Pecan-Crusted Seitan



3/4 cup tomato paste

1/4 cup umeboshi vinegar

1/4 cup dry red wine

1/2 cup freshly squeezed orange juice

1/4 cup shoyu

1/4 cup minced garlic or less to taste

1/4 cup chopped fresh parsley

2 tablespoons minced fresh tarragon or 1 tablespoon dried

2 tablespoons minced fresh rosemary

8-10 pieces plan seitan (about 1 pound)

2 cups all-purpose flour

1/2 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1 cup ground pecans

2 tablespoons finely chopped fresh rosemary

1/4 cup extra-virgin olive oil


Combine the tomato paste, vinegar, wine, orange juice, shoyu, garlic, parsley, tarragon, and rosemary in a blender and blend until smooth. Transfer the marinade to a shallow dish, add the seitan, and turn to coat on all sides. Cover the dish and marinate in the refrigerator for at least 3 hours or overnight.  

When ready to serve, mix together the flour, salt, pepper, pecans, and rosemary in a shallow bowl. Dredge the marinated seitan in the flour mixture.

Heat the oil in a sauté pan, and add the cutlets to the pan. Sauté until golden brown on both sides, 2 to 3 minutes per side. Serve immediately.  

For more delicious recipes from Tal Ronnen, check out "The Conscious Cook."