#seitan recipe

[abramsbooks]

RECIPE: Autumn Seitan Salad Sandwich (from I Can Cook Vegan by Isa Chandra Moskowitz)

Thyme, cranberries, and celery work to create a sandwich that tastes a little like a Thanksgiving dinner—and, in fact, this sandwich is inspired by holiday pregaming. It’s my favorite recipe to turn to as soon as the leaves start to change colors. I don’t usually say this, but the fresh thyme is crucial here. Dried just doesn’t have that same woodsy flavor. Vegan pretzel buns are widely available these days, and that’s my absolute fave to use for these, but honestly any old bun will do. Or just enjoy the seitan salad on top of a pile of arugula if you need more greens.

Makes 4 sandwiches

1 small yellow onion, chopped into medium dice

½ cup (50 g) thinly sliced celery

2 tablespoons olive oil

½ teaspoon salt, plus more for sautéing

1 (8-ounce/225 g) package seitan, chopped

1 tablespoon chopped fresh thyme

Freshly ground black pepper

3 tablespoons vegan mayo, store-bought or homemade 

2 teaspoons Dijon mustard

¼ cup (35 g) fruit-sweetened dried cranberries

4 pretzel buns

Big handful baby arugula

Preheat a large cast-iron pan over medium heat. Sauté the onion and celery in the oil with a pinch of salt for about 3 minutes, just until slightly softened. Add the seitan, thyme, ½ teaspoon salt, and pepper to taste. Cook for about 10 minutes, flipping the seitan occasionally, until it is browned.

In a mixing bowl, stir together the mayo and mustard. Transfer the cooked seitan mixture to the bowl and toss to coat. Fold in the cranberries. Let cool a bit.

Split the pretzel buns in half and fill the sandwiches with the seitan salad and a little arugula.

From Isa Chandra Moskowitz—the bestselling author of Veganomicon—comes a book dedicated to her true love: the home cook.

Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her own cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients.

I Can Cook Vegan is for cooks of all stripes:

The Just-Born, Brand New Cook

The Tried-and-True Seasoned Cook Who Is Tofu-Curious

The Busy Weeknight Pantry Cook (this is everyone)

The Farmers’ Market Junkie Who Looks at All the Pretty Colors 

The Reluctant Parent to the Vegan Child

For Anyone Doing Vegan for the Animals

For Anyone Doing Vegan for the Health

Each chapter is a building block to becoming a better, more competent cook. The book teaches readers to cook the way someone might learn a new instrument: master a couple of chords, and then start to put them together to form songs.

Each chapter starts with a fresh mission, and readers will cook their way through pastas, salads, sandwiches, bowls, sautés, sheet-pan suppers, and sweets—more than 125 recipes!—until they are ultimately the Best Cook Imaginable.

For more information, click here.

[imllhumanity]

Veggie Roast [Vegan, Gluten-Free] - One Green Planet

Veggie Roast [Vegan, Gluten-Free]

This gluten free seitan roast is a great vegan meat substitute for anyone transitioning to a plant based diet, or for anyone that has been v

[veggieveganrecipe]

3 Vegan Glazed Fried Chicken Tenders

3 Vegan Glazed Fried Chicken Tenders

Vegan Buffalo Wings, Vegan Korean Nuggets, Chili's Copycat Honey Chipotle Crispers – Vegan Buffalo Wild Wings, Veganized Wing Stop – Vegan High Protein Meals – Easy Seitan Recipe

♡ Recipe:

♡ Music By: Håkan Eriksson, Sarah, the Illstrumentalist, AGST, Lonov, Ballpoint

♡ Recipe eBook:

♡♡♡ FOLLOW ME ♡♡♡

–

–

–

–

View On WordPress

[winedharma]

Sweet and sour seitan recipe? U mad, bro? http://winedharma.com/en/dharmag/september-2016/sweet-and-sour-seitan-top-vegan-chinese-recipes

[onlyvegetarianrecipes]

Basic Seitan - The Wheat Meat

Vegan and Vegetarian Recipes!

[marchoftheyetis]

In my home Seitan rules.

[working-class-vegan]

Makin' Seitan

While rummaging around in some old stuff still packed away from the move, I discovered that I have cheese clothe! I figured I'd put it to good use, so I made this: 

PEPPER DILL SEITAN

So, what you're going to need is all this stuff: -2 cups vital wheat gluten -1 cup garbanzo bean flour (or just get them canned and blend them up real good) -1/3 block of tofu -1 to 1 1/2 cup water (if too dry, add more; if too wet, sprinkle extra bean flour or gluten in) -a few squirts of agave nectar, or about 2 tablespoons of brown sugar -1/4 cup soy sauce -1 tablespoon lemon juice -1 teaspoon salt -1 teaspoon onion powder -1 teaspoon garlic powder -1 tablespoon nutritional yeast -a few drops of liquid smoke (I used mesquite) -a whole lot of black pepper -however much dill you want 

Mash all that shit together, knead it real good with your hands, and form into a ball. It will look something like this (before ball shape):

Now wrap it in cheese clothe and stick it in a steamer pot. It doesn't really take a lot of cheese clothe, but try to make sure every surface is covered. 

If you don't have a steamer pot, that sucks super hard. You have two options: try to find one at a thrift store, or go with the oven method. Oven method = sticking your wrapped seitan ball on a pan, and putting a casserole pan full of water underneath it, with the oven at about 350F. It will turn out a bit dryer this way, but I've had to do it before, and it's fine. 

If you are fortunate enough to have one of these types of pots, just put a bit of water in the bottom, cover with a lid, and let it simmer on low heat. Make sure to turn it occasionally as well. It will take at least 45 minutes to get thoroughly cooked. You'll know it's done when it feels bouncy, and no longer has any sponginess to it.  It will look about like this: 

Now just let it cool, slice it up, and feast! You can put it on sandwiches, throw it in soups, bread it and fry it, or whatever you like! You'll get at least five servings out of this!