One of my favorite late summer recipes from Fool a Carnivore is Okra and Tomatoes with Chicken. I love this recipe because it is so simple to make and celebrates end of the summer produce that is still at its peak of flavor.
We found some beautiful tiny okra pods (which to me means 2” or less) at the farmers market. I use them whole in this dish – just slicing off the tops after wiping the pods with a dry paper towel. I know I sound like a broken record, but never, ever, clean okra with water. That is a sure ticket to slimy okra, which turns people off to this wonderful vegetable.
The reason for my blog tonight is to tell you about a different meatless protein to use in this dish instead of the Delight Soy Nuggets or the Quorn Chick’n Tenders that I suggested in Fool a Carnivore. Since I had neither product on hand, I used WestSoy Chicken-Style Seitan and was impressed with its look, taste, and texture in this dish. (Seitan is made with wheat gluten so that won’t work for my gluten intolerant friends, but it (and the rest of this dish) are vegan which works for some of my burgeoning fan base. J)
Check it out – it’s a simple substitution and the seitan only needs about 3 minutes to cook. I sliced the large pieces of seitan and shredded some of the smaller pieces to make it look more like chicken. And with 20 grams of protein per 110 calorie serving, I think it delivers an incredible nutritional punch with just 2 grams of fat and no cholesterol.
I love experimenting with the dishes I’ve already created – and WestSoy Chicken-Style Seitan is definitely a keeper in this one!
