Broad Beans and Seitan in Tomato Sauce

Earlier in my life picking broad beans was a family affair at my godparents house. These childhood memories were revived during last weekend visit to S&M. Today me and N podded and cooked them, the result was a fragant, delicious and fulfilling meal!

Serves 2/3:
Broad Beans (400g)
Seitan (200g - cubed)
Corianders (1 tbsp - chopped)
Garlic (2 cloves - minced)
Olive Oil (1 tbsp)
Tomato purée (3 tbsp)
Salt
Pepper

1) Cook the broad beans in water until tender. Drain.
2) Heat the olive oil in a frying pan over a medium heat add the garlic, seitan, broad beans, tomato purée and corianders.
3) Season and cook for 3 minutes.

Whole Wheat Bread with Seitan Chouriço and Olives

For 2 loaves:
Strong wheat flour (250g)
Whole-wheat flour (250g)
Salt (1 tsp)
Demerara sugar (1 tsp)
Fast-action Dried Yeast (4g)
Extra flour for dusting
Water (300ml - tepid)
Black Olives (15 - pitted)
Seitan Chouriço (100g)

1) Stir the flours and salt together in a large bowl, then make a well in the centre and add the water, salt, sugar and yeast and stir.
2) Mix with until the mixture comes together.
3) Transfer the dough to a work surface and knead until smooth and elastic. Fill the dough with the olives and the chouriço and sprinkle with oreganos and black pepper.
4) Shape it in two loaves and leave it in a warm place for at least two hours or until it has doubled in size.
5) Preheat the oven to 180C.
6) Bake the loaf for 20 minutes or until golden brown and crusty. The base should sound hollow when tapped. Cool on a wire rack.

Pasta and Seitan in Biryani Sauce

Serves 2:
Fusilli (200g - cooked and drained)
Seitan (100g - cubed)
Shallot (2 -finely diced)
Biryani Paste (2 tsp)
Soy Cream (200 ml)
Olive Oil
Salt

1) Heat the olive oil in a pan and sauté the shallots for a few minutes to soften.
2) Add the seitan and cook for 5 minutes.
3) Mixture the biryani paste until well combined.
4) Add the soy cream, the cooked fusilli and simmer for 2 minutes.
5) Season to taste.

Seitan Burgers

Makes 4 big or 8 small:
Seitan (250g)
Bread (2 slices)
Garlic (1 clove)
Onion (1 small)
Fresh herbs
Egg (1 - free range or organic)
Olive oil

1) Grind the seitan, bread, garlic, onion and herbs in a food processor or by pulsing in a blender until it resembles minced meat.
2) Mix the egg.
3) Form into burgers
4) Shallow fry, both sides, in olive oil until golden brown.

Seitan de Cebolada (Onions and Tomato Sauce)

Serves 2:
Seitan (200g - sliced)
Tomato (400g - peeled, seeded and chopped or 200g tomato purée)
Onions (200g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) In a large frying pan add the seitan with a tbsp of olive oil and fry until golden brown. Season to taste with salt and pepper. Reserve.
2) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.
3) Add the tomato and simmer for 5 minutes. Season to taste. Add the seitan and cook for 3 more minutes.

Seitan with diced pumpkin

Serves 2:
Pumpkin (200g -peeled and diced)
Carrots (2 - peeled and diced)
Onion (1 - sliced)
Seitan (150g - diced)
Tomato Purée (2 tbsp)
Water (1 tbsp)
Olive oil
Salt
Pepper

1) Put the diced pumpkin and carrot in a pot of water and cook over a medium heat until the pumpkin is tender.
2) Sauté the onion in olive oil.
3) Add the pumpkin, carrot and seitan and continue to sauté until the pumpkin begins to take on a golden colour.
4) Add the tomato purée and water and cook for 3 more minutes.
5) Season to taste with salt and pepper.

Seitan Teryaki

Serves 2:

Seitan (250g - cubed)
Water (1 tbsp)
Soy sauce (1 tbsp)
Honey (1 tbsp)
Garlic (2 cloves minced)
Ginger (1 tsp - grated)
Olive oil

1) In a wide, shallow dish, whisk together water, soy sauce, honey, garlic and ginger. Add seitan, turn to coat all over, cover and chill for at least 2 hours or overnight.
2) Add the seitan to a frying pan with a little of olive oil and fry each side to a golden brown color.
3) Stir in the marinade sauce and fry for 2 more minutes.

Sauté Seitan with Red Onions

Serves 2:
Seitan (150g - small cubes)
Red Onion (150g - sliced)
Courgete (100g - small cubes)
Olive Oil (2 tbsp)
Ginger (2 tsp - grated)
Soy Sauce (1 tbsp)
Black Pepper (freshly ground)

1) Heat the oil in a non-stick frying pan or sauté pan.
2) Sauté the onion for 2-3 minutes, to soften.
3) Add the courgete, ginger and seitan to the pan and fry for a further 5 minutes or until the courgete is soft.

4) Sprinkle with soy sauce and fry 1 more minute.
5) Season with freshly ground black pepper.

Pumpkin, Chickpeas and Seitan Coconut Curry

Serves 2:
Pumpkin (280g - peeled and cubed)
Zucchini (100g - cubed)
Chickpeas (280g - cooked and drained)
Seitan (200g - small cubes)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp)
Olive oil
Coconut milk (200 ml)
Salt
Corianders (2 tbsp - fresh, chopped)

1) Pour a good lug of olive oil into a large saucepan and add the pumpkin, cook in low heat until the pumpkin is tender.
2) Add the zuchinni, chickpeas and seitan and cook for 5 minutes.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season and scatter with fresh corianders. Serve with white rice or naan bread. 

Autumn Casserole

Serves 2:
Chestnuts (12 - cooked, peeled)
Pumpkin (100g - peeled, cubed)
Carrots (4 - peeled, cubed)
Celery (stalk, chopped)
Garlic (minced)
Bay leaf (1)
Pak Choi (4 - sliced)
Tomato Purée (2 tbsp)
Seitan (100g - cubed)
Olive oil
Salt

1) In a saucepan add the carrots, celery, garlic, bay leaf, tomato and a touch of olive oil and cook for 3 minutes.
2) Cover with water and simmer for 5 minutes.
3) Add the pumpkin and the pakchoi and simmer until the carrot is soft.
4) Add the chestnuts and seitan and season with salt. If necessary add more water.
5) Simmer for 5 minutes to the flavours combine.

Roasted Seitan with Chestnuts

Serves 4:

Seitan (300g - cubed)
Potatoes (12 small)
Chestnuts (200g - cooked and peeled)
Red Onion (1 - sliced)
Garlic (2 cloves - minced)
Olive oil
Salt
Oregano

1) Preheat the oven to 220C.
2) Cook the potatoes in water for 5 minutes and drain.
3) In a baking dish add all the ingredients. Bake until the potato is soft and golden.

Seitan Stroganoff

Serves 2:
Seitan (200g - in small strips)
Mushrooms (6 - sliced)
Tomato Purée (1 tbsp)
Soy Sauce (1 tbsp)
Soy Cream (250 ml)

1) In a skillet with a little olive oil add the seitan and the mushrooms and cook until the mushrooms are tender.
2) Add the tomato purée, soy sauce and cream.
3) Cook on low heat for another 5 minutes.

Suggestion:
Serve with mashed potatoes or steamed rice.

Portuguese-style Seitan

Serves 2:
Seitan (200g - cubed)
Bay leaf (2)
Onions (2 - finely sliced)
Tomato (1 - peeled and chopped)
Tomato purée (1 tbsp)
Salt and pepper

1) Heat the olive oil in a frying pan. Add the seitan and fry until browned on all sides. Once browned, remove the seitan and set aside.
2) Add the onion, bay leaf and thyme, and fry until the onions have softened. Add the tomato, tomato purée, mix well, and bring to the boil.
3) Reduce the heat and return the seitan to the pan. Season. Cover and cook for 2 minutes.

Mushroom & Seitan Fried Rice

Serves 2:
Mushrooms (200g - sliced)
Red onion (1 - sliced)
Garlic (1 clove - finely chopped)
Seitan (100g - cubed)
Long grain rice (170g - cooked)
Olive oil (1 tbsp)
Soy sauce (1 tsp)

1) Heat the olive oil in a pan and gently fry the red onion, the garlic and mushrooms for 5 minutes. Add the cooked rice, the soy sauce and fry for a further 3-4 minutes.

2) Spoon the fried rice onto a plate and... bon appetit