Coconut Crusted Savory Seitan
The weather in Shanghai is finally getting warmer. Time for some fresh and bright flavors on that dinner plate! I had been wanting to try making this for a while, but the cold weather wasn't quite inspiring enough to make me do it. I am sad I waited so long because this was good! It made me feel like I was on a beach in Mexico…if only.
Ingredients:
1 package Savory Flavor Serenity Seitan
1/2 cup coconut milk
1 egg or egg replacer
1 cup coconut flakes
1/2 cup flour
1/2 cup panko bread crumbs
1 tsp. salt
1/2 tsp. paprika
1/2 cup vegetable oil (or other of your preference)
Directions:
1. Slice the seitan into 1 inch wide rectangular pieces
2. Mix the coconut milk with egg or egg replacer in one shallow bowl/container.
3. Mix the coconut flakes, flour, panko bread crumbs, salt and paprika in another container.
4. Coat seitan pieces in the coconut milk mixture, then dredge in flour mixture. Repeat.
5. Heat oil in heavy bottomed pan, and fry pieces until crisp and golden brown. Place cooked pieces on a paper towel to soak up excess oil.
Serves 2
Serve any way you like! We had ours on top of Spanish rice, mango salsa, and topped with cilantro lime mayo, with a tortilla on the side. It would also taste great in tacos, burritos, or made into sliders!
The weather in Shanghai is finally getting warmer. Time for some fresh and bright flavors on that dinner plate! I had been wanting to try making this for a while, but the cold weather wasn't quite inspiring enough to make me do it. I am sad I waited so long because this was good! It made me feel like I was on a beach in Mexico…if only.
Ingredients:
1 package Savory Flavor Serenity Seitan
1/2 cup coconut milk
1 egg or egg replacer
1 cup coconut flakes
1/2 cup flour
1/2 cup panko bread crumbs
1 tsp. salt
1/2 tsp. paprika
1/2 cup vegetable oil (or other of your preference)
Directions:
1. Slice the seitan into 1 inch wide rectangular pieces
2. Mix the coconut milk with egg or egg replacer in one shallow bowl/container.
3. Mix the coconut flakes, flour, panko bread crumbs, salt and paprika in another container.
4. Coat seitan pieces in the coconut milk mixture, then dredge in flour mixture. Repeat.
5. Heat oil in heavy bottomed pan, and fry pieces until crisp and golden brown. Place cooked pieces on a paper towel to soak up excess oil.
Serves 2
Serve any way you like! We had ours on top of Spanish rice, mango salsa, and topped with cilantro lime mayo, with a tortilla on the side. It would also taste great in tacos, burritos, or made into sliders!
Gong Bao (Kung Pao) Savory Seitan
This quick and easy version of the well known and loved Chinese dish takes only 20 minutes to prepare and cook, which is perfect for after a long day of work. We had ours with 5 grain rice, which made this a very satisfying and healthy dish.
Ingredients:
1 package of Savory Serenity Seitan, cut into chunks
1 tablespoon cornstarch (optional, gives you an extra crunch on the outside of the seitan chunks if used)
3 tsp. sesame oil
3 tbs. chopped green onions
3 minced garlic cloves
1/4 tsp. (or more for spice lovers) red pepper flakes
2 tsp. grated ginger
4 tbs. rice wine vinegar
4 tbs. low sodium soy sauce
2 tsp. sugar OR sugar substitute
1/3 cup unsalted roasted peanuts
2 cups cooked rice
Directions:
*Note: make sure the heat isn't too high, or the liquid will evaporate and burn*
1. In a small bowl, coat seitan chunks in cornstarch.
2. Heat oil in a pan or wok over medium heat, add seitan and stir fry for 5 minutes or until slightly crisp and golden.
3. Remove seitan from heat.
4. Add onion, garlic, ginger and red pepper to pan and stir fry for 15 seconds, remove from heat.
5. In a small bowl, mix together soy sauce, rice wine vinegar and sugar.
6. Add liquid mixture and cooked onions, garlic, and ginger to pan.
7. Add seitan to pan, and stir to coat seitan with mixture.
8. Stir in peanuts and heat through, stirring 2-3 times.
9. Serve hot on rice.
Serves 2
This quick and easy version of the well known and loved Chinese dish takes only 20 minutes to prepare and cook, which is perfect for after a long day of work. We had ours with 5 grain rice, which made this a very satisfying and healthy dish.
Ingredients:
1 package of Savory Serenity Seitan, cut into chunks
1 tablespoon cornstarch (optional, gives you an extra crunch on the outside of the seitan chunks if used)
3 tsp. sesame oil
3 tbs. chopped green onions
3 minced garlic cloves
1/4 tsp. (or more for spice lovers) red pepper flakes
2 tsp. grated ginger
4 tbs. rice wine vinegar
4 tbs. low sodium soy sauce
2 tsp. sugar OR sugar substitute
1/3 cup unsalted roasted peanuts
2 cups cooked rice
Directions:
*Note: make sure the heat isn't too high, or the liquid will evaporate and burn*
1. In a small bowl, coat seitan chunks in cornstarch.
2. Heat oil in a pan or wok over medium heat, add seitan and stir fry for 5 minutes or until slightly crisp and golden.
3. Remove seitan from heat.
4. Add onion, garlic, ginger and red pepper to pan and stir fry for 15 seconds, remove from heat.
5. In a small bowl, mix together soy sauce, rice wine vinegar and sugar.
6. Add liquid mixture and cooked onions, garlic, and ginger to pan.
7. Add seitan to pan, and stir to coat seitan with mixture.
8. Stir in peanuts and heat through, stirring 2-3 times.
9. Serve hot on rice.
Serves 2
Seitan Noodle Soup
There is nothing more comforting on a cold Shanghai night than a hot bowl of delicious soup. This recipe will have you thinking of home, with its fresh ingredients and rich broth. It is also pleasantly easy to make.
Ingredients:
1 package of Savory Flavor Serenity Seitan, cut into small cubes
2 tbs. olive oil
1 medium onion
3 garlic cloves, minced
2 medium carrots
2 ribs of celery, tops removed, cut into 1/2 inch slices
2 tsp. dried thyme or 4 sprigs fresh thyme
1 bay leaf
8 c. rich vegetable broth
8 oz. spaghetti (or other noodle type) broken into small pieces, about 2 inches long
Salt and pepper to taste
Directions:
1. In a large heavy bottomed pot, heat olive oil
2. Add onion, garlic, carrots, celery, thyme and bay leaf, cooking for about 6 minutes or until vegetables are softened
3. Add vegetable broth and bring to a boil
4. Add noodles and cook at a simmer until tender
5. Add chopped seitan and simmer until heated through
6. Season with salt and pepper, to taste
Serve immediately. Delicious when paired with grilled cheese sandwiches.
There is nothing more comforting on a cold Shanghai night than a hot bowl of delicious soup. This recipe will have you thinking of home, with its fresh ingredients and rich broth. It is also pleasantly easy to make.
Ingredients:
1 package of Savory Flavor Serenity Seitan, cut into small cubes
2 tbs. olive oil
1 medium onion
3 garlic cloves, minced
2 medium carrots
2 ribs of celery, tops removed, cut into 1/2 inch slices
2 tsp. dried thyme or 4 sprigs fresh thyme
1 bay leaf
8 c. rich vegetable broth
8 oz. spaghetti (or other noodle type) broken into small pieces, about 2 inches long
Salt and pepper to taste
Directions:
1. In a large heavy bottomed pot, heat olive oil
2. Add onion, garlic, carrots, celery, thyme and bay leaf, cooking for about 6 minutes or until vegetables are softened
3. Add vegetable broth and bring to a boil
4. Add noodles and cook at a simmer until tender
5. Add chopped seitan and simmer until heated through
6. Season with salt and pepper, to taste
Serve immediately. Delicious when paired with grilled cheese sandwiches.
Blackened Seitan
This quick and easy to make dish tastes delicious, especially paired with a big salad that's topped with carrots, pumpkin seeds, cranberries, blanched broccoli and tomatoes. To tone down the heat, omit cayenne pepper and black pepper.
Ingredients:
1 package Savory Flavor Serenity Seitan, cut into 1 inch pieces
1/2 tsp. salt (or more, to taste)
1 tbs. paprika
1 and 1/2 tsp. onion powder
1 and 1/2 tsp. garlic powder
1 tsp. cayenne pepper (or to taste)
1 tsp. white pepper
1/2 tsp. black pepper
1 tsp. dried thyme
1 tsp. dried oregano
6 tbs. melted butter (olive oil would probably work too)
Directions:
1. Combine spices in a medium sized bowl, mixing well.
2. Using 3 tbs. of butter, lightly brush pieces of seitan
3. Coat seitan pieces in spice mix, pushing down on the pieces as needed to make sure it sticks.
4. Heat a large, heavy pan or skillet to medium-high. I like to use a grill pan for the nice marks it gives the seitan.
5. Coat the bottom of the pan in 1 tbs. of butter and cook 1/3 of the seitan, 2 minutes on each side. Repeat with remaining butter and seitan.
6. Serve fresh and hot.
Makes 2 generous servings.
Baked Lemon Savory Seitan
This bright and citrusy seitan will awaken your taste buds and satisfy your appetite. It is delicious served with a green salad and mushroom couscous.
Ingredients:
2 packages Savory Flavor Serenity Seitan
1/4 c olive oil
9 cloves of garlic, minced
1/3 c white, dry wine such as Chardonnay (I used cooking sake and it worked well)
Zest of one lemon
Juice of 2 medium lemons (about 3 tbs)
1 and 1/2 tsp oregano
1/2 tsp (plus some for sprinkling) salt
1 tsp fresh ground pepper
1 lemon, cut into 8 wedges
Directions:
1. Preheat oven to 400 F 200 C
2. Over medium heat, cook the garlic in the olive oil for 1 minute, stirring to cook evenly, but not brown.
3. Remove from heat and add white wine or cooking sake, lemon zest and juice, oregano, and 1/2 tsp. salt. Mix well.
4. Pour mixture into a 9 inch by 12 inch glass baking pan.
5. Place seitan pieces into pan, and generously sprinkle salt and pepper on top. Wedge lemon slices in between pieces.
6. Bake for 30 minutes, or until edges of seitan are slightly golden.
7. Take out and cover with foil for 10 minutes.
8. Serve with remaining olive oil and spice mixture poured over the top.
Serves 4
Savory Seitan Parmesan
This definitely hit the spot. I just want to shout "Mama mia!" from the Shanghai rooftops.
Ingredients:
1 package Savory Flavor Serenity Seitan
1/2 c. soy milk
2 tsp. apple cider vinegar
1/4 c. flour
1/2 c. bread crumbs
1/8 tsp. fresh ground pepper
1/8 tsp. salt
1/8 tsp. paprika
1/8 tsp. garlic
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 tbs. grated parmesan (for vegan version, omit)
3 tbs. of olive oil for frying
1 small jar red pasta sauce of your choice
3/4 c. grated mozzarella or if you can get it, buffalo mozzarella for vegan version, omit
Cooked spaghetti
Directions:
1. Mix soy milk and apple cider vinegar in a shallow dish. Set aside.
2. Pour flour into a separate shallow dish
3. Mix together bread crumbs and spices in another shallow dish
4. Cut seitan pieces very thin if necessary. About 1/4 to 1/2 inch thick.
5. Dredge each piece in the flour, then coat with soy milk mixture, then coat in breadcrumbs. Set on a plate so the pieces are not touching.
6. Preheat oven to 215 C and heat olive oil in pan
7. When the oil is hot, cook seitan pieces until brown and crispy, about 2-3 minutes on each side. Place cooked seitan on a paper towel.
8. Place seitan on foiled baking pan and pour about 1 c. of sauce over the top. Use more or less depending on your preference.
9. Sprinkle with mozzarella cheese
10. Bake, uncovered, for about 15-20 minutes, until cheese is melted
11. Cook spaghetti
12. Place spaghetti on plate, top with a piece of parmesan seitan
Serves 3
This definitely hit the spot. I just want to shout "Mama mia!" from the Shanghai rooftops.
Ingredients:
1 package Savory Flavor Serenity Seitan
1/2 c. soy milk
2 tsp. apple cider vinegar
1/4 c. flour
1/2 c. bread crumbs
1/8 tsp. fresh ground pepper
1/8 tsp. salt
1/8 tsp. paprika
1/8 tsp. garlic
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 tbs. grated parmesan (for vegan version, omit)
3 tbs. of olive oil for frying
1 small jar red pasta sauce of your choice
3/4 c. grated mozzarella or if you can get it, buffalo mozzarella for vegan version, omit
Cooked spaghetti
Directions:
1. Mix soy milk and apple cider vinegar in a shallow dish. Set aside.
2. Pour flour into a separate shallow dish
3. Mix together bread crumbs and spices in another shallow dish
4. Cut seitan pieces very thin if necessary. About 1/4 to 1/2 inch thick.
5. Dredge each piece in the flour, then coat with soy milk mixture, then coat in breadcrumbs. Set on a plate so the pieces are not touching.
6. Preheat oven to 215 C and heat olive oil in pan
7. When the oil is hot, cook seitan pieces until brown and crispy, about 2-3 minutes on each side. Place cooked seitan on a paper towel.
8. Place seitan on foiled baking pan and pour about 1 c. of sauce over the top. Use more or less depending on your preference.
9. Sprinkle with mozzarella cheese
10. Bake, uncovered, for about 15-20 minutes, until cheese is melted
11. Cook spaghetti
12. Place spaghetti on plate, top with a piece of parmesan seitan
Serves 3
Honey Mustard Savory Seitan
For this one, you will need a knife. No joke. It's sweet, tangy, and satisfying.
Ingredients:
2 packages of Savory Flavor Serenity Seitan
1/3 c. honey
1/4 c. dijon or spicy mustard
2 tbs. melted butter or margarine
1/4 tsp. paprika
1/8 tsp. curry powder
1/8 tsp. black pepper
Directions:
1. Mix all wet ingredients in the bowl, mix in spices and stir well
2. Pour 1/2 of the mixture in a glass baking dish and place the seitan in the dish. Pour the remaining mixture on top.
3. Cover with foil and refrigerate for 1-2 hours
4. Place dish in preheated oven set at 375 F (190 C) for 40 minutes, covered
5. Remove foil and bake for 20 more minutes, basting after 10 minutes
Cooking times may vary for different ovens and preferences. For a chewier texture, bake a bit longer, and for a softer texture, bake a bit less.
Great served with rice pilaf and steamed greens.
Savory Seitan Nuggets
These are a definite kid-pleaser. They are also good for grown ups looking for some good old comfort food. They are crispy on the outside and tender on the inside.
Ingredients:
1/2 c. fine, dry bread crumbs
1/4 c. grated Parmesan cheese (optional)
1/2 tsp. dried basil
1/2 tsp. dried thyme
1 package Serenity Seitan
1 egg OR 1/4 c. butter or margarine, melted OR 1/4 c. milk or soy milk mixed with 1/4 tsp. apple cider vinegar
Serve with your choice of dipping sauce. A good non-vegan choice is ranch, and for a vegan sauce try Amelia's ketchup.
Directions:
1. Combine dry ingredients in a bag and shake to mix well.
2. Cut seitan into 1-inch pieces.
3. Dip seitan pieces in egg/butter/margarine/milk+vinegar/soymilk+vinegar, and shake a few at a time in bread crumbs mixture.
4. Place on lightly greased baking sheet.
5. Bake at 400 degrees (200 degrees C) for 10 minutes, then flip.
6. Bake another 10 minutes, or until golden brown.
Spicy Buffalo Bites
Nothing is more American than sitting at the bar, eating hot wings, and drinking beer. I definitely love buffalo sauce and the memories that come with it.
Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 packages Serenity Seitan
1/4 cup melted butter or margarine
1/4 cup hot pepper sauce (such as Frank's Red Hot, which can be found in Ole)
Directions:
1. Preheat oven to 400 degrees (200 degrees C).
2. Lightly coat a baking pan with olive oil.
3. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.
4. Add seitan, seal, and toss until well coated with the flour mixture.
5. Place the seitan pieces onto the prepared baking sheet and bake for about 10 minutes, until the edges are slightly brown.
6. While the seitan is baking, whisk together the melted butter and hot sauce in a small bowl.
7. Take the seitan pieces out and with a pair of tongs, dip them into the butter and hot sauce mixture, and place back on the baking sheet.
8. Bake for 10 to 15 minutes longer, so the seitan bites are a bit crispy on the outside.
Serve with your choice of dipping sauce. A good non-vegan choice is ranch or blue cheese dressing.
Nothing is more American than sitting at the bar, eating hot wings, and drinking beer. I definitely love buffalo sauce and the memories that come with it.
Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
2 packages Serenity Seitan
1/4 cup melted butter or margarine
1/4 cup hot pepper sauce (such as Frank's Red Hot, which can be found in Ole)
Directions:
1. Preheat oven to 400 degrees (200 degrees C).
2. Lightly coat a baking pan with olive oil.
3. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.
4. Add seitan, seal, and toss until well coated with the flour mixture.
5. Place the seitan pieces onto the prepared baking sheet and bake for about 10 minutes, until the edges are slightly brown.
6. While the seitan is baking, whisk together the melted butter and hot sauce in a small bowl.
7. Take the seitan pieces out and with a pair of tongs, dip them into the butter and hot sauce mixture, and place back on the baking sheet.
8. Bake for 10 to 15 minutes longer, so the seitan bites are a bit crispy on the outside.
Serve with your choice of dipping sauce. A good non-vegan choice is ranch or blue cheese dressing.
