Cajun Seitan Pasta

Cajun Seitan Pasta
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Vegan sietan cajun pasta-01

Crispy Cajun seitan mixed with a cream sauce pasta makes a filling weeknight dinner. This is the vegan version of a Cajun chicken pasta, using Cajun flavored seitan instead of chicken and making a simple vegan cream sauce.

The first time that I made this seitan, it was a little too spicy and overpowered the pasta too much. This time I used less of the Cajun seasoning, just enough to give the meal a Cajun flavor, but not too strong.

The sauce is made by starting with a roux using vegan butter and flour, and adding both almond milk and vegetable broth to thicken. The longest part of this recipe is makeing the seitan, although you can make a batch of seitan ahead of time and reheat it later to use.

Cajun seitan-01

Vegan seitan cajun pasta 2-01

 

Cajun Seitan Pasta

Ingredients

Ingredients For Seitan

  • 1 Cup vegetable broth
  • 2 Tablespoons olive oil
  • 1 Cup vital wheat gluten
  • 1/2 Cup chickpea flour
  • 1/4 Cup nutritional yeast
  • 1 Tablespoon Cajun seasoning

Ingredients For Pasta

  • 12 Ounces penne pasta
  • 3 Tablespoons vegan butter
  • 3 Tablespoons all-purpose flour
  • 1 Cup unsweetened almond milk
  • 1 Cup vegetable broth
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon ground black pepper

Instructions

Directions

  1. For the sietan, preheat oven to 375F. In a small bowl, whisk together the vegetable broth and olive oil. In a large bowl, mix together vital wheat gluten, chickpea flour, nutritional yeast, and Cajun seasoning. Make a well in the center of the dry ingredients and pour in the vegetable broth mixture. Mix until a dough forms and knead for a few minutes until smooth. Divide dough into 8 equal sized pieces, and form into cutlet shapes and place into a greased baking dish. Bake for 35-40 minutes, when cool enough to handle dice seitan into bite sized pieces and set aside. For the pasta, cook pasta according to package directions, drain. In a large saucepan over medium-high heat, melt vegan butter and add in flour cook for a minute, until browned. Slowly add in almond milk and vegetable broth, then add in salt and pepper. Whisk constantly until sauce is thickened, mix sauce with pasta and seitan.

 

 

 

 

 



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