Pan-Seared Seitan

Name: Pan-Seared Seitan
Total time: 10 min
Ingredients: 2–3 tablespoons good-quality vegetable oil; 1 1/2 pounds seitan, cooled, cut 1/2 inch thick, and patted dry; Salt and pepper (optional)

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Makes 4 to 6 servings 1x

Time 10 minutes

Units Scale

Ingredients

2–3 tablespoons good-quality vegetable oil
1 1/2 pounds seitan, cooled, cut 1/2 inch thick, and patted dry
Salt and pepper (optional)

Instructions

Put 2 tablespoons oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When it’s hot, add the seitan, taking care not to overcrowd the pan; you will have to work in batches. Cook until the pieces are well browned and release from the pan, 3 to 5 minutes, then flip and cook the other side. Drain on paper towels, taste, and sprinkle with salt and pepper if you like.

— Recipe from How to Cook Everything Vegetarian

Recipe variations

SEITAN MARSALA Delicious and satisfying: Use Golden Simmering Liquid to make the seitan and olive oil to pan-sear it. After transferring the seitan to the paper towels, add 1 pound white button or cremini mushrooms, sliced, to the pan, along with another tablespoon oil if the pan is dry, and cook, stirring occasionally, until the mushrooms release their water and most of it evaporates, 5 to 8 minutes. Add 3/4 cup each Marsala and vegetable stock and let simmer until reduced by half. If you want to enrich the sauce, swirl 2 tablespoons butter in it until melted and incorporated. Reduce the heat to low, season with salt and pepper, stir in 2 tablespoons chopped fresh parsley, and return the seitan to the pan, turning to coat the slices with the sauce. Let simmer for 5 minutes to reheat, then serve with the mushrooms spooned over the slices.

SEITAN WITH LEMON-CAPER SAUCE Use Golden Simmering Liquid to make the seitan and olive oil to pansear it. After transferring it to the paper towels, if the pan looks dry, add another tablespoon oil. Add 1/4 cup chopped shallots and cook, stirring occasionally, until softened, 2 to 3 minutes. Add 1/2 cup each dry white wine and vegetable stock and let simmer until reduced by half. Reduce the heat to low, stir in the grated zest of 1 lemon, 1/4 cup fresh lemon juice, 2 tablespoons chopped capers, and salt and pepper to taste. Return the seitan to the pan. Let simmer for 5 minutes to reheat, then serve.