SEITAN IN PEANUT SAUCE OR VEGETARIAN GAI TUA
This is a delicious modification of a classic Thai dish! You've probably had the chicken version if you're a meat eater, and I'm sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it's put into. If you've ever had 'mock duck' at a Thai restaurant, then you've had seitan before. It can be found at natural food or Asian food stores.
Provided by Andi Martin
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
- Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
- Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 34 g, Fat 33.3 g, Fiber 8.6 g, Protein 40.5 g, SaturatedFat 22 g, Sodium 645 mg, Sugar 12.1 g
SEITAN PICCATA WITH OLIVES AND GREEN BEANS
From the Veganomicon. Try using their Simple Seitan or Seitan Cutlets recipe for this. Serve with mashed potatoes.
Provided by Eat Your Vegetables
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a large skillet over medium-high heat.
- Cut the seitan into long, thin pieces. Ideally the slices should be roughly 1/4" thick, 3" long and 2" wide.
- Coat the bottom of the skillet with oil and let it get hot. Dredge half the seitan slices in flour to coat. Add to the pan and cook until lightly browed, about two minutes. Proceed to coat the other slices and repeat. Place the cooked seitan slices on a tray or plate covered with aluminum foil, to keep warm. Do not rise out the skillet or turn the heat off, as you're going to make the sauce in it.
- Bring a pot of water to a boil for the green beans.
- If there is enough oil left in the seitan pan to saute the shallots and garlic, then do so; if not, add a little oil and saute them for about 5 min, stirring often.
- Add the white wine to the sauce and raise the heat to bring to a rolling boil. Add the vegetable broth, salt, black pepper, and thyme. Again, bring to a rolling boil and let the sauce reduce by half; this should take about 7-10 minute.
- Add the capers and olives to heat through, about 3 minute
- At this point, add the beans to the boiling water and let them cook for 2 min, then strain.
- Add the parsley and lemon to the sauce and turn off the heat.
- To serve: Make a pile of mashed potatoes. Place the seitan over the mashed potatoes and insert the green beans around the seitan, vertically. Use a ladle to douse everything in plenty of sauce.
SEITAN WITH PORTABELLAS IN WHITE WINE SAUCE
I wanted a vegetarian version of chicken with white wine sauce that wasn't a total WW points-buster, and this recipe is what I arrived at. The portobellos and herbs help to flavor the seitan. If you'd prefer to go all-out, add more butter and cream to taste - the version here has just enough for me. Also, I highly recommend using a white wine that you'd actually drink - the flavor is noticeable in the final dish. I used a zippy New Zealand Sauvignon Blanc. Having never actually tried chicken with white wine sauce before giving up meat 10 years ago, I think this tastes great!!
Provided by morgangeline
Categories European
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in medium skillet over medium heat until butter melts.
- Add shallots and garlic, stir to coat and cook 1 minute.
- Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.
- Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.
- Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.
- Add to linguine and heat a few minutes.
- Note: the recipe as written gives only a little thin sauce at the end - if you want a "saucier" version, double the herbs, wine, and cream when you add them. If you did this you could add corn starch to thicken at the end of cooking.
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- Whisk together the dry ingredients in a large bowl. Then whisk together the wet ingredients in a smaller bowl, and pour it into the dry mix. Fold together with a spoon, then knead by hand for 2-3 minutes.
- Form the seitan into a round shape and cup it in your hands, pulling the dough slightly at the top and rolling it under. This will make the seitan smooth on the outside, as depicted in the photos above. Form the roast into a slightly oblong shape and roll it tightly, a couple of times in cheesecloth. Tie the ends with baker's twine or cotton string.
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