Italian-Style Seitan with Linguine (Sike! It’s really fettuccine!)

January 18th, 2013 2:45 pm by Kelly Garbato

2013-01-14 - AVK Italian Seitan & Linguine - 0009

 

Can you believe that this is my first time trying seitan? Wacky, right? Limp and pallid, a seemingly undifferentiated mass of gluten – uncooked seitan just never looked all that appealing to me. Cooked it looks so much more appetizing, but I never had the impetus to get to that point. Until I started drooling over the Italian-Style Seitan with Linguine recipe in American Vegan Kitchen, that is.

All in all, this dish is a lot like some of my old pasta favorites: veggies sauteed in oil (and other savory liquids) and served atop a steaming plate of noodle-shaped carbs. In other words, delizioso! With kalamata olives, sundried tomatoes, red peppers, mushrooms, garlic, basil, and oregano because this is Italian style, yo!

The recipe also calls for spinach, but I skipped that step because I’m an adult and can totally do that. I adjusted the amounts of some of the other veggies to my liking (read: pile on the olives and tomatoes like they’re going out of season!) and added veggie broth AND white wine. The recipe calls for either or, but I mixed the vegetable bouillon in with the pasta water before adding it to the veggies. Double the savory goodness!

For some reason I was expecting the sauce to be more, ahem, saucy – hence the rolls, to sop up the extras – but the pasta and veggies absorbed most of the liquid. Still tasty though!

 

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