Braised Seitan with Mushrooms in Red Wine Sauce
From: Everything Vegan, p. 162, a bit modified.
Ingredients
- 1 lbs seitan, sliced or pulled apart into small pieces. (Either make homemade or use 2 packages of Franklin Farms chicken-style seitan.)
- 12 oz criminis, sliced
- 1/2 cup chopped onion
- 4 cloves garlic, minced
- fresh grounds of black pepper
- 1 cup red wine (Malbec or Pinot Noir)
- 2 tsp dijon mustard
- 1 tsp dried thyme
- 1 tsp cornstarch
- 1 cup veggie broth
- 1 1/2 cup dry rice
- olive oil for sauteing
Directions
- Preheat a large cast iron skillet over medium heat with the safflower or avocado oil, covering bottom of pan to about 1/4" thickness.
- Put flour onto plate next to sink and colander in sink. Put the seitan onto the plate and mix until thoroughly covered. Pick up each piece, tap off excess flour, and put into colander. Once the colander is full or all of the seitan is in it, shake it it up and down to get more of the flour off. Dump into skillet. (It may be necessary to do in two batches depending on size of skillet.)
- Cook for approximately 10 minutes, until desired level of crispiness. Scoop the seitan out onto baking sheet and set aside - oven is a good place to keep it somewhat warm while the rest is made.
- Meanwhile, dry-saute the mushrooms in a another cast-iron skillet, over medium heat, about 8-10 minutes.
- Start water to boil for rice.
- Add olive oil and onions to the mushrooms, cook until onions translucent.
- Add garlic and saute for a couple minutes.
- Whisk together wine, mustard, and thyme in measuring cup, add to mushroom mixture, cook down liquid for about 10 minutes.
- Whisk together cornstarch and veggie brother in measuring cup, add to mushroom mixture.
- Simmer 2-3 minutes, or until thickened.
- Serve - put rice in bowls with seitan on top and then cover with sauce.
Chocolate Chip Cookies
Yield: 3 dozen cookies.
Ingredients
- 3/4 brown sugar
- 3/4 white sugar
- 1 cup vegan butter
- 1 teaspoon vanilla extract
- 1/3 cup applesauce (one small container) or egg replacer equal to 1 egg
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 12-ounce bag vegan semi-sweet chocolate chips
Directions
- If butter is hard when refrigerated, bring it out a few minutes before beginning to let it soften.
- Beat sugars, margarine, vanilla, and applesauce/egg replacer together in a large bowl.
- Stir in flour, baking soda, and salt. (Dough will be somewhat stiff). Stir in chocolate chips.
- Gently roll dough by hand into ping-pong sized balls and placed onto a greased cookie sheet.
- Bake for 10-15 minutes at 375, or until light brown.
- Allow to cool before moving off sheet/eating.
Seitan Piccata over Mashed Potatoes
This is a modified version of the recipe from the Post-Punk Kitchen. Go buy their Veganomicon for excellent recipes.
Serves 4
Time: 1 1/2 hours
Ingredients
- 1 1/2 lbs seitan, sliced or pulled apart into small pieces. (Either make homemade or use 3 packages of Franklin Farms chicken-style seitan.) This is an ample amount of seitan - could cut to 1 lb/2 packages if you want not so much.
- 1/2 cup all-purpose flour
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, minced
- 3/4 cup dry white wine
- 1.5 cups vegetable broth
- 1 tablespoon dried thyme
- Fresh ground black pepper
- 1/2 cup halved kalamata olives, with brine
- 2 tablespoons lemon juice (half a lemon)
- 1/4 cup nutritional yeast
- 10 medium-sized red potatoes
- Chopped fresh parsley and lemon wedge to garnish
- safflower or avocado oil for frying seitan
- olive oil for onions/garlic/sauce
Directions
- Preheat a large cast iron skillet over medium heat with the safflower or avocado oil, covering bottom of pan to about 1/4" thickness.
- Put flour onto plate next to sink and colander in sink. Put the seitan onto the plate and mix until thoroughly covered. Pick up each piece, tap off excess flour, and put into colander. Once the colander is full or all of the seitan is in it, shake it it up and down to get more of the flour off. Dump into skillet. (It may be necessary to do in two batches depending on size of skillet.)
- Cook for approximately 10 minutes, until desired level of crispiness. Turn off the heat a few minutes before it's done - the olive oil for the onions will burn if the skillet is too hot. Scoop the seitan out onto baking sheet and set aside - oven is a good place to keep it somewhat warm while the rest is made.
- Add olive oil and then onions to pan, cook until translucent.
- Add garlic and saute for a minute or two.
- Add the wine and raise the heat to bring to a rolling boil.
- Add the vegetable broth, salt, black pepper, and thyme. Let boil and reduce for about 10 to 15 minutes.
- While sauce is cooking, start water for potatoes, and add potatoes once boiling.
- Lower heat on sauce. Add olives, lemon juice, and the nutritional yeast. Cook for about 10 more minutes until desired consistency. Add more nutritional yeast if too thin.
- Make mashed potatoes.
- Serve - mashed potatoes, then seitan, then sauce on top. Sprinkle parsley on top and set lemon wedge on side.