I was in a seitan mood so I pulled out my new copy of The Vegetarian Meat and Potatoes Cookbook. A recipe called Wine-Braised Wheat-Meat Roulades caught my eye. Dinner was decided.
This was actually very simple to put together, but very gourmet in looks and taste. I used seitan that I had on hand, but the next time, I think I would make a batch just for this particular recipe. The seitan is supposed to be cut very thin in an approximate 3x6-inch size. Shaping a piece and cooking with this in mind would have made it easier for me to slice to the size required.
We had the roulades with some sweet peas & baby carrots and roasted potatoes. I wish I had had some of those tiny potatoes, but this worked just as well.
The slices of seitan were placed in a marinade of red wine, olive oil, garlic and herbs. I chose this wine and it worked wonderfully. We had the rest with dinner.
Once the roulades were finished, I made a red wine reduction sauce with what was left making sure to scrape up all the bits on the bottom of the pan. That was then spooned on top. The sauce was incredibly delicious!