Seitan steaks

So this is a recipe that I really HAVE to share with you all.  I make seitan once every couple weeks on the weekend, because it lasts ages, you can freeze it, it’s a brilliant source of protein and you can do so much with it.

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There are loads of seitan recipes knocking around the internet, and I’ve tried making plenty of them.  I prefer making this one as it’s one of the easiest and I always have the ingredients ready to go.  Vital Wheat Gluten can be hard to find, but check your local Whole Foods, Holland & Barrett or health food store and you should be able to pick up a pack.  Make sure you get vital wheat gluten – if that’s not what it says, it’s not what you want!  You can also order online in bulk if you plan on making a shedload of the stuff.

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This recipe is for seitan “steaks”, so whatever you would use a steak for (if you were a meat eater…), you can substitute this for it.  Steak burgers, Philly cheesesteaks, gyros, kebabs or stew – whatever your gorgeous vegan heart desires.

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Steak, cheese and fried onion baguette. SEXXY.

It’s not a quick recipe, but it’s well worth the effort!

Enjoy 🙂

Ingredients

1 cup Vital Wheat Gluten (I used Suma for this recipe)

1/4 cup nutritional yeast

1 Tablespoon smoked paprika

1/2 Teaspoon garlic powder or granules

pinch of salt

3/4 cup of water (more if needed)

2 Tablespoons soy sauce or tamari, plus extra for marinating

1 Tablespoon tomato paste

5 cups of water

2-3 bay leaves

Instructions

Add the five cups of water and bay leaves to a large pot and bring to the boil.  Turn down the heat until the water is only just simmering.  If the water is boiling too fast this will make the seitan expand more and become more sponge-like.  We don’t want that…

While waiting for the water to boil, add the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder and salt in a large mixing bowl and stir to combine.

Add the 3/4 cup water, soy sauce and tomato paste to the dry ingredients and mix until a dough forms.  Add a little bit more water here if needed (if all the wheat gluten hasn’t mixed in properly).

Knead the dough for about a minute and then let it rest for five minutes or so.

After five minutes, return to the dough and knead again for another minute.

Split the mixture into four or five steaks.  The seitan will expand a bit, so make sure your steaks aren’t too big to start with!  Try to flatten them as much as possible – use a floured rolling pin if that helps.

Add your steaks to the simmering pot of water and bay leaves, cover, and allow to simmer for 30 – 40 minutes.

While your steaks are simmering, add about a tablespoon of soy sauce or tamari to a bowl.

When the steaks are ready, allow to cool for 10 minutes or so.

Once cooled, dip the steaks into the soy sauce and press to allow the sauce to penetrate the steaks.  You can leave them in the fridge at this point, or cook straight away.

Heat a fry pan or grill pan on medium high heat and carefully place the steaks in the pan.  Cook for a few minutes on each side, until crispy edges start to form, or if using a grill pan, until you get those black lines along the steaks.

Use as you wish… try not to eat a whole one right after they come out of the pan 😉

Time to make: 5 minutes to mix the ingredients, 5 minutes to knead and let the dough breathe, 40 minutes simmering, 5 minutes dipping in soy sauce, 5 minutes in the frying pan = 1 hour

On a scale of easy (1) to pull your hair out difficult (5) = 2.5, relatively easy to mix and assemble but there are a few different steps… and plenty of dishes!

#nowplaying : Hookworms – Static Resistance

 

 

Creamy vegan coleslaw

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Another salad?  This is unheard of!  Coleslaw isn’t really a proper salad though, is it?  I mean, it doesn’t even have lettuce in it…

If you’ve ever wanted to make a creamy yet cholesterol free vegan coleslaw then let me show you how.  Raw cabbage is really, really good for you, and this recipe has two kinds of the stuff in it – plus carrots!  Therefore it must be a healthy salad.  Let’s not think about the mayo bit, shall we?  Good.

I’m yet to try my hand at making vegan mayo from scratch, but when I do you’ll be the first to know.  For the time being, I’ll be using the (delicious) pre-made stuff for recipes.  This coleslaw is great in summer if you’re after a crunchy, light side salad with your vegan nuggets (like these ones!) or something to add a bit of zing to your vegan burgers/baguettes.

Coleslaw is best eaten immediately, but can be stored in the fridge for up to 24 hours and still tastes delicious.  Give it a go and let me know what you think.

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Ingredients

1/2 head of purple cabbage, thinly sliced

1 small green cabbage, thinly sliced

1 large (or two medium sized) carrots, grated

1/4 cup of red wine vinegar

3 Tbsp vegan mayo (I use Granovita mayonnaise which you can find at Holland and Barrett, Tesco and Ocado – this stuff is also gluten free)

1 tsp garlic powder/granules

2 Tbsp agave

1 tsp cracked pepper (more or less to taste)

Method

Combine the cabbages and carrot in a large salad bowl.

Add the red wine vinegar and mix to combine.

Add the mayo and agave and mix to combine.

Add the cracked pepper and garlic powder and mix to combine.

Serve immediately, or place in the fridge until ready to eat.

Time to make: 10 minutes prep = 10 minutes, quick and easy!

On a scale of easy (1) to pull your hair out difficult (5) =  1, anyone can make this one 🙂

#nowplaying Iggy Pop – Sunday

Easy rainbow salad (vegan)

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Yeah yeah yeah, vegans eat salad all day and all night, don’t they?

Surely you can tell by now from this blog the above statement just isn’t true, because I love vegan junk.  Every once in a while though you need to get some greens into you.  And some purples.  And oranges.  And quinoa.

This salad is great for a protein and iron hit (quinoa, edamame, spinach and pumpkin seeds are all so damn good for you) and perfect when the weather is hot and sticky.  If you’re not a fan of purple cabbage you can get the same colour effect with some shredded beetroot instead.  Just make sure you add your beets at the very end or you’ll end up with a completely pink salad.

I dunno, some people might like that though 🙂

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You want some KEENWAH with them beets, brah?

Ingredients

Salad

1/2 cup cooked quinoa, cooled (preferably made the night before).  Tricolour quinoa looks ace in this recipe, but standard quinoa is also good.

1/2 cup edamame beans, fresh or defrosted from frozen

2 small carrots, grated

2 lightly packed cups of spinach, roughly chopped

1/2 large purple cabbage, grated (or two peeled and grated beets if you prefer)

handful of pepitas/pumpkin seeds (or sub for sunflower seeds if you prefer)

Dressing

3 Tbsp apple cider vinegar

2 Tbsp olive oil

2 Tbsp lime juice (or lemon – doesn’t make a huge amount of difference but I prefer lime)

2 Tbsp agave nectar

1 tsp dijon mustard

sea salt and cracked pepper to taste

Method

Combine the dressing ingredients in a small bowl/ramekin and whisk to combine.

Combine the salad ingredients in a large bowl and mix carefully to combine, so as to not rip the spinach.

Drizzle the whisked dressing over the salad and mix carefully.  Serve immediately.

 

Time to make: 10 minutes prep, 5 minutes assembling = 15 minutes

On a scale of easy (1) to pull your hair out difficult (5) =  1.5, one of the easiest, healthiest salads you can make!

#nowplaying DZ Deathrays – Reflective Skull