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.
This was great! I didn't have any sun-dried tomatoes, so I used 2T of sun-dried tomato paste instead. I used a 6.5oz jar of artichokes, and since they're drenched in oil, I cut back on the oil by 50%. I then used only 1T of basil, 1/2t of thyme(I'm not a fan), and only 1/4t of pepper because of the kids, and it was still quite spicy. Next time, I will definately saute the garlic longer, until soft. This is delicious, thank you so much!
Delicious. I didn't have sun-dried tomatoes, but used whole fresh cherry tomatoes for a similar taste. I also used minimal oil. Thank you so much for this lovely dish!
This dish was fantastic! Light but filling and flavorful. I made a huge batch of seitan (using Isa Chandra Moskowitz's recipe from"Vegan With Avengance") and have been eating it for the past four days. I thought I'd be sick of it (as I'm a new vegetarian), but there are so many ways to cook it! We had this recipe and were blown away by it. I was skeptical at the combination of basil, thyme and sundried tomatoes - with seitan?! - but it was amazing. Thanks VeganKitten!!