Seitan Delmonico

Yield: 5 servings

1¾ cups
5½ Tablespoons
¾ teaspoons
½ teaspoons
3 cups
3 tablespoons
1 cup
½ cup
¼ teaspoon
¼ teaspoon
6 tablespoons
2 tablespoons
½ cup
¼ cup
2 cups
2 ½ cups
6 cups

room temperature water
tamari or soy sauce
granulated garlic
ginger powder
Eco-Cuisine "Beef-Style" Seitan Quick Mix
olive oil
onions, finely chopped
mushrooms, sliced
white flour
nutritional yeast
pimiento-stuffed green olives, chopped
cashew nuts
unsweetened soymilk
broccoli florets
cooked pasta (spaghetti, linguine, soba, or other pasta)

Mix water, tamari or soy sauce, granulated garlic, and ginger powder together in stand mixer with paddle or dough hook attachment. Add "Beef-Style" Seitan Quick Mix to the seasoned water solution. Mix for about 4 minutes, or until a dough is formed. Press Seitan mixture into oiled pan, cover, and steam over boiling water for about 30 minutes, until the center reaches 180°F. Once cooked, immediately remove from heat and place pan in basin of ice water. Dice 1½ cups of the cooked seitan and set remainder aside for future use (remaining Seitan can be used in salads, soups, or other recipes from the cookbook). Heat olive oil in a medium saucepan. Sauté onions and mushrooms with salt and nutmeg until the onions are translucent, about 5 to 7 minutes. Stir in flour and nutritional yeast and cook 3 to 5 minutes. Stir chopped olives into onion mixture and remove from heat. Meanwhile, combine cashews and 1 cup soymilk in blender and blend to a smooth paste. Add the remaining cup of soymilk and blend for a few seconds until combined. Pour the cashew soymilk mixture over the sautéed onion mixture and stir. Return pan to medium heat and cook, stirring occasionally, until the sauce thickens. Cook the pasta according to package directions. Steam the broccoli over boiling water for about 5 minutes, until tender but crisp. Add broccoli to the sauce mixture. Stir in 1½ cups of diced Seitan. Spoon the sauce over pasta and serve hot.