Tuesday, May 29, 2012
Seitan and Shirataki Chicken Philly Pasta
I recently visited a vegan cafe in town where I discovered seitan meat. It is a textured wheat gluten that gives tofu a run for it's money. Seitan has a texture that resembles meat and can also absorb a great deal of flavor. I try to avoid eating carbs at night so I decided to make this with tofu shirataki noodles. I've tried a few different kinds of these noodles and found that the spinach were my favorite. The spinach noodles have a better taste in my opinion. These noodles are only 25 calories and 5 carbs per serving. This meal with prep and cook time took me 15 min's.
1 Bell Pepper
2 bags spinach shirataki noodles
1 small vidalia onion
1 box seitan meat (chicken style)
1 package button mushrooms
shredded cheese (gluten free, dairy free is also good)
1 tbsp Worcestershire sauce
1 tsp soy sauce
1 tsp A-1 steak sauce
2 tbsp olive oil mayo or veganaise
Magic poultry chicken seasoning (it's gluten free)
I first open up my seitan which is packed just like tofu in water. Drain and pat dry. Cut up the meat and add the last 3 ingredients and coat meat.
In a large sauce pan, heat a tsp of olive oil over med-high heat. Add mushrooms, onions and green peppers and saute for for 2 mins. Add in the seitan and continue to saute for another 2 min's. Drain, wash and pat noodles dry. Add pasta in along with the mayo and cook on med-high for another 4 min's. I keep the temperature at med-high just like you would for stir fry. Mushrooms can water food done and this helps absorb the liquids. Plate and sprinkle your favorite cheese over the top. Yum-O.