This is one of those unbelievably easy dinners that is still impressive. It's all in the marinade. A little planning ahead (and longer marinating time) really pays off. The marinade doubles as the drizzle, so you know the effort on this one is really minimal. Play with the herbs to get the flavor you want.
Sauced Seitan Steak
Marinade
1/2 cup red wine
1/4 cup olive oil
1/2 small onion, roughly chopped
2 Tbsp tamari
2 Tbsp lemon juice
1 Tbsp sugar
1 Tbsp maple syrup
1 Tbsp fresh thyme
1/2 tsp fresh tarragon
pepper
1 Tbsp cornstarch mixed with 1 Tbsp broth or water
Mix all ingredients in the blender, then pour over 3-4 seitan cutlets. Let marinate as long as you can. Overnight is great but an hour would work. When you're ready to cook, heat a frying pan with as little oil as you can. Pat the cutlets dry, then sear on both sides. Remove and keep warm. Dump the remaining marinade in the frying pan. Make the slurry and add it to the marinade, cooking to thicken. Check your seasonings. That's it!
Because that was so easy, I made one of my favorite pilafs to go along with it. You can shake up the vegetables in this however you want.
Orzo Rice Pilaf
1 Tbsp olive oil
1 clove garlic, crushed
1/2 cup onion, diced
2 Tbsp red pepper, diced
2 Tbsp carrots, finely chopped
2 Tbsp celery, diced
1/4 cup broccoli, cut in small pieces
1 cup white rice (I like jasmine)
1/4 cup orzo
1 Tbsp white wine
1/4 tsp tarragon (dried)
1/2 tsp thyme (dried)
2 1/2 cups broth
1 tsp salt (if your broth isn't salty)
pepper to taste
Heat the oil in a saucepan. Saute the vegetables. When they are lightly cooked, add the rice and orzo along with the white wine. Stir a minute or two. Add the broth and seasonings. Bring to a boil, then cover and simmer about 20 minutes. It should be done, but if it's still a little wet, cook with the lid off for a minute or two.
Tonight's dinner: Seitan Tacos, one of our standbys.
4 comments:
First of all, I really love your blog! Everything always looks delicious and I've been eyeing your seitan "steak" recipes specifically. The only thing keeping me from making either of these is the red wine/brandy. I can't drink alcohol so is there anything else I can sub in it's place? I sometimes use veg. broth instead, but I'm guessing the wine lends a lot of flavor to these dishes. Maybe balsamic vinegar? I have no idea, but I'd love to try this!
Hi Amber!
Thanks so much for your comment! I know, I do tend to use wine in cooking...which really doesn't work for some people.
I think what I would try as a sub would be to add 1 Tbsp balsamic vinegar (like you said) and maybe 1 Tbsp tomato paste to 1/2 cup broth. If you want a little more ooomph, miso would be a great addition, too. Or vegan worcestershire sauce, if you have that. You'll definitely have to check your seasonings, but I think a combo of these would have great flavor. Let me know how it goes!
Ooooh, orzo pilaf sounds like such a good idea.
Bazu, I'm sure it's all in my head, but the orzo makes the pilaf seem a little lighter. It plays with the texture a little, too. I'm all about food texture!
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