My Mom pulled this out one year and it is the BEST protein dish I have eaten for Thanksgiving. I don’t like Tofurkey and the other fake meat deli slices, so I usually stick to fresh veggies, potatoes, and stuffing for Thanksgiving with my family. I personally would be fine with tons of awesome vegetables. But now I request this dish each year. This year I will be making it, along with Brussels sprouts.
Original recipe from About.com
I will post photos later, once I’ve made mine for Thursday. Just a heads up that the recipe calls for honey, but as a vegan I don’t eat honey, so I plan to try agave nectar or maybe even maple syrup.
Lemon Parsley Seitan
The longer you allow your seitan to marinate, the more moist and flavorful your seitan (or vegetarian “chicken”) will be, so I usually like to let mine marinate in the refrigerator overnight.
Serves 4 as an entree or 6 as a first course
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Ingredients:
- 6-8 cups vegetarian chicken-flavored broth or water
- 2 2/3 cup vital wheat gluten
- 2 T. nutritional yeast
- 1 T. salt (if using broth, reduce this to 2 t.)
- ¼ cup white wine
- 1 ¾ cup water
- For the Lemon Parsley Sauce:
- 2 cups rice milk, divided
- 2 T. flour
- 2 T. Dijon mustard
- 2 T. honey
- ¼ cup lemon juice
- ¼ cup finely chopped fresh parsley
- 1 t. salt, or to taste
- Pepper, to taste
Preparation:
1. Pour the vegetable broth or water into a large stockpot and bring to a boil.
2. In a medium-sized bowl, combine the vital wheat gluten, nutritional yeast and salt. In another bowl, combine the white wine and water. Mix the wet ingredients into the dry with a wooden spoon and knead until forming a sponge-like, tough dough. Knead the dough until it is slightly pliable, about 2-3 minutes. Cut the dough into 6” strips about 2 “ wide and ¼” thick.
3. In a lightly oiled skillet over medium-high heat, brown the pieces of seitan on both sides (this will keep your “meat” from falling apart in the broth). As the seitan pieces are browned, place them in the boiling broth and allow them to simmer for about 30 minutes, or until they have expanded and risen to the surface. Remove the seitan with a slotted spoon or spatula and place in a small ovenproof dish just large enough to fit the seitan.
5. While the seitan is in the boiling broth, make the lemon parsley sauce. Combine ¼ cup of the rice milk with the flour in a small saucepan over medium-low heat, stirring well until incorporated. Add the remaining ingredients and cook, stirring frequently, until the mixture is slightly thickened, about 3-4 minutes. Salt and pepper to taste, and remove the pan from the heat.
6. Pour the sauce over the seitan and allow the mixture to cool slightly. Place in the refrigerator and allow the seitan to marinate for 1 hour to overnight.
7. Preheat the oven to 350 F. Allow the seitan to sit at room temperature for at least 15 minutes before baking.
8. Bake the seitan until slightly browned, about 20 minutes. Serve hot, spooning extra sauce over the seitan pieces.
Tags: Dairy-free, dinner, lemon, Mom, parsley, seitan, Thanksgiving, Vegan
