Rosemary-Hazelnut Encrusted Seitan

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. 🙂

IMG_1903

Rosemary-Hazelnut Encrusted Seitan- I finally made one I was happy with!

Rosemary-Hazelnut Encrusted Seitan

Ingredients

  • 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:

  1. Add the gluten flour, nutritional yeast (if using) and garlic to a medium sized bowl and whisk together.
  2. Add the vegetable broth, and mix with your hands until it comes together in a ball.
  3. 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.
  4. Mix the seitan broth ingredients together either in a small slow cooker (2 quart), or a medium pan on the stove.
  5. 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.
  6. Allow to sit at least 15 minutes before slicing.

For the coating:

  1. Grind the hazelnuts, flour, rosemary, salt and pepper together in a food processor and add to a shallow dish.
  2. Mix the mustard, water and agave together in another shallow dish (the water should just thin the mustard out to a thin yogurt consistency).
  3. Add the almond or soy milk to a third small dish.
  4. Take a slice of the seitan, dip it into the mustard mixture, coating on both sides.
  5. Dunk the slice into the hazelnut/flour mixture, turning to coat.
  6. 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!
  7. Repeat with remaining seitan slices.
  8. 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.
  9. Serve with your favorite side dishes!
This entry was posted in Food, Recipes and tagged , , , . Bookmark the permalink.

3 Responses to Rosemary-Hazelnut Encrusted Seitan

Leave a Reply to Mana Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.