Step 1

In a large bowl mix all the dry seitan ingredients together. In a small bowl mix the wet seitan ingredients together. Add the wet ingredients to the dry mix and mix well to form a dough ball.

Step 2

On a clean work surface knead the dough for 4-5 minutes. Cover with plastic wrap or a kitchen towel and let rest for 5 minutes.

Step 3

Cut the dough ball into thirds and roll out each ball like you would make an oval bread loaf(See video). Cut all into stew-size chunks. Set aside.

Step 4

Preheat the oven to 325°F

Step 5

Heat the oil in a roasting pan or deep, large, oven-proof skillet over medium heat.

Step 6

Add the leeks, onion, carrots, celery, and garlic. Cook for 10 minutes, stirring occasionally. Add the tomato paste and stir well to combine. Cook for 2 minutes.

Step 7

Add the seitan to the pan. Add the red wine, half the tarragon, and vegetable stock.

Step 8

Bring the braising liquid to a simmer, then turn off the heat. Partially cover the pan with a lid or aluminum foil and place in the oven. Cook for 2 hours.

Step 9

After 2 hours remove the pan from the oven. Transfer the seitan to a plate. Strain the braising liquid through a fine mesh sieve or cheesecloth and discard the solids. Return the liquid to the pan and bring it to a simmer.

Step 10

Add the tomatoes and roasted garlic and reduce by one-third. About 20 minutes over medium heat.

Step 11

Add the seitan, beans, arugula, and remaining tarragon to the sauce and cook for 2 minutes more. Adjust seasoning. Spoon into large bowls and serve.