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Pan-Seared Seitan with Artichokes and Olives

I dream of Soy-tan Dream Cutlets. Well, okay, maybe I don’t actually dream about them, but I sure like to make them for dinner. In fact, they’re among my favorite recipes in 1,000 Vegan Recipes. Made by combining vital wheat gluten and extra-firm tofu with seasonings, the resulting cutlets are more tender than regular seitan and firmer than tofu. Quick and easy to make, these cutlets can then be used in a variety of recipes that feature seitan, tempeh, or extra-firm tofu, such as sautés and stir-fries. I like to cook up a batch and keep them on hand for those nights when I want to get a great meal on the table — fast.

The other night, I used them instead of regular seitan to make the Pan-Seared Seitan with Artichokes and Olives from 1,000 Vegan Recipes. I grabbed some cutlets from my stash in the refrigerator, pan-seared them, and then kept them warm in the oven while I made the topping, a quick sauté of garlic, diced tomatoes, and sliced artichoke hearts, with black olives and capers. (The recipe is below.) In the book, I suggest an optional topping of vegan feta, but I didn’t have any on hand, and the dish was delicious without it.

Since I had pan-searing on the brain, I also seared some sliced zucchini along with a few halved artichoke hearts and grape tomatoes to serve with the cutlets.

In other news…

Book Giveaway: A copy of 1,000 Vegan Recipes is being given away on the blog at vegcooking.com. The deadline to enter the contest is November 4th and the winner will be chosen at random.

New Blog Alert: I just found out about a new blog called “Cooking from 1,000 Vegan Recipes: six vegans, one book, one blog.” Tune in as these six bloggers cook their way through 1,000 Vegan Recipes — it’s kind of like “Julie and Julia” — only better cuz it’s vegan! Check it out.

Pan-Seared Seitan with Artichokes and Olives
This recipe is adapted from 1,000 Vegan Recipes. The original recipe calls for regular seitan, but this time I used Soy-tan Dream Cutlets (also from the book) instead. You could substitute tempeh or extra-firm tofu, if you prefer. Add a few shakes of red pepper flakes if you want a little heat.

2 tablespoons olive oil
4 Soy-tan Dream Cutlets (or regular seitan cutlets)
3 garlic cloves, minced
1 (14.5-ounce) can petite diced tomatoes, drained
1 1/2 cups canned or frozen (cooked) artichoke hearts, cut into ¼-inch slices
1/3 cup Kalamata olives, pitted and halved
1 tablespoon capers
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

1. Preheat oven to 250°F. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add the cutlets and brown on both sides, 3 to 5 minutes per side. Transfer to a heatproof platter and keep warm in the oven.
2. In same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, artichoke hearts, olives, capers, and parsley. Season with salt and pepper, to taste, and cook until hot, about 5 minutes. Set aside.
3. Arrange the cutlets on plates and top with the vegetable mixture. Serve hot.

{ 9 comments… add one }

  • radioactivegan October 20, 2009, 7:08 pm

    I've been reading the blog that is cooking it's way through 1000 vegan recipes, and I have to say it's just about the best publicity you could get! I definitely want to get my hands on a copy soon. The seitan dish looks delicious.

  • ms. veganorama October 20, 2009, 9:06 pm

    Thanks for the shout out! We're really loving your cookbook and really glad that you like the project. :)

  • Ulpia October 21, 2009, 3:40 am

    Seconded! I'm having so much fun and have loved everything I've made so far.

  • The Divine Miss V October 22, 2009, 4:52 am

    I'm loving having a “stash” of cutlets in the fridge! So many things to do with them.

    Also, thanks for mentioning our blog, and thanks for putting together such an incredible book!

  • blessedmama October 22, 2009, 10:36 pm

    Mmm, those look yummy! Thanks for the idea. By the by, I really like your blog and your recipes, and I hope to win your book!

  • Fiber October 23, 2009, 11:29 pm

    Hello! I got my hands on a copy of your book and absolutely love it! What a well-planned book.
    I've blogged about it here: http://28cooks.blogspot.com/2009/10/mexican-fideo-soup-with-pinto-beans-man.html

  • Gymmie October 25, 2009, 10:02 pm

    Loving the project too! Can't wait to see how many I get through :).

    I've loved everything I've made so far as well!

    <3

  • GV October 31, 2009, 3:09 am

    Thanks… Yummy

  • Erin January 19, 2010, 6:42 pm

    I loved this. My skeptical husband really loved it. The soy tan cutlets are delightful. The texture is perfect. The entire dish is beautiful, and wonderful.

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