Monday, April 18, 2011

Seitan de Provencal

Herbs de Provencal is a mixture of dried herbs from Provence. Pre-made blended varities are sold in stores, but I prefer to make my own herb blend so I can tailor the food to my likes and taste.
The curry powder added into the potato mash is an unexpected flavor addition but pairs great with the herbs and seitan. Don't skip it!

Loads of fresh veggies and a handful of dried herbs sauteed with white wine and served over a spicy mash of Yukon golds, garlic and arugula seasoned with curry.

Seitan de Provencal
2 tbl extra virgin olive oil
1 small sweet onion, large dice
1 carrot, small dice
1 celery stalk, medium dice
salt and pepper
1 red bell pepper, large dice
1 green bell pepper, large dice
1 tsp dried rosemary
1/2 tsp fennel seeds
1/4 tsp dried thyme
1/4 tsp red pepper flakes
1 bay leaf
1/2 cup white wine
1 zucchini, 1/4" slices
8oz seitan, medium chunks
2 tbl fresh chopped parsley

In a large saute pan, heat the oil and saute the onions, carrots and celery over medium high heat for 5 minutes until they are to brown and caramelize. Keep the heat over medium high and add both bell peppers and saute 5 minutes more. Season with salt and pepper, rosemary, fennel, thyme, red pepper flakes and bay leaf and toss to combine. Deglaze the pan with white wine, scraping all the bits off the bottom. Add the zucchini and seitan and saute over high heat for 7 minutes more until the edges are crispy and the vegetables have caramelized. If more bits have browned on the bottom, deglaze with more wine, broth or water and scrape them up. Garnish with parsley.

Arugula Yukon Mash
2 lbs yukon potatos, skin on, medium dice
1 tbl extra virgin olive oil
5 garlic cloves, minced
1 tbl curry powder
1 large handful fresh baby arugula leaves
2 tbl earth balance vegan butter
1/4 cup vegan sour cream
sea salt

Bring a large pot of salted water to a boil with the potatoes. Boil until tender, drain and set aside. In the same pot, heat the oil and toast the garlic until fragrant, 1 minute. Add the curry and stir to combine and toast, 1 more minute. Add the potatoes back in, arugula, butter and sour cream and mash to your desired consistency. Season with sea salt.


  1. this looks so delicious...we have started making fresh tempeh way out yonder in Brooklyn. We started experimenting with other beans besides soy. so far white bean with dandelion and herbes de provence and last night we made some red and green lentil tempeh with curry powder. I am going to try out this recipe with tempeh.
    tempeh master

  2. I always wondered how to make tempeh from scratch!


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