- Cooking spray
- 2 teaspoons mild vegetable oil, such as corn, canola, or peanut
- 1 large onion, thinly sliced
- 1 1/2 cups tomato sauce, commercial or homemade
- 1 can (16 ounces) jellied cranberry sauce
- 1 tablespoon prepared horseradish
- 1 teaspoon dry mustard
- 3 tablespoons red wine vinegar
- 1/4 cup dark vegetable stock (see tip, below) or commercial mushroom stock, or 1 tablespoon tamari or shoyu soy sauce plus 3 tablespoons red wine
- 16 ounces (2 packages) traditional-style seitan, well drained and sliced about 3/8 inch thick
- Heat a large nonstick Dutch oven or one that has been sprayed with cooking spray. When hot, add the oil and onion and sauté over medium heat for about 5 minutes, or until the onion starts to soften.
- Add the tomato sauce, cranberry sauce, horseradish, dry mustard, vinegar, and stock. Raise the heat and bring the sauce to a hard boil. Lower the heat to medium and simmer, uncovered, stirring occasionally, for about 15 minutes.
- Add the seitan. Lower the heat to a simmer and cook, covered, for 15 minutes more. Serve hot, or refrigerate overnight, reheat, and serve the next day.