I’ve managed to check off at least a couple of things from my list. The Sauteed Seitan with Mushrooms and Spinach from Veganomicon made for a fairly simple but very delicious meal a few nights ago (sorry, no pictures of that one). I also went back to the test kitchen with my seitan patties this past weekend. This time it was for sort of a chorizo style, seasoned with smoked paprika, cumin, oregano, cayenne, fennel seed and garlic. And once I made the seitan the idea for this quinoa dish started formulating. Actually it was going to be a rice dish but we were out of white rice and I didn’t feel like waiting for brown rice, so quinoa made a fine substitution. Here’s how it went down.
1 lb. seitan
3 Tbs. olive oil
1/2 med. onion, diced
2 cloves garlic, minced
1 tsp. dried thyme
1/2 tsp. smoked paprika
pinch saffron
14.5 oz. can diced tomatoes
3/4 c. water
1 c. quinoa
1-2 c. broccoli florets
1/2 c. frozen peas
salt & pepper to taste
Short version: cook onion in 1 Tbs. olive oil; add garlic, thyme, paprika, saffron. Add remaining ingredients, bring to a boil; cover, reduce heat and simmer for 20-25 minutes until liquid is absorbed. Meanwhile chop the seitan and fry in 2 Tbs. olive oil until nice and brown. Stir into the quinoa at the end.
Vege Island