Seitan Marengo - alive magazine

Ingredients

• 20 oz (565 g) seitan, cut into 2 x 1 in (5 x 2.5 cm) pieces
• 2 Tbsp (30 mL) whole wheat pastry flour
• 3 Tbsp (45 mL) extra-virgin olive oil, divided
• 2 medium onions, coarsely diced
• 2 cups (500 mL) low-sodium vegetarian broth
• 3/4 cup (180 mL) dry white wine (can be nonalcoholic) or white vermouth
• 1 Tbsp (15 mL) salt-free tomato paste
• 2 garlic cloves, crushed
• 1 bay leaf
• 1/2 tsp (2 mL) dried thyme
• 12 oz (340 g) button or crimini mushrooms
• 1/4 cup (60 mL) pitted kalamata olives, drained and cut in half lengthwise
• 1 Tbsp (15 mL) chopped fresh parsley
• Salt
• freshly ground black pepper