Best 6 Herb Encrusted Seitan Recipes

BEST HOMEMADE SEITAN

Steps:

• Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
• Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
• Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
• Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
• If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.

HERB CRUSTED HALIBUT

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Line a baking sheet with foil.
• Combine panko bread crumbs, parsley, dill, chives, extra-virgin olive oil, lemon zest, sea salt, and black pepper in a bowl. Taste and adjust with more salt if desired.
• Rinse halibut fillets and pat dry with a paper towel.
• Place halibut fillets onto the prepared baking sheet.
• Generously spoon the herbed crumbs over the fish, and lightly press crumb mixture onto each fillet.
• Bake in the preheated oven until crumb topping is lightly browned and fish flakes easily with a fork, 10 to 15 minutes.

HERB-ENCRUSTED SEITAN

Steps:

• Stir together flour, herbs, garlic powder, and salt in a medium bowl.
• Heat olive oil over medium heat in a pan large enough to hold all the seitan without overlapping pieces.
• Cut seitan into desired size pieces. Toss with flour mixture until well coated.
• Transfer seitan to frying pan and cook on medium heat until browned and crisp. Turn pieces every few minutes so that all sides are cooked evenly.

HERB ENCRUSTED SEA BASS WITH SUNDRIED TOMATO CHARDONNAY SAUCE

Steps:

• In a flat plate, mix the basil, thyme, peppercorns, and garlic.
• Heat the oil in a large saute pan. Encrust the fish with the fresh spice mix. Saute the fish delicately, about 3 minutes per side.
• Without removing the fillets from the pan, drain off most of the oil. Deglaze the pan with the Cognac. Tilt pan to flambe, allowing the flame to crisp the crust on the fish. Add the stock to extinguish the flambe, and to deglaze further.
• Season with salt and pepper.
• Divide asparagus between two serving plates, arranging the stalks decoratively. Carefully place sauteed fish on top of the asparagus. Drizzle the Sundried Tomato-Chardonnay sauce over and around the fish. Sprinkle the tomato concasse all over the plate. Place a basil bud on top of the fish.
• Heat olive oil in a saucepan, then add peppercorns and shallots. Saute until translucent. Add the wine, bay leaf, lemon juice, and sun-dried tomato, and reduce by 80 percent. With a whisk, 3 to 4 cubes at a time, incorporate butter, making a beurre blanc sauce. Strain through chinois. Keep warm.

SEITAN SKEWERS WITH CHIMICHURRI CITRUS-HERB SAUCE

Steps:

• 1. To prepare the marinade, put all of the marinade ingredients in a blender. Blend on high speed until well combined.
• 2. Put 4 pieces of seitan on each of 12 metal or bamboo skewers. Place them in a large non­reactive bowl or baking dish, pour the marinade over them, and let marinate for at least 1 hour or up to overnight.
• 3. To prepare the Chimichurri Citrus-­Herb Sauce, put all of the chimichurri ingredients in a blender. Blend on high speed until well combined. Refrigerate until ready to use.
• 4. Prepare a charcoal, gas, or stove-top grill. Grill the skewers over medium-­high heat until well browned, about 5 to 7 minutes per side. Serve immediately, drizzled with the Chimichurri Citrus­Herb Sauce.

CORNMEAL-CRUSTED SEITAN

Steps:

• Combine the cornmeal and 3/4 cup boiling water in a large heatproof mixing bowl. Let stand for 1 minute, then stir. Add the flour, optional yeast, seasoning, and salt, and whisk together.
• Add the seitan to the bowl and stir to coat the seitan pieces evenly.
• Heat the oil in a wide nonstick skillet. Arrange the seitan in the skillet in a single layer, if possible, or work in batches. Sauté over medium-high heat on all sides until the cornmeal turns golden brown and crusty. Serve at once.
• Menu Suggestions
• Like the previous recipe, this works nicely in a Parisian-style assiette. See the suggestions in the box on page 67; as well as the menu suggestions with Seitan and Mushrooms in Paprika Cream (page 68).
• This goes well with whole-grain dishes; here are a few ideas. With any of these, add some colorful raw vegetables or a simple salad: Quinoa with Wild Mushrooms and Mixed Squashes (page 90); Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92); Curried Cashew Couscous (page 93); or Lemony Couscous with Broccoli (page 94).
• Cornmeal-Crusted Seitan is a good partner for Sweet and White Potato Salad with Mixed Greens (page 188) or Warm Mediterranean Potato Salad (page 193). With the latter, add some grape tomatoes to the plate.
• nutrition information
• Calories: 253
• Total Fat: 9g
• Carbohydrates: 13g
• Protein: 30g
• Fiber: 9g
• Sodium: 710mg