*To make seitan cutlets, slice seitan into pieces approximately 1-1/2 by 2 inches by 1/2 inch thick. Dip into egg, then into seasoned bread crumbs and fry on both sides until the breading is golden and crisp. Serve with a mushroom gravy, made with sautéed mushrooms, flour or arrowroot, and the reserved liquid from the seitan.
*Marinate 1/2" cubes of seitan in a rice vinegar marinade or in your favorite vinaigrette dressing for an hour or two. Add to grain salads, hot bean dishes, or cold sesame noodles or sauté in a little oil and serve as an hors d'oeuvre with an herbed yogurt dip.
*Slice seitan thinly and use it as is or saute lightly. Sandwich between rye or pumpernickel bread an embellish with mustard, lettuce, tomatoes, and pickles.
*To make a seitan "Reuben" slice the seitan thinly and layer on hearty dark rye bread with well-drained cole slaw and Swiss cheese. Place under a broiler briefly to melt the cheese. Top with another slice of bread, spread with mustard if desired, or eat open-faced. Serve with potato salad and dill pickles.
*Incorporate thinly sliced bits of seitan into eggplant parmesan or lasagna.
*Simply add diced seitan to stir-fried vegetables as you would tofu.
*Use diced seitan as a substitute for beef in hearty stews, shish kebabs, and Mexican dishes.
*Barbecued or broiled seitan is excellent. Cut into 1/2" slices, then baste with your favorite barbecue sauce. Broil or barbecue for 5-7 minutes on each side.
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