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Christian Vegetarian Association Presents:
Take
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Rosemary- and Hazelnut-Encrusted Seitan
(www.peta.org)
Ingredients
1 cup hazelnuts, toasted
3 Tbsp. fresh rosemary, minced
2 cups flour
3-5 Tbsp. olive oil
1 lb. seitan cut or shredded into large chunks and marinated overnight or
1 box chicken-style White Wave Wheat Meat, available at health food stores.
Salt and pepper, to taste
Preparation
• Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium bowl, add the flour, and stir to combine.
• Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). Put the seitan pieces in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.
• Serve hot with Red Wine and Shallot Gravy:
http://www.peta.org/living/vegetarian-living/recipes/red-wine-and-shallot-gravy.aspxMakes 4 to 6 servings
Your question and comments are welcome
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