Sautéed Spinach-Stuffed Seitan
Vegan "Cordon Bleu"
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 handfuls Chickweed (or chickweed)
- 500 grams Spinach
- salt
- freshly ground white peppers
- Nutmeg
- 1 pinch Cumin
- 1 splash lemon juice
- 4 pcs Seitan à 200 grams (wheat meat)
- 150 slices vegan Cheese (grated)
- 4 Tbsps sesame oil (bright)
- 1 Tbsp Margarine
Preparation steps
1.
Rinse the chickweed and drain. Rinse the spinach thoroughly, remove tough stems and blanch for 1-2 minutes in a pot of boiling salted water. Add the chickweed during the last few seconds, drain and rinse with cold water. Then squeeze out and chop coarsely. Season with salt, pepper, nutmeg, cumin and lemon. Cut the seitan longitudinally but not all the way through, to create a pocket. Fill the pocket with 2-3 tablespoons spinach mixture and a slice of cheese. Secure with toothpicks.
2.
Heat the oil in a skillet and saute the seitan over medium heat, on each side, about 5 minutes.
3.
Melt the margarine in another pan, add the remaining spinach mixture and cook until very hot and tender. Taste for seasoning and serve with the seitan.
