We love seitan and brussels sprouts. Unfortunately Paul isn't so fond of kale, so I served it over linguini to sweeten the deal. The recipe called for 2 Tbs of oil with a note to add more if necessary and I was pretty much ready to cut way back on the oil because the only sundried tomatoes I could get were the kind packed in oil. But I went with the recipe for the sake of the whole staying-faithful-to-recipes-as-they-are-written experiment, and it didn't turn out oily in the least. The seitan soaked up a lot of the oil, but without seeming greasy. It also left a lot of fond on the bottom of the pan to be deglazed by the broth and wine. Everything was cooked just right, the flavor was spot on. The only problem was that I overcompensated for the saltiness of the seitan and stock based on the the last recipe and didn't add the salt called for in the recipe. I wanted to get this dish plated up before the kale went beyond done, but I should have taken the extra time to really taste and adjust the salt. The result was that the dish wasn't quite seasoned enough.
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