Until I got my mits on Vegan with a Vengeance I'd never tasted Seitan that was even remotely eatable, but I still think it's a bit of a phaff around having to cook it and cool it etc etc. So here is my take on it.
And yep, red wine isn't really vegan friendly, but you can get vegan wines (www.wrightswines.co.nz) if you want to. I tend to grit my teeth and pretend like it never happened just on the wine front, but if you can't get vegan wine and don't want to use non vegan you can omit it and just use an equal amount of water instead.
If you'd like to try a bolliganoff without gluten, then use Tofu instead, - press the tofu inside a tea-towel for an hour (drain it as much as possible then wrap in a tea-towel and put a heavy weight on top to remove as much moisture as possible) then marinate for at least an hour in the ingredients for the Seitan, minus the gluten and flour. Using Tofu will mean you can reduce the cooking time.
this is a cross between a Stroganoff and a bollignaise
1 cup healthries gluten flour
1 Tbsp brewers yeast
1 Tbsp flour
1/2 cup water
1 tsp marmite
1 Tbsp Massel beef style stock
1/4 cup soy sauce
1 1/2 tsp tomato paste
1 1/2 tsp garlic flavoured oil (see recipe)
1 large onion, sliced
2 cloves crushed garlic
2 Tbsp tomato paste
1 tsp brown sugar
1 tsp massel beef style stock
1/2 cup red wine
2-3 Tbsp tomato sauce
1 can chopped tomatoes
1 cup water
200gms sliced mushrooms
1 cup soy yogurt
1 tsp lemon juice
Mix the gluten flour, flour, yeast, 1st lot of stock powder in one bowl, in another mix the water, marmite, soy sauce, 1st lot of tomato paste and garlic oil in another and then combine with the dry. mix well and knead for five minutes until elastic, set aside while preparing the rest of the dish.
Gently fry the onions and garlic until soft, add the 2nd lot of tomato paste and sugar and cook until it bubbles and caramelises, deglass the pan with the redwine and remove from the heat then stir through the 2nd lot of stock, tomato sauce, water and the can of tomatoes. Pour into a lidded casserole dish. Set aside and leave to cool.
Preheat the oven to 200c.
Roll and chop the gluten mix into bite sized cubes and drop into the cooled tomato mix, ensuring the gluten is well covered in liquid, add more wine or water if necessary.
Cook covered for 1 1/2 hours, stirring once after 30 mins and adding the mushrooms and stirring through 30 mins before serving. Once cooked combine the yoghurt and lemon juice and stir through just before serving.
For a stovetop version, once the gluten is added, bring to the boil, then turn down and simmer gently for an hour, add mushrooms and cook a further 10-20mins, serve with the soured yoghurt.
This could also be made in a crockpot, transferring the mix to a crockpot instead of a lidded casserole dish and cooking on Auto for 4-6 hours or high for 2 hours and low for 4 hours and adding the mushrooms 20-30 mins before the end of cooking.