Italian Style Sauteed Seitan Recipes

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SAUTEED SEITAN WITH MUSHROOMS AND SPINACH



Sauteed Seitan With Mushrooms and Spinach image

Make and share this Sauteed Seitan With Mushrooms and Spinach recipe from Food.com.

Provided by Eat Your Vegetables

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
2 cups seitan, sliced into bite-sized pieces
1 small onion, sliced into thick half-moons
2 cups cremini mushrooms, sliced
3 garlic cloves, minced
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon salt
fresh ground black pepper
1/4 cup white wine
1/4 cup vegetable broth
6 cups spinach

Steps:

  • Preheat a large, lidded skillet over medium-high heat. Saute the seitan for about 2 minutes. Add the onions and saute for another 5 minutes, until softened.
  • Add the mushrooms, garlic, thyme, basil, salt, and pepper, and saute for another 8 minutes. Once the mushrooms are cooked and soft, add the wine and broth. Add the spinach in batches and use tongs to incorporate them with everything else. Cook for about 5 more minutes.
  • Serve immediately with slices of lemon, if desired.

Nutrition Facts : Calories 64.3, Fat 3.6, SaturatedFat 0.5, Sodium 618.9, Carbohydrate 4.8, Fiber 1.4, Sugar 1.1, Protein 1.6

CANDLE 79'S SEITAN PICCATA



Candle 79's Seitan Piccata image

This is the signature dish at Manhattan's famed vegetarian restaurant Candle 79. It is bright & fresh and perfect for spring! Recipe was printed in "Vegetarian Times" when it won in their 2008 Restaurant Poll for the most requested recipe. The original recipe calls for the higher amounts of oil & margarine, but I found that a bit much and halved the amounts. If you can't find (or make) seitan cutlets, use strips instead and serve over rice for a pretty presentation.

Provided by blucoat

Categories     Grains

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

6 cutlets seitan, rinsed and drained
whole wheat flour (for dredging)
2 -4 tablespoons olive oil, divided
1/4 cup chopped shallot
1/4 cup chopped yellow onion
2 tablespoons drained capers
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1/2 cup low sodium vegetable broth
1/2 cup chopped fresh parsley
1 -2 tablespoon vegan margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
caper berries (optional) or lemon slice, for garnish (optional)

Steps:

  • Dredge seitan cutlets in flour, shaking off excess.
  • Heat 1 to 2 tablespoons olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate.
  • Add remaining olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.
  • Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.

Nutrition Facts : Calories 67.5, Fat 4.6, SaturatedFat 0.6, Sodium 283.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.7, Protein 0.5

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