Seitan With White Beans I Call It Diablo Recipes

SEITAN WITH WHITE BEANS (I CALL IT DIABLO)

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.

SEITAN DIAVOLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season seitan slices with parsley, 1/2 of the lemon juice, garlic powder, salt, and black pepper. Fold each slice in half, seasoned-side facing inwards, and place in a 9x13-inch baking dish.
• Sprinkle remaining lemon juice over artichoke hearts; spread artichokes out between seitan slices.
• Stir spicy tomato sauce and wine together in a bowl; pour over seitan and artichokes. Toss croutons and olive oil together in another bowl. Spread croutons and mozzarella cheese over tomato sauce.
• Bake in the preheated oven until golden brown and bubbly, 30 to 40 minutes.

SEITAN PICCATA WITH OLIVES AND GREEN BEANS

Steps:

• Preheat a large skillet over medium-high heat.
• Cut the seitan into long, thin pieces. Ideally the slices should be roughly 1/4" thick, 3" long and 2" wide.
• Coat the bottom of the skillet with oil and let it get hot. Dredge half the seitan slices in flour to coat. Add to the pan and cook until lightly browed, about two minutes. Proceed to coat the other slices and repeat. Place the cooked seitan slices on a tray or plate covered with aluminum foil, to keep warm. Do not rise out the skillet or turn the heat off, as you're going to make the sauce in it.
• Bring a pot of water to a boil for the green beans.
• If there is enough oil left in the seitan pan to saute the shallots and garlic, then do so; if not, add a little oil and saute them for about 5 min, stirring often.
• Add the white wine to the sauce and raise the heat to bring to a rolling boil. Add the vegetable broth, salt, black pepper, and thyme. Again, bring to a rolling boil and let the sauce reduce by half; this should take about 7-10 minute.
• Add the capers and olives to heat through, about 3 minute
• At this point, add the beans to the boiling water and let them cook for 2 min, then strain.
• Add the parsley and lemon to the sauce and turn off the heat.
• To serve: Make a pile of mashed potatoes. Place the seitan over the mashed potatoes and insert the green beans around the seitan, vertically. Use a ladle to douse everything in plenty of sauce.