Cornmeal-Crusted Seitan

1. 1

   Combine the cornmeal and 3/4 cup boiling water in a large heatproof mixing bowl.

2. 2

   Let stand for 1 minute, then stir.

3. 3

   Add the flour, optional yeast, seasoning, and salt, and whisk together.

4. 4

   Add the seitan to the bowl and stir to coat the seitan pieces evenly.

5. 5

   Heat the oil in a wide nonstick skillet.

6. 6

   Arrange the seitan in the skillet in a single layer, if possible, or work in batches.

7. 7

   Saute over medium-high heat on all sides until the cornmeal turns golden brown and crusty.

8. 8

   Serve at once.

9. 9

   Like the previous recipe, this works nicely in a Parisian-style assiette.

10. 10

    See the suggestions in the box on page 67; as well as the menu suggestions with Seitan and Mushrooms in Paprika Cream (page 68).

11. 11

    This goes well with whole-grain dishes; here are a few ideas.

12. 12

    With any of these, add some colorful raw vegetables or a simple salad: Quinoa with Wild Mushrooms and Mixed Squashes (page 90); Quinoa with Cauliflower, Cranberries, and Pine Nuts (page 92); Curried Cashew Couscous (page 93); or Lemony Couscous with Broccoli (page 94).

13. 13

    Cornmeal-Crusted Seitan is a good partner for Sweet and White Potato Salad with Mixed Greens (page 188) or Warm Mediterranean Potato Salad (page 193).

14. 14

    With the latter, add some grape tomatoes to the plate.

15. 15

    Calories: 253

16. 16

    Total Fat: 9g

17. 17

    Carbohydrates: 13g

18. 18

    Protein: 30g

19. 19

    Fiber: 9g

20. 20

    Sodium: 710mg

* Per serving · 4 servings · Values may vary.