Seitan with vegetables in papillote
This seitan with vegetables in papillote is a very easy dish to make, that requires little effort and that results in a very rich and concentrated flavor and aroma thanks to the way of cooking it, since its ingredients are baked in their own juice.
When cooking in papillote, the food acquires a greater flavor and a better texture, because the steam that circulates inside the bag during baking, allows the ingredients to cook evenly and the different nuances of each one of them are enhanced and permeate the base, the seitan in this case.
By wrapping the seitan with vegetables in papillote, the vegetables are releasing their juices and permeating the seitan, which is so tasty, tender and delicious.
To obtain an optimal result, the ideal is to use a seitan with a delicate texture and a mild flavor that allows the flavor of the vegetables to penetrate, like this soft spongy seitan.
As well as being cholesterol-free, this dish is rich in protein, lecithin, fiber, beta-carotene, lycopene, allicin, alliin, flavonoids, carbohydrates, omega-9 fatty acids, terpenoids, vitamins A, C, E, K and group B (B1, B2, B3, B6 and B9 or folic acid), sulfur, calcium, phosphorus, iron, magnesium, potassium, selenium, sodium, iodine and, in smaller amounts, copper, manganese and zinc.
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- Step 1We cut the seitan into fillets 1 cm thick and set aside.
- Step 2Wash the peppers, open them in half to remove the seeds and julienne them. Set aside.
- Step 3Peel the carrot, wash it and julienne it. Do the same with the zucchini and the onion.
- Step 4Put the oil to heat in a large pan and when it is warm, add the vegetables, salt and pepper and let cook for 10 minutes over medium heat. After this time and when the vegetables are soft, remove from the fire and set aside.
- Step 5Preheat the oven to 175 °C. Cut pieces of parchment paper about 21 cm wide and place a seitan fillet in the center of each piece. Using a spoon, carefully scoop the vegetables and place them on top of each seitan piece. Drizzle a few drops of the oil used to cook the vegetables over the vegetables. Bring the ends of the parchment paper together and fold them over, then fold the sides down to form a small pouch. This will ensure it's tightly closed but loose enough to allow steam to circulate. Once all the pouches are closed, transfer them to a baking tray.
- Step 6Introduce the tray in the preheated oven and let the sachets bake for 15 minutes. After this time, take out the tray and serve immediately.