Broccoli Seitan Delmonico [30-8-15]

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Broccoli Seitan Delmonico

Ingredients:

3 Tbs. vegetable oil
1 cup finely chopped onions
1/2 cup sliced mushrooms
1/4 tsp. sea salt
1/4 tsp. nutmeg
6 Tbs. unbleached flour
2 tsp. nutritional yeast
1/2 cup chopped green olives, pimento stuffed (optional - if you
don't use the olives,
increase the amount of broccoli and mushrooms)
1/4 cup cashews
2 cups soy milk
2 1/2 cups broccoli florets
1 1/2 cups diced seitan
6 cups cooked pasta (linguine, rotelle, shells) or 3-4 cups cooked
rice

Directions:

Heat the oil in a medium saucepan. Saute the onions and mushrooms with the salt and nutmeg until the onions are translucent. Stir in the flour and yeast, and cook 3-5 minutes longer. Then add the chopped olives (if using), and set aside.

Blend the cashews with 1 cup of soy milk until it makes a smooth paste. (You should be able to feel only a slight gritty texture if you rub the mixture between your fingers.) Add the remaining cup of milk, and blend for a few seconds.

Pour the cashew milk over the sauteed onion mixture, and stir until well blended. Cook over medium heat, stirring occasionally, until the sauce thickens. (This would be a good time to begin cooking the pasta, if using pasta.)

Steam the broccoli for 2-3 minutes, or until tender but crisp. Add it to the sauce mixture. Finally, stir in the diced seitan. Spoon the broccoli seitan sauce over pasta or rice, and serve hot.

Serves: 5 to 6

Preparation time: 45 minutes (?)