Ever since my local bodega in Brooklyn started carrying Ray’s Seitan, I have been in culinary heaven. It’s tender, lean, succulent, and versatile. It comes in what you’d think is a luscious oil, but it’s actually a flavorless seaweed jelly that you can cook the stuff in and avoid using any oil at all (aside from a sprinkle of infused oil for a finishing ambrosial touch). Seitan sucks up flavor and begs to be slow-cooked in wine, sauce, broth, tomato juice or simply your favorite dressing. It is high in protein (11g per 3 oz) and contain zero fat.
For more info, Ray’s Setian is distributed by the company, Fresh Tofu Inc out of Allentown, PA. Seitan, however, is not a tofu-product and is free of soy.

WHAT YOU’LL NEED (serves 2):

  • • 6 oz of Ray’s Seitan (with jelly)
  • • 1 large shallot, sliced
  • • 2 cloves garlic, crushed & diced
  • • 1/2 cup cooking wine (white or red)
  • • 1/2 cup mushroom broth
  • • 2 Tbs balsamic vinegar
  • • 1/2 tsp liquid smoke
  • • 1 Tbs Nutritional Yeast
  • • Salt & Pepper to taste

DIRECTIONS:

Easy! Combine all ingredients in a large saucepan. Cover, and cook on low/med heat for 15-20 min, then uncover and continue cooking until the liquid dissipates. Drizzle on the truffle oil, and serve over veggies, quinoa, pasta or rice, or slap it on a sandwich.

TIP: For a delicious and juicy effect that’s great for pasta, add 1/4 cup water or wine at the very end – while still sizzling- and stir.