Spinach Nuggets
8 oz. baked seitan (such as Seitan O'Greatness)
4 cloves garlic
1 cup breadcrumbs, divided
1 tablespoon adobo sauce from chipotles (can substitute tomato paste and/or hot sauce)
2 tablespoons chopped fresh flat-leaf parsley
big pinch of dried basil and oregano
1 egg replacer -- either flax replacer or NRG
1 pound firm tofu (NOT silken)
1 10-oz. package of chopped frozen spinach
salt and pepper
This dish takes no time at all in the food processor, but you could probably chop and/or grate ingredients with a box grater if you don't have a food processor.
Microwave frozen spinach and set aside to cool. Drain off and squeeze out as much liquid as possible.
Pour 1/2 cup of bread crumbs onto a plate or other flat work station.
Preheat oven to 400 degrees.
Chop the seitan into a few big chunks. Put the seitan, garlic, and remaining 1/2 cup of bread crumbs into the food processor and let her rip. Process until coarse chunks remain.
Cut the tofu into large chunks. Add the adobo sauce, fresh and dried herbs, egg replacer, and tofu to the food processor, and process until well mixed. The mixture should look like medium crumbs. Add the spinach mixture and pulse just a few times, enough to mix without chopping up the spinach too much. Season with plenty of salt and pepper-- the mixture will be very bland without salt, so don't be shy.
Form the mixture into small balls (about the size of a small walnut), and roll in the remaining bread crumbs. Put the balls on an oiled/sprayed rimmed baking pan or a silicone baking mat and press gently into a flat patty/nugget shape. This should make about 24-30 nuggets.
Bake at 400 degrees F for about 8 minutes on each side. For a slightly crunchier nugget, you can spray them with cooking spray before baking. Serve with ketchup and/or hot sauce.
SO HOW'D IT GO?
That looks extremely yummy. I am definitely going to try this recipe out. Nom nom nom. Thank you fro sharing Sharway. Sharon - web site design Melbourne
This recipe was good, but not great. I felt like it was missing something, but I'm not sure what. Maybe next time I will add more tomato paste, or more garlic, or something. Also, I would have liked it if they were slightly crispier. Maybe if there were a way to add a second coat of breadcrumbs (dipping it in some kind of liquid in between coats?) that would make the difference. I considered leaving them in the oven longer but I was afraid they would dry out.
I thought this was a very good recipe, but it is one that I will enjoy fiddling with.
I don't think I made these right. I didn't know what "seiten O greatness" was, but I had some seitan I had made in the fridge, it was made by boiling not baking. And I don't have a normal blender, I have a Magic Bullet so it doesn't have as much room as a regular blender which is my biggest complaint with it, otherwise I love it. So I blended the tofu seperately from the seitan and spices, and I had to add some water to make it blend. The garlic was a bit much and I only used 3 cloves.
It was a bit juicy so was exceedinly difficult to roll into balls but had a good flavor otherwise.
My son didn't like them at all, presumably becuase there was too much garlic.
I tried cooking it two different ways, 1 by frying as small hamburger like patties in some oil in the skillet and baking. Frying in the skillet was MUCH more tasy than baking. I think it was because it cooked the garlic better. I may take the baked balls that I made and to warm them up for leftovers will fry them. I will definately eat the leftovers, but this was pretty difficult to make, I think it was because I don't have a normal blender, the magic bullet just doesn't cut it for this recipe so I doubt I will make it again.
Thank you though.
Seitan O' Greatness is a baked seitain recipe that was orignally posted on the PPK... it's sort of become a legend over on that board lol. It's slightly different from the normal packaged seitan you purchase in grocery stores, as the cooking method used in the recipe gives it a much firmer texture than most chick'n-like seitains. I've never made it myself, but I've heard it described as very similar to pepperoni or sausage. The link for the recipe is http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959
Maybe the type of seitan you used contributed to the recipe not working out? I've had this recipe in my recipe box for a while now, but I haven't gotten around to making it yet. Based on your experience, I'll be sure to use a baked seitan recipe when I make it. Sorry it didn't work out well for you, but thanks for reporting the results!
I don't think I made these right. I didn't know what "seiten O greatness" was, but I had some seitan I had made in the fridge, it was made by boiling not baking. And I don't have a normal blender, I have a Magic Bullet so it doesn't have as much room as a regular blender which is my biggest complaint with it, otherwise I love it. So I blended the tofu seperately from the seitan and spices, and I had to add some water to make it blend. The garlic was a bit much and I only used 3 cloves.
It was a bit juicy so was exceedinly difficult to roll into balls but had a good flavor otherwise.
My son didn't like them at all, presumably becuase there was too much garlic.
I tried cooking it two different ways, 1 by frying as small hamburger like patties in some oil in the skillet and baking. Frying in the skillet was MUCH more tasy than baking. I think it was because it cooked the garlic better. I may take the baked balls that I made and to warm them up for leftovers will fry them. I will definately eat the leftovers, but this was pretty difficult to make, I think it was because I don't have a normal blender, the magic bullet just doesn't cut it for this recipe so I doubt I will make it again.
Thank you though.
i just made this and totally forgot the tomato paste... too late now, as they're in the oven. hope they turn out ok.
Sharway, your spinach patties are much better than mine! The cracker meal breading is a wonderful touch!
Thanks for the great idea!
This sound amazing!Mother's market in NB carries seitan, so does Whole Foods off the 55
:-D These sound super yummy and nutritious-kudos-can't wait to try! P.S does anyone know where in costa mesa, CA i can find prepared seiten?