In my last post I mentioned that I was taking over a locally-focused vegan column for my local newspaper’s food blog. I am the new I Eat Plants columnist at Small Bites, the food blog on LoHud.com (that would be Lower Hudson Valley, the region where I live).
It’s been exciting, and it forces me to blog every week. Some of my content you’ve seen before if you’re a regular reader- like my Vegan Kimchi Recipe, but you didn’t see my Rosemary-Hazelnut Encrusted Seitan recipe if you were only looking here, no you didn’t!
I’ve posted about this before, but I wasn’t happy with my recipe. It’s now worked out, and makes a delicious meal- and would be perfect for the holidays.
Bonus- I used mustard that I made myself- but that’s a subject for another post. See, I’ll have to blog more in the future. 🙂
Rosemary-Hazelnut Encrusted Seitan
- 10 oz seitan slices or chunks
- 3/4 cup toasted hazelnuts, skinned
- 1 cup all-purpose flour
- 2 tbs minced rosemary
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 cup almond or soy milk
- 2 tbs stone ground mustard
- 1/2 tsp agave nectar (or sugar)
- 1/4 – 1/2 cup water (as needed)
- oil for frying
For the Seitan:
- 3/4 cup vital wheat gluten (or “gluten flour”)
- 1 tbs nutritional yeast (optional)
- 1 tsp granulated garlic
- 3/4 cup vegetable broth
- For the seitan broth:
- 2 cups vegetable broth
- 1/4 cup soy sauce
- 1 tsp vegan worcestershire sauce, optional
- water as needed
Make the seitan:
- Add the gluten flour, nutritional yeast (if using) and garlic to a medium sized bowl and whisk together.
- Add the vegetable broth, and mix with your hands until it comes together in a ball.
- Kneed the ball for 3-5 minutes, let it rest for 10, and kneed again for another 3-5 minutes. Shape into a small loaf.
- Mix the seitan broth ingredients together either in a small slow cooker (2 quart), or a medium pan on the stove.
- If using a slow cooker, add the kneeded seitan loaf to the slow cooker, and cook on low for 6-8 hours (perfect to do over night!). If using the stovetop, bring the broth to a boil, and reduce to a simmer. Add the loaf, and simmer for 1 hour, turning occasionally. The broth should completely cover the loaf; if it does not in your pan/slow cooker, add water or additional broth as needed.
- Allow to sit at least 15 minutes before slicing.
For the coating:
- Grind the hazelnuts, flour, rosemary, salt and pepper together in a food processor and add to a shallow dish.
- Mix the mustard, water and agave together in another shallow dish (the water should just thin the mustard out to a thin yogurt consistency).
- Add the almond or soy milk to a third small dish.
- Take a slice of the seitan, dip it into the mustard mixture, coating on both sides.
- Dunk the slice into the hazelnut/flour mixture, turning to coat.
- Dunk it into the almond/soy milk, and then back into the hazelnut/flour mixture. This all works best if you can use one hand for the wet, and one for the dry!
- Repeat with remaining seitan slices.
- Heat about a 1/2″ of oil to about 325F to 350F (medium, of you’re not using a thermometer. This all works fine in a cast iron skillet), and add the seitan gently. Fry until golden on both sides, being careful not to burn it.
- Serve with your favorite side dishes!