Crispy seitan coated in ground almonds, lemon zest and garlic with a quick lemon pan gravy and creamy mashed yukon golds with broccoli.
Almond Seitan with Lemon Pan Gravy
1 cup slivered almonds, ground into a fine powder
1 cup whole wheat flour
1 tsp lemon zest
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 cup unsweetened hemp milk
8 oz seitan, cut into medium sized chunks
1/4 cup extra virgin olive oil
2 tbl ap flour
1 1/2 cup vegetable broth
zest from half a lemon
juice from a full lemon
1 tbl earth balance vegan butter
In a shallow dredging plate, combine the ground almonds, flour, lemon zest, garlic powder, salt and pepper.
In another shallow pan add the hemp milk.
Coat the seitan in the dry mix to fully coat. Transfer the seitan to the milk and coat. Drop back in the dry mix and coat.
Heat the oil up in a saute pan and shallow fry the seitan until golden brown. Drain on a paper towel and sprinkle with a little salt.
Pour off most of the oil from the pan except 1-2 tbl. Add the flour and whisk to a thick paste. Cook for 2 minutes. While whisking, slowly stream in the broth into a smooth gravy. Add the lemon juice, lemon zest and salt and pepper to taste. Bring to a simmer and allow to thicken. Right before serving, add the butter and stir to melt and combine.
Broccoli Yukon Mash
2 medium sized yukon gold potatoes, medium dice
1 head of broccoli, cut into small florets
2 tbl nutritional yeast
1/4-1/2 cup unsweetened hemp milk
2 tbl extra virgin olive oil
salt and pepper
Add the potatoes in a pot of salted water and bring to a boil. When the potatoes are about 5 minutes from being done, add the broccoli. When the potatoes are tender, drain and mash with the nutritional yeast, hemp milk, oil and season with salt and pepper.