Seitan Goulash

5 11 2011

If I had my own restaurant; my own vegetarian comfort-food diner/café/show space/brewpub/rocket-ship, this seitan goulash would be on the menu. Then come Halloween time, I would re-name it to Seitan GHOULash. It would be amazing. Hell, I would sling this out of a dinky food-cart in the dead of winter. Whole cities shoveling steaming spoonfuls of goulash into their mouths; loving every second of it.

Sadly, The Chicago Diner already beat me to it. But do they add sauerkraut?? Nien! The recipe is mine.

Juicy chunks of seitan, tender potatoes, along with the creamy tartness of sauerkraut and sour cream, make this a total go-to cold weather comfort food. Use Hungarian sweet paprika if you have it on hand, otherwise, regular paprika is fine.

Ghoulash…

Seitan Goulash
Adapted from The Chicago Diner Cookbook

Marinade:
2 tbs. vegetable oil
2 tsps. onion powder
1 tsp. salt
1 1/2 tsps. paprika
1 tsp. thyme
1/2 tsp. black pepper
1 bay leaf
1/2 cup tamari/soy sauce
3 cups water

Seitan:
1/2 lb. seitan, cut into chunks
1/2 cup all-purpose flour
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
Vegetable oil for frying

Vegetables:
2 tbs. vegetable oil
2 medium onions, diced
1 cup carrots, sliced
2-3 large potatoes, diced
2 bay leaves
1 cup celery, chopped
1 bell pepper, chopped

1 can sauerkraut, drained
Vegan sour cream
Noodles/pasta of choice

To make the marinade, heat the 2 tablespoons of oil in a large skillet. Add the remaining marinade ingredients and simmer 5-10 minutes. Remove the bay leaf. Pour marinade over the seitan and let sit for about 20 minutes; drain, reserving the marinade.

Mix the flour, garlic powder, onion powder and paprika in a bowl. Heat about 1/4 cup oil in a medium skillet until hot. Dredge the seitan in the flour mixture and sauté until brown. Remove from the skillet and set aside.

Heat the 2 tablespoons of oil for the vegetables in a large pot. Add the onions and carrots and cook 8-10 minutes. Add the potatoes and bay leaves and cook 10-15 minutes more, or until the potatoes start to get tender. Add the celery and bell pepper, cover with the reserved marinade and simmer 5 minutes. Add the seitan, stir and cover. Remove from heat and stir in the sauerkraut and vegan sour cream to taste. Serve on hot noodles/pasta and topped with more vegan sour cream.

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Seitan Piccata

17 12 2010

Running a blog is tough. Sorry for not updating so much lately. I’ve recently started an internship with an online travel guide as well as a freelance writing position for Falmouth Patch, as well maintaining 5 days of work a week at the pizza shop. Also factoring in that I’m moving in 3 weeks, it’s frickin Christmastime, and I have a boyfriend now, when the fuck am I supposed to cook a meal for myself, take pictures of it, edit said pictures, then friggin write about it?? crap.

But I did it!!! I figured with everyone goin’ on about Jesus lately, I needed to get some seitan in my life. Har har har. But really, I love seitan. It’s so hearty and flavorful and comes with less guilt than say stuffing yourself full of over-processed soy products. I’m lookin at you tofu. Here’s a pretty fancy and easy dish. Piccata. Normally not a fan of olives or capers, but they pair so well with everything here that I can’t resist.

I chose kale as a green, and served it over mashed potatoes, but you can really do anything with it. Hail the wheat meat.

Seitan Piccata
Adapted from Veganomicon

1 lb. seitan
1/3 cup all-purpose flour
Olive oil
4-5 cloves garlic, chopped
1/3 cup white wine
2 cups vegetable broth
1/4 tsp. salt
Several grounds of freshly ground black pepper
Pinch of dried thyme
1/4 cup capers, with some brine
1/3 cup kalamata olives, minced
Juice of 1 lemon
2-3 tbs. fresh parsley, chopped

Heat the olive oil in a large skillet over medium-high heat.

Cut the seitan into long, thin pieces (the seitan I bought came pre-cubed. This works as well. Whatever). Dredge the seitan slices in flour to coat. Add to the pan and cook until lightly browned on both sides, about 2 minutes each side. Keep warm when done. Don’t rinse the skillet or turn the heat off yet.

If there’s enough oil left to saute the shallots and garlic, do so. If not, add some more and saute for about 5 minutes, stirring often.

Add the white wine and raise the heat to bring to a rolling boil. Add the broth, salt, pepper and thyme. Let the sauce reduce by half, this should take about 7-10 minutes.

Add the capers and olives, and cook for 2-3 more minutes. Remove from heat and add the lemon and parsley. Serve over mashed potata’s with seitan. Ladle all that sauce on. Enjoy.