Have you heard the saying “I love to cook with wine. Sometimes I even add it to my recipes.”? Ha! That completely describes me.
I’ve been into wine for a long time, even before I went vegan. When I took a sabbatical from my career in law enforcement, I actually worked at two different wineries. It was interesting to see and learn about the whole winemaking process, and how it went from the vine to the bottle. I was lucky that both wineries I worked for didn’t use animal ingredients to clarify their wine. And now, some wines are even labeled vegan. If you’re unsure, you can always call or email the winery, and ask the winemaker if they use animal products to clarify their wine.
One of my best vegan t-shirts came from a winery I worked at. I actually bought it for my husband, who is practically a teetotaler. The t-shirt wasn’t meant to be vegan, and was meant for a wine lover. The t-shirt depicts two bears sitting in a forest after eating a meal. There are human bones, clothing, a rifle and a fishing rod scattered around them. Each bear is holding a glass of wine. One bear says to the other, “I told you……it’s white with fisherman and red with hunter.”
This port wine sauce dish is simple to prepare and delicious over pasta. It’s also fancy enough for company. You can even substitute the seitan for Portobello mushrooms if you prefer. Make sure and pump it up a notch, and top it with Garlic Cashew Cheese or Vegan Parmesan (both recipes are in my cookbook). So, don’t be afraid to cook with wine, just make sure and remember to save some FOR the recipe!
PORT WINE SAUCE WITH SEITAN AND SAGE
1 ½ T. olive oil
1 ½ cups seitan strips
1 large clove of garlic, minced
1 cup port wine
2 T. vegan butter
1 ¾ cups water
1 T. vegan bouillon paste
2 T. tomato paste
1 t. balsamic vinegar
2 t. evaporated cane juice
1 T. flour
1 T. vegan butter
4 large fresh sage leaves, minced
In a large fry pan over medium heat, cook seitan in olive oil until browned on both sides, approximately 5 to 7 minutes. Add garlic and cook an additional minute. Add port wine, 2 tablespoons of vegan butter, water, bouillon paste, tomato paste, vinegar and evaporated cane juice and stir. Cover, reduce heat to low and simmer for 20 minutes.
Scoop out 1/3 cup of sauce and place in a mug. Add flour and mix thoroughly. Add flour mixture to pan. Add additional tablespoon of vegan butter and sage. Season to taste with salt and pepper.
Serve over pasta.
Makes 4 (small) or 3 (large) servings.