Stuffed Seitan Pockets


Simple slices of seitan stuffed this way become a tempting and tasty main course 🙂

(makes 2 pockets)
2 slices of seitan, at least 1 cm thick
two pieces of pumpkin
4-5 mushrooms
vegan mozzarella (1/2 portion)
1 tablespoon of tamari
1 tablespoonof balsamic vinegar

With a knife with a flush blade, cut the seitan slices in half the thicknesson one of their sides; always following the cut along the thickness, slowly go deeper, dividing the slice into two parts only in the central part, proceeding from the inside and without affecting the other three sides, from which you will retain at least a centimeter to get a pocket. Do the same for the other slice.
Put the cut slices in a marinade made of a tablespoon of extra virgin olive oil, tamari and balsamic vinegar ,for about half an hour.
Meanwhile, finely slice pumpkin and mushrooms. Combine pumpkin with oil, salt and pepper. Arrange it on a baking sheet lined with baking paper and bake at 180°C. It will quickly be done.
Meanwhile, sauté the mushrooms in a pan with a little oil, salt, pepper and chives.
Dice vegan mozzarella.
Stuff the seitan pockets with pumpkin, mushrooms and vegan mozzarella. Arrange them on a baking sheet, lined with baking paper, drizzle with the marinade and bake in a preheated oven at 180°C for ten minutes. Sprinkle with chopped parsley before serving.

Here is a seitan pocket cut in half showing his juicy stuffing …
Buon Appetito!

Chef: Concita from VeganBlog

  1. Mimì 9 September 2010 at 07:38

    these could die instantly .. 😛

  2. EleonoraNW3 9 September 2010 at 18:51

    Beside the recipe…your seitan looks really weel done! Must be delicious itself

  3. Mannu 24 September 2010 at 17:49

    They are just THE BEST! Wow!

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