Who says it is hard to cook for vegetarians or vegans? These simple and easy to make herbed seitan filled vol au vent are so full of flavor you will not miss the meat.
Today, I'm most definitely thankful for my legs. Without them, I wouldn't be able to do half the things I do every day.
They allow me to stay on my feet for 8 hours at work; to hop on my bike and teach the Spinning classes I enjoy so much teaching; to be in the kitchen for hours cooking. And of course, one of the things I'm most grateful for, they push me through my runs without giving up, despite the abuse I put them through.
I recently saw this posted on a running site's Facebook page. I thought it was great, and perfect to share here:
"My legs are not the most slender or delicate of creatures. They are not as thin as any models and my thighs most certainly touch. But they run thick with my passion, my effort. They run strong with my sweat and my endurance. When I think I can go no further they prevail. When I want to collapse they stand. They have taken what I thought impossible and proved me wrong time after time. They are my dedication, my work, my courage personified. My legs are strong, my legs are beautiful"
That says it all!
What are you thankful for?
Herbed Seitan Vol-Au-Vents
- Total Time: 50 mins
- Yield: 6
Ingredients
- 2 tbsp extra virgin olive oil
- 1-18oz pack chicken style seitan (yields 8oz drained), sliced
- 1 tbsp chopped tarragon
- 2 large sage leaves, chopped
- 1 tsp herbes de Provence
- ¼ tsp salt (or to taste)
- ½ cup Marsala wine
- 3 cups fresh baby spinach
- 6 vegan puff pastry shells (or one sheet cut in 6 pieces)
Instructions
- Preheat oven to 425F
- Heat olive oil in a large non stick skillet. Add sliced seitan, tarragon, sage, herbes de Provence and salt. Cook at medium high for 8-10 minutes, stirring often.
- Reduce heat slightly, add wine and cook 6-7 minutes, until most of the liquid has evaporated. Add fresh spinach, toss well and continue cooking for another minute
- Bake frozen puff pastry shells on a baking sheet at 425F for 18 minutes. Set them aside until they're cool enough to handle. Remove tops and fill with warm seitan right before serving
- Serve with your choice of stuffing (corn bread or gluten free), cranberry chutney and vegan gravy!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Thanksgiving
- Cuisine: Kosher / Vegan
Raquel
I am thankful for this amazing cooking blog that is always giving me great recipes and inspiration! Thank you!!
Vicky & Ruth
Thank you very much. So nice that we can be an inspiration.
Pamela @ Brooklyn Farm Girl
With all those herbs and spices these must smell amazing!
Vicky & Ruth
Yes, our kitchen smelled amazing. My husband and son ate them all in one seating, they couldn't resist!
Cass @foodmyfriend
These are so pretty 🙂 I love them. They are the perfect vegan finger food!
Vicky & Ruth
Thanks, vegan can have fun eating too 🙂
Hindy
This looks amazing!
Vicky & Ruth
Thank you. We think it will keep vegans happy!
Couldn't Be Parve
These would make a great Thanksgiving vegetarian option! so pretty!
Vicky & Ruth
Thank you Shoshana, and they are easy to make too!
Aimee / Wallflower Girl
Gorgeous flavours and so beautifully presented!
Vicky & Ruth
Thank you so much Aimee!
Sina @ thekosherspoon
Beautiful recipe, but I'm more impressed that you're a spinning teacher! That's amazing!
Sarah Klinkowitz
This is something I definitely want to make!
Vicky & Ruth
Thank you. Let us know if you do!