Lennox Cast-Iron Roasted Seitan

This is a fantastic dish for the holidays. If I ever had a romantic holiday dinner date, this is what I would make. It's an old family recipe that was passed down from my great-great grandmother, a fantastic chef and amazing woman. This recipe used her family's farm raised beef and buckwheat honey, but I've converted it to a more animal friendly, modern version. I think she'd be proud.

Lennox Cast-Iron Roasted Seitan

- 4 C H2O

-1.5 lb shallots or chipolini onions

- 1 lb seitan cut into 1 inch cubes

- 2 springs fresh rosemary

- 1C dry red wine

- 1/3 C Balsamic Vinegar

- 1/ C olive oil

- 1/4 C soy sauce

- 1 T buckwheat honey or agave nectar syrup

- 1/3 C H2O

- 1T parsley, chopped and reserved

Preheat the oven to 475degrees. Place the 4C H2O in a cast iron pan, and bring to a boil on the stovetop. Add the shallots or onions and boil for 30 seconds. Pour onions into a colander, rinse in cold water and peel, leaving on the root. Place in one layer in the cast iron pan and top with the seitan and rosemary. Whisk together all remaining ingredients (except reserved parsley) and pour over top. Bring this mixture to a boil on the stovetop and place into the oven. Roast for about 25 minutes, stirring occasionally. Garnish with parsley and serve.