Seitan With Portabellas In White Wine Sauce Recipes
GRILLED PORTOBELLOS SAUTEED IN WINE
This recipe is a great addition to beef roast or a grilled steak. It is easy, quick, and can be prepared in the time it takes the steak to be grilled, if need be. We were absolutely amazed when this recipe became a favorite of our 2 year old grand daughter!
Provided by Anonymous
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 5
Steps:
- Preheat grill for high heat.
- Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
- Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
- Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 9.4 g, Cholesterol 7.6 mg, Fat 6.5 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 31.9 mg, Sugar 3 g
SEITAN IN PEANUT SAUCE OR VEGETARIAN GAI TUA
This is a delicious modification of a classic Thai dish! You've probably had the chicken version if you're a meat eater, and I'm sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it's put into. If you've ever had 'mock duck' at a Thai restaurant, then you've had seitan before. It can be found at natural food or Asian food stores.
Provided by Andi Martin
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
- Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
- Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.
Nutrition Facts : Calories 557.5 calories, Carbohydrate 34 g, Fat 33.3 g, Fiber 8.6 g, Protein 40.5 g, SaturatedFat 22 g, Sodium 645 mg, Sugar 12.1 g
SEITAN WITH WHITE BEANS (I CALL IT DIABLO)
I made this when studying abroad in Spain, so other than the seitan nothing is hard to find or too specialty.
Provided by WhitneysWonders
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dice both of the tomatoes roughly and add them to a soup pot with the heat on medium.
- Add the sliced carrot and spices (including bayleaf and bullion cubes).
- Let the tomatoes break down and become sauce like.
- Dice and add diced onion and garlic.
- Slice or chunk (however you prefer it, I personally like thin slices) your seitan, let it simmer for a bit.
- Add one cup of water.
- Drain and add the white beans. (any beans would work really) and let the sauce thicken.
- Add the rest of the water.
- Once the soup or diablo is thicker add the celery and let simmer until the celery is soft.
- Add whatever spices you think it needs more, and you're done! Let it cool for a little while so all of the flavors can develop, trust me, you'll enjoy it more if you're tongue isn't burnt also.
Nutrition Facts : Calories 233, Fat 0.7, SaturatedFat 0.2, Sodium 42.1, Carbohydrate 45.1, Fiber 10.1, Sugar 3.9, Protein 13.5
SEITAN WITH PORTABELLAS IN WHITE WINE SAUCE
I wanted a vegetarian version of chicken with white wine sauce that wasn't a total WW points-buster, and this recipe is what I arrived at. The portobellos and herbs help to flavor the seitan. If you'd prefer to go all-out, add more butter and cream to taste - the version here has just enough for me. Also, I highly recommend using a white wine that you'd actually drink - the flavor is noticeable in the final dish. I used a zippy New Zealand Sauvignon Blanc. Having never actually tried chicken with white wine sauce before giving up meat 10 years ago, I think this tastes great!!
Provided by morgangeline
Categories European
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in medium skillet over medium heat until butter melts.
- Add shallots and garlic, stir to coat and cook 1 minute.
- Reduce heat to medium low; add sliced portobellos, herbs, salt, and pepper; cook until the mushrooms are cooked through, about 10 min, stirring occasionally.
- Add reserved seitan broth, wine, cream, and parmesan; increase heat to medium.
- Simmer for 30 minutes or until the seitan has absorbed the flavor of the broth and the liquid has reduced, stirring occasionally.
- Add to linguine and heat a few minutes.
- Note: the recipe as written gives only a little thin sauce at the end - if you want a "saucier" version, double the herbs, wine, and cream when you add them. If you did this you could add corn starch to thicken at the end of cooking.
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