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Seitan Lettuce Wraps




Source of Recipe


Food day


Recipe Introduction


Published August 23, 2011
Makes 4 servings
When Sarah Matheny first heard of seitan, she immediately thought of the catchphrase "Could it be ... Satan?!" from "Saturday Night Live's" Church Lady back in the 1980s. Matheny discovered that seitan, which is made out of wheat gluten, is a great source of protein and has the texture and heartiness of meat. She based this recipe on a favorite restaurant appetizer.


List of Ingredients




Filling

1 16-ounce package seitan, drained
1 6-ounce can sliced water chestnuts, drained and chopped
4 ounces fresh mushrooms, chopped
1 tablespoon firmly packed brown sugar
2 tablespoons reduced-sodium soy sauce
2 teaspoons lime juice
2 cloves garlic, minced
Dipping sauce:
2 tablespoons reduced-sodium soy sauce
2 tablespoons lime juice
2 tablespoons ketchup
A few drops dark sesame oil
2 teaspoons garlic-and-red-chili paste (found in the Asian foods aisle)
1 tablespoon water
Organic sugar or stevia to taste
12 romaine lettuce leaves




Recipe




To make filling: Spray a large skillet with nonstick cooking spray and place over medium-high heat. Sauté seitan until it starts to brown, breaking it up with a spatula as you go. Add water chestnuts and mushrooms to the skillet.

In a small bowl combine brown sugar, soy sauce, lime juice and garlic; add it to the seitan mixture and cook until heated through and mushrooms are slightly browned.

To make sauce: Combine all ingredients in a small bowl and stir until well combined. Pour into small cups for dipping.

Serve seitan filling in small bowls with romaine lettuce leaves for wrapping and cups of dipping sauce.
From "Peas and Thank You" by Sarah Matheny