Pecan and Herb Crusted Seitan

Posted by on Nov 27, 2010 in American, entrées, Recipes | No Comments

pecan-crusted seitan
Photo by Jenni Kotting

Makes about 8 large cutlets

First you’ll need 2 lbs homemade seitan cutlets (see Our Lord Seitan recipe)

Marinade Ingredients:

3 Tbsp thyme, chopped
1/4 cup tarragon, chopped
1 head of garlic, minced (should be about 1/2 cup)
9 ounces tomato paste
1/4 cup brown rice vinegar
1/4 cup ume plum vinegar (or more brown rice vinegar)
1/2 cup shoyu (or tamari)

Mix all of the ingredients in a blender. Put the seitan into a large container or ziplock bag and pour marinade on top. Cover the container and refrigerate overnight, flipping the seitan pieces over halfway through the process to make sure they all get evenly coated.

Pecan Crust Ingredients:

1 cup whole wheat flour
1 cup finely chopped pecans (you can also use walnuts)
1-2 tablespoons fresh thyme or sage, chopped
1 tsp sea salt
Black pepper to taste

Safflower or Canola oil for cooking

Mix all of the ingredients together in a container/bowl large enough so that you can dredge the seitan cutlets in the mixture.

Heat 3 tablespoons of safflower or canola oil in a large skillet over medium-high heat. Dredge the seitan cutlets in the flour mixture and cook in the skillet for a couple of minutes on each side. Make sure that you use enough oil so that the flour-nut mixture doesn’t burn.

These are great served with porcini mushroom gravy, apple and black garlic chutney, or lemon-horseradish cream.

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