Seitan Recipes

Nice dense spicy seitan recipe courtesy of Lachesis at www.postpunkkitchen.com

I started with my basic seitan recipe; tweaked it somewhat, and came up with this. Now, my little love-of-my-life isn't too very hot on seitan (and, yaki-fu? Not in the LEAST!) but she stopped, mid-bite, on this one, and looked at me with "I-love-you" eyes. Yeah, they're THAT good.

Seitan is sauted with cumin, tossed with roasted veggies and rice, then topped with a very rich guacamole for those days that you just have to have something a little extravagant

Vegan wheat meat. Is very versatile, and treated the same as meat in any recipe.

A recipe inspired by Seitan Log 3 recipe. Created it for Indianapolis Food Not Bombs Seitan demo.

Tortillas not included in ingredients-add separately.

Designed as the perfect peak week protein for vegan bodybuilders on the last week before competition.

LARGE recipe X'd by 4 for family of 8
Divide by 4 for 2-3 people
Divide by 2 for 4-6 people

Every culture has its meat-filled-dough-thing, be it empanadas, calzone, pork buns or pierogi. And of course every meat-filled-dough-thing has its own unique characteristics and nuance. And from region to region, or even family to family, there is always a way that it has to be. According to my boyfriend, a native Nebraskan, a runza has to be a doughy white bun, almost hoagie in shape. And it has to be stuffed with meat, onion and cabbage, and not much else.

Since this project was fairly impromptu, I didn’t have any cabbage laying around. I did have sauerkraut, though (what kind of savage doesn’t?) And although I was really determined to make the filling with lentils, the boyfriend poo-pooed that and insisted it had to be seitan. Well okay, his state, his filling. I used this seitan recipe, sans garlic. The seasoning was kept as simple as can be, salt and pepper pretty much did it! I also added just a touch of tomato paste for a slightly beefier taste and texture. And I was really liberal with the olive oil.

I veganized this recipe for the dough since it had leagues of reviews vouching for its authenticity. Instead of eggs, I used unsweetened soy yogurt (Whole Soy had conveniently sent me some to sample, so that worked out nicely!) and everything else was your standard sub. I changed the method up a bit, too, but you can read their method and see which works best for you. Basically, I didn’t heat everything up on the stovetop, I just melted the shortening in the microwave and used my standing mixer fitted with a flat beater for everything up to the kneading process. It worked out really well; relatively fast and not too messy, either.

The end result for these vegan runzas is a savory, toothsome filling, with a little bite and tang from the sauerkraut and lots of meaty flavor, all stuffed into a billowy, doughy bun that you will want to sink your teeth into again and again and again. And again. And just in time for the Super Bowl, too!

spaghetti squash with a delicious meatless vodka sauce

This is not my recipe but is from the vegweb.com website.

Fun, Fast, Crowd Pleasure, Low Cal-High Fun, Summer Time, Feel Good Food.

This is the final installment of kid-friendly Indian dishes. Obviously this dish was inspired by my insistence that people, and in particular kids, like to eat things off of sticks. I also wanted to experiment with BBQing seitan, operating on the rationale that baked seitan tastes pretty darn good so how much different would it be to BBQ it? So, can you BBQ seitan? The answer is yes, but with two caveats. First, you really have to keep the heat low. Seitan is not meat and thus does not ooze fat and blood and whatever else comes out of flesh when you cook it. Therefore, if you go firing up the BBQ like you are grilling a steak, then you, my friend, are going to end up with a dry, crunchy, and altogether unpleasant meal. Second, you need to regularly turn and baste the seitan to keep it hydrated. The end result was a very meat-like skewer. Maybe too meat like. They were a little chewy, but the kids absolutely loved them--especially because they could poke each other with the skewers when the meal was over.

This is a very versatile recipe. You can basically use any liquid for the liquid portion, and any seasonings in the dry mix. (I usually add wet seasonings like fresh ginger, if I use them, to the wet part.)

Light & Fast!

Seriously yummy and not too bad on the calories.

this is an adaptation from fatfreevegan blog which she adapted from another recipe. To find these go to fatfreevegan.com and type in Seitan Ribz

I quit eating "things with feet" to get my MD off my back about cholesterol and blood pressure...and, because I married a pretty little thing 12 years younger than me. I mean, do the math: I'm older, so, statistically speaking, I should take a croak, before her. Well, I don't WANNA. But, foods like sausage are the paving stones of the road to hell, from a dietary standpoint. And, one of my favorite foods. So, here's a VERY viable substitute. You're going to need cheesecloth and stout string; dental floss will do.
Try this, and play with the spicing to make your own mouth happy. Trust me, it's darn near indistinguishable from traditional sausage. Except that it won't clog your heart.

Meat-alternative burgers

Vegan Italian Sausages

A vegetarian, low-carb version of my favorite chinese food

Are you a vegetarian that misses homecooked beef strogonoff? Try this recipe for seitan strogonoff. It is * so good *. Try substituting the egg noodles for kasha, or even puff pastry shells!

This flavorful stir fry is quick, easy, toothsome AND vegan. The portions are plenty, and calories few, and because there's no meat, there's no cholesterol! Sub in any veggies you like. I'm usually lazy and buy stir fry mixes from Whole Foods, but you can sub frozen blends, or whatever you have in your fridge. Enjoy!

Baked Seitan for Sweet and Sour Orange Sauce From www.fatfreevegan.com. The Sweet and Sour Orange Sauce is a separate recipe.

A lowfat, vegan version of the Hungarian classic. Serve over a starch of your choice, though originally served over spätzle (nokedli.)