Vegetable

marry me seitan

NYT Cooking recipe – no need for chicken!

“Marry Me Chicken” via NYT Cooking has been making the rounds on social media. Chicken be damned: swap for seitan. It’s good! I surprised myself with this one. Ate the whole thing for breakfast, lunch, and dinner.

marry me seitan
Author: 
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • seitan pieces (about 1½ to 2 pounds total), patted dry (it is lighter than chicken and will absorb more liquid so I'm using less than 2¼ lb amount of chicken called for)
  • salt and black pepper
  • ¼ cup all-purpose flour
  • 6 tablespoons extra-virgin olive oil or avocado oil, plus more as needed
  • 3 garlic cloves, chopped
  • small onion, chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon dried oregano
  • red-pepper flakes, to taste
  • 1 cup low-sodium vegetable stock
  • ½ to ¾ cup plant cream (creamy oatmilk should work)
  • heavy sprinkling of nutritional yeast
  • ⅓ cup (2.4 ounces/67 grams) sliced sun-dried tomatoes, packed in oil (or not oil - they taste muddy in oil - soak briefly in warm water then olive oil
  • Fresh basil, for serving
Instructions
  1. Weigh out about 1½ to 2 lbs of seitan.
  2. Scatter the flour on a large plate and coat the pieces, shaking off the excess. Transfer to a sheet pan or large plate in a single layer.
  3. Heat the 3 tablespoons of oil in a large pan over medium-high. Once hot, reduce the heat to medium. Add the seitan and cook until golden on one side, about 5 minutes. Flip the seitan and cook the other side until golden, 4 to 5 minutes. Do this in batches and add more oil, if needed. Transfer the cooked pieces to a plate or sheet pan.
  4. Soak the sun dried tomatoes in warm water to soften. Squeeze out and save the liquid. Put the soaked tomatoes in a new bowl with a drizzle of olive oil.
  5. Reduce the heat to low, add the rest of the oil, then add the garlic and chopped onion and cook, stirring often, until fragrant, 1 to 2 minutes.
  6. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  7. Add ½ cup of the plant cream (e.g., oatcream or oatmilk) and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the nutritional yeast and the sun-dried tomatoes. Add more cream, if you like, and season the sauce. Place the seitan back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.

 

 

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