This recipe might have you thinking, why go out to dinner? Instead, I can eat broccoli and whole wheat pasta with seitan smothered in a spicy peanut sauce at home. In my pajamas. Not that anyone around here would already be in pajamas at dinner time. Ahem.
Ah well, winter won't last forever. I'll be taking long walks in the evenings and puttering around the yard, rather than holing up indoors in lounge wear, until well after dinner time once the summer evenings arrive.
This dish met MD's approval as well. He said if he were served this at a restaurant, he'd be so satisfied that he'd order it next time too. I guess we have a keeper! Enjoy the weekend everyone. The St. Louis temperature is supposed to warm up a little. I hope the same for you, should you so desire.
Broccoli, Seitan, and Penne in Peanut Sauce
About 3-4 servings? My memory fails me!
1/2 Tablespoon peanut oil (or more as needed)
8 ounces seitan, chopped
1/2 teaspoon ground ginger
6 Tablespoons peanut butter
6 Tablespoons hot water
3 Tablespoons tamari
2 large cloves garlic, minced
1 1/2 teaspoons sugar
1 Tablespoon Thai red chile sauce
salt to taste
1 medium carrot, sliced into bite-sized matchsticks
8 ounces whole wheat penne
1/2 pound broccoli, florets chopped and stems peeled and thinly sliced
toasted sesame oil
2 scallions, chopped
In a medium skillet, heat peanut oil over medium heat. Saute seitan and ground ginger a few minutes until seitan begins to brown. Add more oil if needed. Set aside.
In a medium bowl, whisk the peanut butter, water, tamari, garlic, sugar, chile sauce, and salt until combined. Set aside.
In a large pot, cook the penne until almost al dente, about 8 minutes. Add the broccoli and cook 2-3 more minutes. Drain. Place penne and broccoli back in the large pot and drizzle with a little toasted sesame oil. Add seitan, carrot, and the amount of peanut sauce you desire. Top each serving with scallions.