Vol-au-vents de seitán a las finas hierbas

Ingredientes

• 2 tbsp extra virgin olive oil
• 1-18oz pack chicken style seitan (yields 8oz drained), sliced
• 1 tbsp chopped tarragon
• 2 large sage leaves, chopped
• 1 tsp herbes de Provence
• 1/4 tsp salt (or to taste)
• 1/2 cup Marsala wine
• 3 cups fresh baby spinach
• 6 vegan puff pastry shells (or one sheet cut in 6 pieces)

Preparación

1. 1

   Preheat oven to 425F

2. 2

   Heat olive oil in a large non stick skillet. Add sliced seitan, tarragon, sage, herbes de Provence and salt. Cook at medium high for 8-10 minutes, stirring often.

3. 3

   Reduce heat slightly, add wine and cook 6-7 minutes, until most of the liquid has evaporated. Add fresh spinach, toss well and continue cooking for another minute

4. 4

   Bake frozen puff pastry shells on a baking sheet at 425F for 18 minutes. Set them aside until they're cool enough to handle. Remove tops and fill with warm seitan right before serving

5. 5

   Serve with your choice of stuffing (corn bread or gluten free), cranberry chutney and vegan gravy!