Since we liked the other setian we made, I thought it would be good to make a Chicken Style Seitan from the Real Food Daily cookbook. It was super easy to make – just put all the ingredients together and bake for 2 hours in a square pan. The recipe made 4 pounds, 3 of which we stuck in the freezer for later use.
We did get some good meals of the first pound. First, we had a bunch of bok choy from my Oriental Market shopping trip. So, we stir fried carrots, mini bell peppers, shallots, bok choy and chicken seitan.
We added a sauce to the dish, but I can’t quite remember what was in it…I want to say veggie broth and soy sauce and a few spices. It was served over rice and topped with toasted cashews. Overall, a pretty easy dish with lots of veggies.
Next, we come to my favorite meal with seitan…Black Bean and Seitan Tacos, which is a recipe I pulled from a Cooking Light issue quite a few years ago before I even knew what seitan was! Ryan was nice enough to make this - he told me to sit down and read a magazine or something. Ryan is great in the kitchen, but I have a hard time sitting still and not trying to help so he had to often shoo me away.
Here’s the recipe, I encourage you to try it:
Black Bean & Seitan Tacos
2 tsp olive oil
¾ cup chopped onion
½ tsp dried oregano
2 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 tbsp dry sherry
1 tbsp low-sodium soy sauce
1 (15-oz.) can black beans, undrained
8 oz. seitan, finely chopped
½ tsp black pepper
12 taco shells
2 cups shredded romaine lettuce
Avocados or other desired toppings
Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeño; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan, bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper.
Prepare taco shells according to package directions. Spoon about 1/3 cup bean mixture into each shell; top each taco with lettuce, avocados, and other toppings.
We used blue corn taco shells and tried Tofutti Better than Sour Cream for the first time. The sour cream was great - hard to tell the difference. However, I'm bummed by the ingredient list because it is a lot more confusing than dairy sour cream.
For lunch the next day, we made a taco salad out of this with some tortilla chips. It was so dang good, I loved it!
Yesterday we gave Ryan's mom a pound of the seitan, so we still have 2 pounds left if anyone has ideas for us. Let us know.