I just made this last night and it was a big hit! Very good. I didn't have some of the ingredients (the pecans are a must though), it still came out great! I served with rice and green beans.
Pecan Crusted Seitan
INGREDIENTS
Marinade:
3/4 C tomato paste (1 small can)
1/4 C umeboshi vinegar (Asian section of most health food stores. I didn't have, so i used regular red vinegar...)
1/4 C dry red wine
1/2 C orange juice
1/4 C shoyu (soy sauce)
1/4 C minced garlic (several garlic cloves)
1/4C chopped fresh parsley
2 Tbs minced fresh tarragon or 1 Tbs dried
2 Tbs minced fresh rosemary
The rest:
8-10 pieces of (unflavored) seitan-about a pound (I used 2 packages)
2 C flour (I would use just 1 to 1 1/2 cups--2 is a bit too much)
1/2 tsp fine sea salt
1/2 tsp ground black pepper
1 C ground pecans (a must)!
2 Tbs finely chopped fresh rosemary
1/4C olive oil
DIRECTIONS:
Combine the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tarragon and rosemary in a blender or food processor and blend until smooth. Transfer the marinade to a shallow dish add the seitan and turn to coat on all sides. Cover the dish and marinate in the fridge for at least 3 hours to overnight. When ready to serve, mix together flour, salt, pepper, pecans and rosemary in a shallow bowl. Dredge the marinaded seitan in the flour mixture. Heat the oil (enough for frying) and add the seitan to the pan. Saute until golden brown on both sides, 2-3 minutes per side. Serve immediately. Enjoy!
Red Pepper Green Beans
Steam green beans then add olive oil, braggs, red pepper, salt and nutritional yesat (all to taste)....
