seitan pieces (about 1½ to 2 pounds total), patted dry (it is lighter than chicken and will absorb more liquid so I'm using less than 2¼ lb amount of chicken called for)
salt and black pepper
¼ cup all-purpose flour
6 tablespoons extra-virgin olive oil or avocado oil, plus more as needed
3 garlic cloves, chopped
small onion, chopped
1 tablespoon tomato paste
½ teaspoon dried oregano
red-pepper flakes, to taste
1 cup low-sodium vegetable stock
½ to ¾ cup plant cream (creamy oatmilk should work)
heavy sprinkling of nutritional yeast
⅓ cup (2.4 ounces/67 grams) sliced sun-dried tomatoes, packed in oil (or not oil - they taste muddy in oil - soak briefly in warm water then olive oil
Fresh basil, for serving
Instructions
Weigh out about 1½ to 2 lbs of seitan.
Scatter the flour on a large plate and coat the pieces, shaking off the excess. Transfer to a sheet pan or large plate in a single layer.
Heat the 3 tablespoons of oil in a large pan over medium-high. Once hot, reduce the heat to medium. Add the seitan and cook until golden on one side, about 5 minutes. Flip the seitan and cook the other side until golden, 4 to 5 minutes. Do this in batches and add more oil, if needed. Transfer the cooked pieces to a plate or sheet pan.
Soak the sun dried tomatoes in warm water to soften. Squeeze out and save the liquid. Put the soaked tomatoes in a new bowl with a drizzle of olive oil.
Reduce the heat to low, add the rest of the oil, then add the garlic and chopped onion and cook, stirring often, until fragrant, 1 to 2 minutes.
Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
Add ½ cup of the plant cream (e.g., oatcream or oatmilk) and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the nutritional yeast and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the seitan back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.
Recipe by story of a kitchen at https://www.storyofakitchen.com/vegetable-recipes/marry-me-seitan/