Seitan recipes?

here are a few delicious recipes for you

Seitan Ropa Vieja

by Karen Hubert Allison, The Vegetarian Compass

Serving Size: 4 From About.com

1 can organic whole peeled tomatoes (28 ounces)

2 tablespoons olive oil

3/4 cup onion, diced

1 teaspoon sugar

1 1/2 cups red wine

1 ounce semi sweet chocolate, to taste

4 cloves garlic, minced

1 large cinnamon stick or 1/2 tsp. ground cinnamon

1/4 teaspoon ground allspice

1 teaspoon fresh marjoram or 1/3 tsp. dried

1/2 teaspoon ground cumin

1/2 teaspoon jalapeno, minced

2 cups seitan, ground or chopped

2 tablespoon currants

1/4 cup good-quality green olives, chopped

2 bay leaves

salt and ground black pepper, to taste

Drain the tomatoes. Choose a few of the firmest tomatoes, chop them, and set aside. Puree the rest of the tomatoes in the blender.

Heat the olive oil in a saucepan and saute the onion for five minutes, until softened. Add sugar to help caramelize the onion. Add the wine and boil until reduced by half to cook out the alcohol. Add the chopped and pureed tomatoes. Bring the sauce to a simmer. Add the chocolate, garlic, cinnamon, allspice, marjoram, and cumin. Add jalapeno to taste. Stir in the seitan, currents, olives, capers, and bay leaves. Cook uncovered for about 45 minutes, or until the sauce browns and thickens slightly. Add salt and pepper to taste. Uncover and cook for another 30 minutes, allowing the sauce to thicken.

Remove the bay leaves and serve with rice or in the burritos or corn tacos with grated jalapeno cheddar cheese, shredded romaine lettuce, and diced jicama.

French Country Stew

cups vegetable stock

2 packages Lightlife Savory Seitan (Teriyaki or Traditional flavor) -- drained and cut into bite size pieces

8 small to medium red potatoes, quartered

1 1/2 cups medium white mushrooms, halved or quartered

1 1/2 cups whole white pearl onions, peeled

2 cups carrots, cut into 1" lengths

1 cup green beans, cut into 2" lengths

2 tablespoons butter (3 tbsp. olive oil)

3-4 tablespoons unbleached white flour

1 teaspoon rosemary leaves

1/2 teaspoon thyme

Salt & pepper to taste

1/4 cup dry red wine (optional)

Melt butter in heavy skillet over low heat. Slowly whisk in flour, stirring constantly. Cook for 30 seconds. Add 1 cup of stock, whisking constantly until gravy smoothes out and begins to thicken. Stir in remaining stock. Cook until smooth and slightly thickened. Transfer to 6-8 quart stock pot or large crock pot. Add seitan, potatoes, mushrooms, onions, carrots and green beans. Add rosemary and thyme. Simmer over low heat for one hour (or in crock pot for longer if preferred). Add red wine 15 minutes before serving. Salt and pepper to taste. Serve on noodles, rice or by itself

Savory Roasted Seitan

16 ounce package seitan pieces (chicken-style works best)

4 to 6 cloves garlic, peeled and cut in half lengthwise

3 Tablespoons olive oil

1 Tablespoon dried parsley

1 teaspoon dried sage or poultry seasoning (see note)

Salt and pepper

1. Heat oven to 350°F. Cut seitan into bite-sized pieces and place in a small roasting pan. Add garlic, olive oil, parsley, sage or seasoning, and a generous sprinkling of salt and pepper. Cover with foil or lid and bake for 25 to 30 minutes, stirring once halfway through.

2. When the seitan is finished, remove from oven and serve with Easy Veggie Gravy.

Variation

Halfway through the baking, add 3 cups washed, finely chopped spinach leaves, Swiss chard leaves or other greens, plus 2/3 cup grated soy or dairy parmesan or cheddar cheese. Stir to combine, replace lid and continue baking.

Note: Poultry seasoning doesn't contain any poultry; it's a mix of different herbs that are often used to season poultry dishes. It's available in any supermarket.

Sukiyaki (Sukiyaki)

2 tablespoons oil (optional)

1 pound firm tofu, sliced 1/3 inch thick

1/2 pound seitan, sliced as thinly as possible (1/4 inch thick or less) (optional)

3/4 pound mushrooms, preferably some or all fresh shiitake mushrooms and enoki or shimeji (oyster mushrooms)

1/2 kabocha or butternut squash, cut into 1/3-inch slices

2 zucchinis, thickly sliced, or 1/2 bunch broccoli, cut into spears

1 pound shirataki noodles (sometimes referred to as konnyaku noodles)

1 cup soy sauce

1/2 cup granulated sugar, FruitSource, or 3/4 cup brown rice syrup

1/3 cup mirin

6 cups roughly cut napa cabbage, mustard greens, or kale

4 bunches green onions, cut into 3-inch lengths

4 cups mung bean sprouts (optional)

1 to 2 teaspoons grated fresh ginger (optional)

Heat the oil in a deep, large skillet, and saute the tofu and seitan on both sides until browned. Push the tofu and seitan over to one side of the pan, add the mushrooms, and saute for another minute until browned. (These steps can be omitted if you would like to eliminate the oil. Simply place the tofu and seitan in the skillet, and follow the rest of the recipe).

Push the mushrooms to another part of the skillet, then add the squash, zucchini, and shirataki noodles, separately and in neat piles in the skillet. Combine the soy sauce, sweetener of choice, and mirin, and add to the skillet. When the contents have come to a boil, turn down the heat to a gentle simmer. Add the greens, green onions, and bean sprouts, all in separate piles, and continue simmering for a few minutes until the vegetables are tender. Add the ginger, cook another moment, then taste. If the broth is too salty, add some water. (The vegetables themselves will exude water; thus, the additional water is a matter of taste).

Each diner helps himself to the delectables in the skillet, eating them with an ample supply of rice. It should be noted that the sodium content is not as frightfully high as it would seem, since most of the liquid in the pot is not consumed.

Yield: 6 servings

1 can organic whole peeled tomatoes (28 ounces)

2 tablespoons olive oil

3/4 cup onion, diced

1 teaspoon sugar

1 1/2 cups red wine

1 ounce semi sweet chocolate, to taste

4 cloves garlic, minced

1 large cinnamon stick or 1/2 tsp. ground cinnamon

1/4 teaspoon ground allspice

1 teaspoon fresh marjoram or 1/3 tsp. dried

1/2 teaspoon ground cumin

1/2 teaspoon jalapeno, minced

2 cups seitan, ground or chopped

2 tablespoon currants

1/4 cup good-quality green olives, chopped

2 bay leaves

salt and ground black pepper, to taste

Drain the tomatoes. Choose a few of the firmest tomatoes, chop them, and set aside. Puree the rest of the tomatoes in the blender.

Heat the olive oil in a saucepan and saute the onion for five minutes, until softened. Add sugar to help caramelize the onion. Add the wine and boil until reduced by half to cook out the alcohol. Add the chopped and pureed tomatoes. Bring the sauce to a simmer. Add the chocolate, garlic, cinnamon, allspice, marjoram, and cumin. Add jalapeno to taste. Stir in the seitan, currents, olives, capers, and bay leaves. Cook uncovered for about 45 minutes, or until the sauce browns and thickens slightly. Add salt and pepper to taste. Uncover and cook for another 30 minutes, allowing the sauce to thicken.

Remove the bay leaves and serve with rice or in the burritos or corn tacos with grated jalapeno cheddar cheese, shredded romaine lettuce, and diced jicama.

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I am not vegan, but I have used this recipe many times and I find it delicious! I like it as a main dish, or cold as a snack throughout the day. BAKED TOFU BITES Ingredients: - 1 (16oz.) package extra-firm tofu - 1/4 cup low-sodium soy sauce - 2 Tbsp. maple syrup - 2 Tbsp. ketchup - 1 Tbsp. vinegar - 1 dash hot sauce/red chili flakes (optional for the children's portion) - 1 Tbsp. sesame seeds - 1/4 tsp. garlic powder - 1/4 tsp. ground black pepper Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil. 2. Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes. 3. In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, & black pepper. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes. 4. Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more. Good luck!

french country stew