Isa Does It by Isa Moskowitz is probably one of my favorite vegan cookbooks. It contains a range of recipes from basic necessities to more complex dishes; I highly recommend getting your hands on copy as it’ll be a book that you’ll continually reference.
I’ve tried many different seitan recipes with varying degrees of success. The steamed chicky seitan in this book has become my goto when in need of a realistic fake meat. The texture and consistency create the perfect analog. It’s also highly versatile; cut it into strips, chunks, or whatever size you prefer.
This is a pretty quick, straight-forward recipe to make. Prepare your steamer before mixing any ingredients. While you wait for the water to reach a boil, mash chickpeas thoroughly in a large bowl. Remove the skins if you prefer; I didn’t and it really didn’t make much of a difference to the end result. Mix in broth, olive oil, and soy sauce. Add in vital wheat gluten and remaining dry ingredients. Use your hands to knead into a dough.
Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil. Make sure to not wrap too tightly as they will expand during steaming process. Place patties in steamer, cover, and allow to steam for 40 minutes. The patties will be slightly soft to touch after being removed from the steamer but will become firmer as they cool. Let cool before cutting if you plan on using immediately or store in refrigerator for later use.
Steamed Chicky Seitan
- 2/3 of a 15 ounce can chickpeas (1 cup), rinsed and drained
- 1 cup vegetable broth
- 1 tablespoon olive oil
- 3 tablespoon soy sauce
- 1-1/2 cups vital wheat gluten
- 1/3 cup nutritional yeast
- 2 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon sage
- 1/2 teaspoon salt
- black pepper
- 1. Set up your steamer and bring water to a full boil.
- 2. In a large bowl, thoroughly mash chickpeas. Mix in broth, olive oil, and soy sauce. Add in remaining ingredients and use hands to knead ingredients into a dough.
- 3. Quarter dough and form into 4 to 5 inch wide patties. Wrap each patty in foil but not too tightly as they will expand.
- 4. Place each patty in steamer, cover, and steam for 40 minutes. The patties will become firmer as they cool. Cut into any shape desired or keep in refrigerator for up to 5 days until ready to use.
- *The patties also freeze well for several months.
Artisanal Vegan http://www.artisanalvegan.com/
It’s been raining relentlessly for the last few days. Not a drizzle but a consistent downpour. Doing anything outside is impossible, so I’m stuck keeping myself busy inside until the weather improves and I don’t anticipate that happening anytime soon.
I’ve been craving comfort food. Something warm, rich, and savory that I can eat while wrapped up in a blanket on the couch, binge watching my favorite shows. What’s more comforting and all American than baked macaroni ‘n’ cheese with BBQ riblets?
Both recipes are pretty quick and easy to make. Prepacked seitan can be found in most grocery stores but I think it’s way overpriced. It can be made at home for a fraction of the cost and you can customize it anyway your heart desires. Seitan is made from vital wheat gluten and can usually be located in the bulk section (I get mine from Fred Meyer) of your grocery store.
I start with the riblets first so they’re in the oven and done around the same time as the macaroni. Mix together the dry and wet ingredients separately before combining together. Use your hands and knead ingredients for a few minutes. It will form a very pliable dough. Press into a lightly oiled baking dish and cut into 16 pieces with a sharp knife. It’s not necessary to cut completely through the seitan. A rough score mark will help the pieces separate after being baking.
The riblets will start to brown and puff up during the first 20 minutes in the oven. Pull them out and generously brush with the BBQ sauce. It’s not necessary to use the full cup of sauce. Return to the oven and bake an additional 10-15 minutes. Remove from oven and let cool for a few minutes.
Begin preparing the macaroni ‘n’ cheese while the riblets are baking. Boil about 3 cups of noodles according to the directions on the box. Drain and add to a 9×9″ baking dish. Mix remaining ingredients (expect bread crumbs) in a blender. Pour over noodles and top with bread crumbs. Cover and bake for 10 minutes. The riblets will be nearly done at this point. Turn on broiler, uncover, and bake until bread crumbs are brown and crispy – about 5 minutes.
Macaroni 'n' Cheese
- 3/4 lb. macaroni noodles (about 3 cups)
- 3/4 cup non dairy milk
- 1/2 cup water
- 1/2 cup canola oil
- 3/4 cup nutritional yeast
- 1/6 cup liquid aminos
- 1/2 tbsp. paprika
- 1/2 tbsp. garlic powder
- 1.5 oz firm tofu
- 1 tsp. yellow mustard
- 1/2 tsp. salt
- Ener-G bread crumbs
- 1. Preheat oven to 350°.
- 2. In a blender combined nondairy milk, water, oil, nutritional yeast, liquid aminos, paprika, garlic powder, tofu, mustard and salt until well incorporated. Set aside.
- 3. Boil noodles according to packaged. Remove from pan, drain, and transfer to 9x9" baking dish.
- 4. Pour sauce over noodles and top with bread crumbs.
- 5. Cover pan with foil and bake for 10 minutes. Remove foil and bake under broiler for an additional 5 minutes until top begins to brown.
Artisanal Vegan http://www.artisanalvegan.com/
BBQ Seitan Riblets