Vegan Chubosaurus

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Archive for seitan

seitan success! – veganmofo 11

3930562108_f07c8dec17I’ve tried my hand at seitan a number of times. Though I’ve experiemented with a number of different recipes, only a couple have really made me happy. One, not surprisingly, is the Seitan O’Greatness. The other is Julie Hasson’s Spicy Italian Vegetarian Sausage (also not surprisingly). What do these two recipes have in common? Yep – no boiling/simmering. Like oh-so-many vegans, I have trouble making a decent simmered seitan that isn’t brainy or spongy or otherwise freaksome (I’ve also had some baked seitan cutlets turn out weirdly bready). That was, my dears, until yesterday.

Yesterday I decided to give stovetop-simmered seitan another try. This time I was inspired by Joanna‘s chicken-style seitan recipe in her truly fab Yellow Rose Recipes. I’m not sure what possessed me to make seitan on a day when I had several chapters of Angela Davis’ Women, Race, and Class to read, along with a Social Psychology chapter and two chapters in my ASL textbook – it couldn’t POSSIBLY have been homework avoidance and procrastination. Nope. Not me!

Let me tell you, dear readers – I am in love with this recipe. My seitan was beautiful. Nicely textured, well-shaped, deliciously flavored. When I pulled those cutlets from the broth, my heart soared. I might have done totally did a happy dance in the kitchen.

I saved four for last night’s dinner, and put the other six in the fridge (still in the broth). I dredged the still-wet cutlets in a mixture of whole wheat bread crumbs, whole wheat flour, nutritional yeast, garlic powder, thyme, oregano, freshly ground black pepper, and a dash of cayenne. Since the cutlets were still broth-dampened, I didn’t need to dip them in milk first. After coating them, I pan-fried them until golden and crispy. I made a millet-quinoa pilaf (from Passionate Vegetarian), steamed brussels sprouts, and Punk Rock Chickpea Gravy from Vegan with a Vengeance.

cutlet of joy!Oh, beautiful cutlet!

This was also the first time I’d tried the Punk Rock Chickpea Gravy (I KNOW) – holy goats, y’all, it is INCREDIBLE. I don’t know what took me so long! I want to put it on EVERYTHING.

om nom nom nomLook at that! 

steamy!Heh. Dinner steamed up the lens and made the picture all hazy.

sprouts of lurveBrussels sprouts are my all-time favorite vegetable. It’s true! They are the absolute best thing about winter produce. I love them passionately! I love them most roasted, but last night I steamed them, in the interest of time. My kid doesn’t like them at all (nutty!), so I got them allllll to myself. <3

Last night’s cutlet love dinner was so good that my kid asked if we could have it again tonight. The teenager wanted leftovers! Wahoo! I was only too happy to comply, and tonight I added some crispy roasted kale to our plates.

This will be my go-to seitan recipe for the foreeeable future and possibly forever. Joanna’s awesome. That said, I do intended to designate one week next month – probably after midterms but before Thanksgiving – “Praise Seitan” week, which will entail trying a different seitan recipe every night for seven days. Anticipation!