Seitan, mushrooms and port wine


The seitan, the mushrooms and the port wine

Christmas means food. Everybody knows it. And, just like I already mentioned, eating have Always been my favorite part. Seating around the table, gathering food with our people, debating football and politics, things that have always fascinated me. More than the gifts. More than almost everything.

I also mentioned how much did I like boiled codfish with chickpeas, “caldo verde” (portuguese kale soup), among other things. And I also mentioned how I didn’t grow up eating lettuce.

Christmas dinner it’s something complicated for many people who share this lifestyle. Many complain about the lack of compassion of their Family members, the imposition of having traditional food on the table, the opression they suffer. The truth is that I never felt any of those things. Fortunately. My family actually likes to try new food.

Even tough I eat quite simple food on a daily basis, of course I like to show the others that vegetarian food is much more than salads. We are social animals. Even when it comes to food. We like to eat, but we also like the others to like what we eat. And me, as the chef I am, I like to impress.

I promised I would post more Christmas recipes. I always keep my promises. But I’m portuguese. And of course I’m late as f*ck. Anyways, this blog was never about fancy food. I have always tried to share simple, handy and easy recipes. Tasty but healthy food, that does not demmand much technical knowledge, made out of cheap and easy to find products. That has always been my goal with this project. But every once in a while it’s nice to eat something a bit more complex. Something that says “I’m such a f*ckin good chef!”. I hope I’m still on time to inspire someone to inspire someone else.



3 Garlic Cloves
1 TSP of Veggie Stock poder
2 TBSP of Miso paste
2 TSP of Onion poder
1 TBSP of grounded Mustard Seeds
1 TBSP of Brown Sugar
1 TBSP of Apple Cider Vinegar
1+1/4 Cup of Wheat Gluten
¼ Cup of Chickpea Flour
1 Cup of Warm Water
Chopped Parlsey


1 Red Onion
2 Garlic cloves
¼ Cup of Chopped Roasted Almonds
4 Big Mushrooms
1 TSP of Brown Sugar
Fresh chopped Thyme
Black Pepper


2 TBSP of Mustard
3 TBSP of Balsamic Vinegar
2 TBSP of Maple Syrup

Port wine sauce:

1 Red Onion
300 ml. of Red Wine
300 ml. of Orange Juice
2 TBSP of Raisins
5 TBSP of Balsamic Vinegar
1 TSP of Blackstrap Molasses
1/2 Anis Star
½ Cinnamon Stick
1 Drop of Red Port Wine
1 TSP of Cornstarch


10 New potatoes
10 Shallots
Black pepper



  • Chop the garlic and and mix with the miso paste, warm water, apple cider vinegar, veggie stock, onion powder and grounded mustard seeds;
  • Stir in the chickpea flour, wheat gluten and chopped parsley;

  • The thing is gonna feel quite tacky and weird. Chill. Just caress your beard and spank the sh*t out of it;
  • When you have kind of a rubbery dough, set aside to rest while you prepare the filling;


  • Chop the mushrooms in cubes;
  • Chop the onion and garlic;
  • If you’re using whole almonds, roughly chop it with the knife and roast them in a pan;
  • Set the almonds aside and, on the same SCREAMING HOT pan, stir fry the mushrooms;
    • You could use some olive oil here. I didn’t use anything, but my non-sticking pan is quite good;
  • Once your mushrooms are nice and fried, add in the onion and garlic;
    • It is extremely important not to allow the pan to lose temperature if you don’t want to boil your mushrooms;

  • At last, add the brown sugar, chopped thyme, salt and pepper to the pan;
  • Allow it to cook for a minute or two;
  • Taste it and check if it needs more salt and pepper!;


Rollin the roll:

  • Stretch your dough ‘n’ stuff… like a rectangle or something;
  • Spread the mushrooms and roasted almonds in a line along the dough;
  • Fold in the sides over the filling and roll it over, like it shows on the pictures down bellow;

  • Coat your seitan roll with a tiny splash of olive oil an wrap your tight roll in aluminium foil;



  • Mix the mustard, balsamic vinegar and maple syrup and mix it well;


  • Steam your seitan in a steamer, couscousiere or something during 1 hour on medium heat;
    • It is important to have enough water in the pot;
    • It also also important that the roll fits in the steaming basket;

  • If you’re not the happy owner of a steamer or couscousier, the alternative will be to roast directly roast your seitan in the oven for 1 hour on 160ºC;
  • It is important to turn the roll more or less every 20 minutes or so, to allow it roast equally on every side;
  • Remove the aluminium foil and place the roll on a baking tray;
  • Season the potatoes and shallots with salt, pepper and nutmeg and place it together with the seitan roll;
  • Roast it on 180ºC for 45 minutes, or until the potatoes and shallots are nicely roasted and the seitan golden and crispy;

  • I used a non-sticking tray, so I didn’t use any fat, but you can add a splash of olive oil if you find it necessary;
  • When it’s ready, brush the seitan with all the glaze and put it back in the oven for 10 minutes;

Port wine sauce:

  • Finely chop the onion and fry it on high heat with a splash of olive oil;
  • Add in the red wine, balsamic vinegar, orange juice, anize star and cinnamon stick;
  • Let it reduce, on low heat, until you have just about 1/3 of the initial volume;
  • Remove the cinnamon stick and anize star;
  • Add in the blackstrap molasses, raisins and port wine;
  • Dissolve the cornstarch in a splash of water. Just enough to dissolve it;
  • Add the cornstarch mix to the wine sauce reduction;
  • Let it boil just to thicken up the sauce;
  • Remove from the heat;


Rest of the Scene:

  • Slice the seitan roll and serve with the roasted potatoes and shallots and drown it in the port wine sauce;
  • Give it that “like a boss” touch with a sprinkle of chopped parsley and more roasted almonds;
  • Serve it with some nice portuguese red wine and contemplate your family enjoying a vegetarian meal;

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And keep it green. Keep it real!

Caloric Breakdown:

(This values equal about 1/4 of the whole recipe)

Blue– 54% Carbs

Red– 10% Fat

Green– 25% Protein

Yellow– 11% Alcohol

It helps A LOT if you comment and share this recipe 🙂


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