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    Oh My Veggies » Vegetarian Recipes » Vegetarian Main Dishes

    Seitan Cacciatore (and a little bit about seitan)

    Published: Feb 28, 2013 · by Nicole · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Seitan Cacciatore
    When I told my husband I was going to do a post about seitan, we had the following conversation:

    "Well, if you do a post about seitan, the title should be 'Hail Seitan!'--get it? Hail Seitan?"

    "I think that joke has been made before..."

    Husband is completely dejected. "Aw, I thought that was clever."

    "Nope, I'm pretty sure they even sell Hail Seitan t-shirts."

    …and indeed, they do.

    Seitan in Box
    Seitan isn't something I use in a lot of my cooking, but since I'm not too keen on most meat substitutes, when I do use seitan, I'm so very glad it exists. Seitan is pretty much the perfect substitute for poultry. You can substitute it ounce-for-ounce, cup-for-cup anytime you have a recipe that calls for chicken or turkey. And you don't need to make many (or any!) adjustments to the recipe either--that alone is reason to hail love seitan.

    Seitan is made from wheat gluten, so if you're on a gluten-free diet, you're going to have to steer clear. It has a savory yet unassertive flavor that makes it the perfect addition to a variety of dishes. It also has a chewy, meaty texture. If you're looking for a meat substitute that's not a faux meat but still has that same mouthfeel, seitan is the way to go. You can find seitan sold in big slabs, slices, or small cubes--I usually buy the slices or cubes for the sake of convenience. Open up the package, drain out the liquid, and you're good to go.

    Seitan Cubes
    Unfortunately, seitan isn't an ingredient that's easy to find everywhere. I have to go into the city to get mine, which is the main reason I don't cook with it all the time. Let's be real, if I went to my small town grocery store and asked the produce guy, "Hey, where can I find seitan?", I'd probably get some looks. Of course, if you can't buy it locally, you can make it yourself too, although I haven't tried it personally.

    Seitan Cacciatore
    This Seitan Cacciatore recipe is the perfect example of how easy it is to use seitan to make a recipe meatless. The original Chicken Cacciatore recipe from Eating Well called for 16 ounces of chicken; I used 16 ounces of seitan. See? Simple!

    Seitan Cacciatore Recipe

    Seitan Cacciatore

    Serve this vegetarian cacciatore over brown rice, couscous or pasta. Adapted from Eating Well's Quick Chicken Cacciatore.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: Main Course, Side Dish, Snack
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Seitan Cacciatore, vegetarian cacciatore
    Servings: 4 servings
    Calories: 324kcal
    Author: Oh My Veggies

    Ingredients

    • 16 oz. seitan drained and cubed
    • ¼ c. all-purpose flour divided
    • ¼ tsp. salt divided
    • ¼ tsp. freshly ground pepper
    • 2 tbsp. olive oil divided
    • 8 oz. white mushrooms quartered
    • 1 small onion sliced
    • 2 tsp. chopped fresh rosemary + more for garnish or ¾ tsp. dried rosemary
    • ½ c. dry white wine
    • 1 14 ounce can no salt added diced tomatoes, drained
    • 1 c. vegetable broth
    • ¾ c. sliced jarred roasted red peppers rinsed
    • ¼ c. quartered kalamata olives
    US Customary - Metric

    Instructions

    • Place seitan in a large bowl. Slowly add 2 tablespoons of flour to bowl, stirring to coat all sides of seitan pieces. Sprinkle with ⅛ teaspoon of salt and pepper.
    • Heat 1 tablespoon of oil in a large skillet over medium heat. Add seitan and cook until browned on all sides, stirring often, about 3-5 minutes. Transfer to plate.
    • Return skillet to medium heat and add remaining tablespoon of oil. Add mushrooms, onion, rosemary, and remaining salt. Cook until onion is golden brown, about 5 minutes. Sprinkle vegetables with remaining flour and stir until coated. Stir in wine and cook for 1 minute. Add tomatoes, broth, roasted red peppers, and olives; reduce heat to medium low.
    • Once cacciatore comes to a simmer, add seitan. Continue to cook, stirring occasionally, until sauce has thickened, about 5 minutes. Serve over brown rice, couscous, or pasta and garnish with rosemary.

    Nutrition

    Calories: 324kcalCarbohydrates: 24gProtein: 28gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 1707mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 490IUVitamin C: 24mgCalcium: 48mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes 30 minutes or less, main dishes, Make it Meatless Series, mushrooms, olives, seitan

    Reader Interactions

    Comments

    1. Brenda Williams says

      March 30, 2013 at 10:02 am

      Love it...you educate me about new things to try, make me laugh and make me hungry!

      Reply
    2. Susan says

      May 17, 2013 at 10:05 pm

      You should make your own seitan. Often. It really is simple to do. My 11 year old son loves to make it with me. He makes the seitan while I chop vegies and get the broth going.

      Reply
      • Kiersten says

        May 20, 2013 at 8:33 pm

        Someday I will! 🙂

        Reply
    3. Beverly says

      June 30, 2014 at 7:03 am

      One of my family's favourite meals is Chicken Cacciatore--now I'll get to enjoy it, too! As for seitan...as we live in the region of the Bible belt, I have tried to pronounce it differently so as to avoid raised eyebrows, but your conversation with your hubby has kind of straightened me out on that! Years ago, I tried making seitan from scratch, running the gooey mixture under the cold tap, squeezing out the excess water and all...now I usually resort to a box of Red Mill's Vital Wheat Gluten which is basically just mix and use. This week, however, I think I'll substitute ceci (Italian for garbanzo beans/chickpeas) and see how that goes. Looking forward to some yummy Chickpea Cacciatore over couscous!

      Reply
      • Kiersten Frase says

        June 30, 2014 at 2:25 pm

        I've never tried making seitan before, but I should do that one of these days just to say that I have. 🙂 I hope you enjoy the recipe with chickpeas!

        Reply
    4. Abigail says

      July 01, 2014 at 5:54 pm

      I rarely make dishes as described but I followed the recipe and this was delicious! I had it on Multigrain spaghetti. Yum!!

      Reply
      • Kiersten Frase says

        July 06, 2014 at 7:07 pm

        I'm so glad you enjoyed the recipe! 🙂

        Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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