Pecan-Crusted Seitan


I love this recipe!! My husband and son love it too and it has become a staple around my house. You can easily use boneless chicken breasts but I urge you to try it with seitan. See my post: http://the-dairy-free-diva-recipe-exchange.yumsugar.com/6899843 It talks about seitan and it's fabulousness. You gotta try it!

Pecan-Crusted Seitan

Pecan-Crusted Seitan

Pecan-Crusted Seitan

Ingredients

Marinade:
3/4 C tomato paste
1/4 C umeboshi vinegar (Asian section of most health food stores like, Whole Foods)
1/4 C dry red wine
1/2 C orange juice
1/4 C shoyu (Like a soy sauce found in the Asian section of most health food stores, like Whole Foods)
1/4 C minced garlic
1/4C chopped fresh parsley
2 Tbs minced fresh tarragon or 1 Tbs dried
2 Tbs minced fresh rosemary
The rest:
8-10 pieces of seitan-about a pound (I used 2 packages)
2 C flour (I would use just 1 to 1 1/2 cups--2 is a bit too much)
1/2 tsp fine sea salt
1/2 tsp ground black pepper
1 C ground pecans (a must)!
2 Tbs finely chopped fresh rosemary
1/4C olive oil

Directions

Combine the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tarragon and rosemary in a blender or food processor and blend until smooth. Transfer the marinade to a shallow dish (a zip lock doesn't work well) add the seitan and turn to coat on all sides. Cover the dish and marinate in the fridge for at least 3 hours to overnight. When ready to serve, mix together flour, salt, pepper, pecans and rosemary in a shallow bowl. Dredge the marinaded seitan in the flour mixture. Heat the oil (don't use Pam cooking spray--gotta use enough oil for frying) and add the seitan to the pan. Saute until golden brown on both sides, 2-3 minutes per side. Serve immediately. I usually preheat the oven to 275-300 and keep the cooked pieces warm as I make them. I then serve them over cooked spaghetti or rice. I like to use Arborio rice (risotto). The pecans have such a wonderful flavor and honestly, the final product tastes so much like chicken that it's hard to tell a difference! After cooking the seitan, I drained the oil and then added sliced mushrooms and sliced green onions and sauted them a bit. I then added the cooked seitan to the pan and served over pasta. It was so delicious! Enjoy!