Mediterranean Seitan



– seitan
– cherry tomatoes
– basil
– olives
– salted capers
– extra virgin olive oil as needed
– salt, pepper
– 1/2 cup white wine

It ‘s a very and fast recipe but, for me, of great satisfaction to the palate 🙂
Sauté the seitan in the pan with a little olive oil.
Increase the heat, add the white wine and let it evaporate.
When the wine has almost evaporated, add the olives, capers (desalted and squeezed), whole basil leaves, whole tomatoes.
Season with salt and pepper and sauté on high heat for a few minutes.

Chef: Kerstin from VeganBlog

  1. Nello 9 August 2010 at 06:42

    Next time I’ll make seitan at home, I’ll try this version 😛

    thanks a lot 😉

  2. EleonoraNW3 9 August 2010 at 08:02

    Gosh, it’s 7.30am and I’d like a bowl of this!!

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