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1
Pour Brags into another bowl; whisk in miso until evenly blended then whisk the 1/2 cup wine, mirin, vinegar, vegetable oil and garlic and toss in the add bay leaf.
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2
Save about 3/4 cup and pour remainder over seitan in a small shallow bowl.
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3
Marinate at room temp for 30 minutes.
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4
Place porcinis in small bowl and cover with boiling water.
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5
Let stand 20 minutes.
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6
Preheat oven to 375F.
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7
Place the setian in single layer in shallow glass baking dish then add back enough marinade to cover seitan halfway then toss the rest.
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8
Bake until most of marinade has been absorbed or about 35 minutes.
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9
Line 2 baking sheets with parchment paper.
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10
In medium bowl toss bell peppers with 2 tablespoon saved marinade.
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11
Spread on a baking sheet and place in oven with seitan for about roast 40 minutes turn every 10 minutes.
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12
[You are going to use the second sheet for something else].
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13
Now toss shiitakes with remaining marinade.
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14
Spread on the second sheet and roast 30 minutes.
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15
Turn after 15 minutes.
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16
Line strainer with 2 layers of paper towel placing over a small bowl.
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17
Pour porcinis and soaking liquid through strainer.
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18
Save the liquid.
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19
Then rinse porcinis and chop finely.
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20
Set aside.
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21
In dutch oven or other large heavy pot over medium heat add onions and a bit of water or broth and cook, stirring occasionally, until softened, about 12 to 15 minutes.
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22
Add remaining wine, increase heat to high and cook until liquid is reduced by half, about 11 minutes.
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23
Reduce heat to medium and stir in tomatoes, breaking them up with wooden spoon.
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24
Stir in tomato paste and cook 5 minutes.
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25
Then Stir roasted peppers and shiitakes into tomato mixture.
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26
Add seitan with 2 tablespoons marinade from baking dish.
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27
If you have less than 2 tbsp just add it.
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28
Stir in porcinis and 2 cups of porcinis reserved soaking liquid.
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29
Cover, increase heat to high and bring to a boil.
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30
Then Reduce heat to low.
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31
Add peas and cayenne.
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32
Then season with salt and freshly ground pepper to taste.
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33
Simmer gently, uncovered, until flavors have blended, about 10 minutes.
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34
Serve hot,.
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35
NOTE you can omit the oil in the marinade also.
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36
Broth or water or vegetable juice can sub for it also if you want to reduce the oil in the recipe.
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37
If you choose to use oil to cook the onions use: 1 Tbs.
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38
extra-virgin olive oil.
