onions and 1/4 cup parsley, then mix well.

Serve over cooked grain or pasta or by itself. Garnish with remaining parsley.


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