The seitan in this has a deep, dark, rich flavor. The Horizons books urge you to cook to taste which really comes through in this dish. As they say, balsamic vinegars vary, and when they are reduced, the flavors are even more prominent. I went light on the agave, as the balsamic seemed sweet enough. But a small amount of agave took the rough edges off of it. It’s big and bold, so we served it with roasted potatoes, fried corn, and the garlic green beans with (not) marcona almonds and vegan tarragon butter. We went with the basic almonds but had the freshest of green beans. The cooking technique for the beans encourages cooking to your own preferred tenderness. We found them to be just right in a short time, but we love raw green beans as well. I scooped out the garlic the best I could to add to the bowl with the butter while trying to leave the liquid behind. Those beans will be on our menu again.
Many of the recipes in the Horizons books come together quickly, letting the oven or stove do the majority of the work. The amazing thing is that you’d never know that from the plate.