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Ingredientes
- 1/2 Tbsp. canola oil
- 1 lrg yellow onion, cut into wedges
- 1/2 med head cabbage, shredded
- 5 x carrots julienned
- 3 c. vegetable broth
- 1 Tbsp. bottled English-style warm mustard
- 1 tsp dry mustard mixed to a paste with water
- 1/2 tsp mild horseradish
- 1 Tbsp. white wine vinegar
- 8 ounce prepared seitan, sliced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2Â 1/2 Tbsp. whole wheat flour
- 1/3 c. water
- 2 Tbsp. minced fresh parsley
Direcciones
- Makes 4 servings. VEGAN
- Heat oil in a Dutch oven or possibly soup pot over medium heat: saute/fry onion till soft.
- Add in cabbage, carrots, vegetable broth, mustard, horseradish and vinegar.
- Simmer. covered, 10 min. Add in seitan, salt and pepper: simmer, covered, till vegetables are tender, about 15 min.
- When tender, remove vegetables and seitan to serving dish with slotted spoon.
- Keep hot in 200-degree oven. Remove cooking broth from pot and reserve.
- Mix flour with 1/3 c. water; add in to pot with 2 c. reserved broth (add in more water if necessary). Simmer mix min, stirring occasionally.
- To serve: Pour gravy over cabbage mix in serving dish. Garnish with parsley. If you like, serve with small boiled or possibly oven-roasted potatoes.
- Makes 4servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 18 | 21% |
| Total Fat 2.11g | 3% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 1063mg | 44% |
| Potassium 304mg | 9% |
| Total Carbs 15.75g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.29g | 4% |
| Protein 1.8g | 3% |
