750 gr seitan
½ bottle red wine
6 tbsp sesame oil
3 tbsp shoyu
1 tbsp orange zest
4 big onions
2 big carrots
1 red and 1 green paprika
1 kg mushrooms
2 tbsp tomato paste
pinch of cinnamon
pinch of chili pepper
2 tbsp arrowroot
Cut the seitan roughly in small pieces
Cut the onion in small pieces.
Cut the carrots in rough pieces (ask example).
Cut the mushrooms in rough pieces.
Cut the paprika’s in small pieces.
Heat the oil in a big pan. Add the onions. Fry them glazy. Add the carrots, shoyu and seitan, tomato paste, cinnamon, chili pepper and red wine. Cook 10 minutes. Add paprika and mushrooms. Cook another 10 minutes.
Dissolve the arrowroot in little bit cold water. Mix in the pot. Let the mixture become thickened.
Serve with baked potatoes and red onion pickle (for the color)