Seitan in Kataifi


Homemade seitan with orange and balsamic vinegar elixir. Kataifi is a filamentose pastry, very popular in Greece but also in Arabic countries. Suitable for both sweet and savory dishes, it is sold frozen.

extra virgin olive oil
salt and pepper
2 oranges
5 cl soy cream
a tablespoon of soy butter
a few drops of lemon juice
balsamic vinegar

I prepared homemade seitan, in fact I do not specify the quantity, as I have quite a lot of it and then I just used without thinking about the quantities. I marinated seitan in olive oil, garlic, two teaspoons of orange juice, a bit of lemon juice, rosemary and salt. Meanwhile, I prepared the orange reduction, simmering the juice of half an orange, saffron, salt, pepper and soy cream in a saucepan for 5 minutes. As soon as I removed it from the heat, I added the soy butter, making it melt well.

The seitan should be cut into rather large pieces, and almost completely wrapped in kataifi. No need to use that much of it, just enough to give crispness. At this point I place the wrapped pieces of seitan in a well-oiled baking pan, I add the sauce and the marinade, and bake in preheated oven at 250 degrees for about a quarter of an hour.

Serve the “bundles” on a bed of rocket with a little of orange reduction and a drizzle of balsamic vinegar.
Enjoy it and Happy New Year to you all!

Chef: Suso from VeganBlog

  1. Cassandra78 25 January 2011 at 08:02

    So this is the name of “that” pastry! I see it often, basically used in sweets. This is so good!!! Happy New Year to you as well then ­čÖé

  2. EleonoraNW3 25 January 2011 at 20:59

    This is so elegant :-). I wonder how they make it. But, besides kataifi, your seitan looks delicious!

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