Pecan Crusted Seitan w. Kale Slaw
This is a new obsession. When I heard about pecan crusted chicken I was already a vegetarian so it was too late for me to try it. I love everything that has to do with nuts so I was bummed that I was going to miss out on this sure to be delicious meal. It wasn’t until MANY years later that I realized that I could make it with seitan. What took me so long? I don’t know. I’m glad I realized it though because I don’t know how I lived without it. If I could crust everything in pecan’s I would. That’s how much I love this recipe.
I wasn’t quite sure how to begin with this recipe so it took me a few tries to get it exactly right. Above was my first attempt which I served with a Kale Slaw, which is a whole other story of delicousness, and some BBQ sauce. It was really good but I knew that some of the ingredient measurements needed to be changed.
Toasted Pecan Crusted Seitan
I made it again for New Years Eve. This time I toasted the pecans first to see if that would change the taste at all. It did but in a subtle way and I decided that toasting the nuts first was unnecessary and an extra step that I could do without. I served it with store bought Orange Papaya Chutney and it went over well with the few that were around to taste it. I then proceeded to make this recipe a few more times the same way over and over again because I decided to teach it to members of my local vegan group at a cooking class I was helping to teach and just because I tend to obsess about things at times.
Needless to say…I’m very happy with this recipe. I’m toying with the idea of maybe marinating the seitan before crusting it in pecans but for now I think it’s just perfect the way it is.
Pecan Crusted Seitan
This recipe gives you the option of frying or baking the seitan. I’m a lover of all things fried but my favorite way to make these is baking them. Almost everyone who has tried both the fried and baked versions choose baked as their favorite way to eat this recipe. Enjoy!
2 cups Pecans (whole or pieces)
1 tablespoon dried rosemary
1/3 cup all purpose flour
1 teaspoon paprika
1/2 teaspoon salt
3/4 cup non dairy milk (unsweetened!)
1 tablespoon dijon mustard
1 tablespoon arrowroot powder
4 seitan cutlets (left whole, cut into strips or nuggets)
canola oil, if you are frying
IF BAKING PREHEAT OVEN TO 350 DEGREES.
1. For the crust: Pulse the pecans in a quisenart until they are broken down somewhat and then add the dried rosemary, all purpose flour, parprika and salt and process until all is combined and it resembles coarse bread crumbs. Empty onto a plate.
2. In a small bowl mix the non dairy milk, mustard and arrowroot until combined.
3. Dip the seitan (cutlet, strips, nuggets) into the milk and then into the pecan crust and roll it around until it is covered with the pecan mixture. Towards the end of your batch you’ll find you might have to press the crust onto the seitan. This happens because of the wetness left behind from some of the milk mixture. This doesn’t always happen when I make it but sometimes it does. Set aside on a clean plate, if frying, or baking sheet tray lined with parchment paper, if baking. Continue with the rest of the seitan.
4. If you are baking the seitan: simply place it in the 350 degree oven for 25 minutes, flipping the seitan halfway through the cooking time.
5. If you are frying the seitan: pour canola oil into a frying pan until it covers the entire bottom of the pan and then some about 1/3 of an inch. Fry until golden brown on each side, about 3-5 minutes each side, (cutlets you’ll have to flip once, strips you will flip 1-3 time and nuggets about 2-4 times depending on how you cut your seitan). Drain on paper towels.
6. Serve as is or with some of your favorite sauces: BBQ, Chutney, Agave Mustard..etc..