Pecan Crusted Seitan

By deanarrca

Ingredients

• 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

Details

Servings 4
Adapted from good-good-things.com

Preparation

Step 1

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..