The recipe I am sharing with you today is a #healthy and #vegan adaptation of one of the most traditional meat dishes from the Alentejo region in the South of Portugal – called “Carne de Porco a Alentejana” (Pork Fillet with Clams Alentejo style). Creativity and imagination in using very simple ingredients, where paprika or red pepper’s paste are frequently used as a condiment, has made Alentejo’s cuisine a surprising mix of flavours (such as pork with clams, shrimp bread soup with eggs, etc). This veganised version will use the same hearty condiments but, instead of meat (of course!), seitan will be marinated in a blend of spices, garlic and a local wine. The original meat dish also calls for a lot of frying, however, in this healthier version we will roast the potatoes instead of deep frying them in fatty oils. We will also be adding a lot more veggies for increased nutritional value and taste. Ready for this super hearty and comforting dish? Trust me it is filling, full of strong and contrasting flavours. Perfect for a #meatfreemonday. Ready for the recipe?


10min

prep time

30min

cook time

40min

total time


Ingredients
  1. 300g of seitan, cubed
  2. 2 small carrots, cubed
  3. 100 grams of mushrooms, sliced
  4. 1 cup on corn
  5. 2 or 3 large sliced garlic cloves, minced
  6. Half onion, minced
  7. 3 large potatoes cubed
  8. 1 teaspoon garlic powder
  9. A handful of chopped coriander
  10. Chopped pickles to taste
  11. Olives to taste
  12. Olive oil and salt as needed
      To marinate the Seitan
  1. 1 tablespoon ground pepper
  2. 1 tablespoon paprika powder
  3. 1 tablespoon cayenne pepper
  4. 1 tablespoon garlic powder
  5. 1 bay leaf
  6. 2 glasses of white wine
  7. Lemon juice

Instructions
  1. Begin by cutting the seitan into cubes and let it marinade for at least an hour (the longer it marinades the better)
      Prepare the remaining vegetables
  1. Cut carrots and potatoes into cubes and slice mushrooms (not too thin).
  2. Steam the potatoes for about 5-7 minutes so they do not go completely raw in the oven. Season with a pinch of salt and garlic powder. Bake at 200ºC for about 20-30 minutes, until the potatoes are roasted and stained.
      While the potatoes bake
  1. In a non-stick pan, heat a drizzle of olive oil and add the garlic and the chopped onion to the pan. Let it lightly brown and add the previously marinated seitan, carrots, corn and mushrooms. (reserve the marinade juice for later). Combine all well all for about 5 minutes and finally add finaly add the marinade juice. Mix it all. Let it cook on low heat for 3-5 minutes and add the baked potatoes.
  2. Add the chopped pickles, olives and stir well.
  3. Sprinkle with chopped fresh coriander and more olives.