Grilled Seitan and sliced Portobello with Pistou
I may not have a garden with fresh basil, or a backyard to grill in, but I do have access to numerous, inviting farmers markets and my handy dandy cast iron grilling pan. I don’t completely forget about it in the winter; the desire to grill simply springs out this time of year.
Pistou sauce is traditionally made with a mortar and pestle. I don’t have one in my life, but I do have blending machines. This post really is all about looking on the bright side and smashing basil.
The seitan is based on the Seitan Cutlets in Veganomicon. I cooked it as one large uh, dough, and played with the seasonings a bit. The baking broth included basil, black pepper, and Bill’s Best Chick’nish seasoning. Both sliced seitan strips and de-gilled portobella mushroom slices were carefully tossed and marinated in 1/2 cup of pistou for 30 minutes prior to grilling.
Basically, pistou is a generous, nutless pesto. A lot of the recipes online call for fancy cheese, but traditionally, it doesn’t have to. I stuck with a tablespoon of nooch. Any more, and it would have become cheesy sauce pistou. Nothing wrong with that, and I believe in pesto mac, but it wasn’t what I was going for with this. I added the vegetable broth because I didn’t want something incredibly oily, so do what you will.
The Pistou ingredients:
- 1.5-2 cups fresh basil leaves
- 1/4 cup + 1 tablespoon vegetable broth, or water
- 2-3 tablespoons of olive oil
- 1/2 teaspoon salt
- 1 tablespoon nutritional yeast
- 1 clove of garlic (go for 2 if you’re using small cloves)
Directions: Pulse quickly in your blender or food processor. You’re not looking to completely puree this, you want some specks of herb left.
This makes about 1 cup of sauce. Use the leftover pistou as a marinade, spoon onto soup, make a sandwich spread mixed with Vegenaise, or do as I did, and top your favorite dishes.
Plated, over local green leaf lettuce