Seitan with Cashew Nuts
Seitan is made from flour, by kneading and alternately rinsing in cold and hot water until all the starch is washed away and only the pure gluten remains. Then it is cooked in water with shoyu and some additional seasonings. There are several different recipes, and it's available ready-made in some food stores.
According to Aveline Kushi and Alex Jack in their excellent book "Complete guide to Macrobiotic Cooking", seitan was invented by zen-buddhist cooks in China and Japan, who used it as a meat replacement. Seitan is gluten extracted from wheat. It is rich in protein and gives strength and vitality.
½ kg of cubed seitan (wheat gluten, pieces approx. 1.5 x 1.5 cm)
1 chopped onion
3 cloves of garlic
Oat-based cooking cream (non-dairy cream)
100g cashew nuts
- Marinate the seitan for at least 1 hour. A simple marinade can be made from soy sauce, water, dried basil leaves, majoram and thyme.
- Take the marinated seitan, coat with flour, and then deep fry in sunflower oil.
- In a second dish, bake the chopped onion and garlic in a little olive oil. Add the fried seitan, a small amount of white wine, and allow to reduce.
- Add the remaining marinade, white pepper, chopped basil and cream of oats.
- Toast the cashew nuts in a dry pan, and sprinkle over the sauce.
- Serve with brown rice.
Serves 2 people
Recipe supplied by Branka Lukacevic-Gregic, Zagreb, Croatia
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