Seitan Oreganata with Broccoli Rabe and Sundried Tomatoes over Spaghetti
Author: Bhavani Jaroff
Recipe type: Vegan
- 1 - 8 oz. package of seitan, cut thin on the diagonal
- olive oil
- 1 Tbs. chopped Garlic
- 1 Tbs. Tomatoe paste
- 1 t. dry oregano
- 1 t/ dry basil
- 2 Tbs. white wine
- 1 large bunch of broccoli rabe (can substitute regular broccoli if you do not like broccoli rabe)
- olive oil
- 2 Tbs. chopped garlic
- 3 twigs of fresh oregano
- 1 t. dry basil
- 2 Tbs sundried tomatoes in oil
- 2 cups cherry tomatoes, cut in half
- ¼ cup white wine
- Salt and pepper to taste
- 2 Tbs. Pine nuts (optional)
- 1 lb spaghetti or linguine of your choice, cooked al dente
- Slice the seitan and lay it out on a dish towel to dry.
- In a wok, sauté the seitan in olive oil until it starts to brown.
- Add the garlic, and cook for one minute with the seitan.
- Push the seitan to the sides of the wok, and add the tomato paste to the center.
- Let it cook for a few minutes, and then add the white wine, oregano and basil.
- Toss the seitan in the wok with the tomato paste and herbs, and let cook for a few minutes, to absorb the flavor.
- In a small bowl, remove the seitan from the wok and set aside.
- Meanwhile, cut the bunch of broccoli rabe into about 2” pieces.
- Cover the bottom of wok with olive oil.
- When hot, add the broccoli rabe and garlic, and cook for 2 minutes until bright green in color.
- Add the white wine, sundried tomatoes and cherry tomatoes, and cook down for a few minutes. Add the oregano and basil and toss.
- Return the Seitan to the wok, and toss in.
- Toss pasta with a little olive oil and cover with the Seitan Oreganata and Broccoli Rabe Sauce. Garnish with Pine nuts if desired.
Recipe by iEatGreen at https://www.ieatgreen.com/seitan-oreganata-with-broccoli-rabe-and-sundried-tomatoes-over-spaghetti/
3.5.3208