Friday, January 16, 2009

Coconut Seitan With Pineapple-Mango Marmalade

My brother gave me the "You Won't Believe It's Vegan" cookbook for Christmas. I finally got a chance to try out a recipe from it the other day and I was pretty happy with how well it came out. The cookbook recommends serving the seitan with coconut yams. I didn't have a huge amount of time to prepare dinner, so I just served it with rice.

Coconut Seitan

Seitan (it's fairly easy to make, but I was feeling lazy so I bought 2 of the blue packages of White Wave seitan)
Canola oil (for frying)

Pineapple-Mango Marmalade
1 cup chopped fresh pineapple
1/2 ripe mango, pitted, peeled and diced
1/2 cup red onion, diced
1 TBSP extra-virgin olice oil
1/2 tsp minced fresh sage, or 1/4 tsp dried
1 medium-sized roasted red pepper (see instructions for roasting in Panzanella recipe below)
4 tsps agave nectar
1 TBSP rice vinegar
1 1/2 tsps fresh lemon juice
Pinch of Red Hawaiian Sea Salt

Dredging Mixture
1/2 cup Brazil nuts
3/4 cup grated coconut
1/2 tsp sea salt
Pinch of black pepper
Pinch of paprika

1 cup coconut milk
2 TBSPS vegan mayo

Make Pineapple-Mango Marmalade:
1. In a saucepan, place all marmalade ingredients and cook over medium heat until bubbling, stirring.

2. Turn down the heat and continue to stir, cooking for 15-20 minutes, or until the mixture has thickened slightly.

3. Remove from the heat and set aside to cool, to let the flavors marry.

Make the Dredging Mixture:
1. Grind Brazil nuts in a food processor until crumbly.

2. Add the coconut, flour, salt, pepper, and paprika, and pulse for 1 more minute to incorporate.

3. Transfer the mixture to a shallow pan.

Make the Wash:
1. In another shallow pan, whisk together the coconut milk and vegan mayo.

Make the Seitan:
1. Dip the seitan slices in the wash, then coat each slice thoroughly in the dredging mixture to end up with a fairly dry piece of coated seitan.

2. In a large skillet, heat the oil over medium-high heat until hot. Test by tossing a crumb of dredging mixture into the oil - if it bubbles, the oil is ready.

3. Gently slip pieces of seitan into the oil and fry until golden. Transfer to paper towels to drain.

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