Friendly Foods
The seitan cutlets are breaded with flour, basil, and oregano, pan-fried, and then topped with a tofu-tahini parmesan mixture and baked, served atop spaghetti with chunky tomato sauce. I really like this a lot but Rich said it could have been crispier. contains wheat
August 19, 2006 at 7:13 pm
Do you make your own seitan? What recipe do you use? I’d really like to find a super simple and quick recipe.
August 19, 2006 at 8:15 pm
I use the seitan recipe from Vegan With a Vengeance. It’s really easy and always turns out, as long as I turn the heat on low, let it simmer for about an hour and a half, and use a pan only big enough to fit the seitan upon expanding (in other words, no larger than that). I like it a lot!
August 20, 2006 at 5:12 pm
YUM! How was the tofu-tahini sauce? I love that idea instead of a blob of Vegan Gourmet.
August 20, 2006 at 8:50 pm
It was delicious, had a great flavor. The recipe also had umeboshi paste, don’t know if you have any of that at home. I thought it was much better than VG would have been. You can also make it thinner than I did.
August 22, 2006 at 2:31 am
FABULOUS!
January 3, 2009 at 10:35 pm
“I really like this a lot but Rich said it could have been crispier.”
Sounds ungrateful.. I would tell him to get off his butt and make it himself next time.