Catalonian-Style Seitan Stew with Lemon, Saffron, and Almonds - alive magazine

Name: Catalonian-Style Seitan Stew with Lemon, Saffron, and Almonds - alive magazine
Ingredients: 16 oz (450 g) seitan, drained well and cut into 1 in (2.5 cm) chunks; 1/4 cup (60 mL) whole wheat pastry flour; 3 Tbsp (45 mL) extra-virgin olive oil, divided; 1 cup (250 mL) low-sodium chicken-style vegetarian broth; 1 cup (250 mL) fruity dry white wine such as dry Riesling, Chablis, Chardonnay, or Sauvignon Blanc; can also be a nonalcoholic variety; 1 pinch of Spanish saffron; Zest of 1 medium lemon; 2 tsp (10 mL) unbleached sugar; 8 medium mushrooms, quartered; 1/4 cup (60 mL) panko or dry breadcrumbs; 1/4 cup (60 mL) blanched, slivered almonds; 3 or 4 garlic cloves, sliced; 1/4 cup (60 mL) chopped parsley; Salt; freshly ground black pepper; Sweet Spanish paprika or sweet smoked paprika for garnish

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This seitan stew is a sumptuous vegetarian take on an old Catalonian/Spanish dish. It utilizes a traditional Catalonian sauce component—the picada-—which…

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Ingredients

16 oz (450 g) seitan, drained well and cut into 1 in (2.5 cm) chunks
1/4 cup (60 mL) whole wheat pastry flour
3 Tbsp (45 mL) extra-virgin olive oil, divided
1 cup (250 mL) low-sodium chicken-style vegetarian broth
1 cup (250 mL) fruity dry white wine such as dry Riesling, Chablis, Chardonnay, or Sauvignon Blanc; can also be a nonalcoholic variety
1 pinch of Spanish saffron
Zest of 1 medium lemon
2 tsp (10 mL) unbleached sugar
8 medium mushrooms, quartered
1/4 cup (60 mL) panko or dry breadcrumbs
1/4 cup (60 mL) blanched, slivered almonds
3 or 4 garlic cloves, sliced
1/4 cup (60 mL) chopped parsley
Salt
freshly ground black pepper
Sweet Spanish paprika or sweet smoked paprika for garnish