January 10, 2010

Portobello-Seitan Hash

Portobello-Seitan Hash

One of the best things about this recipe is that it can be suitable for breakfast, lunch, or dinner...and it's so tasty and easy to make! A simple one-pot dish, consisting of only some simple veggie chopping and simmering, this isn't quite as "dry" as a hash usually is, but it's still amazing. Onions, red bell peppers, garlic, cumin and chili powder, tomatoes, seitan, and portobello mushrooms are simmered together, creating quite an aromatic sensation in your kitchen. The seitan provides a nice meaty, chewy texture, and it picks up the flavors of everything else. I would suggest maybe squeezing out as much liquid as possible before adding to the pot, to reduce some of the cooking liquid. Olives are added at the end, giving the dish the perfect amount of saltiness (ignore any suggestions of adding more salt throughout the recipe) and bursts of flavor (and hey, I don't even like olives!). Cilantro adds a fresh herbal flavor to this already tangy and savory dish. This hash would be perfect served alongside roasted potatoes (or hash browns for breakfast), or possibly even topped on a thick slice of toasted sourdough. This version contained enough liquid to serve as a stew (mmm, with biscuits or rolls to sop up the juices), but I'd attempt to make it drier and really hash-like in the future.

Make again? Yes...and leftovers are great!



Portobello-Seitan Hash
Vegetarian Times, February 2006

No comments:

Post a Comment