Seitan Cacciatore

1 lb. seitan, cut into 2 inch pieces
2 T olive oil
0 - salt and pepper to taste
1 - yellow onion, chopped
1 - carrot, cut into 1/4 inchs lices
1 - celery rib, cut into 1/4 inch slices
1 - green bell pepper, cut into 1/2 inch pieces
2 - garlic cloves, minced
1/2 t hot red pepper flakes
1/2 t dried oregano
1 - can (28 oz.) diced tomatoes, undrained
1/2 C dry white wine
2 T fresh parsley, minced

In a large saucepan, heat the oil over medium-high heat. Add the seitan and brown lightly on all sides, about 10 minutes. Season with salt and pepper to taste, then transfer to a plate and set aside.

In the same saucepan, add the onion, carrot, celery, and bell pepper. Cover and cook over medium heat, until softened, 5 to 7 minutes, stirring occasionally. Add the garlic and the hot red pepper flakes and cook, stirring, for 1 minute. Add the oregano and tomatoes with their juice and cook, stirring for 2 minutes. Add the wine and boil the mixture, stirring until it is reduced by half, about 5 minutes. Add the reserved seitan and season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium. Cover and cook for 20 minutes, then transfer the seitan to a platter. Stir the parsley into the saucepan and spoon the sauce and vegetables over the seitan.

Adapted from Vegan Fire and Spice