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Port Wine Sauce with Seitan and Sage

Port Wine Sauce with Seitan and Sage


1 ½ tablespoon olive oil
1 ½ cup seitan strips
1 large clove of garlic, minced
1 cup port wine
2 tablespoon vegan butter
1 ¾ cup water
1 tablespoon vegan bouillon paste
2 tablespoon tomato paste
1 teaspoon balsamic vinegar
2 teaspoon evaporated cane juice
1 tablespoon flour
1 tablespoon 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 5-6 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.

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