Meat-Free Surf and Turf

Meat-Free Surf and Turf made with seitan, oyster mushrooms, and pioppino mushrooms. This creamy, protein-rich dish is sure to be a hit! You can use store-bought (beefy version, not chick’n) or homemade seitan. You can substitute the cashew cream for coconut milk or any other dairy or dairy-alternative option.

Ingredients

Serves: 6-8

Meat-Free Surf and Turf

• 1/2 lb. seitan
• 170 g. blue oyster mushrooms, cut into 1/4 inch strips
• 170 g. pioppino mushrooms, thinly sliced
• 3 celery stalks, small dice
• 1 medium yellow onion, small dice
• 2 medium carrots, peeled and cut into 1/4″ halves
• 2-3 medium yukon golden potatoes, cut into 3/4″ chunks
• Olive oil for cooking
• 2 Tbs tomato paste
• 1 tsp old bay seasoning
• 3 cups water mixed with 1-2 Tbs mushroom bouillon or umami powder
• 2 Tbs lemon juice
• 1/2 tsp black pepper
• Salt to taste
• 2 cups water
• 1 1/4 cup whole, unroasted cashews

Garnish

• Red cabbage, thinly sliced
• Roasted radishes (cut radishes in half and roast in a light amount of oil with a dash of salt and pepper at 425º for 18 minutes)
• Minced cilantro
• Lemon juice
• Croutons or crispy baguette slices (optional)

Chimichurri

• 6 garlic cloves, peeled
• 1 1/2 cup loosely packed parsley leaves
• 1 1/2 cup loosely packed cilantro leaves & tender stems
• 1/3 cup red wine vinegar or cheap red wine
• 3/4 tsp red pepper flakes
• 1/3 cup vegetable broth
• 3/4 tsp sale
• 1 1/2 tsp dried oregano
• 1/3 cup olive oil

Directions

1. Make the chimichurri by blending all the ingredients together in a blender until smooth.
2. Prepare your seitan by cutting into 1/2 inch thick strips (if you’ve made your own seitan loaves).
3. Marinate your seitan strips in the chimichurri on a small baking sheet, fully covering the strips. Marinate for at least 1 hour.
4. Prepare your vegetables. To prepare the mushrooms, remove the large and thick parts of the stems. Most oyster mushroom stems can be cooked and eaten, but they’re often tough and undesirable.
5. In a blender, blend the cashews with 2 cups of water for 1 minute or until smooth. Set aside.
6. Set a 4-quart pot to medium heat. Once hot, add 2 Tbs olive oil and begin sautéeing the onion and carrot with a pinch of salt for about 10 minutes or until the carrots are tender.
7. Then, add in mushrooms and celery. Cook for 3 minutes.
8. Add in the remaining seasonings, tomato paste, water/mushroom bouillon mix, and the potatoes. Cover the pot with a lid and bring to a boil.
9. Once boiling, reduce heat to low and simmer for 10-12 minutes.
10. Meanwhile, remove the seitan from the marinade and sear in a cast-iron skillet on medium-high heat in a light amount of oil for 4-6 minutes on each side. Save the chimichurri marinade for serving.
11. After the seitan is cooked, set aside on a plate with a paper towel to remove excess oil.
12. Then, gradually mix the cashew blend and lemon juice into the pot, stir together, and allow it to simmer for 7-10 more minutes. Taste and adjust seasoning as desired.
13. Ladle a couple of spoonfuls into a bowl, top with 3-4 seitan strips, add your garnishes, and a spoonful of the chimichurri over the seitan.
14. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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