AfterHorizons

Seitan French Dip

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The Seitan French Dip was the first thing I cooked from the first book when Matthew bought it for me, so I made it again as the first recipe for this project. Mostly, I’ll be making things I’ve not made before but this is so good it deserved a second outing. It’s an excellent way to use up seitan scraps and I’ve been keeping them together in a bag in the freezer for this very purpose.You can’t tell from the picture but there’s lots of melty cheese (Daiya) underneath the pile of seitan and mushrooms.

This was just as good the second time around and the Vacqueyras that Matthew picked out was once again a perfect partner for it.

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