What? I can eat pot roast again!

Squee! Thank you, Happy Herbivore!

First–like actual pot roast, this takes a bit of time and effort. Second–like actual pot roast, this tastes fantastic. But it doesn’t make you feel queasy, like pot roast always used to do to me! I was really surprised at how close this was to the “real thing”–not in texture, but in taste.

Texture is the only place you’re going to be let down–the roasted seitan has that spongey, seitan texture that we all know and love. I think it would be better, instead of baking it, to cut it into chunks and sauté with mushrooms–then you can also make a really easy gravy, too.

Bonus tip: when you do make gravy with the cooking liquid, add about 1 tsp of blackstrap molasses to it. It’ll give you that awesome brown gravy color you’ve always wanted. Ta da!

 

Advertisements

Buffalo Seitan

Just another stop on my long road to buffalo-ing everything; I made these buffalo seitan hot wings from a recipe in October’s Vegetarian Times Magazine. I have to say, they were really terrific. It’s not a combination I would have thought of, which is silly–seitan can do anything!

To make the recipe easier, I used the chicken-style seitan recipe from Happy Herbivore. But I added about 2 T of Frank’s Red Hot to the cooking liquid. This saves you the marinating time the original recipe calls for, because the flavor is cooked right in. Secondly, I used the left-over cooking liquid to make a thick buffalo sauce to go over the top–just add in about 1/4 cup of additional Red Hot and some cornstarch to the mix. Whisk over medium heat until it thickens.

My best, best, best invention, though, was the super easy ranch dressing for the side. I mean, this is the easiest vegan ranch I’ve found anywhere, and it tasted great. Here’s what you do:

Vegan Golden Ranch Dressing (makes about 1/2 a cup):

  • 1/4 cup low-fat vegan mayo (I use Trader Joe’s brand)
  • Up to 1/4 cup unmilk (adjust thickness of dressing how you like)
  • 2 T nutritional yeast
  • 1 tsp dijon mustard
  • 1 T dried onion flakes
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/4 tsp dried dill
  • salt and pepper to taste

Mix all ingredients and keep cold. Can you believe it’s that easy? You can adjust the spice mix to your liking–more or less garlic, more salt, etc. But this worked really well for me. Remember, a little dried dill goes a loooooong way. If you don’t like how it tastes with that little dill, add more. But be careful!

Courico Tacos with Pineapple Salsa

 

Have I written about these before? No! That seems impossible, since they are one of the most delicious foods on the face of the earth. This is the first dish I made my husband, lo those many months ago when I first became a vegan, that he actually thought was better than meat. Not just “as good as” or “would be good with” but “much better.”

It’s a dish from Vegan Brunch, but I always make it for dinner. Basically, you take seitan, do delicious things to it with stewed tomatoes and spices and chipotles. Then top it with pineapple salsa! Usually I make the salsa super chunky (like it is in the original recipe) but I discovered that it’ll stay on the taco better if it’s more chopped up.

This time I also made my own corn tortillas. Note to self: buy tortilla press. I didn’t realize that corn tortillas were so easy to make at home, but they totally are. My two-year-old actually helped me make them, not fake helped. They’re that easy! And I love that I can actually bring out my Viva Vegan occasionally, because I feel muy guilty that I haven’t made anything much from that book.

Courico Tacos are not just for brunch! Eat them all the time. ALL THE TIME.

 

Seitan and Cabbage? Inconceivable!

Inconceivable! You keep using that word. I do not think it means what you think it means. 

But really, from the outside this dinner seems like it would taste weird. Like some sort of vegan nightmare of seitan, cabbage, and brown rice. I think it’s what omni’s fear that vegan eating is like. And even as I’m assembling it (and I’ve made this dish over and over), I think to myself–this can’t possibly taste good? Right? Braised cabbage?

But it does! IT DOES. This is one of my favorite recipes from Appetite for Reduction. I can’t get enough of it. And it is so incredibly simple, and is made up of just a handful of super simple ingredients. How is it possible? HOW?

Inconceivable!

 

 

 

 

What Would Memorial Day Weekend Be Without BBQ?

So before I became a vegan, but after I stopped being vegetarian, I fell in love with a Southern-style BBQ sandwich known as the “Pig n’ Slaw.” But since I will no longer be enjoying pig with my slaw, I needed a veganized version of that sandwich. Ladies and gentlemen, I bring you the Seitan Burnt-Ends Slaw Sandwich. It is real, and it is UNBELIEVABLE.

Seitan Burnt-Ends Slaw Sandwich (serves 8):

That’s it! Now, heat up your cast iron skillet with some cooking spray over medium-high heat. Take your seitan and cut it into bite-sized strips. Place the seitan in the skillet. If your pan is on the smallish side, you may need to cook the seitan in two batches. If the seitan is sticking really bad, spray it again, or deglaze the pan with veggie broth or tomato juice. When the seitan is nicely browned, turn off the heat and pour as much sauce as you like into the pan. I like my BBQ really saucy, but if you just like a thin, non-messy coating, go right ahead. Now just pile on the coleslaw to make a delicious sandwich!

This was so incredibly easy for something that turned out amazing. I’ve had really good luck with this seitan cooking technique, it takes away some of the rubberiness of the wheat meat. I could eat this every day, but I shouldn’t–I really shouldn’t.

I made a berry cobbler for dessert, but it didn’t turn out like I would have liked–a little doughy and not as sweet as it should be. I’ll work on it some more and pass the recipe along then. But for now, I leave you with a sweet photo!