Wednesday, January 11, 2012

The First Cooking of Seitan (Say-Tahn)

First off, unrelated to seitan, I've decided that I'm okay with my son eating Vegan meals at home. Being a single parent, it just doesn't make sense to buy two different types of food, especially when he's so small (3 years). And it definitely makes my stomach stop turning at the thought of continuing to feed him animal products, knowing what I know about the abuse to those animals raised just for our consumption. Again, to be shared in a later post.

This is a recipe I just threw together but turned out de-licious. Simple, and quick, which is what we sometimes need after a long day at work. This makes enough to feed two, or to have leftovers (which I look forward to tomorrow!). Enjoy!

Seitan Stir Fry
  • 1/4 c water
  • 1/4 c soy sauce or tamari + 1/2 Tbsp
  • 1 sweet red pepper, chopped
  • 1 c baby broccoli florets
  • 1 c cubed butternut squash
  • 8 oz. traditional seitan* cut into bite-size pieces
  • 1 c cooked jasmine or other whole-grain rice

    1. Heat the water and 1/4 c soy or tamari in a large skillet.
    2. Add vegetables and seitan once liquid has reached a simmer.
    3. Cook until vegetables are to desired tenderness and seitan is heated through.
    4. Prepare a bed of the cooked rice, and add the 1/2 Tbsp of soy or tamari.
    5. Use tongs to assemble cooked stir-fry over rice.

    *Seitan is pure wheat protein, or gluten. If you have a gluten allergy you can certainly substitute tofu, just fry in a separate skillet before adding to the rest of the mixture.
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