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Epicurious

Cornmeal-Crusted Seitan

If you want to dress up seitan just a bit, sautéing it until crisp with a golden cornmeal crust does the job nicely.

Recipe information

  • Yield

    4 servings

Ingredients

1/4 cup yellow cornmeal, preferably stone-ground
1/4 cup whole wheat pastry flour
1 tablespoon nutritional yeast, optional
1 1/2 teaspoons salt-free seasoning (such as Spike or Mrs. Dash)
1/4 teaspoon salt
Two 8-ounce packages seitan stir-fry strips or 1 pound fresh seitan, cut into thin strips
2 tablespoons olive oil, or as needed

Preparation

  1. Step 1

    Combine the cornmeal and 3/4 cup boiling water in a large heatproof mixing bowl. Let stand for 1 minute, then stir. Add the flour, optional yeast, seasoning, and salt, and whisk together.

    Step 2

    Add the seitan to the bowl and stir to coat the seitan pieces evenly.

    Step 3

    Heat the oil in a wide nonstick skillet. Arrange the seitan in the skillet in a single layer, if possible, or work in batches. Sauté over medium-high heat on all sides until the cornmeal turns golden brown and crusty. Serve at once.

  2. Menu Suggestions

    Step 4

    Like the previous recipe, this works nicely in a Parisian-style assiette. See the suggestions in the box on page 67; as well as the menu suggestions with Seitan and Mushrooms in Paprika Cream (page 68).

  3. Step 5

    This goes well with whole-grain dishes; here are a few ideas. With any of these, add some colorful raw vegetables or a simple salad: Quinoa with Wild Mushrooms and Mixed Squashes (page 90); Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92); Curried Cashew Couscous (page 93); or Lemony Couscous with Broccoli (page 94).

  4. Step 6

    Cornmeal-Crusted Seitan is a good partner for Sweet and White Potato Salad with Mixed Greens (page 188) or Warm Mediterranean Potato Salad (page 193). With the latter, add some grape tomatoes to the plate.

  5. nutrition information

    Step 7

    Calories: 253

    Step 8

    Total Fat: 9g

    Step 9

    Carbohydrates: 13g

    Step 10

    Protein: 30g

    Step 11

    Fiber: 9g

    Step 12

    Sodium: 710mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
TagsCornmealFlourWhole Wheat FlourMainDinnerDairy FreeVeganVegetarianQuickEasyWeeknight MealsSauteCookbooks
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