Over the past few days, I have made some of my old favorites, from Steel-Cut Oats with Cranberries and Almonds and Scrambled Tofu for breakfast, to Red Lentil and Quinoa Stew for lunch, but I am always on the lookout for new ideas, especially things that I can make from scratch, because the manufactured protein sources can be expensive.
I got a good recipe for seitan from a friend of mine, and made up a batch last night.
I sauteed a few slices quickly in olive oil and added a touch of Szechwan stir-fry sauce with green beans for a quick dinner.
Tonight I am going to try Vegan YumYum's recipe for Seitan and Broccolini with Clementine Teriyaki, though with a few changes based on what I have on hand.
Here's the seitan recipe I used:
- 1/2 c. cooked white beans - I used great northern beans, but cannellini should work fine
- 1/4 c. soy sauce - I used Braggs liquid aminos
- 1 1/4 cups stock - I used Better Than Boullion's No-Beef Base to make a fake beef stock
- 2 cups vital wheat gluten
- 1/3 cup nutritional yeast
- 2 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt (optional)- you can omit this depending on how salty your broth is. I omitted it.
- 1/2 teaspoon onion and porcini mushroom powder (optional) - I made it by grinding up dried porcini mushrooms with a bit of dried minced onion in a coffee grinder
- Mix the cooked beans and soy/Braggs in a food processor or blender and then pour in as much broth as needed until everything is all nice and liquidy. Then add the rest of the broth and mix well.
- In another bowl, mix together the dry ingredients and then make a well in the center and add the liquid ingredients, stirring until everything is well combined.
- Turn the mass out onto a board and knead for a few minutes.
- Shape into a loaf and then warp in well-oiled foil (I just blasted it with cooking spray). Then wrap it in another layer of foil. Place in a roasting dish, pour in water to a depth of 1 inch and bake for 1-1/2 hours at 350F or until the packet is firm when you poke it.