I also picked up tons of fresh Michigan grown organic produce, and some great steaks, turkey-burgers, and fish for my boyfriend, Mr. Meat. We are grillers, so I had to get plenty of meat for the grill.
Well, I have never EVER had seitan, and only recently heard of it from Nava Atlas over at a Vegetarian Kitchen. So when I saw it in the store, I picked up an 8oz. packet of ready-made, ready-to-use Seitan by White Wave.
Today I decided to try it out, but since I am completely new to the world of seitan, I had NO clue what to do. With tofu, you just buy whatever firmness is appropriate, and then either blend it into a sauce or smoothie, dish it out in broiled/grilled/baked/sauteed cubes or fillets, or chop it up and add to soups. Pretty versatile and easy to figure out. But this wonderful wheat gluten creation is a little intimidating.
It looks semi-meat like, so that it a good beginning. It is slightly firmer than tofu, and has a wonderful light brown color. OK... not so intimidating afterall... but where to start?
I decided to convert one of my all time favorite meat recipies into a vegan recipie to see how versatile it really is.
I chose beef burgandy, and made it into seitan burgandy by doing the following:
- 8 ounces seitan, white wave or other brand, rinsed and cut into bite size pieces
- 1 large onion, sliced
- 6 cloves garlic, minced
- 1/4 pound mushrooms
- 1 sliced zuchini
- 1 sliced yellow squash (looks like a yellow zuchini)
- 3/4 cup any good red wine or red wine blend
- 1 cup water or veggie broth
- 1 teaspoon rosemary
- 1 teaspoon thyme
- fresh ground black pepper
- 2 tablespoons corn starch
- Rice, or pasta to serve over
- Sautee the onion and garlic in 1/2 cup wine until the wine evaporates and the veggies are nice and tender
- Add another 1/4 cup of wine and the herbs and all the other veggies, simmer 5 minutes. Add as much water/broth to make the amount of sauce as you want.
- Add the seitan.
- Cover and simmer till all is tender.
- Meanwhile, in a seperate bowl or a shaker bottle mix the corn starch and about 1/2 cup water/broth, shake until smooth.
- Add this starch mixture to the simmering veggies to thicken into a nice gravy.
- Serve over rice or pasta
This is a wonderufl dish! I had 2 servings! The seitan was very tender, but a good substitute for meat. Had a distinct flavor, but it was a light mild flavor not very overpowering, and wonderful in this recipie. OK - seitan passed the test. I know have tofu and seitan to play around with!
Eat on and run on my friends...