Tag Archives: seitan

Thanksgiving 2011

This year’s Thanksgiving meal was very tasty, and we were most thankful that we could enjoy it together. One thing that helped a lot was making a detailed schedule of cooking times and temperatures, scheduling times to add more dishes to the oven so they would all finish on time. Everything was done within a 5-minute window. Everything but the turkey and gravy was vegetarian.

I now consider myself vegetarian. I know that might disappoint some of my blog readers, and I understand if you stop following me. I still eat a lot of vegan food and plan to post mostly vegan food here. I still do not eat eggs. Most meals I eat outside the house are vegan, and it’s still my preference because I know it’s the healthiest way to eat. It’s not that it’s difficult to be vegan, but I did find it difficult to be vegan in a non-vegan family, with some of our food preferences. I’ll still be trying a lot of new vegan dishes and coming up with my own recipes. And as I find more vegan dishes we can all enjoy, who knows? I might go back.

On to the meal!

The Post Punk Kitchen posted a delicious-looking seitan roast stuffed with shiitake mushrooms and leeks mere days before Thanksgiving. It happened to be the main dish I was looking for. The roast was HUGE. It took four hands to roll it up and wrestle it into the foil for baking. It serves 6-8 people. When it came out of the oven, it smelled delicious.

And lo, a heavenly light shone down upon my stuffed seitan roast. And it was good.

seitan roast
It was very good.

Thanksgiving Plate 2011

Raw cranberry salad, seitan roast, stuffing, green bean casserole, and mashed potatoes. We skipped dessert. I walked away from the table full, but not stuffed.

This was by far the best seitan I’ve ever made. The roast recipe and technique would work with a multitude of fillings. I think I will try to halve the recipe and stuff it with other things.

 

Seitan Gyros Recipe

seitan gyros recipe

A lot of vegan gyros recipes on the web use plain seitan. I think they’re missing the things that make a gyro so great: the delicious things happening in the meat. This gyros loaf is spiced, herbed, and baked seitan. It’s sliced thinly and grilled until it has deliciously crispy edges.

For the tzatziki sauce, you can’t do much better than the recipe on vegweb.com, which uses Tofutti sour cream instead of yogurt (my preference).

Seitan Gyros

Vegan Seitan Gyros

One loaf; enough for about 6 sandwiches.

Ingredients:
1 1/4 cups vital wheat gluten
4 tbsp nutritional yeast flakes
1/2 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp crushed dried rosemary
2 tsp oregano
1/2 tbsp lemon zest
1 1/4 cup water
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp liquid smoke
2 tbsp ketchup

Directions:
Preheat oven to 350 degrees F.

In a large bowl, combine dry ingredients: wheat gluten, nutritional yeast, salt, pepper, onion powder, garlic powder, rosemary, and oregano. Grate in lemon zest. Stir until evenly blended.

In a small bowl, combine liquid ingredients: water, soy sauce, sesame oil, liquid smoke, and ketchup. Mix well. Pour liquid ingredients into dry ingredients. Knead until combined.

Shape into a loaf approximately 8 inches long. Wrap in foil. Bake for one hour.

To serve (single gyro):
Let loaf cool completely for best results. Slice seitan thinly. Heat 1 tsp olive oil in a skillet over medium heat. Fry seitan strips until lightly browned.

Serve strips in a pita. Top with cucumber, tomato, and onion slices, and tzatziki sauce.

Sushi and pizza: the birthday weekend begins.

Round one of birthday weekend food started with Thursday night sushi.

sweet potato sushiSweet potato, grilled tofu, green onion, avocado, cucumber, sesame seeds. Served with sweet-hot pepper jelly. I love hot pepper jelly.

grilled tofu sushiGrilled tofu, sriracha, cucumber, daikon, avocado, sesame seeds, cilantro leaves.

On Friday night we made homemade pizza with a lot of improvisation. First, I ran out of semolina flour for my usual crust recipe, so I substituted garbanzo bean flour. It worked! Then I ran out of Daiya mozzarella, so I decided to make a Mexican pizza and use the cheddar I had.

Mexican pizzaIt’s topped with smoky oaxaca salsa, seitan chorizo, onions, portabella mushrooms, avocado, cilantro, and Daiya cheddar. It was delicious.