Seitan with Broccoli Rabe
Looking to spice things up a bit? Then this is the dish for you. Combining richly sautéed vegetables and seitan with lightly cooked bitter greens is perfect. The heartiness of the seitan, the richness of the sauté and the touch of hot spice make us strong, beautiful, open-hearted and ready for adventure.
Makes 3-4 servings
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 red onion, thin half-moon slices
generous pinch red pepper flakes
1 red bell pepper, roasted over an open flame, peeled, seeded, sliced into thin ribbons
1 pound seitan, sliced into thin strips
mirin or white wine
grated zest of 1 lemon
1 large bunch broccoli rabe, rinsed well
Place a small amount of oil, the garlic and red onion in a deep skillet and turn the heat to medium. When the vegetables begin to sizzle, add red pepper flakes and salt and sauté for 2-3 minutes. Stir in red pepper, a pinch of salt and sauté 1 minute more. Stir in seitan strips and a splash of mirin and lemon zest. Cover and reduce heat to low, simmering until the vegetables and seitan are tender, about 10 minutes. Season to taste with salt.
Just before adding it to the skillet, slice the broccoli rabe into bite-sized pieces. Lay the greens on top of the ingredients in the skillet, cover and cook until the greens are bright green and just wilted, 2-3 minutes. Toss gently to combine and transfer to a serving platter. Serve immediately.
Cook’s Tip: if you prefer to cook this dish without wine or mirin, simply add a splash of vegetable broth or water in its place.