Seitan with Spinach

I woke up on the fourth of July and immediately started making a batch of seitan.

(You probably already know seitan is fake meat made out of wheat gluten)

I had never made it before, and I have absolutely no idea why that moment seemed like the perfect time to try it, but that’s what happened. I used this recipe and it worked beautifully.

Once it was made, though, I wasn’t totally sure what I wanted to do with it. It’s so meat-like it’s kind creepy. I ended up consulting a few cookbooks (which I now keep IN THE KITCHEN! Amazing!)

Veganomicon has never steered me wrong, and this was no exception. I left out mushrooms, because Mike isn’t a fan, but it was perfectly good with just spinach and onions. I used 2 tablespoons of white wine, and I know that not all the alcohol cooks out, but I’m fairly confident that I did not harm my child. This was SO GOOD with mashed potatoes, and just meaty enough to make you wonder for a second if it’s somehow cheating to eat this as a vegetarian.

Before I get to the recipe, though, I have to say HAPPY BIRTHDAY to my awesome dad. He’s currently on vacation in Iceland (rough life) so he may not see this right away, but I had to acknowledge it!

58 years old and still running!

(adapted from Veganomicon)

1 tbsp olive oil
2 cups seitan, cut into bite-sized pieces
1 small onion, slicked thickly into half circles
3 cloves garlic, mined
1/2 tsp dried thyme
1/2 tsp dried basil
black pepper
2 tbsp white wine
1/4 cup vegetable broth
6 ounces baby spinach

Heat the oil in a large skillet over medium heat. Add the seitan and saute for a few minutes, until golden on all sides.

Add the onions and cook for about 5 minutes, or until soft.

Add the garlic, thyme, basil, a pinch of salt and pepper, and cook for about 4 more minutes.

Stir in the white wine and broth and let boil for about 2 minutes, then add the spinach, a handful at a time, until it is wilted.

Taste and adjust seasonings, then serve immediately.

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