Skip to content

Garlic Seitan with Arugula Pesto and Sweet Potatoes Crisps

March 7, 2011

I’ve mostly been repeating recipes lately (that’s my pathetic excuse for not posting) but today I felt like some seitan. I haven’t been able to find any here in DC (not that I’ve really tried) so I thought I’d try out a recipe from Veganomicon and it’s my new favorite for seitan. I had some leftover pesto so I marinated the seitan and added some sweet potato crisps. This recipe makes 1 pound of seitan, so you may want to halve it if your first time.

Garlic Seitan with Arugula Pesto and Sweet Potatoes Crisps

The pesto is from this recipe — but I added a bit of olive oil to thin it out.

Sweet potatoes are simple enough — preheat oven to 350, peel and thinly slice 2 medium sweet potatoes, place on baking dish or tinfoil and spray with pam, bake for 50 minutes or until crispy. In the meantime — on to seitan

For the seitan:
1 cup vital wheat gluten
3 tbs nutritional yeast
1/2 cup vegetable broth
1/4 cup shoyu
1 tbs olive oil
4 cloves garlic finely chopped

For the broth:
3 cups vegetable broth plus 3 cups water
1/4 cup shoyu

If there’s one thing I’ve learned from my seitan attempts, it’s that the earlier you season the better. Especially when that seasoning involved garlic.

Mix the vital wheat gluten with the nutritional yeast.

In a separate bowl combine the vegetable broth, shoyu, olive oil, and garlic.

Pour the wet ingredients into the dry and mix with a spoon. Once the liquid is absorbed use your hands to knead until the dough is “elastic” (you’ll know what that means when you start to knead.) Flatten it out on a cutting board and slice into thin pieces.

I like to slice each of these pieces into smaller ones (the smaller the better, as seitan expands — or grows)

Prepare the broth in a medium pot and place the seitan pieces inside. Cover and bring to a boil.

Once the broth boils, partially cover the pot so that the steam can escape and turn the heat down and let simmer for an hour.

After the hour, let the seitan sit for 15 or so minutes and cool.

At this point it makes sense to drain the seitan, but I decided not to use all of it so I scooped out the seitan I was gonna use and left the rest in the broth to refrigerate. Back to the seitan I did use. When I make seitan it tends to be very liquidy so I like to drain it as much as possible with a paper towel.

Sautéed the seitan in some olive oil and then mixed it in with the pesto. Top it off with the sweet potatoes and enjoy!

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: