This dish was so packed with nutrition and flavor it didn't bother us that the seitan was a bit squishy squishy (I may go back to our original baked seitan recipe as theirs usually turns out too waterlogged).
Anyway, back to how good it was. The flavors and textures were very complementary, from the meaty seitan, sun-dried tomatoes and rice to the kale, or as I like to refer to it in this dish, the bridge of the textures, to the crispy brussels sprouts. I think I want a t-shirt identifying how much I love brussels sprouts. People just have no clue what they're missing out on when they've only tried frozen, not fresh ones.
There was so much flavor throughout the dish, thanks to the red wine and broth along with all of the herbs. One bit of caution, though: If you take this to work the next day, be prepared to have people start asking what the hell that nasty smell is. I'm not sure if it was the wine or the brussels, but whoa. It still tasted great, though, but not as fresh as the first day.
I'll definitely be making this one again, especially considering how nutritious it was.
Difficulty: Moderate. Again, try not to make the seitan on the same day as the main dish. Or, do it all on a day you have off. Also, a fair amount of chopping.
Cleanup: Quite easy. This dish used just one stock pot as the main piece of cookware.
Alterations: None.
Price: About $14 (couple dollars cheaper if you don't have to spend $4 on kale!).
This recipe is on page 182 of Veganomicon.
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