Seitan is a cheap and easy mock meat made from wheat gluten (sorry, gluten free-gans, you should avert your eyes for this post). You can mix in a range of flavours into the dough, so when it is cooked it will taste delicious. It also marinates really well.
Andy wanted souvlaki, so I looked up some recipes and made a batch of seitan with lots of lemon and herbs in it. Then I marinated it in more lemon & herbs, and olive oil. Here it is, at the top/back of the plate, with a little bit of cucumber/yogurt sauce, bulgur, a greek salad with tofetta, and ratatouille. This was gooood.
These are unbaked chicken-style strips. I followed the recipe from Real Food Daily except instead of baking in a big block using a double-boiler style cooking technique, I formed them into little blobs and baked straight up. They got really puffy but were yummy with sauce.
This seitan was marinated in jerk sauce and fried up alongside some quick stir-fried veggies. We also served with coconut rice, and coriander-corn-tomato relish.
This seitan was marinated in a barbecue-style sauce and baked until it absorbed most of the sauce. Served here with cauliflower popcorn, roasted potatoes and a stuffed capsicum.
Seitan also makes a great vessel for gravy, as seen here on this pile of mashed potatoes.
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