Fettuccini With Artichoke, Seitan, and Sun-Dried Tomato

READY IN: 20mins
Recipe by VeganKitten

This is a yummy dish I came up with after I found out how tasty seitan and sun dried tomatoes are.

Top Review by whtbxrmom

I got a lot of seitan on sale and stocked the freezer. Unfortunately, no one in the family seems to like it. It got picked out of every recipe I tried it in, until I tried this one. No one seemed to mind it in this. I was so glad to see empty plates after dinner! Not sure how many sundried tomatoes I used. They were already cut up, so I just guessed. For the fettuccini I used some fresh spinach fettuccini that I got at the farmers market. Topped it off with fresh grated parm. This time of year I am always thinking of ways to use fresh veggies. I may try some summer squash or zucchini thrown in next time. Mushrooms would be good too. I'll let you know what we try and how we like it.

Ingredients Nutrition

Directions

  1. Put half of the olive oil into a skillet, and add the garlic. Cook over low heat for about two minutes.
  2. Add the cooking wine, lemon juice, artichoke and tomato to the skillet. Cook for another two minutes.
  3. Add the seitan, and cook for about a minute and a half.
  4. Turn the heat up to high. Add the pasta, spices, and remaining olive oil, and stir fry for about 45 seconds.

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