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chicken-style seitan ×

Dinner

1 Combine carrots, peas, corn, celery, and bouillon cube in a saucepan. Add just enough water to cover and bring to a boil over medium heat. Cook until veggies are fork-tender, 3 to 5 minutes. Drain.
2 Preheat the oven to 425 degrees F (220 degrees C).
3 Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and cook until translucent and soft, about 5 minutes. Mix in flour, remaining oil, celery salt, garlic powder, salt, and pepper. Stir in broth and milk and reduce heat to low. Cook, stirring frequently, until sauce is thick, 5 to 8 minutes.
4 Place bottom crust in a 9-inch pie plate. Place seitan and cooked veggies over the crust in an even layer. Pour sauce over top and cover with top crust. Seal edges and poke 4 or 5 large vent holes in the top crust.
5 Bake in the preheated oven until lightly browned and filling is bubbling, 30 to 35 minutes; check on the crust halfway through and if the edges are browning too quickly, cover with foil.
6 Remove from the oven and let cool for 10 to 15 minutes before serving.

By btnymeg

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Dinner American

4.3

1 Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours.
2 Melt margarine in a large skillet over medium-high heat. Stir in carrots, celery, and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper. Whisk egg replacer, water, and vegetable broth in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid.
3 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
4 Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound; trim excess away from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attached with dabs of cold water.
5 Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much.

By ChristinaW

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Dinner Asian

4.4

1 Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
2 Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
3 Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

By Andi Martin

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