Tuesday, February 12, 2013

Vegan Kamut® whole grain Seitan Scaloppine with Caramelized onion and red bell peppers

Early-on when I started this glorious blog, I shared a great way to go meatless and save money that I had used for a few years using vital wheat gluten and savory stock or broth to make a meat replacement. That was the  Meatless Wonders Seitan (Wheat-meat)Tutorial. Today, after being on the Jan D'Atri radio show for 2 hours with the famous David Cherry...well known vegan TV star here in Phoenix I promised to give a full tutorial on how to make the seitan scaloppine we enjoyed. Making a seitan from the gorgeous and well known organic non-GMO grain Kamut® is a little more work than just using a powdered vital wheat gluten.  The results are fantastic and meaty! 

 If you missed the show, you can listen to the podcast:
02-09-13 3PM
· Click Here to Download MP3
In the Kitchen goes vegan!
02-09-13 4PM
· Click Here to Download MP3
Jan and Momma try more Vegan treats and find out what toxins are in our food.

If you've never heard of this amazing form of ancient grain, you really need to visit my friends at 
Kamut ® International. In order to carry the name Kamut®, there are very remarkable purity standards involved. I think you'll be pleasantly surprised to find a grain of this quality. 

Tess' Vegan Kamut® grain Seitan 
with roasted red bell pepper and red onions

Ingredients for Seitan:
7 cups Kamut ® flour
 3 1/2 cups water
3T vegan broth seasoning or very reduced vegetable stock

2 tablespoons olive oil
1/2 cup vegetable stock
2T grape juice
2T fig balsamic vinegar
½ cup olive oil (1/4 cup of it being a basil infused or garlic infused)
2 cups white button mushrooms (sliced)
1 cup sweet red onion (finely chopped)
1 cup diced roasted red bell peppers
1 tablespoon fresh Italian flat leaf parsley (finely chopped)
1 cup Kamut ® flour (for dredging)
¼ cup vegetable  broth (if needed - or water)
1 teaspoon kosher salt (or sea salt)
½ teaspoon fresh ground pepper

Directions: For seitan, combine the Kamut ®flour and water and knead in an electric stand mixer  7-10 minutes on medium speed. 

 Remove from mixer. 
Rinse fists-full of dough under slow running cool water until all the starch has been removed and the protein is only present.
It will be an almost grey sponge-like mass. 
 This will yield about 1 lb of seitan dough. 
 Squeeze all excess liquid out of the seitan and season well with stock or veggie seasoning.
 Roll into 2 tight tubes of foil, as you would a candy roll (see Meatless Wonders Seitan (Wheat-meat)Tutorial. ). 
 Simmer in hot water in a crock pot 3-4 hours or pressure cook 25 minutes (according to manufacturer's directions). 
 Cool and remove from foil. Slice into 1/2 inch medallions. 
Dredge each piece in flour.
In a large saute pan, add 2 tablespoons of olive oil. When the pan is hot, add the dredged scaloppine of seitan a few pieces at a time.Do not overlap pieces. Brown each piece quickly on both sides, about 30 seconds per side, making sure the heat is on high.
  When all pieces are browned, add onions, bell pepper and mushrooms. Cook 3 minutes. Gently add vegetable stock, grape juice and vinegar. Turn down to medium heat and simmer. Add parsley, salt and pepper to taste.

Place seitan medallions over a bed of rice or quinoa. For more flavorful rice, cook rice in chicken broth instead of water. Serves 4 to 6. Serve with fresh vegetables as a side.

There you go my darlings! Now you can isolate the protein and make seitan from scratch. Enjoy!

Always My Very Best,
Your Friend Chef Tess




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