Vegan help

[fabrisse]

I wish I could remember the name of the vegan who referred to herself as a "Minion of seitan," but at the moment I can't.

While I'm not vegan, nor even vegetarian, I seem to be heading toward a more vegetable based diet. Some of it's my heart condition; most of it is a change in my palate.

I like tofu. I eat it occasionally, but I want to work with seitan more. I see different types of it at the market and would love to know more recipes and understand the differences among them.

So, does anyone have any seitan tips? Recipes they like?

Comments

[aizjanika.livejournal.com]

This is a basic recipe for a gluten roast. I have another recipe that I have used more often, but I have to search for it. Yet another casualty of the messed-up computers. heh I can't access my old MasterCook, which is where that recipe would be. Grrr... I'm going to try to install it again and see if I can import the old cookbook. Hopefully that will work.

Sorry that the ingredients are listed twice. I was trying to keep it exactly the way it was in the book, but in order for the recipe program to analyze the ingredients, they have to be entered into the ingredient list at the top.


Pot Roast with Vegetables

Book: MasterCook Recipes
Chapter: American

From Cooking with Gluten and Seitan by Dorothy R. Bates and Colby Wingate - An old-fashioned hearty meal with a tantalizing aroma as it cooks. Leftover pot roast is excellent to slice, cube, or grind for other recipes.

2 cups instant wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder, optional
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 1/2 cups warm water
2 tablespoons olive oil
2 tablespoons soy sauce (I use low-sodium tamari.)
5 cups water
2 tablespoons soy sauce (I use low-sodium tamari.)
2 tablespoons olive oil
8 wholes potatoes cut in quarters
6 wholes carrots cut in 2" chunks
3 mediums onions cut in halves
1 tablespoon arrowroot
2 tablespoons cold water

Stir together thoroughly in a 2-quart bowl:

2 cups instant gluten flour
2 tablespoons nutritional yeast
1 teaspoon onion powder (optional)
1/2 teaspoon garlic powder
1/8 teaspoon black pepper (I omit this or use less of freshly ground pepper.)

Measure into another bowl:

1 1/2 cups warm water
2 tablespoons olive oil
2 tablespoons soy sauce

Mix wet and dry ingredients together all at once, adding a spoonful or two of water if all the dry ingredients are not moistened. Knead a minute to blend and shape into an oval loaf. Lightly oil the bottom of a large oven roasting pan that has a tight fitting cover. Place gluten in roasting pan.

Preheat oven to 350° and mix for the cooking broth:

5 cups water
2 tablespoons olive oil
2 tablespoons soy sauce

Pour broth over gluten and cook uncovered for 30 minutes. If gluten puffs up, prick with a fork all over the top. Remove from oven and carefully turn the roast over. Surround with:

8 potatoes, cut into quarters
6 carrots, cut into 2": chunks
3 medium onions, cut in halves

Baste the vegetables with the pan liquids, cover the roasting pan, return to oven and bake 1 hour more, basting roast and vegetables once or twice during the cooking time. Remove roast to a platter and surround with vegetables.

To thicken the cooking liquid for gravy, mix:

1 tablespoon arrowroot
3 tablespoons cold water

Slowly add 2 - 3 cups cooking liquid, cooking and stirring until it thickens and bubbles.

Per serving: Calories: 296, Protein: 32 gm., Carbohydrates: 34 gm., Fat: 7 gm.