TZUTC: -0800   
   MSGID: 35466.fidonet_cooking@1:105/500 2dd2c44b   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shredded Seitan With Green Beans & Shallots   
    Categories: Vegetarian   
         Yield: 4 Servings   
       
         8 oz Green beans;   
              - trimmed & halved   
         2 tb Olive oil   
         2 lg Shallots; minced   
         1 cl Garlic; minced   
         1 lb Seitan; shredded   
              Salt   
              Black pepper; freshly ground   
       1/3 c  Dry sherry   
         1 tb Dijon mustard   
         1 c  Vegetable broth   
         2 tb Low-sodium tamari   
       
     Steam the green beans over boiling water until just tender, about 5   
     minutes. Rinse under cold running water to stop the cooking. Transfer   
     to a large bowl and set aside.   
        
     Heat the olive oil in a large skillet over medium-high heat. Add the   
     shallots, garlic, seitan, and salt & pepper to taste, and cook until   
     the seitan is browned all over, about 5 minutes. Using a slotted   
     spoon, transfer the seitan to a plate and set aside.   
        
     Deglaze the skillet with the sherry, stirring to dislodge any browned   
     bits from the pan. Stir in the mustard. Add the broth and tamari and   
     bring to boil. Reduce the heat to low and simmer, uncovered, until   
     the liquid is reduced, about 10 minutes. Add the seitan and green   
     beans, stirring to heat through and coat with the sauce, about 5   
     minutes. Serve hot over rice.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
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