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    Rosemary-Walnut Crusted Seitan


    Source of Recipe


    "The Candle Cafe Cookbook"

    List of Ingredients




    3/4 cup tomato paste
    1/4 cup umeboshi vinegar
    1/4 cup red wine
    1/2 cup orange juice
    1/4 cup shoyu
    1/4 cup garlic -- minced
    1/4 cup chopped fresh parsley
    2 tablespoons fresh tarragon -- minced
    2 tablespoons fresh rosemary -- minced
    8 seitan cutlets -- preferably homemade (8-10) equalling about
    1 pound seitan
    FOR DREDGING:
    2 cups all purpose flour
    1/2 teaspoon sea salt
    1/2 teaspoon freshly ground black pepper
    1 cup walnuts -- finely ground
    2 tablespoons fresh rosemary -- finely chopped
    4 tablespoons olive oil

    Recipe



    Place the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tar-ragon and rosemary in a blender and blend until smooth. Pour the marinade over the seitan and marinate in the refrigerator at least 3 hours or overnight.

    Mix the flour, salt, pepper, walnuts and rosemary together and place in a shallow bowl. Dredge the cutlets.

    Heat the oil in a sauté pan and sauté the cutlets until golden brown, about 2-3 minutes per side.

    Serve at once with desired sauce. Serves 4-6

    Per Serving: 513 CAL (35% from fat), 12g FAT 0mg CHOL, 55g CARB, 4g FBR, 31g PROT 782mg SOD
 

 

 

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