Tuesday, July 6, 2010

Honey Mustard Seitan

This recipe is incredibly simple and easy to prepare. It's also impossible to ruin, making it one of my favorite recipes of all time. It was developed originally to utilize the last of a container of deli mustard that had been in my fridge for a ridiculous amount of time. Although I'm not sure mustard has an expiration date, it was starting to turn more brown than is normal.

6 medium-sized seitan steaks (I like bloodroot's recipe for home made seitan)
1/2 cup agave nectar
1/2 cup prepared Deli mustard
1/2 cup regular or light soymilk
 1 tbls. dried dill

Preheat oven to 350. While you're waiting for the oven to preheat you can mix all liquid ingredients together with the dried dill in a medium sized mixing bowl. Dip each piece of your seitan into the mixture, making sure to coat all sides, and arrange them in a 9 x 13 baking dish. Pour any remaining mixture over the arranged seitan steaks and cover the pan with aluminum foil before baking for thirty minutes at 350.
I like to serve this over brown rice, or stuffed inside whole wheat tortillas with shredded lettuce and french fried onions.

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