Chicken Souvlaki from

1.5 lb seitan cut into 1″/2.5cm pieces
2 tbsp olive oil
¼ cup lemon juice
3 garlic cloves, minced
2 tbsp dried oregano
½ – ¾ tsp salt
Black pepper

To Cook / Serve

  • 1 tbsp olive oil
  • Flatbreads / wraps / pita bread
  • Lettuce
  • Tomato slices
  • Place chicken and Marinade into a bowl and set aside to marinate for at least 3 hours to overnight.
  • Thread chicken onto 8 skewers.
  • Heat oil in a large skillet over high heat (or BBQ). Cook skewers for 3 minutes on each side, or until cooked through.
  • Serve Chicken Souvlaki with tzatziki, flatbreads (make your own!), lettuce and tomato slices.

Un-Chicken Laksa Recipe from food republic


chickenlaksaA tart, spicy Southeast Asian chicken noodle soup

Leave it to West Coast guide to the good life, Sunset Magazine, to throw together a chicken laksa soup recipe so good we’d eat it in Southern California all summer.

The spicy Malaysian laksa soup may have a long list of ingredients, but it’s super easy. Malaysian kitchens (in Southeast Asia, in Southern California, and elsewhere) weave Chinese, Indian and Malay culinary strands into a complex cuisine.

2 tablespoons coriander seeds
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 tablespoon fennel seeds
4 cloves
1/4 teaspoon ground tumeric
5 to 8 dried arbol chiles, stemmed
2 lemongrass stalks
3 tablespoons vegetable oil
1 lb. seitan, cubed
1 teaspoon shrimp paste*
3 large shallots, thinly sliced
1 can (13.5 oz.) coconut milk
1 quart veggie broth
2 teaspoons sugar
3 teaspoons kosher salt
1 cinnamon stick
8 ounces mung beans, rinsed
8 ounces wide rice noodles
1/3 cup fresh mint leaves, torn into smaller pieces
1/3 cup fresh cilantro leaves, torn
lime wedges
Sambal oelek chili paste

For the sambal oelek chili paste:

  1. Grind coriander, peppercorns, cumin seeds, fennel seeds, cloves, turmeric and chiles coarsely in a spice grinder; set aside. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.

For the laksa:

  1. Heat oil in a large pot over medium heat. Add seitan, shrimp paste, shallots, and reserved ground spices and cook, stirring constantly, until fragrant, 2 minutes.
  2. Pour in coconut milk, broth, sugar, and salt; add cinnamon stick and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
  3. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
  4. Divide sprouts and noodles among bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal. Servings: 5

*Find shrimp paste in the Asian-foods aisle of a well-stocked grocery store or at an Asian market.

un-chicken simmering broth — simply heavenly!

1.2 c. chopped onion
1 tsp sea salt
1/2 tsp pepper
1 tsp poultry seasoning
1/3 c nutritional yeast
1 tsp oil
2 tsp fish sauce and 1 tsp worchestershire sauce( this a substitute for 4.5 tsp MSG which I do not use ( omit is you want this to be vegan)
garlic and parsley opitional
2 c water

combine all ingredients and simmer before adding seitan

chicken-style seitan — the happy herbivore

1/2 c. wheat gluten
1.5 tsp no-chicken broth powder
2c. un-chicken simmering broth

In a mixing bowl, combine vital wheat gluten, no-chicken broth powder, and a 1/2 c. warm water, stirring until a dough forms.

Turn dough (seitan) out onto a clean surface and knead for 1 min. Cut dough into strips, breasts or any other shape, being mindful that it will more than double in size during cooking.

Bring simmering liquid to a boil add seitan, then reduce heat to low and simmer with lid slightly ajar for 50 min. to 1 hour, stirring every 10 – 15 min. Save any excess liquid.

You can stop here if making spedies.

if you are using the seitan as cutlets, preheat oven to 350 Grease a large cookie sheet, do not let the pieces touch.

Bake for 20-30 min, until a golden skin forms.

Flip over halfway through cooking time.

To make gravy, add up to 1 c. non- dairy milk to the leftover cooking liquid then heat over medium heat, adding salt and pepper.

Seitan Scaloppine with Lemon-Olive Sauce

I used Imagine Foods’ No-Chicken Broth to mimic the taste of chicken, but any vegetable broth may be used.

1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup Imagine No-Chicken Broth (or other vegetable broth)
2 tablespoons tahini or cashew butter

1 tablespoon unbleached flour
1 lemon, sliced
3 cloves garlic, crushed slightly
10 green olives, pitted and sliced
1 1/4 cups No-Chicken Broth
2-3 tablespoons white wine or vermouth
2 tablespoons lemon juice
1 tablespoon minced flat-leaf parsley
salt and pepper
additional vegetable broth, as necessary

Tear off 4 pieces of aluminum foil about 10 inches long. (See tips below for a foil-free way of making the scaloppine). Begin heating water in a steamer.

In a large bowl, mix the vital wheat gluten with the nutritional yeast, onion powder, salt, and basil. In a smaller bowl, whisk together the broth and tahini (or cashew butter). Stir the wet mixture into the dry until well blended. Knead gently 10 times. Quickly divide dough into 4 equal pieces.

Take a piece of dough and shape and flatten it into a thin oval cutlet. Place it on a sheet of foil, a little higher than center. Fold the bottom of the foil over to meet the top, and then fold the two edges over about 1/2 inch to form a seam. Continue folding the foil by half inches until it reaches just above the cutlet. Flatten the cutlet down a little more, and then fold the left and right edges in the same way until the packet is snug around the cutlet. Repeat with all pieces of dough.

Place the packets flat into the steamer and cover. Steam for 25 minutes. Keep packets sealed until you’re ready to use them.

Spray a non-stick skillet (or some other non-iron skillet) with olive oil. Begin heating it as you prepare a plate containing the flour sprinkled with a little salt and pepper. Once the skillet is hot, unwrap each cutlet and lightly dredge each side in the flour and then place in the skillet. Cook until brown and then turn over and brown other side. Remove to a plate.

(If you’d rather not use any oil at all, skip the flouring of the cutlets and just brown them alone. Your sauce may not thicken unless you add a little flour to it later.)

Add the garlic and lemon slices to the pan. Cook until the lemon slices have softened, 2-3 minutes, and then remove them from the pan, leaving the garlic. Add the olives, broth, wine, and lemon juice and cook on medium heat until the liquid starts to reduce. Remove the garlic, add salt and pepper to taste, and return the cutlets to the pan. Turn them over to coat with the sauce. Simmer briefly to warm them through, and if the sauce becomes too thick, add a little broth to thin. Stir in the parsley, and remove the cutlets to plates. Spoon some sauce over each cutlet and garnish with lemon slices.

Tips for Moister Cutlets:

I found two different tricks that resulted in a cutlet that was a little moister. Unfortunately, one of them requires an extra step, simmering the seitan in broth for a few minutes after it comes out of the steamer. If you’d like to do this, just put the cutlets in a skillet, add broth to about halfway over them, and simmer, turning, for 3-5 minutes. The cutlets will absorb a lot of the broth, so be ready to add more as necessary. Once they’re done, remove them from the broth and proceed with the recipe.

No extra step is required for the other technique; in fact, it’s simpler than the original recipe, though you will need a large steamer and plates that will fit inside it. Instead of wrapping the cutlets in foil, place them on the largest plate that will fit in your steamer. (If you have a double-level steamer, you can place two cutlets on smaller plates on each level.) Cover with an inverted plate of the same size, to keep water from dripping directly onto your cutlets. Steam for 25 minutes. Your cutlets will be a little lighter in color but will have a moister texture. This is my preferred way of making these cutlets!

Makes 4 servings.