Braised seitan with vegetable cream

For 4 people
400 g seitan
1/2 liter of red wine (preferably Barolo)
1 large onion
3 or 4 carrots
1/2 stalk of celery
10 sage leaves
2 bay leaves
1 sprig of rosemary
2 or 3 cloves
1/4 teaspoon ground cinnamon
60 ml olive oil
salt

Peel and chop all the vegetables.
In a bowl place the seitan to downtown and all the vegetables around with flavorings.
Pour over the red wine and leave in the fridge for at least 12 hours, stirring from time to time the seitan if not completely immersed in wine.
After this time, pour the oil in a saucepan and add the seitan, with vegetables ela marinade, discarding cloves.
Cook over high heat for 20 minutes, leaving the wine evaporate.
Then add salt and cook in covered pot for 5 more minutes.
Coarsely puree the vegetables, remove the seitan from the pot and slice it.
Serve piping hot with the cream of vegetables obtained.