Last week we made Seitan Entrees, Stews and Casseroles. Seitan has been a staple food among vegetarian monks of China, Russian wheat farmers, peasants of Southeast Asia, and Mormons. It is also well known as “Wheat Meat”. Seitan is derived from the protein portion of wheat. It is used as a substitute for meat in vegetarian dishes and the texture is known for being ” too meaty”, vegetarians usually opt from using it. Overall all these dishes are cheaper to make than buying chicken or Ground Turkey/Veal/Beef. The prices are affordable and you can find all of these ingredients in your local supermarket. This was a very interesting experience overall.

Seitan Scallopini with Capers and Lemons with a side of Celeriac and Potato Puree served with Southern Style Kale and Balsamic Glazed Pearl Onions

Seitan Bourguignon served with Quinoa Pilaf with Roasted Peppers

Spinach Egg Noodles served with Swedish Seitan Meatballs and Carrots Marinated in Whole Grain Mustard Sauce

Seitan Roast Stuffed with Shiitakes and Leeks served with a Mushroom Sauce with a side of Peas, Asparagus, Radicchio, and Duchesse Parsnips

Last but not least, the appetizers

Seitan Skewers with Chimicurri Citrus-Herb Sauce served with Curried Coconut Beggar’s Purses