OK. THIS was challenge. A very vegan challenge.
Long story short, I’ve team up with Veggiespiracy for a challenge, me cooking a vegan dish and she, trying to find a vegan/vegetarian one on my blog.
She has this recipe, pasta with seitan and pineapple.
Seitan Pineapple Pasta. What is seitan. Where can I find seitan. Pineapple? In pasta????
Seitan is a chewy protein-rich food made from wheat gluten, used in cooking as a meat substitute. Seitan can be found in any bio supermarkets around Berlin. Pineapple in pasta? Yes. MY GOD. Vegan cream? Not as bad as I thought it would be.
So, with no further due, you’ll need:
- 1 onion
- 250 gr seitan (a whole pack, can be found at Alnatura)
- 200 gr fresh Pineapple
- vegan cream (I used the Dinkel sahne from Alnatura too)
- bay leaf
- olive oil
- salt and pepper
- Cut the onion and the garlic, add them to a frying pan with the bay leaf on, and cook it on low;
- Add the seitan cut in cubes;
- Turn the heat on high, add the wine and the spices;
- Let it cook up until the wine has evaporated, mixing occasionally;
- Cook the pasta in a different pot;
- Add the pineapple and cook until it releases the juices;
- Add the cream and mix all together;
it took me two weeks worth of courage to make this dish. Just the thought of mixing pineapple into a sour dish made me cringe. But then I remembered the wise words of Beatriz, the Veggiespiracy mastermind: you have to be more adventurous. She is a fan of sweet-savoury combinations in food.
And she is right. I have to be more adventurous food wise, and this recipe was indeed a revelation. Maybe I won’t necessarily use vegan cream and seitan in a dish any time soon, but for sure I’ll keep the pineapple. And some chicken? Cream?
Until the next one,