Tag Archives: seitan

Skillet beef and broccoli ramen from chelseasmessyapron.com

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  • 1 teaspoons minced garlic
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon Italian flat leaf parsley
  • 3/4 pound seitan meat
  • 2 tablespoons cornstarch
  • 1 tablespoons sesame oil
  • 2.5 tbsp brown sugar
  • 1 teaspoon grated ginger
  • 1 cup veggie broth
  • 2 tbsp oyster sauce
  • 2 cups broccoli florets
  • 2 packages (3 ounces each) ramen noodles
  • Salt and pepper
  • Optional: green onions, red pepper flakes, sesame seeds
    • Cook the ramen noodles according to package directions omitting the seasoning package. Drain.
    • Chop the broccoli into bite-sized even pieces.
    • sautee fake meat in skillet with a small amount of oil
      In the same skillet, sautee garlic, and ginger, then add veggie broth, brown sugar, soy sauce, sesame oil, oyster sauce
    •  Bring the mixture to a boil.
  • Once boiling, top the mixture evenly with the broccoli (don’t stir in). Cover the pot with a lid and reduce the heat to low.
  • Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
  • Remove the lid, add in the cooked pasta mix cornstarch with cold water, add to pan and cook for a few minutes
  • Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
  • Enjoy immediately.

 

Butter chicken from recipetineats.com

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  • 1 tbsp vegetable oil or ghee
  • 1 cup Tomato Sauce
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
    Marinade
    • ½ cup plain yoghurt, full fat
    • 1 tbsp lemon juice
    • 1 tsp tumeric powder
    • 2 tsp garam masala
    • ½ tsp chili powder or cayenne pepper powder
    • 1 tsp ground cumin
    • 1 tbsp fresh grated ginger
    • 2 garlic cloves, crushed
    • 1.5 lb / 750 g seitan, cut into bite size pieces
    Curry
  • 1 tbsp vegetable oil or ghee (Note 3)
  • 1 cup tomato passata or puree (also known as Tomato Sauce in America) (Note 4)
  • 1 tbsp sugar
  • 1¼ tsp salt
  • 1 cup cream (full fat or light) OR for a lighter version use ¾ cup light cream + ¼ cup milk (low fat) (I used this)
To serve
  • Rice
  • Coriander/cilantro (optional)
  1. Optional step: for an extra smooth sauce, combine the Marinade ingredients (except the chicken) in a food processor and blend until smooth.
  2. Combine the Marinade ingredients with the chicken in a bowl. Cover and refrigerate overnight, or up to 24 hours.
  3. Heat the vegetable oil over high heat in a large fry pan. Add the chicken coated in the Marinade and cook for around 3 minutes, or until the chicken is white all over (it doesn’t really brown because of the Marinade).
  4. Add the tomato passata, sugar and salt. Turn down to low and simmer for 20 minutes.
  5. Do a taste test to see if it needs more salt. Stir through the cream, then remove from heat.
  6. Garnish with coriander/cilantro leaves if using. Serve with basmati rice.

Chicken Souvlaki from recipetineats.com

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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.

chicken-style seitan — the happy herbivore

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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.

Basic Instant Gluten from http://veganguineapig.blogspot.com/

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1/2 cup instant vital wheat gluten flour
1/2 cup water

In a medium bowl, stir together the wheat gluten and water until it becomes elastic. The original directions say to knead for 5 minutes but I never knead it longer than 1 (out of pure laziness, but I like the texture better too). Cut into you desired shapes and sizes.

Faux Chicken

2 cups water
1/4 cup nutritional yeast
2 tablespoons Bragg’s liquid aminos
1 teaspoon onion powder
1 heaping teaspoon sage
1/2 teaspoon dried thyme

In a medium sauce plan, bring all of the broth ingredient to a boil. Add prepared seitan into broth. Reduce heat and cover with lid. Let simmer for 50-60 minutes stirring every 10 minutes, until broth has reduced completely. (watch it closely I’ve had cooking times range from 20 minutes to 70 minutes). Use chicken immediately in your dish of choice or store in the refrigerator (for up to 6 days) or the freezer (for up to 6 months)

Seitan from Simply Heavenly

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photos of preparation

1 c. vital wheat gluten
14 tbsp water (measure 1 c of water then remove 2 tbsp.)

Mix the gluten and water by hand until it forms a spongy dough, no kneading is required. Let soak in warm water before baking, this improves the texture.  Put into an oiled loaf pan and bake at 375 for 1 hour 15 min. or until dark brown on top.  The gluten will rise just like a loaf of bread and when done will have a shiny golden brown skin.  However, after about 30 min. of baking, check the gluten and if it is starting to puff up more than 2 inches above the sides of the pan, pierce the top in 3 places with a knife. ( I had to do this several times).

When it is done, slice the gluten loaf into slices 3.8 inch to 1/2 inch thick.  If chunks are desired, cut the slice into cubes or strips.

Place the slices or cubes in boiling Gluten Broth, and boil for 30 min.  A weight maybe be required to keep it submerged.

If possible, let the cooked gluten soak overnight for best flavor, though it can be used right away if need be.

Un-chicken Gluten Broth
1/2 c. chopped onion
4.5 tsp msg–I don’t use this and substituted with 3 tsp. fish sauce and 1 tsp worcestershire sauce
1 tsp sea salt
1 tsp poultry seasoning
1/3 c. nutritional yeast
1 tsp corn oil–I used cannola
2 c. water

Combine everything and simmer for 5 minutes

Seitan cutlets or patties

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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

Tear off 4 – 6 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.

Use in place of meat and chicken