Prep 20 mins
Cook 15 mins
Fragrant basil pesto accents these Seitan rolls stuffed with portobello mushrooms. Unlike similar recipes made with flank steak, which requires lengthy simmering to become tender, naturally tender Seitan only needs to be simmered long enough to absorb the surrounding flavors. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
- 1 lb seitan, cut into 6 to 8 1/4-inch strips
- 3 tablespoons olive oil
- 1 large garlic clove, minced
- 1 teaspoon minced fresh basil leaf
- salt & freshly ground black pepper
- 1 large portabella mushroom cap, cut into 1/4-inch-wide strips
- 4 scallions, split lengthwise in half
- 3⁄4 cup vegetable stock
- 1⁄2 cup basil pesto, thinned with a little hot water
- Rub the Seitan on both sides with 1 tablespoon of the oil, the garlic, basil and salt and pepper to taste. Lay the slices out on a work surface.
- Heat 2 tablespoon of the oil in a medium skillet over medium heat. Add the mushroom strips and scallions and cook, stirring, until softened, about 2 minutes. Remove from heat.
- Divide the scallions and mushrooms among the Seitan pieces, arranging them on one long side of the scallions and mushrooms, and tie each roll securely at 1-inch intervals with kitchen twine.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the rolls and cook, turning carefully, until browned on all sides. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Transfer the Seitan rolls to a work surface or plate and remove the twine. Arrange on individual plates and surround each with a few spoonfuls of the pesto.