This uses my vegan version of veal as the base for a very comforting Tuscany comfort-food. It served about 25 (small-medium portions) at a recent event, but could easily be dinner for 12-15.

First, what you'll need for the recipe:

• 1 shank of seitan veal from the seitan recipes I've made here
• 1 oz dried porcini
• 1/2 oz dried chanterelle
• A few glasses Chardonnay (and one for the doctor)
• 1 sweet onion
• 3 tbl Italian parsley, minced
• 2.5 tbl thyme
• 2 Bay leaves (for Americans: Northern Bayberry or California Laurel might grow wild and huge near you -- pick some)
• 1 large red Jalapeno (or any hot red pepper, just the red parts, diced)
• 4 tbl basil, minced
• 2 lbs soaked (or two cans) Cannellini beans
• 3 lbs diced (or two big cans) tomatoes
• 4 or 5 cloves garlic, minced
• 3/4 lb. Orecchiette (or any small, shell pasta)
• olive oil
• sea salt and black pepper to taste
• white flour

Optional:

• A Bamboo Steamer
• Bamboo/wooden bowl
• Garlic powder and onion powder to taste
• balsamic vinegar and tamari

First, throw the onion (diced fine) and olive oil in a large saucepot and heat until they're clear. While that's going, chop the seitan into large bites and bread on both sides with the flour.

I rehydrated the mushrooms in a wooden bowl filled with a glass of chardonney, inside the bamboo steamer, which was over the pot sauteeing the "veal" with the onions, and another glass of wine. To repeat, that's big saucepot with onions and seitan, olive oil, water, and a glass of wine, sauteed very low until the wine evaporates, with a bamboo steamer stuck on top. Inside the bamboo steamer is 50/50 water and wine, and the mushrooms. Alternately, just use more water until the mushrooms are covered and set them somewhere warm.

Let this cook until the seitan is extremely soft, about 25 minutes, stirring it around often. The seitan should brown a little.

Next, add everything but the pasta and cannellini beans. Stir and cover.

Wait 5 - 10 minutes, and add the beans while putting the pasta on. Stir again, and cover.

Let the pasta cook until it's al dente, then add. Cook everything, covered, for another 10-15 minutes, and serve.