8 ounces seitan
1/4 cup flour
salt and pepper to taste
1/2 cup light olive oil, divided
2 large leeks, light part only, washed and sliced
1 pound shiitake mushrooms, sliced 1/2-inch thick
2 cloves garlic, minced fine
1/2 cup chopped Italian parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/4 cup red wine
1. If not already sliced, cut the seitan into 1/2-inch-thick fillets. Dust with flour; season with salt and pepper to taste.
2. Warm 1/4 cup of the olive oil in a large, broad saucepan over medium heat. Add the seitan and cook until browned, about 2 minutes on each side. Set aside.
3. Add the remaining 1/4 cup olive oil to the pan. When warm, add the leeks, mushrooms, and garlic. Cook for about 5 minutes, stirring occasionally. Add the parsley, sage, rosemary, thyme, and red wine. Cover and simmer on low heat for about 10 minutes. Season with salt and freshly ground black pepper.
4. Return the seitan to the pan with the sauce until just reheated. Serve.
Serves 4. PER SERVING: 690 calories, 38% fat (29 g; 3.7 g saturated), 34% carbs (59 g), 28% protein (48 g), 8 g fiber, 66 mg calcium, 3 mg iron, 23 mg sodium.