I was recently lucky enough to get my hands on a tub of Ray’s seitan. For those of you unfamiliar, it’s made in Philly and seems fairly easy to find around the area but seemingly impossible to find anywhere else. I had had it before in dishes at restaurants in NYC, so I was well aware of the tender, lean deliciousness of it and thus extremely excited when it appeared in my life. I wish I could tell you where it came from, but I was volunteering on an organic farm where they receive food donations from health food stores and the manager didn’t know exactly where it came from. Let’s just call it a miracle.
Anyway, this was my first time cooking with it and I must say, it came out pretty gosh darn good. It’s stringy, spongy consistency is very “pulled pork” like, so I went with a sort of pulled bbq mock pork dish. I didn’t do anything fancy; just cut it up and tossed it in a skillet with some olive oil, bragg’s liquid aminos, and a little bbq sauce to give it a nice summer bbq vibe. And of course, I loaded it up with frank’s hot sauce as well.
I decided to serve it over a bed of purple cabbage coleslaw with a side of refreshing cucumber salad. It was a total hit and perfect for the nice weather. Hoping that this product becomes more easily accessible to purchase soon so I can keep playing around and creating with it!