Jo Said:Any good recipes using TOFU or SEITAN? Or any good vegetarian recipes in general?
We Answered:I've been a vegetarian for 12 years. There's ALOT of good recipes out there, just experiment! And if you find a recipe you don't like, don't give up!!
Check out these websites. There's a lot of useful info and recipes!
Claudia Said:How do you use seitan in recipes?what's your favorite way of cooking with it?
We Answered:Personally my favorite is marinated in liquid smoke and garlic, then BBQed on a kabob with red onions and bell pepper!
Allison Said:Does anyone have a recipe for seitan that tastes like White Wave?
We Answered:I use Vital Wheat Gluten by Arrowhead Mills and use the instructions on the box to make the dough. Then I crack open Sarah Kramer's "La Dolce Vegan" and use one of the recipes for the simmering broth. I also never ever use my seitan the day I make it.
"The Vegetarian Meat and Potatoes Cookbook" by Robin Robertson also has a seitan recipe.
Amy Said:Good Seitan (Wheat Gluten) Recipes?
We Answered:Are you veggie or vegan?
This is recipe is terribly unhealthy, but if you are around others who are sending out for Chinese food its very handy and very quick to whip up.
Sweet and Sour Seitan Balls
1 cup of flour
1/2 tbsp. of baking powder
1/2 tbsp. of baking soda
1 cups of cornflour
1/2 tbsp of sugar
1 1/3 c. of cold water
oil (for frying)
In a bowl mix the flour, cornflour (cornstarch in US), baking powder, baking soda, sugar and water until smooth. Then you need to heat oil in a deep-fryer, large saucepan or wok. Cut the seitan into 1cm cubes, place 2 a few millimeters apart on a wooden skewer and dip them into the batter, then put in hot oil and fry until golden. Place them on a paper towel to get rid of excess oil, repeat until all seitan is gone, you can have several skewers in the wok at a time.
Serve with sweet and sour sauce to dip the balls in. (for recipe see below)
We Answered:here are a few delicious recipes for you
Seitan Ropa Vieja
by Karen Hubert Allison, The Vegetarian Compass
Serving Size: 4 From About.com
1 can organic whole peeled tomatoes (28 ounces)
2 tablespoons olive oil
3/4 cup onion, diced
1 teaspoon sugar
1 1/2 cups red wine
1 ounce semi sweet chocolate, to taste
4 cloves garlic, minced
1 large cinnamon stick or 1/2 tsp. ground cinnamon
1/4 teaspoon ground allspice
1 teaspoon fresh marjoram or 1/3 tsp. dried
1/2 teaspoon ground cumin
1/2 teaspoon jalapeno, minced
2 cups seitan, ground or chopped
2 tablespoon currants
1/4 cup good-quality green olives, chopped
2 bay leaves
salt and ground black pepper, to taste
Drain the tomatoes. Choose a few of the firmest tomatoes, chop them, and set aside. Puree the rest of the tomatoes in the blender.
Heat the olive oil in a saucepan and saute the onion for five minutes, until softened. Add sugar to help caramelize the onion. Add the wine and boil until reduced by half to cook out the alcohol. Add the chopped and pureed tomatoes. Bring the sauce to a simmer. Add the chocolate, garlic, cinnamon, allspice, marjoram, and cumin. Add jalapeno to taste. Stir in the seitan, currents, olives, capers, and bay leaves. Cook uncovered for about 45 minutes, or until the sauce browns and thickens slightly. Add salt and pepper to taste. Uncover and cook for another 30 minutes, allowing the sauce to thicken.
Remove the bay leaves and serve with rice or in the burritos or corn tacos with grated jalapeno cheddar cheese, shredded romaine lettuce, and diced jicama.
French Country Stew
cups vegetable stock
2 packages Lightlife Savory Seitan (Teriyaki or Traditional flavor) -- drained and cut into bite size pieces
8 small to medium red potatoes, quartered
1 1/2 cups medium white mushrooms, halved or quartered
1 1/2 cups whole white pearl onions, peeled
2 cups carrots, cut into 1" lengths
1 cup green beans, cut into 2" lengths
2 tablespoons butter (3 tbsp. olive oil)
3-4 tablespoons unbleached white flour
1 teaspoon rosemary leaves
1/2 teaspoon thyme
Salt & pepper to taste
1/4 cup dry red wine (optional)
Melt butter in heavy skillet over low heat. Slowly whisk in flour, stirring constantly. Cook for 30 seconds. Add 1 cup of stock, whisking constantly until gravy smoothes out and begins to thicken. Stir in remaining stock. Cook until smooth and slightly thickened. Transfer to 6-8 quart stock pot or large crock pot. Add seitan, potatoes, mushrooms, onions, carrots and green beans. Add rosemary and thyme. Simmer over low heat for one hour (or in crock pot for longer if preferred). Add red wine 15 minutes before serving. Salt and pepper to taste. Serve on noodles, rice or by itself
Savory Roasted Seitan
16 ounce package seitan pieces (chicken-style works best)
4 to 6 cloves garlic, peeled and cut in half lengthwise
3 Tablespoons olive oil
1 Tablespoon dried parsley
1 teaspoon dried sage or poultry seasoning (see note)
Salt and pepper
1. Heat oven to 350Â°F. Cut seitan into bite-sized pieces and place in a small roasting pan. Add garlic, olive oil, parsley, sage or seasoning, and a generous sprinkling of salt and pepper. Cover with foil or lid and bake for 25 to 30 minutes, stirring once halfway through.
2. When the seitan is finished, remove from oven and serve with Easy Veggie Gravy.
Halfway through the baking, add 3 cups washed, finely chopped spinach leaves, Swiss chard leaves or other greens, plus 2/3 cup grated soy or dairy parmesan or cheddar cheese. Stir to combine, replace lid and continue baking.
Note: Poultry seasoning doesn't contain any poultry; it's a mix of different herbs that are often used to season poultry dishes. It's available in any supermarket.
2 tablespoons oil (optional)
1 pound firm tofu, sliced 1/3 inch thick
1/2 pound seitan, sliced as thinly as possible (1/4 inch thick or less) (optional)
3/4 pound mushrooms, preferably some or all fresh shiitake mushrooms and enoki or shimeji (oyster mushrooms)
1/2 kabocha or butternut squash, cut into 1/3-inch slices
2 zucchinis, thickly sliced, or 1/2 bunch broccoli, cut into spears
1 pound shirataki noodles (sometimes referred to as konnyaku noodles)
1 cup soy sauce
1/2 cup granulated sugar, FruitSource, or 3/4 cup brown rice syrup
1/3 cup mirin
6 cups roughly cut napa cabbage, mustard greens, or kale
4 bunches green onions, cut into 3-inch lengths
4 cups mung bean sprouts (optional)
1 to 2 teaspoons grated fresh ginger (optional)
Heat the oil in a deep, large skillet, and saute the tofu and seitan on both sides until browned. Push the tofu and seitan over to one side of the pan, add the mushrooms, and saute for another minute until browned. (These steps can be omitted if you would like to eliminate the oil. Simply place the tofu and seitan in the skillet, and follow the rest of the recipe).
Push the mushrooms to another part of the skillet, then add the squash, zucchini, and shirataki noodles, separately and in neat piles in the skillet. Combine the soy sauce, sweetener of choice, and mirin, and add to the skillet. When the contents have come to a boil, turn down the heat to a gentle simmer. Add the greens, green onions, and bean sprouts, all in separate piles, and continue simmering for a few minutes until the vegetables are tender. Add the ginger, cook another moment, then taste. If the broth is too salty, add some water. (The vegetables themselves will exude water; thus, the additional water is a matter of taste).
Each diner helps himself to the delectables in the skillet, eating them with an ample supply of rice. It should be noted that the sodium content is not as frightfully high as it would seem, since most of the liquid in the pot is not consumed.
Yield: 6 servings
Jay Said:Anyone have any good Seitan recipes?
We Answered:Teriyaki Seitan Burgers (or steaks)
Slice seitan about 1/2 inch thick and then marinate in a mixture of soy sauce, pineapple juice, and minced garlic and ginger, preferably overnight. Drain the marinade and reserve it, and grill or pan fry the seitan steaks. Also grill fresh, frozen or canned in natural juice pineapple rings and make your burgers with seitan, pineapple slices, lettuce and tomato. Toast the buns for these, and make a brush sauce by straining the marinade and cooking it down until thickened and syrupy. Just a light brush of this o the "burgers" and the toasted buns will do.
If serving as steaks, present these by lining the plate with some raw spinach or other dark green, the seitan, the pineapple slice, some sauce and a fried onion ring or two.