hey there world 🙂 here i give you such a very special recipe, in my opinion this recipe is very special, its a taste explosion and if you close your eyes you will just think your in spain 🙂 you cant really go wrong with sherry and lemons 😛 you may be thinking “what on earth is seitan and how do i say it?” well seitan is pronounced say-tan, sometimes called wheat-meat, you prepare it the same kind of idea as bread but its nothing like bread (if you know what i mean lol) its got a texture like meat that chewy mouth feel without the death or trauma, its a win win kinda food 🙂 seitan is so versatile you can use it in pretty much anything, i make bbq “wibs” which is my take on bbq ribs, or gyros, cold cut sandwich meat substitute, stir fry, stews …….the list is endless 🙂 it can be quite daunting at first looking at a bag of vital wheat gluten thinking, “how am i goin to pull this off” well i was in that exact same position a year and a half ago and now i honestly dont know how i got by without knowing about this 🙂
i mean…..yuuuummmm *drool* right?! lol
1 lemon (unwaxed)
6 tarragon sprigs
2tbsp olive oil
8 shallots, peeled and left whole
4 garlic cloves, peeled and left whole
75ml dry sherry (make sure its vegan)
150ml vegetable stock
2tbsp alpro soy cream (use whatever cream alternative you like)
salt and pepper
steamed brown rice to serve
***seitan, ready made or make your own, cut into medallions about 4 or 5 medallions each person (ill give you a recipe too)
- grate the zest off of your lemon (using a fine grater), avoiding the white pith, and set aside, half the lemon and squeeze out the juice into a cup and set aside.
- heat oil in a pan and fry the medallions of seitan to brown the edges and just enough to change the colour then remove from pan and set aside.
- add shallots and garlic cloves along with a touch more oil into the pan the seitan was in and fry slowly for 5mins, then add the sherry, stock, tarragon and lemon zest and give a good mix to remove and caramelized bits on the bottom and bubble for another 5mins.
- season with salt and pepper and add in the lemon juice and seitan, now bring to a boil and then a low simmer for 5mins then remove the seitan again and keep warm (in a heatproof bowl with lid) the seitan should have soaked up some yummy flavours from the sauce…..now add the cream and stir on a low simmering bubble until sauce is reduced, taste and add more seasoning if needs be and once its nice and creamy and coats a spoon your ready to serve….
- place brown rice in the middle of a plate and assemble the seitan medallions alongside then drizzle the yummy sauce all over and serve with a wedge of lemon 🙂
****thanks to barb at “that was vegan?” blog for the best seitan recipe ever…..http://www.thatwasvegan.com/2012/01/30/my-favorite-chicken-style-seitan-recipe/
1 1/2 cups vital wheat gluten flour
2tbsp olive oil
1 1/2 cups cold vegetable stock
1/4 cup chickpea flour
1/3 cup nutritional yeast
1tsp garlic powder
1 1/2 tsp chicken seasoning
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp onion powder
good pinch sea salt
muslin squares (or use tin foil)
- whisk stock and oil together and set aside then in a large bowl combine all the other ingredients together and make a well in the centre, then pour in the stock mix.
- stir with a spatula until the mix is pulling away from the bowl, now its time to wash your hands and roll up your sleeves and kneed the dough for 2-3mins, in a bowl for half then onto a clean worktop, then work it into the best rectangle you can muster, now let the dough rest for 10mins.
- slice the dough into 4 equal shapes (kind of rectangle sausage shapes) place on your damp muslin squares (or tin foil) and wrap, leaving room to expand, and steam for 30mins.
- remove and leave to cool for 30mins
hope you enjoy 🙂