#stoutsauce

A hearty and flavorful casserole perfect for Saint Patrick's Day, featuring seitan cooked in a rich vegan stout sauce with cabbage.

Ingredients: 1 large head cabbage, chopped. 2 tablespoons olive oil. 1 large onion, chopped. 3 cloves garlic, minced. 1 pound seitan, sliced. 1 cup vegan stout beer. 2 tablespoons soy sauce. 2 tablespoons tomato paste. 1 teaspoon smoked paprika. 1/2 teaspoon caraway seeds. Salt and pepper, to taste. Chopped fresh parsley, for garnish.

Instructions: Preheat the oven to 350F 175C. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and saut until softened, about 5 minutes. Add the seitan to the skillet and cook for another 5 minutes, stirring occasionally. Stir in the beer, soy sauce, tomato paste, smoked paprika, caraway seeds, salt, and pepper. Bring to a simmer and cook for 5 minutes. Place the chopped cabbage in a large baking dish. Pour the seitan mixture over the cabbage and stir to combine. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cabbage is tender. Serve hot, garnished with chopped parsley.

Prep Time: 20 minutes

Cook Time: 50 minutes