MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shredded Seitan With Green Beans & Shallots
Categories: Vegetarian
Yield: 4 Servings

8 oz Green beans;
- trimmed & halved
2 tb Olive oil
2 lg Shallots; minced
1 cl Garlic; minced
1 lb Seitan; shredded
Salt
Black pepper; freshly ground
1/3 c Dry sherry
1 tb Dijon mustard
1 c Vegetable broth
2 tb Low-sodium tamari

Steam the green beans over boiling water until just tender, about 5
minutes. Rinse under cold running water to stop the cooking. Transfer
to a large bowl and set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the
shallots, garlic, seitan, and salt & pepper to taste, and cook until
the seitan is browned all over, about 5 minutes. Using a slotted
spoon, transfer the seitan to a plate and set aside.

Deglaze the skillet with the sherry, stirring to dislodge any browned
bits from the pan. Stir in the mustard. Add the broth and tamari and
bring to boil. Reduce the heat to low and simmer, uncovered, until
the liquid is reduced, about 10 minutes. Add the seitan and green
beans, stirring to heat through and coat with the sauce, about 5
minutes. Serve hot over rice.

Recipe by Vegan Planet by Robin Robertson

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