2 medium-sized red onions (75 g each), 4 cloves of garlic, 1 bouquet garni, or a bay leaf and a few sprigs of rosemary or thyme, 400 g of seitan supreme, 250 g of (forest) mushrooms, ¼ teaspoon of cinnamon and ½ teaspoon of ground nutmeg, 100 g of shelled walnut halves, 200 g of shelled and cooked chestnuts, 25 g of curly-leaf parsley (or more, to taste), ½ tablespoon of pomegranate molasses or other sweet and sour syrup, ½ tablespoon of wholegrain mustard, 1 tablespoon of cornflour, 50 to 75 ml non-dairy cream, olive oil, sea salt & pepper
Slice the red onion into rings and, in a large casserole dish, fry in a little olive oil on medium heat. Once the red onion softens add the pressed garlic, a bouquet garni and the seitan pieces. Season with sea salt and pepper. While this cooks, slice the mushrooms. Add the mushrooms along with the cinnamon, ground nutmeg, sea salt and pepper. If the garlic cooks too quickly add a little water and mix it through. Once the mushrooms are done add the walnut halves and chestnuts. Finely chop the curly-leaf parsley and add to the casserole. Stir well and leave to cook. Add the pomegranate molasses, the mustard and 0,5 to 1 l of boiling water. Cover with the lid and leave to simmer for 30 minutes. After 30 minutes you may wish to add a little cornflour. Begin by stirring the cornflour into a little cold water. Season with pepper and salt to taste. Leave to simmer for another 15 minutes before adding the non-dairy cream. Serve with roast vegetables, roast potatoes and a fresh salad.