Herb-Encrusted Seitan

Submitted by Haleth

"This seitan is very lightly breaded and fried, so it tastes crispy and delicious without having too much fat. The herbs are key, and really add to the flavor. I used store-bought seitan and broke it into chunks, but you could make your own and cut it however you like. I think it would be excellent with cutlets."

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 2

ingredients

• 226.79 g seitan
• 59.14 ml flour
• 14.79 ml dried herbs (blend of basil, oregano, thyme, tarragon, marjoram)
• 0.25 ml garlic powder
• 0.25 ml salt
• 29.58-44.37 ml olive oil

directions

1. Stir together flour, herbs, garlic powder, and salt in a medium bowl.
2. Heat olive oil over medium heat in a pan large enough to hold all the seitan without overlapping pieces.
3. Cut seitan into desired size pieces. Toss with flour mixture until well coated.
4. Transfer seitan to frying pan and cook on medium heat until browned and crisp. Turn pieces every few minutes so that all sides are cooked evenly.

Reviews

[Jeri Roth Lande]

These came out great - with a totally different texture than the usual seitan stir fry. I did change things around a bit - to make it lower carb, I used ground almonds instead of the flour. Probably didn't stick as well, but the end result was still excellent. For the herbs, I used a mix of basil, oregano, thyme, onion powder and smoked paprika.

 

[morgangeline]

I really liked this! I was using chicken-style seitan that came in small pieces so they got a little dried out - next time I will make some sort of sauce to go with it.

 

[Three Kids Make Me Crazy]

This was really tasty, but needed a tad more salt, like maybe a teaspoon...But that could have been because I was using homemade seitan, I'm sure the sodium content is way lower than store bought. I used The Spice Hunter's salt free Organic Italian Seasoning (basil, rosemary, marjoram, sage, thyme, and oregano). Kids inhaled it too!