Cooking For Compost: Thanksgiving

Recipe: Pecan-Crusted Seitan

Tofu is one of the most well-known meat substitutes in vegan dishes, but don’t ignore seitan. Its firm texture makes it great for breading, and it’s a tasty substitute that even meat-eaters will enjoy.

To accompany this dish, Chef Miranda selected bright green brussel sprouts with cashews for a crunch. He also topped cabbage with a side of traditional yams.

Serving size: 4-6 people

Pecan-Crusted Seitan with brussel sprouts and cashews and cooked yams over cabbage. Photo: Amanda Wills, Earth911.com

Your shopping list:

8-10 seitan cutlets (about 1 pound)
2 cups all-purpose flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup ground pecans
2 tablespoons finely chopped rosemary
1/4 cup extra virgin olive oil

Marinade:

3/4 cups tomato paste
1/4 cup umeboshi vinegar
1/4 cup red wine
1/2 cup orange juice
1/4 cup tamari soy sauce
1/4 cup minced garlic
1/4 cup chopped parsley
2 tablespoons minced tarragon
2 tablespoons minced rosemary

How to make it:

1. Blend together ingredients for Marinade and pour over seitan. Marinate in the refrigerator for at least three hours or overnight.

2. In a shallow bowl, mix together flour, salt, pepper, pecans and rosemary. Dredge the cutlets.

3. Heat the oil in a sauté pan and sauté cutlets until golden brown, about 2-3 minutes on each side. Serve immediately.