Mustard-Tamari "Crusted" Seitan w. Sweet Potato Chips and String Beans
Before I get to the BIG cutlet let me show you what I made with 1/2 of it. I was thinking about how much I like mustand and how much I like seitan so I decided to combine the two. Earlier in the day I made a GIANT cutlet instead of making separate ones. The only reason for that is that I didn't feel like wrestling with 4-6 pieces of gluten that didn't want to stretch. I only wanted to wrestle with 1 piece of gluten that didn't want to stretch. When it was time for dinner I was trying to think of a way to combine the mustard I so love with it and came up with a crust. The thing is though I went about "crusting" the seitan completely wrong and I knew it before I even started and just continued to do it anyway.
Friends of our came over just to shoot the shit with us while I was making dinner. It was around 8:30 at night and I didn't want to set up my 3 bowl make even a bigger mess method. I just decided to add all of the crust ingredients together into one bowl with the seitan and mix. Now while I'm doing this I know that the crust WILL NOT STICK! but I do it anyway it's fun to be rebellious and it was a moment of madness. Needless to say I was correct in my crazy thinking and it didn't stick at all. When it came time to cook it I just threw it all in the pan together and sauteed it. Some stuck (because I forced it to). Most of it didn't. It was still damn delicious and I was eating the rest of the "crust" out of the pan after our friends left around 11.
Crust ingredients: panko, whole grain mustard, tamari, olive oil. I will be adding additional ingredients to the crust the next time I make it and I will crust it properly. Bad me. Bad bad me.
Sweet Potato Chips are thinly sliced and tossed in olive oil and salt and baked in the oven on parchment paper.
Stringbeans are blanched in water.
BIG Seitan Cutlet
Ahhhhhhhh the cutlet! I think this is now my new favorite way of making seitan. One GIANT cutlet simmered in the over (i always write over instead of oven.) with broth made from one of those broth cubes. I never use those unless if I'm making this seitan. I've made it before with both homemade broth and store bought broth and it's just not the same. It must be made with broth cubes. Not any ol' broth cube at that...Rapunzel Vegan Vegetable Bouillon w. Sea Salt is the only way to go. I don't know what it is about it but it just makes the seitan taste perfect.
The cutlet recipe by the way is from the mighty Veganomicon.
Monday, July 07, 2008
Posted by JENNA at 10:49 PM