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Creamy Seitan Vegetables
1 hour, 40 minutes
2 hours, 10 minutes
Seitan is a versatile food, which, like tofu, takes on a different flavor depending on how it is prepared. This tasty, satisfying dish combines sautéed seitan with a rich, creamy sauce and tender vegetables. Allow a little extra time to prepare the seitan for this recipe.
4 1⁄2 cSeitan, cubed
2 1⁄2 TbspVegetable oil
2 1⁄2 TbspSoy sauce
1 1⁄2 lbnew or small red potatoes, cut into bite-size pieces
2⁄3 lbbaby carrots
1 tspnRaw sugar
3⁄4 cLeeks, white parts only, sliced
2 cButton mushrooms, sliced
1⁄2Small red bell pepper, cut into strips
1⁄2Small green bell pepper, cut into strips
1 TbspUnbleached white flour
1⁄4 tspnDried thyme
1⁄4 tspnGround sage
1 cLow-fat milk
1 cGrated cheese
1 1⁄2 tspnSalt
1⁄2 tspnBlack pepper
2 cCherry tomatoes
1. Prepare the seitan as directed below, making a double batch of it. Set aside to cool and drain well, then cut into bite-size cubes. Heat 2 Tbsp. of the oil in a large nonstick skillet on medium heat and pan-fry the seitan until golden brown. Add the soy sauce, toss to coat evenly, and cook until dry. Set aside.
2. Meanwhile, boil the potatoes until almost cooked. Add the carrots and simmer for 5-7 minutes until both vegetables are tender, then drain well.
3. Melt the butter in a large skillet on medium heat. Add the carrots and potatoes and stir to coat evenly. Sprinkle in the sugar and sauté for a minute, then remove from the heat and set aside.
4. In a large saucepan sauté the leeks in the remaining 1/2 Tbsp. oil. Add the mushrooms and bell peppers and sauté until just tender. Remove from the heat and add the flour. Mix until well combined, then return to low heat.
5. Add the herbs, cream, milk, and cheese. Stir continuously, gradually adding the water. Simmer for a minute. Add the salt, pepper, potato/carrot mixture, seitan, and cherry tomatoes. Mix well. Simmer for a further minute or two, stirring gently.
Seitan dough is very quick and easy to prepare, but it needs to be cooked for a full hour to soften the protein and give it a tender texture.
1 cup water
1/4 tsp. salt
1/4 tsp. asafetida
3/4 cups gluten flour (slightly less for a very tender seitan)
4 cups water
2 whole star anise
2 Tbsp. soy sauce
1 Tbsp. fresh ginger, grated
1 Tbsp. raw sugar
1. In a small bowl combine the water, salt, and asafetida. Slowly whisk in the gluten flour a small quantity at a time until all the water is absorbed and the flour has formed a ball. Allow it to rest for 5 minutes, then place in a wire sieve and drain for 5 minutes.
2. In a large saucepan (the seitan will swell during cooking), bring the remaining ingredients to a boil on high heat. Add the seitan, cover, reduce the heat to medium-low, and simmer for 1 hour, turning from time to time.
3. Remove the seitan from the heat, drain well, and set aside to cool for 30 minutes. Cut into 1-inch chunks or whatever shape desired and use as needed. Leftovers can be frozen for future use.
Makes 2 to 2 1/2 cups
Calories: 249, Fat 9.2g (85 cal), Carbohydrate 23.2g (93 cal), Protein 17.9g (71 cal)
Added information: Saturated Fat 3.8g, Cholesterol 19mg, Sodium 800mg, Dietary Fiber 2.1g