Braised Fennel with Seitan (No Added Fat)
I had the idea of doing some sort of a saute of fennel with seitan. I ended up essentially braising (though not strictly as I didn't cover the pan with liquid) and came up with an interesting meal. Here is what I did.
- 3 cloves garlic, finely (1/8") chopped
- About 1 cup of fennel bulb, chopped into approx. 1/4" x 1 1/4" slivers (most of a medium bulb)
- 8 ounces seitan (cut not important - I used large 3/4" or so chunks, but thin slices would be good, as well, with a different but also good mouth feel)
- 1/4 cup broth (I used a vegan bouillon cube and 1/4 cup water)
- 1/2 cup peas
- I put the garlic in a Saladmaster skillet with no oil and sauteed over medium heat, stirring occasionally, for about 2 or 3 minutes, letting the garlic develop a nice bouquet and soften a bit.
- I then added the fennel and continued the saute for another 8-10m or so, till the fennel was softened and some pieces were slightly browned.
- I added the seitan, stirred, and continued to saute just for another 2 minutes or so.
- I added the broth and continued cooking for another 5 or 6 minutes, letting the broth cook down and be absorbed. (For a true braise, I'd cover and simmer on low heat for a while, but I was happy with the softness of the ingredients and wanted the excess moisture to evaporate away.)
- I used frozen peas and added them, continuing to cook for another 5 minutes (if I used fresh, I'd add at the very end).