If you’re looking for recipes that have non-meat proteins that are comparable in texture and consistency to actual meats, seitan, in my opinion, is the go-to alternative. I’ve tried various ways of cooking seitan from baking to boiling and have found that steaming gives me the best results.
I’m reusing a recipe that I posted awhile back for steamed chicky seitan with some slight modifications. It comes from Isa Does It by Isa Moskowitz which is probably one of my favorite cookbooks. You can find a link to the book above – I highly recommend giving it a look.
Follow the steps in the seitan recipe above. Instead of patties, form the seitan into 2 loaves. Wrap them in foil and steam according to the instructions. I also reduced the amount of sodium in the recipe and didn’t notice a difference in the taste. Let the loaves cool slightly once they’ve finished steaming. They will firm up as they cool and be easier to cut into rounds or strips or whatever shape you desire.
Pour oil into pan and bring to medium heat. While the pan is heating up, place the cut seitan in a bowl or container and generously coat with cornstarch on all sides. When the pan is ready, move seitan to it and allow slices to cook on each side for 4-5 minutes or until golden brown. Move to a plate lined with paper towels and set aside.
Prepare the sauce while the seitan is cooking by mixing together the liquid aminos, sugar and water. Combine the 2 tablespoons of cold water and cornstarch separately. When the cornstarch is completely incorporated into the water and no lumps remain, add it to the sauce mixture. This will help thicken the sauce at the end.
Cut a head of broccoli into bite-sized pieces. The amount is entirely up to you. Add broccoli, garlic and ginger to the pan with more oil if necessary and cook for about 5 minutes or until a desired consistency is reached. I like my broccoli crunchy and a little crispy so I keep the heat at medium-high for no more than a few minutes.
Combine seitan with broccoli, pour in the sauce and stir to incorporate all the components. Remove pan from heat if sauce thickens too fast. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.
Vegan Mongolian Beef with Broccoli
- 2 teaspoons liquid aminos
- 2 teaspoons granulated sugar
- ¼ cup water
- 2 tablespoons cold water
- 1 teaspoon cornstarch
- Vegan Mongolian Beef and Broccoli
- 1 batch of steamed seitan
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon red chili flakes
- 2 scallions, cut into 1 inch pieces
- Sesame seeds
- 1. Make sauce by mixing together liquid aminos, sugar and water. Combine the cold water and cornstarch separately to prevent clumping then combine both.
- 2. Prepare a batch of steamed seitan but rather than forming the dough into 4 parties, make 2 loaves and steam according to instructions.
- 3. Allows the loaves to cool slightly. They will firm up and be easier to cut. Cut into rounds, strips or whatever shape you desire.
- 4. Place seitan in a bowl and coat on all sides with the cornstarch.
- 5. Bring oil to medium heat in a pan. Add seitan and cook 5 minutes on each side or until golden brown. Move to a paper towel lined plate and set aside.
- 6. Pour additional oil to the pan if necessary. Add broccoli, garlic and ginger. Cook for 5 minutes or until broccoli reaches desired consistency.
- 7. Add the seitan back into the ban with broccoli. Pour in sauce and stir to incorporate everything together. Allow the sauce to cook down and remove from heat when it reaches the desired thickness.
- 8. Top with green onions, red pepper flakes, sesame seeds and serve over rice or noodles.
Adapted from Connoisseursus Veg
Artisanal Vegan http://www.artisanalvegan.com/
I’ve made some small changes to the website! Check out the sidebar to subscribe to this blog with your e-mail. Feel free to share any posts with the share button at the bottom of any page. Also, the newly added products tab at the top displays some of my favorite pantry items as well as those mentioned in previous posts.
Perhaps my favorite recipe from Isa Does It by Isa Chandra Moskowitz is the sticky orange chicky stir-fry. It’s a nice combination of my favorite flavor profiles: sweet, salty, and spicy. It also makes use of the steamed chicky seitan patties that I mentioned last week (click the link above if you need a refresher on how to make the patties). I decided to post about the patties separately because they’re super versatile and don’t need to be limited to this recipe alone, plus I thought they’d be a nice built up to this stir-fry.
These are quick to make but I like to save time by making them a day or so beforehand. They also freeze well and will keep for several months in the freezer. Cut the prepared patties into 1/4 inch strips. In a large frying pan, heat 1 tablespoon of oil to medium heat. Add in the strips and cook for 5 minutes until they begin to brown. Remove from pan and set aside. Begin preparing the sauce while the seitan is cooking. Mix together the orange juice, agave nectar, soy sauce, mirin, cornstarch, and orange zest. Make sure the cornstarch is fully dissolved and no lumps remain. Set the sauce aside.
Cut, chop, and mince the remaining ingredients ahead of time. I find that this saves me a great deal of time and stress. In the same frying pan used for the seitan strips, heat the last tablespoon of oil to medium heat. Add in shallots and cook until they begin to brown. Stir in bell peppers and allow them enough time to soften, about 3 minutes. Add ginger, garlic and red pepper flakes and continue cooking until they’re fragrant; this shouldn’t take longer than a minute. Mix in the green beans and cook an additional 3 minutes.
Pour in sauce and incorporate with vegetables. Continue until sauce begins to bubble and thicken then add strips back to the pan and stir. Once the sauce reaches desired consistency remove from heat. Serve hot with rice and topped with sesame seeds.
Sticky Orange Chicky Stir-Fry
- 2 tbsp. toasted sesame seed oil, divided
- 2 steamed chicky seitan patties, sliced into 1/4-inch segments
- 1 cup orange juice
- 1/4 cup agave nectar
- 3 tbsp. soy sauce or tamari
- 2 tbsp. mirin
- 4 tsp. (1tbsp. + 1 tsp.) cornstarch
- 2 tsp. grated orange zest
- 1 cup shallots, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 2 tsp. ginger, minced
- 3 garlic cloves, minced
- 1/2 tsp. red pepper flakes
- 6 oz. frozen or fresh green beans, cut into 1 inch pieces
- sesame seeds (optional)
- 1. In a large frying pan, heat 1 tbsp. oil over medium heat. Add the seitan strips and cook for 5 minutes until lightly browned. Remove from pan and set aside.
- 2. While the strips are cooking, mix together orange juice, agave nectar, soy sauce, mirin, cornstarch, and orange zest. Stir until ingredients are well incorporate and cornstarch is completely dissolved. Set aside.
- 3. In the same pan used to cook the seitan strips, heat remaining oil over medium heat. Add shallots and cook until browned. Stir in bell peppers and cook 3 minutes or until they begin to soften. Add ginger, garlic, and red pepper flakes and cook until the ginger and garlic are fragrant. Add in green beans and cook an additional 2 minutes.
- 4. Pour sauce into frying pan and incorporate into vegetables. Continue cooking until the sauce begins to bubble and thicken. Add the seitan strips back to the frying pan and combine all ingredients with the sauce. Remove from heat. Serve hot with rice.
Artisanal Vegan http://www.artisanalvegan.com/
This recipe has been a staple in my house for a few years. It takes some time to prepare and assemble but is well worth the effort as it yields many servings that freeze well. There are usually enough leftovers to last me through an entire week. I’m a fan of anything that makes getting ready for work easier in the morning. I think lasagna is one of those foods that tastes even better reheated the next day, so I always look forward to days when I get to have it for lunch.
This lasagna is also very versatile. Have vegetables in the refrigerator that need to be used? Throw them into this recipe! It can be as easy or complicated as you want; use homemade marinara or go for store bought. I often opt for the latter and use up ingredients that have been languishing in my refrigerator. Another selling point to this recipe is that the noodles require no boiling. They get added into the lasagna dry and cook up beautifully in the oven.
Bring a large frying pan to medium-high heat and add oil, onions, and garlic. Cook about 5 minutes or until onions are translucent. To the pan add about 10 oz. baby spinach and continue cooking until leaves are wilted.
Don’t be afraid to add too much spinach; it will reduce in size considerably so pile it on. I often turn down the temperature at this point or regularly stir the ingredients to prevent the onions and garlic from burning.
Let the onion, spinach mixture cool a little before adding it into a blender or food processor along with the remaining filling ingredients. Blend until ingredients are thick and smooth then transfer to a bowl. The original recipe called for 2 packages of tofu and 1-8 oz. container of vegan cream cheese. I thought this was a bit much so I used half the amount for both ingredients.
With the marinara sauce and filling at the ready, begin layering the lasagna in a 13×9″ baking dish. The layering should go as follows: marinara, noodles, filling, marinara, noodles, filling, meatless ground, marinara, noodles, marinara, and cheese. Got that?
Cover baking dish with foil and bake in oven for 30 minutes at 375°. Uncover and bake for another 30 minutes. The lasagna should be hot and bubbling and cheese browned and melted. Let cook for 10 minutes before serving.
Super Easy Spinach Lasagna
- 2 tsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 10 oz. bag of baby spinach
- 1 package of firm tofu
- 4 oz. vegan cream cheese
- 1/2 cup fresh basil, chopped
- 1/4 cup nutritional yeast
- 5-6 cups marinara sauce
- 12 uncooked whole wheat lasagna noodles
- 1 package meatless ground
- 1 cup Daiya mozzarella cheese
- 1. Heat a large frying pan to medium-high heat. Saute onions and garlic in olive for about 5 minutes or until onions are translucent.
- 2. Add 10 oz. of baby spinach and cook until wilted.
- 3. Add this mixture to a blender or food processor with remainder of filling ingredients. Puree mixture until smooth and set aside.
- 4. In a 13x9" baking dish, begin layering your lasagna. Spread a quarter (1-1/2 cups if using 6 cups) of sauce in bottom of dish and top with 4-5 noodles. Pour in half and evenly distribute half of filling, quarter of sauce, and top with 4-5 noodles. Add remainder of filling, meatless ground, quarter of sauce, and another 4-5 noodles. Top with the remainder of sauce and sprinkle on vegan cheese.
- 5. Cover with foil and cook at 375° for 30 minutes. Remove foil and cook for an additional 15-20 minutes. Lasagna should be bubbling at this point and cheese brown and melted. Let cook for 10 minute before serving.
- I think this lasagna tastes better after it's cooled and reheated. Cut leftovers into individual portions and freeze for later.
Adapted from Vegetarian Times
Artisanal Vegan http://www.artisanalvegan.com/
Posted in entree, Italian
Tagged basil, cream cheese, garlic, lasagna noodles, marinara sauce, meatless ground, mozzarella, nutritional yeast, onion, spinach, tofu
This week I’m really excited to attend a fermentation demonstration and book signing at my local co-op. I’ll update more on the book and event in the following days, but I thought this would be a great opportunity to tie in this event with one of my favorite fermented recipes: kimchi.
Update: Unfortunately, I wasn’t able to attend the demo. The weather has been crazy here in the Pacific Northwest which typically translates to nightmare commuting. I’ve attached a link to the book. It’s called Fresh & Fermented; I’m excited to get my hands on a copy and tryout some of the recipes.
This is the first kimchi recipe that I made that I’ve really enjoyed. I generally stick with the traditional ingredients you find in kimchi such as napa cabbage but it really seems like you can use any type of cabbage – even good ole’ green cabbage which you can find in any grocery store will work – or pretty much any vegetable for that matter.
The recipe that I make can be easily doubled. The only problem I’ve encountered when making large batches is finding a big enough bowl to hold the cabbage, although, once you mix in the salt water solution it wilts down significantly. This recipe doesn’t take much physical work but it does take a few hours from start to finish. I’d recommend starting early so that you’re not up till the wee hours of the morning scooping fermented cabbage into jars. I end up in this situation all the time!
I usually start by cutting the head of cabbage into quarters and then remove the core. Cut the whole head into bite sized pieces. It doesn’t have to be exact.
Mix up your brine and pour it over the pieces. I use my hands to get the liquid evenly distributed. Cover it and let sit for about 4 hours.
Drain and rinse the cabbage to remove any excess salt. Add and evenly distribute the ko choo kah rhoo paste and green onions.
Blend together water, apple, onion garlic, and ginger until liquified and add to cabbage. Spoon into clean jars leaving enough room at the top for the kimchi to expand. Leave jars out for about 24 hours and then transfer into the refrigerator. The kimchi is a fermented food and will keep for a long time but the taste will become stronger as well. Enjoy!
- 1 head of nappa cabbage, chopped into bite sized pieces
- 1/4 cup sea salt dissolved in a small bowl with water
- 1/4 cup ko choo kah rhoo (Korean chili powder)
- 1 tbsp. garlic, chopped
- 1 tbsp. ginger, chopped
- 3-4 green onions, chopped
- 2 tbsp. salt
- 1/2 yellow onion, roughly chopped
- 1 apple, peeled and cored
- 8-10 pint sized mason jars
- 1. Place chopped cabbage in a large bowl and pour salt water solution over the top. Mix well and allow to sit for about 4 hours. The salt will pull water from the cabbage causing it to wilt and shrink down.
- 2. Move the cabbage into a colander and rinse thoroughly to remove any excess salt. Once it's drained move it back into the large bowl.
- 3. Add enough warm water into the ko choo kah rhoo to form a paste. Add this to the cabbage and mix together. Gloves might be advisable if you're using your hands. Mix in green onions.
- 4. In a blender add 1 cup water, onion, apple, garlic, and ginger. Blend until ingredients are liquified.
- 5. Pour contents of blender over cabbage a mix until all ingredients are evenly incorporated.
- 6. Transfer cabbage into jars leaving an inch or 2 at the top as the cabbage will expand as it ferments. I also tamp the cabbage down as I'm spooning it into the jars. Distribute any leftover liquid equally among the jars and cap tightly.
- 7. Leave the kimchi on the counter to ferment for about 24 hours then move into the refrigerator. I live in a colder climate and will often leave mine out for 48 hours or longer.
- The taste of the kimchi will get stronger the longer it's left to ferment. I typically know it's ready to eat when the lid hisses or pops after being opening. The taste has a fizzy, champagne-like flavor, in my opinion.
Adapted from Healthy Green Kitchen
Artisanal Vegan http://www.artisanalvegan.com/