Seitan-Stuffed Collards w/ Apple Chutney
You are in for a treat! Eco Vegan Gal and I cooked a ton of food last weekend and filmed it all! Here is the first video. Enjoy! Be sure to check back for more cooking videos with more delicious food!
These 2 recipes were inspired by Terry Walters’s new cookbook Clean Food, but I made a few changes to make them lighter and smaller portions. They are a great addition to your Thanksgiving meal. The Apple Chutney makes the perfect topping for your collard rolls.
Seitan-Stuffed Collard Greens
1 8-ounce package seitan (Westsoy brand preferred)
6 large collard leaves, thick part of stem cut out
1 cup sweet potato, boiled until tender
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
Pinch of sea salt
1 tablespoon sage
2 teaspoons thyme
1/4 cup dried cranberries
1/2 walnuts, chopped
1/4 cup mirin
Sea salt and black pepper to taste
1/2 cup vegetable stock
Grind seitan in a food processor until it’s in small pieces. Heat oil in a skillet over medium heat and sauté carrots and celery for 2 minutes with salt. Add spices and sauté 2 more minutes. Stir in seitan, dried cranberries, mirin, and walnuts and cook for 2 minutes. Stir in sweet potatoes. Season with sea salt and pepper.
Preheat the oven to 350 degrees F. While stuffing is sautéing, heat a small amount of water in a large pot and bring to a boil. Add 1 collard green and submerge completely under boiling water. Pull out and side aside. Continue with rest of collard greens.
To roll, lay collard green flat on cutting board with the stem facing down. Put filling towards the bottom near the stem, leaving empty space on all four sides. Fold over the left and right side over the filling, then roll up tucking filling as you go. Place collard in a 8×8 baking dish. Continue with rest of collard leaves. You may have stuffing left over. Pour vegetable broth in the bottom of dish, cover with foil, and bake for 20 minutes. Serve with Apple Chutney.
1/2 cup fresh squeezed apple juice
2 cinnamon sticks
4 apples, small cubes
Pinch of sea salt
1/2 cup golden raisins
1/4 cup agave (or less if desired)
1 tablespoon grated ginger
1 celery stalk, diced
Zest of 1 lemon
Combine apple juice, cinnamon sticks, and cloves in a small saucepan and simmer for 10 minutes. In a larger pot, combine the rest of the ingredients with the juice and warm over medium heat (be sure to remove the cloves and cinnamon sticks before adding juice to pot). Bring to a boil, cover, reduce heat to low and simmer for 50 minutes. Stir occasionally.