Vegetarian Rouille de Seiche

Ingredients

In this vegetarian adaptation, the original seafood component of Rouille de Seiche is replaced with seitan, a protein-rich meat substitute made from wheat gluten. The seitan is marinated and cooked to mimic the texture and flavor of seafood, while still maintaining a vegetarian profile. The traditional rouille sauce is also modified to be vegan-friendly, using plant-based ingredients without compromising on taste. We alse have the original recipe for Rouille de Seiche, so you can check it out.

• 300g (10.5 oz) seitan, sliced into medallions 300g (10.5 oz) seitan, sliced into medallions
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 cup vegetable broth 1/4 cup vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• For the vegan rouille sauce: For the vegan rouille sauce:
• 1/2 cup vegan mayonnaise 1/2 cup vegan mayonnaise
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1/2 teaspoon Dijon mustard 1/2 teaspoon Dijon mustard
• 1/4 teaspoon cayenne pepper (optional) 1/4 teaspoon cayenne pepper (optional)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 24g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, smoked paprika, dried thyme, dried oregano, cayenne pepper (if using), and a pinch of salt and pepper. Add the seitan medallions to the bowl and toss until well coated. Let it marinate for at least 30 minutes.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the marinated seitan medallions and cook for 3-4 minutes on each side, until golden brown. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the diced tomatoes, saffron threads, and vegetable broth. Season with salt and pepper to taste. Simmer for 10-15 minutes, until the sauce has thickened slightly.
4. 4.
   While the sauce is simmering, prepare the vegan rouille sauce. In a small bowl, whisk together the vegan mayonnaise, minced garlic, lemon juice, Dijon mustard, and cayenne pepper (if using). Set aside.
5. 5.
   To serve, spoon the saffron-infused tomato sauce onto a plate. Arrange the seitan medallions on top of the sauce. Add a dollop of vegan rouille sauce on the side or on top of the seitan. Garnish with fresh herbs, if desired.

Treat your ingredients with care...

• Seitan — Ensure that the seitan is well-marinated to infuse it with flavor. You can also experiment with different seitan varieties, such as smoked or spiced, to add extra depth to the dish.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in both the seitan marinade and the rouille sauce.
• Serve the dish with crusty bread or steamed rice to soak up the flavorful tomato sauce.
• Feel free to add additional vegetables, such as bell peppers or zucchini, to the tomato sauce for added texture and nutrition.
• If you prefer a smoother sauce, you can blend the saffron-infused tomato sauce before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Vegetarian Rouille de Seiche as a main course, accompanied by a side of crusty bread or steamed rice. Garnish with fresh herbs, such as parsley or basil, for an extra burst of freshness.

Presentation advice

Arrange the seitan medallions on top of the saffron-infused tomato sauce, allowing the vibrant colors to shine through. Drizzle the vegan rouille sauce over the seitan or serve it on the side for guests to add according to their preference. Sprinkle fresh herbs on top for an elegant finishing touch.