Archive for seitan

Tuesday, August 6th, 2013

Vegan Panini Sandwiches

panini side 3

Panini sandwiches have always looked so tasty, but also very fattening. Not that the cheese and meat looked good, but the whole idea of grilled sandwiches  just sounds yummy.This last weekend I decided to try to make a vegan panini. They turned out really rich and super delicious, and not low cal, but compared to the cheese and meat alternative, it is more healthy. This is not hard to make. Gathering the ingredients may take some effort, but not too much, and the results are fantastic.

Vegan Panini Sandwich

crusty Bread of your choice

vegan cheese of your choice, I used Daiya Mozzarella Style Shreds

vegan pesto

roasted red peppers

seitan, chopped and lightly sauteed

tempeh, chopped and lightly sauteed

panini grill or heavy bottom pan, I used cast iron.

Slice two pieces of crusty bread and spread the grated vegan cheese lightly over open faces. Microwave for about 30 sec. just until the cheese starts to melt. Spread vegan pesto over the face of one slice of bread, covering the cheese. Cut the roasted peppers into strips and lay those over the pesto. Take pieces of seitan and tempeh and lay them over the peppers in a single layer. Now put the pieces of bread together. Heat up the panini grill, or use a cast iron pan like I did. Heat it up to medium high and spray it with pan spray. Lay the sandwich in the pan and put another pan on top of it. I used another cast iron pan. Watch the sandwich closely and after about 3-5 minutes, check the bottom and see if it is golden brown. If it is browned, turn it over very gently and cook the other side until it is also golden brown. This is so yummy! Eat it hot!

Sunday, May 5th, 2013

Seitan Stroganoff

My last post was the recipe for making seitan and today I get to share my very favorite way to use it. This recipe may be one of my favorites because it brings back childhood memories of eating my moms stroganoff, except it was different because it was made with ground beef and what seemed like lots of dairy products. This was inspired by Robin Robertson, Vegan Planet. This takes a little longer to make the first time, just because its hard to know what it is supposed to look like, but it is hard to mess up so don’t despair because you will enjoy the result.

Seitan Stroganoff

3 tbsp. olive oil

3 c. seitan, cut into small pieces

3 tbsp. tomato paste

3 c. vegetable stock

1 large onion, chopped

2 red peppers, chopped

2 c. mushrooms, sliced ( white are fine, bellas are deluxe)

3 tbsp. all-purpose flour

1 tbsp. sweet hungarian paprika

salt and pepper to taste

3/4 cup vegan sour cream (recipe to follow)

Heat up 2 tbsp. of the oil in a cast iron pan over medium heat. Once hot, but not smoking, add the seitan and brown on all sides. This takes a little while, maybe 10 minutes,  and you have to use a metal spatula because it will want to stick. Let it brown before trying to turn it and it will stick less. Set this aside. In a small bowl, mix the tomato paste and 1/4 c. of the broth. Make sure it is well combined and then set it aside. Use the rest of the olive oil and heat it in a large cast iron pan over medium heat. Add the onion and red pepper and cover and cook until they are softened, about 5 minutes. Add the mushrooms and cook, uncovered, until the liquid evaporates, about 5 minutes. Stir in the flour and paprika and cook, stirring, for about 1 minute. Add the tomato paste mixture, stirring until smooth. Stir in the remaining vegetable broth and bring to a boil, then turn down the heat to low and simmer. Add salt and pepper to taste and cook until it is a little thick, about 25-30 minutes. Slowly add in the vegan sour cream (recipe to follow) and stir until it is well blended. Add the cooked seitan and cook til heated through. Serve over brown rice.

Tofu Sour Cream (from Vegan Planet) I doubled these amounts to add to the recipe above

6 oz. soft silken tofu, drained

1 1/2 tbsp. fresh lemon juice

1 tbsp. sunflower oil or other neutral-tasting oil ( I used grapeseed)

1/2 tsp. salt

1/4 tsp. sugar or natural sweetener (optional) I used sucanat

Put all the ingredients in a food processor or blender and process until smooth and creamy. Put in a container with a tight- fitting lid and store in the refrigerator until ready to use. Keeps for 3-4 days.

Thursday, May 2nd, 2013

Simple Seitan

If you spend any time at all reading vegan recipes, it won’t take long to come across the ingredient seitan. I have been eating a vegan diet for over 20 years now and I did not start cooking with seitan until a few years ago. I don’t know why I didn’t, but I regret not investigating it sooner. I really like this stuff. It is very versatile, like tofu, absorbing the flavor of what is around it, but it has a more substantial texture, but not as substantial as tempeh. You can buy it in the store (for people in Utah County, try Sprouts, or Good Earth). It is not expensive and it is fun to experiment with if you have never used it. Then you can see what its like before you try to make it. This recipe is not hard, so don’t get discouraged by the lengthy directions, but if you don’t know what seitan looks like you will wonder if you are doing it right. This is another recipe from Veganomicon, but this time, I have didn’t change anything. It works really well. Tomorrow I will start posting my favorite recipes that uses seitan.

Simple Seitan

1 c. vital wheat gluten flour

3 tbsp. nutritional yeast

1/2 c. cold vegetable broth

1/4 c. soy sauce

1 tbsp. olive oil

2 cloves garlic, pressed or grated on a microplane grater (I minced it well)


8 c. cold water plus 3 vegetable bouillon cubes, or 4 c. broth and 4 c. water

1/4 soy sauce

Mix together the gluten flour and yeast in a large bowl. In a smaller bowl, mix together the veggie broth, soy sauce, olive oil, and garlic. Pour the wet into the dry and stir with a wooden spoon until most of the moisture has been absorbed and the wet ingredients are partially clumped up with the dry ingredients. Use your hands to knead the mixture for about 3 minutes, until the dough is elastic. Divide with a knife into three equal pieces and then knead those pieces in your hand just to stretch them out a bit.

Fill a stockpot with the water, bouillon cubes, and soy sauce, and add the wheat gluten pieces. Cover and bring to a boil but watch carefully: you don’t want it to boil for very long or the outside of the seitan will be spongy. Try to catch it as soon as it boils and then lower the heat as low as it will go so that it’s at a low simmer.

Partially cover the pot so that steam can escape and let simmer for an hour, turning the seitan occasionally. Turn off the heat and take the lid off: let sit for 15 minutes. Remove from the broth (save the broth) and place in a strainer until it is cool enough to handle. (It should kind of look like small brains). It is now ready to be sliced up and used. If you have extra seitan, store in the cooking liquid in a tightly covered container. ( I have put it directly in the broth and stored it in the refrigerator until I am ready to use it, could be a few days, and plus it looks like you have brains for a science experiment in your fridge).