The Entrées

Seitan Lamb Chops

BY BRIAN L. PATTON

Serves 6

2 tablespoons olive oil
½ cup diced onion
2 garlic cloves
1 sprig fresh rosemary
½ cup red lentils
6½ cups water, divided
2 teaspoons rice vinegar
2 cups vital wheat gluten
2 tablespoons smoked paprika
2 teaspoons salt
½ teaspoon asafetida (see “Spice Trade”)
3 teaspoons soy sauce, divided
2 teaspoons Dijon mustard
1 teaspoon maple syrup
1 tablespoon coarsely cracked pepper
2 teaspoons chopped fresh thyme
1 teaspoon coarse sea salt
½ teaspoon granulated sugar
1 tablespoon vegan butter
12 (¼-inch thick) jicama slices
5 lemon slices, for garnish