Rosemary-Crusted Seitan: A Vegan Main Dish for Thanksgiving

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Rosemary-Hazelnut Encrusted Seitan

Rosemary-Hazelnut Encrusted Seitan

Ingredients

  • 10 oz seitan slices or chunks
  • 3/4 cup toasted hazelnuts, skinned
  • 1 cup all-purpose flour
  • 2 tbs minced rosemary
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 cup almond or soy milk
  • 2 tbs stone ground mustard
  • 1/2 tsp agave nectar (or sugar)
  • 1/4 - 1/2 cup water (as needed)
  • oil for frying
  • For the Seitan:
  • 3/4 cup vital wheat gluten (or "gluten flour")
  • 1 tbs nutritional yeast (optional)
  • 1 tsp granulated garlic
  • 3/4 cup vegetable broth
  • For the seitan broth:
  • 2 cups vegetable broth
  • 1/4 cup soy sauce
  • 1 tsp vegan worcestershire sauce, optional
  • water as needed

Instructions

    Make the seitan:
  1. Add the gluten flour, nutritional yeast (if using) and garlic to a medium sized bowl and whisk together.
  2. Add the vegetable broth, and mix with your hands until it comes together in a ball.
  3. Kneed the ball for 3-5 minutes, let it rest for 10, and kneed again for another 3-5 minutes. Shape into a small loaf.
  4. Mix the seitan broth ingredients together either in a small slow cooker (2 quart), or a medium pan on the stove.
  5. If using a slow cooker, add the kneeded seitan loaf to the slow cooker, and cook on low for 6-8 hours (perfect to do over night!). If using the stovetop, bring the broth to a boil, and reduce to a simmer. Add the loaf, and simmer for 1 hour, turning occasionally. The broth should completely cover the loaf; if it does not in your pan/slow cooker, add water or additional broth as needed.
  6. Allow to sit at least 15 minutes before slicing.
  7. For the coating:
  8. Grind the hazelnuts, flour, rosemary, salt and pepper together in a food processor and add to a shallow dish.
  9. Mix the mustard, water and agave together in another shallow dish (the water should just thin the mustard out to a thin yogurt consistency).
  10. Add the almond or soy milk to a third small dish.
  11. Take a slice of the seitan, dip it into the mustard mixture, coating on both sides.
  12. Dunk the slice into the hazelnut/flour mixture, turning to coat.
  13. Dunk it into the almond/soy milk, and then back into the hazelnut/flour mixture. This all works best if you can use one hand for the wet, and one for the dry!
  14. Repeat with remaining seitan slices.
  15. Heat about a 1/2" of oil to about 325F to 350F (medium, of you're not using a thermometer. This all works fine in a cast iron skillet), and add the seitan gently. Fry until golden on both sides, being careful not to burn it.
  16. Serve with your favorite holiday side dishes!
http://food.lohudblogs.com/2014/11/05/rosemary-crusted-seitan-a-vegan-main-dish-for-thanksgiving/

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

1 Comment

  1. I have been a Pescatarian for 3 years now and Thanksgiving has always been the most difficult holiday. The past 2 years I deep fried a turkey for the rest of my family and made myself some fish. However, this year I’m not really in the mood for fish so this is a perfect substitution. I will definitely try it. Thanks for posting.

  2. I have been a Pescatarian for 3 years now and Thanksgiving has always been the most difficult holiday. The past 2 years I deep fried a turkey for the rest of my family and made myself some fish. However, this year I’m not really in the mood for fish so this is a perfect substitution. I will definitely try it. Thanks for posting.

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