Seitan in Saffron Sauce with Spaghetti

I thought of this dish after making saffron and zucchini risotto a couple weeks ago. I loved the flavor and color of the saffron, and found myself daydreaming about what else I could do with this wonderful seasoning. I wanted to make a saffron sauce with a hint of lemon and use it to flavor seitan, and then at the last minute I decided to put it all over pasta. It was so good, and I fell in love with this dish. I can't wait to share it and can't wait to make it again. It is so satisfying to have a rich and creamy vegan pasta dish :-)

Seitan in Saffron Sauce with Spaghetti

Ingredients:

1 lb pasta

1 tbsp vegan margarine
1/2 onion, diced small

8 oz seitan, diced or cut into small bite sized pieces

1 tbsp flour
Juice of 1 lemon (1-2 tbsp)
1/4 tsp saffron
2 tbsp nutritional yeast
2 cups plain unsweetened soy milk
1/2 tsp salt
1/4 tsp black pepper

Directions:

Put on the water for the pasta and cook the pasta according to the package directions. Drain and reserve.

Melt the margarine in a non-stick frying pan and add the diced onion to the pan. Sauté until the onion is softened, about 5 minutes or so. Then add the diced seitan and continue to stir until the seitan is heated through.

Then add a tbsp of flour and stir to coat the seitan. Lower the heat and add the lemon juice, saffron, nutritional yeast and soy milk and simmer until thickened over low heat. Serve over the pasta.

Nutrition Facts

Serving Size 235 g

Amount Per Serving

Calories  338 Calories from Fat  48

% Daily Value*

Total Fat  5.3g 8%

Saturated Fat  1.1g 6%

Trans Fat  0.0g

Cholesterol  41mg 14%

Sodium  662mg 28%

Potassium  252mg 7%

Total Carbohydrates  37.6g 13%

Dietary Fiber  2.4g 10%

Sugars  2.8g

Protein  31.1g

Vitamin A 2% • Vitamin C 4% Calcium 3% • Iron 16%

Nutrition Grade B+

* Based on a 2000 calorie diet