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October 19, 2010 8:46 AM Subscribe
I just bought some cubed seitan. now what?
i am not a vegetarian, but i impulsively bought some seitan and now i'm wondering what i should do with it? so, what's your favorite way to prepare seitan?
thanks!
i am not a vegetarian, but i impulsively bought some seitan and now i'm wondering what i should do with it? so, what's your favorite way to prepare seitan?
thanks!
Over the weekend I made this Vegetarian Times pot pie with seitan instead of tofu and it was absolutely stellar.
In general, you can use it anywhere you'd normally use chicken. Stirfry, enchiladas, etc.
posted by something something at 8:53 AM on October 19, 2010
In general, you can use it anywhere you'd normally use chicken. Stirfry, enchiladas, etc.
posted by something something at 8:53 AM on October 19, 2010
I like it in stir fries, particularly ones made with peanut sauce. My favorite is to fry up the seitan with broccoli, add the peanut sauce and serve over rice noodles. I also like to use the liquid the seitan is packed in to make a gravy, add the seitan chunks and maybe some peas or corn and a little corn starch to thicken and serve over mashed potatoes (kind of deconstructed pot-pie sort of thing).
posted by radioaction at 9:11 AM on October 19, 2010
posted by radioaction at 9:11 AM on October 19, 2010
If your picture links to the kind you bought, I like it slathered in barbecue sauce. Makes a really good barbecue sandwich.
That kind, to me, tends to taste a little wheaty and soy-saucey, so I like to cover it in a thick sauce.
posted by mudpuppie at 9:28 AM on October 19, 2010 [1 favorite]
That kind, to me, tends to taste a little wheaty and soy-saucey, so I like to cover it in a thick sauce.
posted by mudpuppie at 9:28 AM on October 19, 2010 [1 favorite]
I've got a Sino-Khmer cookbook that cheerfully suggests substituting seitan for chicken or pork in just about every chicken or pork dish. It usually requires that you fry the seitan, then drain it and pat it dry before using it as the meat substitute.
As a really simple example: Stir Fried Pumpkin with Curry Sauce.
1 cup pumpkin/squash in bite sized slices, 1/2 cup chicken or seitan (fried and drained) in bite sized pieces, 1 stem celery in small bite sized slices, 1 teaspoon curry powder, 1-2 tablespoons fish or soy sauce, 1 teaspoon sugar, 1/4 - 1/2 cup stock, 1 tablespoon oyster sauce, oil for stir frying.
Heat oil in wok until hot. Add seitan and pumpkin, stir fry briefly. Add stock and stir to coat seitan and pumpkin. Add sugar, fish sauce, curry powder and oyster sauce. Stir fry and toss to combine ingredients. When pumpkin/squash is cooked add the celery and toss through. Remove to a serving dish and serve.
Bon appetit!
posted by Ahab at 9:32 AM on October 19, 2010
As a really simple example: Stir Fried Pumpkin with Curry Sauce.
1 cup pumpkin/squash in bite sized slices, 1/2 cup chicken or seitan (fried and drained) in bite sized pieces, 1 stem celery in small bite sized slices, 1 teaspoon curry powder, 1-2 tablespoons fish or soy sauce, 1 teaspoon sugar, 1/4 - 1/2 cup stock, 1 tablespoon oyster sauce, oil for stir frying.
Heat oil in wok until hot. Add seitan and pumpkin, stir fry briefly. Add stock and stir to coat seitan and pumpkin. Add sugar, fish sauce, curry powder and oyster sauce. Stir fry and toss to combine ingredients. When pumpkin/squash is cooked add the celery and toss through. Remove to a serving dish and serve.
Bon appetit!
posted by Ahab at 9:32 AM on October 19, 2010
Mock Peking Duck:
Ingredients:
Pack of Seitan
1 Cucumber
Bunch of scallions
Duck Sauce
Chinese Crunchy Noodles (you can slice wonton wrappers into thin strips with a pizza-cutter and fry them up pretty easily to make these)
Honey
Pack of Mu-Shu Pancakes (if desperate, may substitute thin flour tortillas. If you have lots and lots of time, you can make these too, but my local Asian grocer has them for $1.25 for a ten-pack, and they took me about two hours to make home-made and weren't any better).
Directions:
Stir-fry your seitan in sesame oil. Add just a tiny dash of honey.
Shred the scallions
Peel the cucumber (or not) and scoop out the seeds with a spoon. Slice the cucumber into thin strips.
Lay out a pancake, dab some sauce down the middle, add in your seitan, scallions, cucumber, and crunchy noodles. Roll it up like a burrito.
Enjoy!
posted by Cookiebastard at 10:00 AM on October 19, 2010
Ingredients:
Pack of Seitan
1 Cucumber
Bunch of scallions
Duck Sauce
Chinese Crunchy Noodles (you can slice wonton wrappers into thin strips with a pizza-cutter and fry them up pretty easily to make these)
Honey
Pack of Mu-Shu Pancakes (if desperate, may substitute thin flour tortillas. If you have lots and lots of time, you can make these too, but my local Asian grocer has them for $1.25 for a ten-pack, and they took me about two hours to make home-made and weren't any better).
Directions:
Stir-fry your seitan in sesame oil. Add just a tiny dash of honey.
Shred the scallions
Peel the cucumber (or not) and scoop out the seeds with a spoon. Slice the cucumber into thin strips.
Lay out a pancake, dab some sauce down the middle, add in your seitan, scallions, cucumber, and crunchy noodles. Roll it up like a burrito.
Enjoy!
posted by Cookiebastard at 10:00 AM on October 19, 2010
Best answer: Throw it into a Thai (or other coconut milk) curry. It's better than meat for soaking up the flavors.
Also, use it to turn sesame noodles from a side dish into a main meal. I posted my recipe here on the green before.
Really, anything with a strong sauce flavor. I recommend trying a tiny bite when you open it. You probably won't like the flavor, but it will give you an idea of the texture. I'm also lazy enough not to fry the seitan in advance, but it still works well.
posted by Hactar at 10:09 AM on October 19, 2010
Also, use it to turn sesame noodles from a side dish into a main meal. I posted my recipe here on the green before.
Really, anything with a strong sauce flavor. I recommend trying a tiny bite when you open it. You probably won't like the flavor, but it will give you an idea of the texture. I'm also lazy enough not to fry the seitan in advance, but it still works well.
posted by Hactar at 10:09 AM on October 19, 2010
As completely ridiculous as her name is, Crescent Dragonwagon's James Beard Award-winning cookbook Passionate Vegetarian is exactly what you need. Loads of recipes for which seitan is either suggested or can be substituted--especially those in Chapter 5, 'Satisfying Stews.'
posted by yellowcandy at 10:22 AM on October 19, 2010 [2 favorites]
posted by yellowcandy at 10:22 AM on October 19, 2010 [2 favorites]
Pan-fry small pieces and eat with miso-mushroom gravy. My go-to Thanksgiving entree when I was vegan.
posted by momus_window at 11:18 AM on October 19, 2010
posted by momus_window at 11:18 AM on October 19, 2010
go to the marinade aisle in your grocery store (or your fridge if you're like me and you buy every sauce that tickles your fancy)* and see what looks good. marinate for 20 minutes or so - throw in a pan with some oil and pretend like it's steak/chicken. any region of food works - asian, italian, american, latin, etc. skip the marinating step if you're putting it in a stew or a chili.
depending on if you're already out of bbq season or not - i also like my marinated seitan on the grill as kebabs with some onions, peppers, tomatoes, etc. i use brisket sauce and stubbs bbq sauce
this is the exact same way i treat the larger chunks of TVP (sometimes with longer marinating times or boiling the seasonings in)
*(seriously, if i ever come into a large chunk of cash, first step is buying a second fridge and filling it with sauces and pastes and dressings)
posted by nadawi at 11:28 AM on October 19, 2010
depending on if you're already out of bbq season or not - i also like my marinated seitan on the grill as kebabs with some onions, peppers, tomatoes, etc. i use brisket sauce and stubbs bbq sauce
this is the exact same way i treat the larger chunks of TVP (sometimes with longer marinating times or boiling the seasonings in)
*(seriously, if i ever come into a large chunk of cash, first step is buying a second fridge and filling it with sauces and pastes and dressings)
posted by nadawi at 11:28 AM on October 19, 2010
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Not that I'm the type of person who likes my non meat foods to taste like meat, but preparing it like you would for steak or chicken fajitas makes most of the non-aware not believe they are eating a non-meat product.
(PS I am totally the type of person who likes my non-meat foods to taste like meat.)
posted by MCMikeNamara at 8:49 AM on October 19, 2010