Cornmeal Crusted Seitan Recipes

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CORNMEAL-CRUSTED TILAPIA WITH SALSA



Cornmeal-Crusted Tilapia with Salsa image

Tilapia is a delicious freshwater fish that cooks very quickly, making it ideal for weeknight meals.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 7

1/3 cup yellow cornmeal
2 teaspoons paprika
Coarse salt and ground pepper
4 (6 to 8 ounces each) skinless tilapia fillets
3 tablespoons olive oil
Spicy Black Beans, (optional)
1/2 cup prepared tomato salsa

Steps:

  • In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with Spicy Black Beans, if desired, and salsa.

Nutrition Facts : Fat 14 g, Fiber 1 g, Protein 42 g

CORNMEAL CRUST



Cornmeal Crust image

This cornmeal crust is the perfect shell for our Tamale Pies.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 4

1 1/2 cups yellow cornmeal
2 teaspoons coarse salt
1/4 teaspoon ground pepper
4 tablespoons butter

Steps:

  • Whisk cornmeal with 1 1/2 cups cold water.
  • In a medium saucepan, bring 2 1/2 cups water, salt, and pepper to a boil.
  • Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes.
  • Remove from heat; stir in butter until melted.

SEITAN ROAST RECIPE BY TASTY



Seitan Roast Recipe by Tasty image

Here's what you need: pinto bean, garlic, soy sauce, olive oil, vital wheat gluten, nutritional yeast, garlic powder, onion powder, dried sage, dried rosemary, dried thyme, pepper, vegetable broth

Provided by Rachel Gaewski

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

¾ cup pinto bean
2 cloves garlic
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
⅓ cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried sage
½ teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon pepper
1 ½ cups vegetable broth

Steps:

  • Preheat oven to 350°F (175°C).
  • In food processor, combine pinto beans, garlic, soy sauce, and olive oil. Process until smooth.
  • In medium-sized mixing bowl, combine vital wheat gluten, nutritional yeast, garlic powder, onion powder, sage, rosemary, thyme, and pepper. Add in bean mixture and stir until combined.
  • Make a well in the the mixture and pour in vegetable broth. Mix until dough gets thick.
  • Once thick enough, use your hands to knead dough.
  • Form dough into log, approximately 10 inches (25 cm) long and 5 inches (13 cm) thick. Roll up log in parchment paper, then in aluminum foil.
  • Bake for 1 hour, flipping roast every 20 minutes.
  • Remove from oven and let rest for 10 minutes before slicing.
  • Serve with vegetarian gravy.
  • Enjoy!

Nutrition Facts : Calories 393 calories, Carbohydrate 22 grams, Fat 15 grams, Fiber 2 grams, Protein 39 grams, Sugar 2 grams

CORNMEAL-CRUSTED SEITAN



Cornmeal-Crusted Seitan image

Categories     Salad     Side     Fry     Cornmeal     Raw     Pastry

Yield 4 servings

Number Of Ingredients 7

1/4 cup yellow cornmeal, preferably stone-ground
1/4 cup whole wheat pastry flour
1 tablespoon nutritional yeast, optional
1 1/2 teaspoons salt-free seasoning (such as Spike or Mrs. Dash)
1/4 teaspoon salt
Two 8-ounce packages seitan stir-fry strips or 1 pound fresh seitan, cut into thin strips
2 tablespoons olive oil, or as needed

Steps:

  • Combine the cornmeal and 3/4 cup boiling water in a large heatproof mixing bowl. Let stand for 1 minute, then stir. Add the flour, optional yeast, seasoning, and salt, and whisk together.
  • Add the seitan to the bowl and stir to coat the seitan pieces evenly.
  • Heat the oil in a wide nonstick skillet. Arrange the seitan in the skillet in a single layer, if possible, or work in batches. Sauté over medium-high heat on all sides until the cornmeal turns golden brown and crusty. Serve at once.
  • Menu Suggestions
  • Like the previous recipe, this works nicely in a Parisian-style assiette. See the suggestions in the box on page 67; as well as the menu suggestions with Seitan and Mushrooms in Paprika Cream (page 68).
  • This goes well with whole-grain dishes; here are a few ideas. With any of these, add some colorful raw vegetables or a simple salad: Quinoa with Wild Mushrooms and Mixed Squashes (page 90); Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92); Curried Cashew Couscous (page 93); or Lemony Couscous with Broccoli (page 94).
  • Cornmeal-Crusted Seitan is a good partner for Sweet and White Potato Salad with Mixed Greens (page 188) or Warm Mediterranean Potato Salad (page 193). With the latter, add some grape tomatoes to the plate.
  • nutrition information
  • Calories: 253
  • Total Fat: 9g
  • Carbohydrates: 13g
  • Protein: 30g
  • Fiber: 9g
  • Sodium: 710mg

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