Wednesday, July 9, 2008

All hail seitan

I made a big batch of the amazing chicken-style seitan from "Yellow Rose Recipes." The seitan slowly boils in broth, resulting in tender, flavorful cutlets.

Last night I simmered a couple of the cutlets in marsala with mushrooms and diced zucchini, then served it over pasta with a big dollop of marinara. (Heh. I tried to slice it so you could see the cutlet from the inside, but it just looks like I ate a big wedge before the photo.)

Seitan marinara

The seitan was so tasty, I had to have it again tonight.

This time I made a very nontraditional po' boy. (In fact, I think it's only a po' boy because that's what I stubbornly insist it is.)

I thinly sliced the seitan and lightly pan-fried it in the cooking broth. I topped it with a thick, brown mushroom gravy, also from "Yellow Rose Recipes," and served it on a fluffy baguette.

Vegan po' boy

There's still more seitan left, and I'm not sure what to do with it. Seitan stirfry with loads of veggies? Seitan piccata? Barbecued seitan/black bean burritos? Seitan ice cream?

Heh. Just kidding with that last one. (Maybe.)

3 comments:

jessy said...

ohhhhhhhhhh my! your seitan = tasty looking! the po' boy sammie is rock'n with the gravy & the mushrooms, and the pasta dish - w00t!

hmmmmm - as for the leftover seitan.... i would think seitan fingers (breaded and fried) would be tasty, or jerked seitain, oh - or how about seitan satay with peanut sauce? mmmmmm! you could also use it in a summer time stir fry with lots o' local veggies.

the possibilities are endless! i can't wait to see what you do with the rest of it! yay!

jennycestcake said...

Those are the cutest pasta shapes. Did you make them yourself? If not, what brand are they? I'm going to suggest making gyros with your leftover Setian. I made some the other day and they were delicious!

Katy said...

Ooh, that seitan looks fabulous! I really need to try making my own!