Week 6 Seitan Entrée, Stews, and Casseroles

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.

Seitan Scallopini with Capers and Lemon served with Celeriac and Potato Puree, Balsamic Glazed Onions, and Southern Style Kale

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.

Seitan Roast Stuffed with Shiitakes and Leeks served with Duchess Parsnips, Peas Asparagus and Radicchio, and topped with Mushroom Sauce

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.

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

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.

Marinated Seitan Skewers with a Chimichurri Citurs-Herb Sauce

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.

Seiten Bourguignon with Roasted Pepper Quinoa Pilaf

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.

Leave a Reply

Your email address will not be published. Required fields are marked *