Vegan Osso Bucco
This traditional Italian cuisine can now be easily be made vegan by using seitan.
- Preparation Time: 40 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour
Ingredients
Servings:
4
persons
-
1 tbspolive oil
-
1onion shredded
-
1 clove(s)garlic shredded
-
3 stalkscelery finely diced
-
3carrots sliced
-
14 ozpeeled tomatoes canned
-
2 cubesveggie bouillon
-
1orange peel
-
1 tspthyme
-
1eggplant sliced
-
4portobello mushrooms
-
¾ cupseitan
-
1 pinch(es)sea salt
-
1 pinch(es)black pepper
Gremolata
-
8 tbspparsley chopped
-
2 clovesgarlic shredded
-
1lemon peel grated
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1 tbspdried seaweed flakes
-
1 pinch(es)black pepper
Instructions
-
Heat the olive oil in a frying pan. Fry the onions, garlic, celery and carrots. Add the tomatoes, bouillon, orange peel and thyme to the pan. Season with salt and pepper to taste. Put a lid on it and let it simmer over low heat for about 20 minutes.
-
Saute the eggplant for about 7 minutes. Then the portobello mushrooms, then the seitan. After all of them are done, add them to the frying pan and let the whole thing simmer for about 5 more minutes or until the veggies are soft.
Gremolata
-
Mix parsley, garlic, grated lemon peel, dry seaweed flakes and black pepper together well.
-
Done! Remember to split the veggies across 4 bowls along with the liquid and sprinkle the gremolata on top.
Notes
Tip #1: Goes great with wild rice.
Tip #2: Add spicy variants of tamari (if available in your area) to the meal for a extra kick of spicy goodness.
