THEME: Seitan, Mushroom & Vegetable Pot Roast
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Jamie R
Nov 21, 2009, 1:43:45 AM11/21/09
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Seitan, Mushroom & Vegetable Pot Roast
Makes 2 to 4 servings
Nov. 15, 2007
The Philadelphia Inquirer
1 pound seitan or tofu cubes
1/2 pound mushrooms of choice, such as oysters, portabellas or chanterelles
3 cups assorted vegetables (carrots, parsnips, zucchini, cabbage and such)
2 shallots or 1 onion, cut up 3 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/4 cup olive oil
Salt and pepper, to taste
1/2 cup vegetable stock
1/4 cup Madeira or Marsala wine
1. Heat the oven to 450 degrees. In a mixing bowl, toss the seitan, mushrooms, vegetables, shallots, garlic, rosemary herbs and spices with the oil, salt and pepper.
2. Spread the mixture in a baking dish. Add the stock and wine. Cover tightly with aluminum foil and bake at 450 for 45 minutes.
3. Carefully peel back the foil. Taste and adjust seasonings as desired. Use the liquid to baste the seitan and vegetables. Return the dish to the oven to cook, uncovered, for 10 to 15 minutes more.
Per serving (based on 4): 296 calories, 7 grams protein, 26 grams carbohydrates, 6 grams sugar, 17 grams fat, no cholesterol, 169 milligrams sodium, 3 grams dietary fiber.
Garlic Green Beans with Marcona Almonds and Vegan Tarragon Butter
Makes 4 to 6 servings
1 tablespoon olive oil
2 tablespoons minced garlic
1 pound French (or regular) green beans, ends trimmed
1 cup water
2 tablespoons soft margarine 2 teaspoons minced fresh tarragon
Salt and pepper to taste
1/4 cup Spanish Marcona almonds, chopped
1. In a large pan, heat the oil until it ripples, medium hot. Add the
garlic. Immediately put the beans on top.
2. When the garlic starts to brown (1 to 2 minutes), add the water, cover
pot. Steam beans to desired tenderness.
3. In a bowl, combine the beans, margarine, tarragon, salt and pepper. Toss
until the margarine melts. Garnish with the almonds.
- From Rich Landau, owner-chef, Horizons, Philadelphia
Per serving (based on 6): 112 calories, 3 grams protein, 7 grams
carbohydrates, 1 grams sugar, 9 grams fat, no cholesterol, 49 milligrams
sodium, 3 grams dietary fiber.
Makes 2 to 4 servings
Nov. 15, 2007
The Philadelphia Inquirer
1 pound seitan or tofu cubes
1/2 pound mushrooms of choice, such as oysters, portabellas or chanterelles
3 cups assorted vegetables (carrots, parsnips, zucchini, cabbage and such)
2 shallots or 1 onion, cut up 3 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/4 cup olive oil
Salt and pepper, to taste
1/2 cup vegetable stock
1/4 cup Madeira or Marsala wine
1. Heat the oven to 450 degrees. In a mixing bowl, toss the seitan, mushrooms, vegetables, shallots, garlic, rosemary herbs and spices with the oil, salt and pepper.
2. Spread the mixture in a baking dish. Add the stock and wine. Cover tightly with aluminum foil and bake at 450 for 45 minutes.
3. Carefully peel back the foil. Taste and adjust seasonings as desired. Use the liquid to baste the seitan and vegetables. Return the dish to the oven to cook, uncovered, for 10 to 15 minutes more.
Per serving (based on 4): 296 calories, 7 grams protein, 26 grams carbohydrates, 6 grams sugar, 17 grams fat, no cholesterol, 169 milligrams sodium, 3 grams dietary fiber.
Garlic Green Beans with Marcona Almonds and Vegan Tarragon Butter
Makes 4 to 6 servings
1 tablespoon olive oil
2 tablespoons minced garlic
1 pound French (or regular) green beans, ends trimmed
1 cup water
2 tablespoons soft margarine 2 teaspoons minced fresh tarragon
Salt and pepper to taste
1/4 cup Spanish Marcona almonds, chopped
1. In a large pan, heat the oil until it ripples, medium hot. Add the
garlic. Immediately put the beans on top.
2. When the garlic starts to brown (1 to 2 minutes), add the water, cover
pot. Steam beans to desired tenderness.
3. In a bowl, combine the beans, margarine, tarragon, salt and pepper. Toss
until the margarine melts. Garnish with the almonds.
- From Rich Landau, owner-chef, Horizons, Philadelphia
Per serving (based on 6): 112 calories, 3 grams protein, 7 grams
carbohydrates, 1 grams sugar, 9 grams fat, no cholesterol, 49 milligrams
sodium, 3 grams dietary fiber.
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