All posts tagged seitan

Oven Fried Chicken Seitan, Garlicky Kale & Loaded Smashed Potatoes

Published July 14, 2011 by Vegan Derby Cat Party

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.


Chickenesque Seitan

Published January 11, 2011 by Vegan Derby Cat Party

This was the seitan I came up with after reading countless recipes. It makes about 2 lbs.

Chickenesque Seitan

1 c. vital wheat gluten
1/2 c. chickpea/garbanzo flour
1 c. water

Cooking Broth:
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.

Seitan Ropa Vieja

Published September 11, 2010 by Vegan Derby Cat Party

Okay, so I did end up trying out the Viva Vegan! seitan as the base for this ropa vieja dish. I didn’t use her version, but instead adapted a recipe from one of my cuban cookbooks. I’m not the biggest fan of chewy seitan, so I kept my seitan loaves refrigerated for a week before using them for extra firmness.

Also, I’m cuban. My first taste of this dish actually made me want beef for the first time in almost a year. This is a staple cuban cuisine, and I was surprised how much my palette really expected a certain flavor. But I also found that the flavor in this dish was so much better the next day when the seitan had really had time to absorb all the flavors, and then I was really able to enjoy it. (Another idea that tastes amazing, and works really well as a beef analogue for cuban style dinners is to just bake up a batch of Gardein beefless tips like I did here! So tasty and super fast.)

The key to cutting the seitan is to try to get it as close to the texture of shredded beef as possible. So slicing and slivering it very thin (the thinner the better) and somewhat irregularly as possible. My pieces were probably still too big after all that work, so shredding it may be the best option. (Plus, it will probably absorb the flavors better and faster that way!) I used all 4 loaves from the Viva Vegan!’s red seitan recipe to make this dish, and it was a lot. Definitely 6-8 servings. So keep that in mind in case you want to halve it. I served this with brown rice.

Seitan Ropa Veija

4 loaves of Viva Vegan!’s red seitan (or 8 servings worth of another seitan), sliced thinly into irregular length pieces

3 tbsp. olive oil
1 large onion, thinly sliced
1 green bell pepper, cut into thin strips
3 cloves of garlic, minced

1 14.5 oz. can whole tomatoes, drained and chopped
1 8 oz. can tomato sauce
1/2 c. cooking sherry
1 tsp. liquid smoke
1 tbsp. vegan worcestershire
2 bay leaves
salt & pepper to taste

1/2 c. pimentos, chopped, as garnish
1/2 c. early sweet peas, as garnish


1. Heat oil over low heat and add onions, peppers and garlic. Cook for about 8 minutes, stirring often. Raise heat to low-medium and add tomatoes, sauce, sherry liquid smoke, worcestershire, bay leaves, and salt & pepper. Simmer for 15 minutes.

2. Add seitan and simmer, covered, for an additional 30 minutes.

3. Remove bay leaves and add pimentos and peas as garnish.

For better flavor, you can make this the day before (up to step 2) and then simmer it over low heat for 30 minutes until it’s heated through, and then proceed with step 3.


Steamed Red Seitan from Viva Vegan!

Published September 2, 2010 by Vegan Derby Cat Party

So here is my first attempt from Terry Hope Romero’s new book Viva Vegan! I am so excited to finally have this book in my possession. It was one of the two cookbooks that were delivered to our apartment the day after we left Brooklyn. Thankfully Kass held on to it until I was able to retrieve it on my recent trip.

She has two basic recipes in the book for seitan. Steamed Red Seitan for beefy recipes, and Steamed White Seitan for chicken and pork recipes. It was fairly easy to make, though I did let my purple kitchen-aid do the work. The only thing I changed was I added about 1/3 c. more vital wheat gluten flour because it was too sticky to even make a dough ball. This gives you four seitan loaves which you can use two at a time in lots of included recipes. I only prepared and steamed it, and put it in the fridge. I’ll have to update when I use it in a recipe. Regardless, it smelled divine, and I can’t wait to try it! I think i’m using it to make some Ropa Vieja tomorrow : )

how to cook brown rice (and make hummus & bbq seitan)

Published July 31, 2010 by Vegan Derby Cat Party

i’m having a hungry day.

i just came out of the kitchen after making myself a snack, and prepared dinner, without really planning to. i made my apple cider vinegar hummus, brown rice and bbq seitan. now the seitan is a total pre-packaged cheat. i not only used bottled sauce, but also pre-made seitan. i’ll include how i threw it together below, and i’m also posting a how-to for brown rice, because people always seem to be scared of its preparation.

the best thing to do when you’re making brown rice with your meal is get your brown rice going, and only then go on to prepare your meal. that way it all finishes at about the same time. that’s what i did here. by the time i got the seitan in the oven, i just left them both on the timer i had going for the rice. (about 20 minutes were left.)

How to make brown rice

1 part brown rice
[just under] 2 parts water or broth, or a combination of both
(today i used about 1.5 part broth, and .5 water, and no additional condiments)
salt or some other spices if you’re fancy


Choose a pot that makes sense for how much you’re making. (i use my 2qt for all my grains) Put in your rice, pour in your liquid and seasonings, if using. Bring to a boil and let it boil for a minute or two. Drop heat to low to simmer, covered, for at least 45 minutes. I like to check it at the 45 minute mark because on my stove there is only a little moisture left at that point, so i move it off the heat and let it sit, covered, for another 10 minutes to absorb it. You may need to keep going (up to 55 minutes), it really depends on your stove. but check it every few minutes if you do. you don’t want to burn your rice!

easy right?

BBQ seitan

1 package seitan
3 tbsp. BBQ sauce
additional seasonings, to taste


Pre-heat oven to 350*f. In a baking dish, combine seitan and all other ingredients. Toss to coat evenly, and let sit for 5 to 10 minutes. Bake for 20 minutes.

If you have a BBQ sauce you really like, you can just use that and bake it, no additions necessary.

veganomicon: chick pea cutlets with spinach salad

Published June 6, 2010 by Vegan Derby Cat Party

okay, so i’ve been meaning to try this recipe for what is essentially chickpea seitan, the veganomicon chickpea cutlets, pg 133. since i had to make some bread crumbs in my food processor anyway, i made the entire recipe in there by switching to the dough blade.

i started with 1 small piece of toast and pulsed it until i got fine crumbs. this really worked out because it gave me the exact amount, 1/2 c. that i needed.

after setting those aside, i added the chickpeas and oil and pulsed until they were thoroughly mashed.

at this point i switched the metal blade for the dough blade, and added all the other ingredients. (subs: i used shoyu for soy sauce, lemon juice for zest, and turmeric & cayenne for the hungarian paprika) this worked really well, and i could definitely see all those strings of gluten.

from here you just divide the dough into 4 patties, and pan fry or bake. instead i used my new large skillet sprayed with olive oil, and this worked well.

(as an aside, i’m really impressed with my new LC skillet. it has the same black enamel that they put in their grill pan, and this was my 3rd use and it’s already just about non-stick. i’m so impressed in fact, that i will probably buy a small one now to replace the small non-stick pan i’ve kept around for pancakes.)

side salad: recipe called for 1 c. of cooked chickpeas. i used a 15oz. can, and saved the extra for a side salad.  to the chickpeas i added chopped red pepper & onion, spinach, and sprayed it with a little olive oil, splashed some white balsamic vinegar, and salt & pepper.


these were pretty great. i can see that all kinds of legume/flavor combinations are possible as variations, and they were easy to make. if you’re serving to guests, you may want to make an extra big batch. ; )

ginger seitan with garlic veggies

Published March 30, 2010 by Vegan Derby Cat Party

so i made seitan for the first time. it’s actually very simple. all you need is a package of wheat gluten flour & some broth. the directions are right on the package.

basic seitan

1 c. wheat gluten flour
1 c. water
4 c. broth
combine equal parts gluten & water until a dough ball forms. knead for 5 minutes. cut seitan into small evenly sized pieces, 1/2″ to 1″. drop into boiling broth, cover & simmer for one hour, stirring every 10 minutes or so.

don’t be surprised when you go to stir it that they’ve gotten all puffed up! i was! they were coming out of the pot on the first opening! they do plump up quite a bit from their original size too. i originally cut them into 1″ pieces, but ended up cutting them up in the pan when i sautéed them to get them more bite sized again.

i made the ginger chicken recipe from How it All Vegan. it included a recipe to make the seitan (or “mock chicken”), a recipe for the broth to cook it in, and then instructions on how to combine the seitan with ginger and make a pan sauce.

i served it with brown rice and garlic veggies.

Ty’s super quick garlic veggies

1 bag frozen veggies, whatever you prefer. i buy stir fry mixes a lot.
3 cloves garlic
1 tbsp. butter sub
2 tbsp. olive oil

heat olive oil and butter to med-hi. add garlic, and saute for 1 minute. add veggies. stir often, and saute for about 7 minutes.

the results:

my non-vegan friend thoroughly approved of the above recipe, and volunteered for any future taste testings. he said he now understood how people can eat a vegan diet. very good, but the texture was a little chewy. i did notice that the leftovers today had a much firmer texture.

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