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Pan-fried kalamata olive seitan with red wine reduction, crispy onions and sauteed vegetables with kasha and baby kale

A plate that emphasizes fall flavors, colours and produce. The crispy red onion with sauteed red pepper, quartered mushrooms, apple and thyme provide a nice contrast with the kasha and baby kale greens in a light lemon and oil.

For the seitan

3 cups of stock
1T of olive brine
1/2t of coarse sea salt
1/2 cup of water
2t of tamari
2/3 cup of vital wheat gluten
1T of minced kalamata olives
3T of olive oil (1T separate for frying)
Sea salt and black pepper to taste

For the kasha

1T of arrowroot powder dissolved in 2T of water
1 cup of kasha
2 cups of stock
1/4t of coarse sea salt
1T of olive oil
2T of nutritional yeast
Sea salt and black pepper to taste

For the onions, red peppers and apples

2T of cooking oil
1/4t of coarse sea salt
1 medium red onion, peeled and thinly sliced
1 red pepper, cored and seeded in 1/2″ dice
1 small apple, cored and seeded in 1/2″ dice
1 cup of small button mushrooms, stemmed and quartered
1t of dried thyme, rubbed
Sea salt and black pepper to taste

For the kale

2 cups of packed baby kale greens
1T of olive oil
1t of lemon juice
A pinch of sea salt

For the reduction

1T of cooking oil
1/2 cup of the remaining broth
2T of red wine
2t of arrowroot dissolved in 1T of water
Sea salt and black pepper to taste

Make the seitan first, then the onions, then the kasha and finally, the kale.
For the seitan, bring the stock with the olive brine and sea salt to a light simmer.
Mix the dry ingredients, the remaining wet ingredients, and then the dry with the wet to form a ball of dough.
Knead for 2-3 minutes.
Break the ball in half and form two pieces, and flatten the two out.
Reduce the heat to low and add the seitan to the broth.
Simmer/poach on low for about 30-40 minutes.
Remove from the stock and set both aside to cool.
Once the seitan has cool a bit, bring the cooking oil to heat on medium high.
Add the seitan to the pan and fry, turning once until lightly browned on both sides (about 2-3 minutes).
When done, remove from heat, let cool slightly and slice.
While the seitan is simmering, make the onions.
In a frying pan with a lid, bring the cooking oil and sea salt to heat on high.
Add the onions and fry until they are lightly browned and crispy (about 5-7 minutes).
Reduce the heat to medium high.
Add the remaining ingredients and saute for another 7-10 minutes until the apples are golden and the mushrooms are cooked.
Remove from the pan and set aside.
Once the onions are done, make the kasha.
Whisk the arrowroot with the water.
Toss the kasha in the solution.
Add the kasha to the deglazed pan.
Stir fry the kasha for 2-3 minutes until lightly browned.
Add 2 cups of the remaining stock.
Reduce heat to low, cover and simmer until the stock is absorbed (perhaps 10-15 minutes).
While the kasha finishes, dress and toss the kale.
When the kasha is done, remove from heat, and allow to cool 10 minutes.
While the kasha cools, make the reduction.
Warm the pan on medium high for about 30 seconds and add the wine and tamari to the pan and reduce for about 30 seconds.
Add the oil and the remaining stock to the pan.
If you have less than 1/2 up of stock, add a little water to the pan.
Bring the stock up to a light simmer and reduce to about 1/4 cup.
If the stock is too salty, add additional water 1T at a time.
Whisk the arrowroot with the water.
Add the mixture to the stock stirring continuously until thickened.
Toss the kasha with the kale until well-combined.
Season everything to taste.

Plate the kasha, then the onion, apple and red pepper mixture, then the seitan, and finally, its sauce.

Agave and red Thai chili accented seitan crusted with lemon, thyme and pepitas

A sweet and spicy seitan with a flavourful and textured breading (pictured here with potato and kasha salad with kale and mushrooms, a red pepper, cauliflower rose sauce and chives).

Ingredients

For the seitan
3 cups of stock
1/2t of coarse sea salt
1/2 cup of water
2t of agave nectar
1T of tamari
2/3 cup of vital wheat gluten
1/2t of red Thai chili paste (or to taste)
1/4t of ground black pepper
2T of olive oil
Sea salt to taste
For the breading
1 cup of bread crumbs
3T of whole wheat flour
1/4 cup of pepitas, finely chopped
1T of lemon juice
1t of dried thyme, rubbed
2t of tamari
1/2t of onion powder
1/2t of garlic powder
1/4t of turmeric
3-4T of unsweetened soy milk
1T of minced chives
Sea salt and black pepper to taste

Directions

Make the seitan first, then the breading when ready.
For the seitan, bring the stock and sea salt to a light simmer.
Mix the dry ingredients, the remaining wet ingredients, and then the dry with the wet to form a ball of dough.
Knead for 2-3 minutes.
Break the ball in half and form two pieces, and flatten the two out.
Reduce the heat to low and add the seitan to the broth.
Simmer/poach on low for about 30-40 minutes.
Remove from the stock and set both aside to cool.
Once the seitan has cooled a bit, preheat the oven to 400F
Mix the the breading ingredients together until well combined and soft (add additional soy milk as required).
Gently pack the top of the seitan with half of the breading, and repeat for the second piece.
On a well-oiled baking sheet, bake on the middle rack for for 15-20 or until the breading is lightly crispy. Ovens vary; use the colour and texture of the breading as your guide.
When done, remove from the oven, let stand 5 minutes to cool and garnish with chives.

Tamari and lime seitan baked in garlic polenta

A flavourful seitan baked in warm, garlicky polenta. Pictured here with a red wine tomato sauce and roasted greens.

For the seitan
2/3 cups vital wheat gluten flour
1T tamari
1/2t lime juice
1/2 cup scant cold water
1T fresh garlic, minced
1/4t coarse sea salt (or to taste)

For the polenta
2 cups water
1/2t coarse sea salt
1/2 cup yellow cornmeal
2T unsweetened soy milk
2T olive oil
1T fresh garlic, minced
1/4t dried ground turmeric
2T of nutritional yeast
Sea salt and black pepper to taste

Directions

Make the polenta first, then the seitan.

Bring the water, sea salt and corn mealto a soft boil in a pan with a lid.
Reduce heat to low and cook for roughly 20-40 minutes, stirring frequently to avoid sticking.
The polenta will be done when it’s quite thick and pulling away from the sides of the pan. Cooking time will vary depending on the grind.
Add the nutritional yeast, garlic, turmeric, soy milk and any additional seasonings.
Stir thoroughly to combine.
Let stand five minutes to cool.
Spoon the polenta into a lightly oiled (or nonstick) 3″x9″ baking dish, and smooth the top with a spoon.
Let cool for about 30 minutes uncovered in the refrigerator to setup.
Preheat the oven to 375F and make the seitan.
Combine the all the ingredients but the flour, and then add to the flour.
Make a dough and knead for 5 minutes.
Divide in half and flatten each into oblong or circular shapes.
Carefully turn out the polenta, and cut in half.
Mold the polenta by hand around each piece of seitan until covered.
Lightly oil two pieces of aluminum foil.
Wrap the polenta covered seitan in the foil.
Bake for 40 minutes on the middle rack, turning once.
Remove the seitan and let rest 5 minutes.
Unwrap the seitan and add to a lightly oiled baking sheet.
Bake for another 20 minutes — until the polenta starts to start to lightly brown and the outside is lightly crisp. Ovens vary. Use the texture and colour as a guide.
Remove and let cool for 5 minutes and serve with the sauce of your choice.

Crispy, maple and red Thai chili-glazed, white miso and sesame seitan with roasted Brussels sprouts and millet, artichoke mash

Baking gives seitan a denser, chewier texture well
suited to this dish.

Ingredients

For the seitan
3/4 cup vital wheat gluten
A pinch coarse sea salt
2T tamari
2T sesame seed butter (not the same as tahini)
1t white miso
1/2T fresh garlic, minced
2t cooking oil, divided

For the glaze
1T maple syrup
2t red Tha chili paste (or similar and/or to taste)
Coarse sea salt to taste

For the sprouts and carrots
8 small heirloom carrots, trimmed
12 small small Brussels sprouts, halved
1/4t coarse sea salt
1T olive oil
Coarse sea salt and black pepper to taste

For the millet, artichoke mash
1 1/2 cups water
1/4t coarse sea salt
1/2 cup millet
1 cup artichoke hearts
1/2 cup unsweetened soy milk
2T nutritional yeast
1T lemon juice
1t prepared brown mustard
1 scallion, minced
1/2T fresh garlic, minced
1T heaping sesame seed butter
1t dried sumac
Sea salt and black pepper to taste

Directions

First, start the seitan, then the millet, and finally the
roasted vegetables.
Preheat the oven to 325F.
Combine the gluten and salt. Combine the remaining ingredients, ensuring the sesame and miso are both well dissolved with the water and tamari.
Combine the wet with the dry, and mix until a smooth dough forms.
Knead the dough for several minutes, twisting and
palming to stretch the gluten.
Lighlty oil two sheets of aluminum foil with 1t cooking and wrap the seitan securely.
Bake for 40 minutes on the middle rack, turning once.
While the seitan bakes, at the 20 minute mark, start the millet.
In a small sauce pan with a lid, bring the water and sea salt to a boil.
Add the millet, cover, reduce temperature to low and simmer for 25 minutes or until the water is fully absorbed.
A the 40 minute mark, remove from the seitan oven and let rest 10 minutes.
While the seitan rests, make the sprouts and carrots.
Increase heat to 450F.
Toss the carrots and Brussels sprouts with the oil and sea salt.
In a lightly oiled baking sheet, roast for 10 minutes, and then turn the sprouts and carrots.
The millet should be done around this time.
Remove from heat, and let the millet fluff covered in the pan for 5 minutes.
Glaze the seitan and add to the baking sheet.
Roast for 10 -15 minutes. or until the seitan in a nice golden red to brown. Ovens vary; use the colour as a guide.
While the seitan finishes, mash the millet.
With a food processor or immersion blender, puree the cooked millet with its remaining ingredients except the sumac until smooth.
Set aside to cool and setup.
Remove from the sprouts, carrots and seitan from the oven and let cool 5 minutes.
Season each component to taste, plate the millet with a sprinkle of sumac and serve.