This is a pretty straightforward one pot meal, which doesn’t take too much work. And with kale from our garden! It is from one of our favourite cookbooks Veganomicon (Isa Chandra Moskowitz & Terry Hope Romero). You can serve it with couscous or quinoa, or even with rice if you prefer.
Kale is not so easy to find in Belgian shops (‘boerenkool’ in Dutch), so we grow it ourselves! It is a winter vegetable, and this variety (Westlandse Winter) can stand frost. We haven’t had a hard winter in Belgium this year. In fact, we haven’t had any real ‘freezing’ day at all, which is a new record again. Still plenty of kale in our garden.
These are the ingredients for “braised seitan, brussels sprouts, kale and sundried tomatoes”:
- 2 tbs olive oil
- 6 shallots, sliced
- 2 cups seitan (homemade is the best!), in pieces
- 1/2 pound Brussels sprouts, quartered (= 2 cups)
- 4 cloves garlic, minced
- 1/2 ts dried thyme
- 1/2 ts dried basil
- 1/4 ts dried tarragon
- 1/2 ts salt
- pinches ground black pepper
- 1/2 cup sundried tomatoes, chopped
- 2 cups vegetable broth
- 1/4 cup red wine
- 4 cups chopped kale (from our garden!)
The recipe is pretty straightforward:
- Begin with the olive oil, shallots & seitan (7 minutes).
- Add the sprouts (3 minutes).
- Add the garlic and herbs, salt & pepper. (1 minute).
- Mix in the sun dried tomatoes.
- Add the broth and wine – let it come to a boil.
- When boiling, add the kale.
- Lower heat a bit and let simmer for 7 minutes.
I will let the photos speak for themselves: