Seitan? Fake meat? Not so much. It takes a little bit of work, and I haven’t mastered making it from scratch yet, but seitan is a legitimate food product in it’s own right. It’s no more processed than bread and one cold even argue that it takes less equipment to make. It has hundreds of years of tradition behind it and making the good stuff is truly an art form. And just because it cooks a lot like meat doesn’t mean it’s trying to be meat. Now that we’ve gotten that out of our way, this is a super-exciting dish to me. I love manischewitz wine. Deal with it. It’s fermented concord grapes. But to cook with, I highly suggest Mogen David brand concord grape wine - it’s still sweet but the flavor is much clearer. I also include fresh concord grapes in the recipe even though they’re season is already done for the year. they add a nice touch but the dish stands without them. This dish is a lot like the common Port Seitan that’s served at a lot of vegan restaurants, also similar to Veal Marsala. It’s just better than them.