Seitan Parmigiana

Recipe Ingredients

12 oz	340g	Seitan - cut into "steaks"
4 tablespoons	60ml	Oil - for frying
3 cups	711ml	Spaghetti sauce
1 cup	62g / 2.2oz	Onion - chopped (medium)
		Sauteed in water - (optional)
		Batter
1 cup	62g / 2.2oz	Whole wheat flour
1/4 cup	15g / 0.5oz	Corn meal
1 1/2 cups	355ml	Water
1/4 teaspoon	1.3ml	Salt
		Topping
10 1/2 oz	298g	Soft silken tofu
1 teaspoon	5ml	Maple syrup
2 teaspoons	10ml	Italian herbs - (marjoram, sage, ore
		Basil - thyme, rosemary)
1/4 cup	59ml	Tahini
1 teaspoon	5ml	Miso
1		Nutmeg - (optional)

Recipe Instructions

For BATTER: Mix together flour, corn meal, water and salt to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter. Pan fry in oil on both sides until brown.

Combine topping ingredients together in a blender and blend until smooth. Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish, distributing evenly. Place batter fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes.

This is a fairly close approximation to what a parmigiana dish should be like. It is based on the mushroom stroganoff from the American Vegetarian Cookbook, and comes from Renee Wheeler.

Source:
Michele Urvater

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