One of my favorite things to do with seitan is simply sauté it with some garlic, onion, and greens to make a quick meal. That combination was the inspiration for this slightly more elaborate version. I made a sauce with cashews, but feel free to leave it out to keep this recipe lower in fat. I love the play of spicy and creamy together, which is why I chose to include it. If you decide to make the cashew sauce, (which is well worth it), you will want to soak your cashews for at least 2 hours. I sometimes use a quick method of adding boiling water to soak the cashews, if I'm in a time crunch. This allows them to soften and puree into a beautifully smooth sauce. The cream can also be made in advance, and kept refrigerated.
Yield: 4 Servings
Prep Time: less than 30 minutes
- 1 Package Upton's Naturals Ground Seitan
- 1 large onion, chopped
- 1/2-3/4 C water
- 2-3 cloves garlic, minced
- 1/2-1 tsp red chili flakes
- pinch of salt
- 1 Tbsp oil
- 1 bunch swiss chard (rinsed), leaves torn from stems and cut into ribbons (this is approximately 12 leaves)
- 1 can chickpeas, strained and rinsed, or ~2 C cooked chickpeas
- 3-4 Tbsp nutritional yeast (optional)
- fresh lemon wedges, to serve
- 1 C cashews (soaked for at least two hours in enough water to cover)
- 1/2 C water
- 1/2 tsp salt (or to taste)
- 1 tbs nutritional yeast (optional)
- Heat a large, heavy bottomed pan with a lid to medium. Add a drop of water to hear the sizzle of a heated pan.
- When ready, add oil, onions, chili flakes and a pinch of salt. If you like things spicy, use the full teaspoon of chili flakes. Keep a close eye on the pan so that the oil doesn't start smoking. Utilize the water as a tool to keep onions from sticking to the pan. This is helpful in preventing the burning of ingredients, while using less oil.
- Sauté onion for 8-10 minutes, until it becomes translucent. Add the package of Ground Seitan to the pan, breaking up with a wooden spoon. Stir with onions for a minute or two.
- Add the rest of the water, chopped swiss chard, garlic, and chickpeas; stir to incorporate all ingredients.
- Cover with lid, and reduce heat to steam the greens for approximately 5 minutes. Remove lid, add a bit more water. When everything is heated through, it is optional to add the nutritional yeast. This adds a "cheesy" depth of flavor.
- To make Cashew Cream, drain and rinse cashews that have been soaking. Place them in a blender with 1/2 cup water, salt, and nutritional yeast. This will yield 1 1/2 cups of Cream. You will not need all of this for this recipe, so feel free to reduce recipe. I love it on everything, so I think it's worth making extra.
Serve the Sauté on your plate with a drizzle of the Cashew Cream, and squeeze fresh lemon juice to taste. You can also stretch this recipe by serving it over a cooked grain, such as quinoa or brown rice.