Sunday, January 20, 2008

Maple Baked Seitan

I have a large binder stuffed full of recipes printed from the Internet. This is where I keep most of my ethnic recipes--what better way to explore a new cuisine than with free recipes? Tonight's meal came from my exploration into French Canadian cuisine. These recipes are pretty hard to veganize since a lot of French Canadian dishes center around some large chunk of meat, or several large chunks of meat. But this recipe works very well with chicken seitan. In fact, seitan is an asset here because it soaks up the maple syrup. Mmmm . . . syrup . . . .

- 6 chicken seitan cutlets
- 3/4 cup flour
- 1/2 tsp salt
- freshly ground pepper
- 1/4 cup margarine
- 1 onion, thinly sliced
- 3/4 cup maple syrup
- 1/4 cup water
- 1 tsp rubbed sage
- 1/2 tsp thyme
- 1/2 tsp savory
- 1/2 tsp salt

Preheat oven to 350 degrees
1. Mix together flour, salt and pepper in a bowl. Dredge seitan cutlets in flour and fry in margarine over medium heat, 3-4 mins per side, until crisp and golden brown.
2. While cutlets are frying, heat maple syrup, water, and spices to bubbling in a small saucepan.
3. Place cutlets in a 8 1/2 x 11 stoneware baking dish. Top with sliced onions. Pour maple syrup mixture over top.
4. Bake for 40-45 minutes, basting with sauce every 15 mins.