Seitan in Pedro Ximénez sauce
This is an ideal dish for any special occasion, which makes it undoubtedly a great choice for the Christmas holidays. It is a recipe with a sweet, festive flavor, in which the aroma of Pedro Ximénez wine takes a delicious starring role that is truly captivating.
Another element that wins you over from the first bite is its velvety texture: thanks to the fine ingredients that make up the sauce, it has an exquisite, smooth creaminess that envelops the palate.
If we look closer at the ingredients, the quality of the seitan used for this dish is especially important. By using a tender, fluffy, mild-tasting seitan, the sauce penetrates perfectly and we get a juicy, tasty result in which the flavors are not overpowered by the strong flavors that some types of seitan can have.
Nutritionally, seitan is a very interesting food, since it contains very few calories and little fat, is low in sodium, is cholesterol-free, and is very rich in protein, lecithin, calcium, potassium, iron and magnesium.
Looking at the components of this dish as a whole, we see that it is rich in protein, lecithin, allicin, alliin, flavonoids, carbohydrates, isoflavones, carotenes, terpenoids, fiber, omega-3, omega-6 and omega-9 fatty acids; resveratrol, vitamins A, C, E, K and B (especially B1, B6 and B9 or folic acid); sulfur, boron, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and, in smaller amounts, zinc.
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- Step 1Soak the raisins in warm water for 30 minutes. Meanwhile, mix the pepper with 1 teaspoon salt and cut the seitan into 1.5 cm thick fillets. Season the fillets with the prepared mixture and set aside.
- Step 2Heat the oil in a large pot over medium heat and, when it is warm, sear the steaks on both sides. Once seared, transfer them to a plate and set aside.
- Step 3Finely chop the onion and garlic. Heat the pot again with the oil left over from searing the seitan, add the onion and garlic and cook over medium heat for 5 minutes, until softened.
- Step 4After this time, add the wine and leave it for a couple of minutes so the alcohol evaporates. Then add the cornstarch and stir so it dissolves well and no lumps form.
- Step 5Add the cream, stir, transfer everything to the blender jar and blend.
- Step 6Place the seitan steaks in the pot together with the pine nuts and the well-drained raisins.
- Step 7Pour the sauce from the blender over the seitan in the pot and add 200 ml. water and 1 teaspoon salt. Let it cook for 15 minutes over low heat, stirring frequently so that the seitan is well coated in the sauce on all sides. After this time, turn off the heat and serve.