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.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.

1 1/2 tablespoon olive oil
1 1/2 cup seitan strips
1 large clove of garlic, minced
1 cup port wine
2 tablespoon vegan butter
1 3/4 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