Seitan

Also known as wheat meat, seitan [SAY-tan] is versatile, hearty, and chewy. Seitan is available ready-made (refrigerated or frozen) or as a mix, but it’s also relatively easy to make from scratch. And, given that it keeps well, you can make a lot to have on hand. Seitan is a popular meat substitute that has been eaten in Asian countries for generations. Seitan is also high in protein, making it a popular protein source for vegetarians and vegans.

Seitan Timbales with Chestnut-Champignon Stuffing

Serves 6

Baked in elegant individual portions, this delicious main course is easy to assemble. The timbales can be made earlier in the day and reheated just before serving. If you want to try a more elaborate variation on the same recipe—a roulade—go to vegetariantimes.com/seitan_roulade.

2 Tbs. extra virgin olive oil, plus more for drizzling

1 cup vital wheat gluten

½ cup nutritional yeast

2 tsp. garlic powder

1 tsp. herbes de Provence

1 tsp. salt

½ tsp. red pepper flakes

3 cups no-chicken broth or vegetable broth

4 cups cubed baguette or French bread

2 Tbs. olive oil

4 large shallots, finely chopped (2 cups)

2 cups chanterelle, oyster, or cremini mushrooms, coarsely chopped

3 ribs celery, finely diced (1 cup)

2 medium carrots, finely diced (1 cup)

2 cloves garlic, minced (2 tsp.)

1 cup cooked chestnuts, quartered

1 cup no-chicken broth or vegetable broth

½ cup dry white or red wine

½ cup chopped fresh parsley

1. Preheat oven to 350°F. Coat 6 1-cup ramekins or extra-large muffin cups with cooking spray.

2. To make Seitan: Whisk together vital wheat gluten, nutritional yeast, garlic powder, herbes de Provence, salt, and red pepper flakes in large bowl. Stir in 1 1/2 cups broth with fork until loose dough forms. Press heaping 1/4 cup dough into each prepared ramekin or muffin cup, then top each with 1/4 cup broth. Bake 30 minutes.

3. Meanwhile, to make Stuffing: Spread baguette cubes on baking sheet, and toast in oven 10 minutes, or until lightly browned and crisp. Transfer to bowl.

4. Heat oil in large skillet over medium heat. Add shallots, mushrooms, celery, and carrots, and sauté 5 minutes. Add garlic and herbes de Provence, and sauté 3 to 5 minutes more. Add chestnuts, and cook 2 minutes more. Add broth and wine, and simmer 1 minute. Remove from heat, and stir in toasted baguette cubes and parsley; season with salt and pepper, if desired.

5. Remove Seitan from oven. Top each serving with 1/2 cup Stuffing. Return timbales to oven, and bake 45 to 50 minutes, or until Stuffing is crisp and browned on top. Cool 10 minutes. Serve in ramekins, or transfer to serving plates by running small spatula or knife around edges, and gently lifting timbales from muffin cups.

Chinese Vegetable and Hoisin Stir-Fry

 Chinese style vegetable stir fry, made with a hoisin based sauce is a quick and simple vegetarian and vegan stir-fry with a distinct Asian flavor. Though the recipe calls for seitan, you could substitute tofu with good results and vary the vegetables used as well. This stir-fry has plenty of sauce, so serve over rice or noodles.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

3 tbsp hoisin sauce

1 tbsp sesame oil+ 2 tbsp

2 tbsp soy sauce + 2 tbsp

1 tbsp rice vinegar

2 tbsp sugar or liquid sweetener

3/4 cup vegetable broth

2 cloves garlic, minced

1 tsp fresh ginger, minced

1 tbsp corn starch

approx. 1 cup seitan, chopped into 1 inch pieces

3-4 green onions, chopped

1 red or yellow bell pepper

approx 2 cups broccoli, chopped

Preparation:

In a small saucepan, whisk together hoisin sauce 1 tbsp sesame oil, 2 tbsp soy sauce, rice vinegar, sugar, vegetable broth, garlic, ginger and corn starch over medium heat. Allow to simmer until mixture thickens, about 5-7 minutes, then remove from heat and set aside.

In a large wok or skillet, stir-fry seitan in 2 tbsp sesame oil and 2 tbsp soy sauce until lightly browned, about 3 minutes. Add onions, pepper and broccoli and stir-fry another 2-3 minutes.

Add sauce mixture to the stir-fry and combine well, allowing to cook another 2-3 minutes, until broccoli is done cooking.

Serve your Chinese vegetable stir-fry over cooked rice or noodles, if desired.

Credits goes to: Vegetarian Times, vegetarian.about