Grilled Seitan and Portobello with Pistou

Grilled Seitan and sliced Portobello with Pistou

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.

Pistou

Pistou

Plated, over local green leaf lettuce

Pistou

7 thoughts on “Grilled Seitan and Portobello with Pistou

  1. Brilliant! I never knew the difference between pesto and pistou, thanks for that! I think it looks utterly delicious, those might just be the vest grilled seitan steaks I’ve ever seen. And you are so lucky to have farmer’s markets! Enjoy them for me!

  2. This is fantastic! The seitan looks devine. Listen, I follow your blog religiously through blogger and I just started my own recently and was wondering if you’d check it out and possible follow it.

    That be amazing,

    Keep it up!!

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