Serves about 2 as a main, 4 as a side.
Prep time: 10 min - Cook time: 20 min
1 small-medium head of broccoli or broccolini, cut into bite-sized pieces
1 tablespoon extra virgin olive oil
fine grain sea salt
4 ounces seitan, sliced into smallish bite-sized pieces
2 shallots, thinly sliced
1 tablespoon clarified butter or extra virgin olive oil
2 cups of your favorite cooked beans (see head notes)
3 tablespoons freshly grated Parmesan or Grana Padano
Preheat oven to 400F degrees. Toss the broccoli with the olive oil and a couple pinches of salt, and place in a single layer on a baking sheet. Bake for about 10 minutes or until the broccoli is cooked through and has starting to char just a bit where it is touching the pan. Alternately you might boil, steam, or saute the broccoli - but I like roasting the broccoli for this, it works particularly well.
In the meantime, in a large non-stick or (preferably) well-seasoned pan, over medium high heat, saute the seitan and shallots in a bit of clarified butter or olive oil. I like to get the seitan nice and dark and a touch crispy at the edges. The shallots should brown up nicely as well - ten minutes or so. Stir in the beans and cook until they are heated through, you can even let those brown up a bit if you like. At this point, stir in half the grated cheese, taste, and adjust seasoning if needed with more salt.
Turn the beans and seitan out onto a large plate or platter, top with the roasted broccoli and finish with the remaining cheese.
Recipe by: Heidi Swanson