This screamed at me to cook it the other night. I love red wine, I love tofu how could I say no? (From what the hell does a vegan eat anyway? blog)
I was going to make it in my tagine...but I exploded it. Stupid me decided to pour some cold water on it when the oil ran out for frying tofu in. Big crack, thought I was going to die. But it's okay, no shrapnel actually flew at me. Heh. I was extremely pissed off though, I shall have to buy a replacement. It was a gift that I only got to use once! SO I made it in a large stock pot with a tight fitting lid on the stove top.
I couldn't find small white pearl onions so I used brown pickling onions instead, and cut them in half because they were quite big. Ideally I'd have liked to leave them whole, but oh well. I also used tofu, because I've never seen seitan here, or vital wheat gluten to make it. Yet. I'm getting there.
As you can see from the top picture I used Yalumba Y Series Merlot to cook this with. It's a medium bodied wine which I love - but it was probabaly too strong for this dish. However, as I said - I love red wine! So to me, it was perfect. If I was to cook this for family I might use half wine/half stock.
While this was cooking, the whole house smelled of...sangria! The orange/wine combination was definately dominating. Deliciously dominating. I can't wait until spring, or just a warm day when I can make up some sangria! We bought a nice glass jug (which accidentally turned out to be made in Spain, har har) months ago specifically to make said sangria, but it got cold. :( I make a gooooood sangria. When I do make it, I'll be sure to post a recipe.
We served the stew on top of penne pasta, because that's what I have. It would be good on any shape of pasta, or some other grain. I think pasta would be best though.
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