RED WINE SEITAN ON CIABATTA
SERVES 4 PORTIONS
FOR THE CARAMELIZED ONIONS
2 tbsp. olive oil
1 large onion, thinly sliced
Sea salt
2 tsp. maple syrup
FOR THE BBQ SEITAN
1 cup ketchup
1/4 cup dry red wine
1 tbsp. balsamic vinegar, plus extra for drizzling
1 tbsp. brown sugar
1 tsp. Dijon mustard
1 tsp. onion powder
1/2 tsp. freshly ground black pepper
2 tbsp. olive oil, plus extra for brushing
1 large shallot, thinly sliced (about 1/2 cup)
8 oz (227g) seitan, cut into thin strips
3 scallions, trimmed and thinly sliced
4 ciabatta rolls
1 cup arugula
1 small tomato, thinly sliced
NUTRITIONAL VALUES
Calories: 564kcal
Fat: 18.8g (3g S.Fat)
Carbs: 43g
Protein: 48.2g
Sugar: 20.7g
Sodium: 1709mg
METHOD
FOR THE CARAMELIZED ONIONS
Heat the oil in a large skillet over medium heat and add the onion. Season with salt and cook, stirring frequently, for about 20 minutes, or until very soft. Cook for 1 minute more after adding maple syrup. Take the pan off the heat and set it aside.
FOR THE BBQ SEITAN
Whisk together the ketchup, wine, vinegar, brown sugar, mustard, onion powder, and pepper in a small bowl. Place aside.
Heat the oil in a large skillet over medium-high heat and cook the shallot and seitan until lightly browned.
To the skillet, add the sauce and scallions. Reduce the heat to low and continue to cook until the sauce thickens, about 5 minutes.
Cut the rolls in half and brush the insides with oil and vinegar. Toast until lightly browned on the edges in a sauté pan over medium heat. Serve with arugula, seitan, tomato, and caramelized onions on top of each roll.
Heat the oil in a large skillet over medium-high heat and cook the shallot and seitan until lightly browned.
To the skillet, add the sauce and scallions. Reduce the heat to low and continue to cook until the sauce thickens, about 5 minutes.
Cut the rolls in half and brush the insides with oil and vinegar. Toast until lightly browned on the edges in a sauté pan over medium heat. Serve with arugula, seitan, tomato, and caramelized onions on top of each roll.
