Our Veggie Kitchen

With a little planning, seitan can make for a delicious week-night meal. I pulled a couple of my beefy seitan roasts from the freezer and, after they had partially thawed, sliced. The slices can keep in the refrigerator for several days. I used the slices to make french dips. For the Au Jus, I used the sauce from my Mushroom Stroganoff recipe. Just whisk together 2 cups beef flavored broth, 1 tsp ground mustard, 1 tbs vegan Worcestershire sauce and salt & pepper to taste.

And nothing goes better with french dips, than a heaping pile of cabbage. I braised this cabbage in a little soy creamer for some added depth. It's easy, tasty and was perfectly messy piled on a hoagie roll with seitan.



Cream Braised Cabbage
1 Tbs vegetable oil
2 tsp mustard seed
1 sweet onion, sliced
4 cloves garlic, minced
1 tsp salt
1/4 tsp pepper
1/2 cup soy creamer
1/2 lemon, juiced
1 head cabbage

Heat the oil over medium-high heat in a large saute pan. Add the mustard seed and cook until they pop, just a few seconds. Reduce the heat to medium and saute the onion until it begins to brown. Add the garlic and cook until aromatic, then add the cabbage, salt, pepper and creamer. Bring to a boil and simmer until the cabbage is cooked and the creamer has mostly boiled off. Squeeze the lemon over the cabbage and stir.

4 Servings: 146 cal (6g fat, 19g carbs, 4g protein)