Made this delicious meal for dinner last night. Seitan was my recipe (here) oven fried chicken recipe from Quick & Easy Vegan Comfort Food, Garlicky Kale adapted from Vegan with a Vengeance and Loaded Smashed Potatoes made by me on the fly.
I never make the same mashed potatoes twice, but here were the ingredients in them:
Many small russet potatoes, like 7 or 8? scrubbed, but skins on
2 cloves of garlic, thinly sliced and a few thin slices of red onion in thin half moons sautéed in some olive oil
about 1/4 c. of earth balance, vegan butter
unsweetened almond milk
at least 1/2 c. of nutritional yeast, this really added the perfect flavor!
freshly ground sea salt & pepper
a little bit of Daiya cheddar
a tiny bit of Bacos! yah, they’re vegan!
As far as the kale goes, I sautéed about 5 cloves of thinly sliced garlic in some olive oil in a skillet over medium heat, added wet kale and tossed until it turned vibrant green. Then I added more splashes of water and covered it a few minutes to let it steam until was wilted and the bitterness subsided.
This was the seitan I came up with after reading countless recipes. It makes about 2 lbs.
1 c. vital wheat gluten
1/2 c. chickpea/garbanzo flour
1 c. water
6 c. water
1 vegan bouillon cube, chicken flavor or veggie
1/2 c. nutritional yeast
1/4 c. Braggs or soy sauce
2 tsp. onion powder
3 tsp. sage
1.5 tsp. thyme
1/2 tsp. oregano
(when made in my xtra large pot 7.5qt, extra 2c. water & bouillon cube.)
1. Mix wheat gluten and chickpea flour with the paddle attachment in a mixer, or with a fork in a mixing bowl. Slowly add in water, and dough ball will form. I used a stand mixer and just let it knead the dough for me while I finished getting the broth ready. This was probably about 10 minutes. If you’re kneading by hand, 5 minutes should suffice.
2. Time to shape those pieces! you can cut it up into bite-sized pieces, make cutlets, medallions, etc. It’s up to you. The rule of thumb here is that they will generally double in size, so choose wisely : )
3. Bring a medium pot full of all the broth ingredients up to a boil, and drop in seitan pieces. Cover and simmer for 45 minutes, stirring occasionally. Let the seitan cool a bit before draining. If you’re not using it right away, you can keep it in the broth or drain it and put it in a tightly sealed container for the next day.