Quick Seitan Bourguignon

1 package sprouted wheat papardelle pasta
1 small onion, chopped into medium pieces
1 small shallot, chopped small
4 cloves garlic, minced
3 mini bell peppers, or 1 large bell pepper, cut into large chunks
6-8 oz fresh mushrooms, quartered
1 fresh tomato, cut into chunks
1 package Seitan, cut into bite size chunks
4.5 oz red wine
basil, savory, sage & parsley
1 tbs cornstarch, dissolved in water
3 tbs (ish) balsamic vinegar
splash of vanilla extract
coarse salt, flavored if desired (I like orange)
fresh ground pepper

Start water to boil for pasta.
Sautee onion, shallot & garlic over medium heat until translucent
add peppers, mushrooms, tomato & seitan & sautee for a minute or two
put pasta in water
pour in half of wine, deglaze pan & cook down
add herbs to taste
pour in remaining wine, add cornstarch slurry and cook down
reduce heat to low & continue to add water a few tablespoons at a time to keep a small amount of liquid going
add balsamic vinegar and vanilla and reduce one last time
Drain pasta & serve 5 oz (appx 1/4) with 1/4 of the seitan mixture.

Number of Servings: 4