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Seitan Veal Marsala

Categories: Liver Yang Rising, Spleen Qi Vacuity

Seitan-Veal Marsala

Serves 3

1/2 lb. prepared seitan
Flour for dredging cutlets
Butter for sauteing cutlets
2 cups cleaned, sliced button mushrooms
2 tsp. chopped shallots or scallions
6 T. Marsala wine or cooking sherry
1/2 cup thin miso broth

In a large, heavy-gauge fry pan, heat oil or butter while you dredge each cutlet in flour. Saute on all sides until browned. Remove from pan and set aside.

Put mushrooms and shallots or scallions into the pan drippings and stir constantly, until onions are soft and sauce begins to thicken, about five minutes. Return “veal” to pan and lower heat, cooking five more minutes. Serve over hot noodles or rice.

Seitan: excellent for lowering hyper liver yang
Marsala: gentle middle burner tonic
Scallions: invigorate blood, drain damp
Mushrooms: Supplements SP/ST, transforms phlegm

Gluten-Free Seitan – Say What?!!

Categories: Articles, Celiac Disease, Gluten-free, Vegetarian

Gluten-Free Seitan – Say What?!!


Today I was looking through the recipes in the last issue of Gourmet Magazine (*shakes fist at Conde Nast*), when I read the recipe on Vegetarian Shepherds Pie which called for seitan as one of the main ingredients.

Seitan is an Asian protein-rich, meat-free food stuff made of wheat gluten that is very popular for creating meat substitutes for vegetarian and vegan cooking.

If you are gluten-free for health reasons, such as gluten-intolerance or celiacs disease, or for diet reasons, also very valid, then navigating the world of vegetarian and vegan cookery can be very tricky as it can be very gluten-full.

After reading the recipe in Gourmet tonight, I decided to Google “gluten-free seitan” to see if there are any good gluten-free, meat-free seitan substitutes. And there are. Not packaged to be bought at your local health food store, but here are a couple of sets of recipes for gluten-free seitan to be used in various veggie recipes:

If you have made gluten-free seitan, please comment and let us know what you thought of it.