This week we created dishes using Seitan meat substitute. The previous week we prepped our meat substitute and this week we learned several different ways of applying it to meals using traditional animal products. Seitan is a wheat gluten product that mimics the texture of meat and when flavored correctly can mimic specific dishes.
The Seitan for this dish was first butchered into thin “cutlets” and lightly floured. Then they were pan-fried with the sauce made in the same skillet. This dish is a play off of traditional veal scallopini.
Resembling a roulade the loaf was made with a different seitan then the rest of the dishes. It was made with the addition of pinto beans.
These handmade spinach egg noodles was made by first cooking the spinach and making essentially a puree out of it. Then kneading it with flour salt and egg.
The Seitan was marinated in a basic Chimichurri marinade with lemon, cilantro, and garlic. The skewers were then grilled to give them a charred, smokey flavor.
The seitan was seared and stewed in the traditional french way with reduced red wine, our rich vegetarian brown stock, and vegetables. This made for a nice “meaty” tasting stew.
Overall, the class did a great job working with an ingredient that none of us were very familiar with, and came out with very delicious dishes.