There are as many version of this as their are Italian men hitting on unsuspecting women in lounges all over the world. I took what my friends mentioned, what I remember my mom's version being, and ideas from the internet for inspiration. The result was stick to your ribs yummy.
Seitan Chicken Cacciatore
6 Servings with pasta
12 oz chicken style seitan chunks
1/2 cup all purpose flour
1/2 large onion, thinly sliced
1/4 cup olive oil divided
2-3 cloves garlic, minced
1 green bell pepper, thinly sliced
8 oz white mushrooms thickly sliced
1/2 cup dry red wine
1 Tablespoon chopped fresh oregano
2 teaspoons chopped fresh thyme
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon fresh black pepper or to taste
1 - 6 oz can tomato paste
1 - 28 oz can fire roasted diced tomatoes
In saute pan brown onions in 1 tablespoon olive oil. Once browned, remove from pan. In same pan add two tablespoons of olive oil to pan over medium low heat. Dredge seitan chunks in flour and add to pan. Saute until browned, turning once. Turn off heat. In large pot heat remaining olive oil. Add minced garlic and saute about 30 seconds until fragrant. Add green peppers, mushrooms, herbs, salt, and pepper. Saute until peppers are slightly soft and mushrooms have released their juices. You may need to add a bit more liquid if vegetables start to stick (use veg broth or a bit of the wine). Once the liquid starts to reduce, deglaze with wine. Saute for 2 minutes and stir in tomato paste until combined. Add diced tomatoes and onions. Saute for 20 or 30 minutes. Add seitan and saute for 10 more minutes.
Serve over warm cooked pasta of your choice. If you like, you can sprinkle with vegan parmesan and crushed red peppers.