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Tag Archives: seitan

BBQ Jackfruit Ribs

24 Feb

My husband has been vegetarian for over 15 years, yet he still answers “ribs” when asked his favorite food. Last year for Father’s Day I made him these juicy, chewy, meaty jackfruit ribs and they’ve become a regular meal in our house since then.

Jackfruit has been floating around in the vegan world for a few years now, usually as a pulled pork substitute.  It works great to add a shredded texture to these seitan ribs!

I add refined coconut oil and peanut butter to give them a fattier texture, but you could easily substitute both of those out for a more firm result. I also use ground dried shittake mushrooms to add a little “umami”. I find whole shittake mushrooms at my local international store and grind them and store in a jar. If you don’t have these available to you, feel free to omit it.

This recipe calls for an Instant Pot, but if you don’t have one you can use a steamer to steam the ribs or an oven to bake them, whichever is your preference. They are very versatile!

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Ingredients:

  • 1 1/2 cups water
  • 1/4 cup nutritional yeast
  • 2 tablespoons paprika
  • 2 tablespoons refined coconut oil
  • 2 tablespoons peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon liquid smoke
  • 1 tablespoon ground dry shittake mushrooms (optional)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 10 ounce can jackfruit in brine
  • 2 1/4 cups vital wheat gluten

Directions:

  1. Drain and rinse jackfruit. Shred pieces apart and remove seeds. Chop cores very finely, or remove complete.
  2. Combine all ingredients up to the jackfruit in a food processor fitted with a dough blade. Blend for 20 seconds to fully combine.
  3. Add shredded jackfruit and 1 cup vital wheat gluten. Blend for about 30 seconds to combine, then add 1 and 1/4 cup vital wheat gluten. Blend for another 2 minutes until dough starts to become ‘stringy’. 
  4. Dump onto a cutting board and divide into 4 pieces. Score the tops to make each individual ‘rib’. 
  5. Wrap each slab in foil and seal ends tightly. 
  6. Add 2 cups water to Instant Pot. Add trivet and stack foil packages inside. Use the manual setting, high pressure, for 40 minutes. Alternatively, you can bake at 350°F for 40 minutes instead, but wrap each package in an extra layer of foil.
  7. At this point you can refrigerate or freeze until ready to use, or use immediately. Simply cover in your favorite barbecue sauce and bake at 350°F for 15 minutes. dsc_0245dit

 

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Review: Gardein Fishless Filets

4 Nov Review: Gardein Fishless Filets

Once upon a time, a long time ago (read: before I had a baby) Gardein sent me a few coupons so I could review their products. Well, those coupons came and went, and I never posted a review.  At the time, I intended to do a review of the new Fish Filets, but they’re old news now. With the new Crabless Cakes and Sweet and Sour Porkless Bites, they have plenty of new offerings that there aren’t hundreds of reviews on already. (Or maybe there are, I haven’t read them!)

But, the fishless filets hold a special place in my heart and my freezer.  I grew up eating fish filets on Fridays during Lent and I loved seafood before I discovered how awful the seafood industry really is.Review: Gardein Fishless Filets

One thing I really appreciate about Gardein is that they don’t cut corners when it comes to “short on time” options. We all know that’s code for “too dang busy chasing a toddler to cook.” I usually bake these if I get a chance to, but there’s been many a day where nap time happens and I use the microwave method. True story-you can microwave them for 2 minutes and get away with eating it floppy.

Review: Gardein Fishless Filets

 

I obviously had to showcase my new cheddar cheese recipe and the classic veganized McDonald’s filet-o-fish was an imperative. Have I told you guys we have a view of McDonald’s from our living room window? It’s pretty classy and definitely adds to our real estate value.

Review: Gardein Fishless Filets

The filets themselves are extremely reminiscent to their omnivore counterpart. There’s a vaguely fish-y flavor to them that isn’t strong as nori, but definitely makes you think “I’m eating fish.” I’ve had a few “tofu fish” sandwiches and there’s just some things that aren’t perfectly replicated with nori and deep frying. I believe it’s the algal oil that contributes to the fish-flavor, but they probably have some other awesome secrets to the taste. The breading and texture are spot on, they even “flake” apart while you’re biting into them (assuming you don’t swallow them whole.)

I made a simple tartar sauce for the sandwich with vegan mayo (I like Just Mayo, but you can also make your own), pickle relish, dill, parsley, and a splash of vinegar.

 

Review: Gardein Fishless Filets

 

If I had a rating system, I’d give these a 9/10. The only reason they aren’t a 10/10 is due to the lack of a family-size package. We can easily polish off a bag of these in one meal and I’d love to have a package that lasts two meals instead of just one.

Sweetfire Seitan

14 Sep Sweetfire Seitan

Most people who know me know I worked in a famous Asian restaurant for well over a year. I was very limited in my meal options there; I pretty much exclusively ate white rice and vegetable spring rolls. Every once in a while I would cook my own meals using the ingredients available to me. One meal I ate regularly was vegetables cooked in their sweet chili sauce (which they called sweetfire.) I was never able to add a vegan protein to it there, but recreating it at home gave me that option.

Sweetfire Seitan

I used seitan I had dipped in a soy/flour mixture and fried, because the recipe from my work used deep-fried chicken bites. You could easily sub tofu or unbreaded seitan as well. This recipe is extremely quick and easy, especially if you use premade sauce and seitan. Perfect for busy work nights or long days with a teething toddler.

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Breakfast Pizza

24 Aug

In my post about peanut butter and jelly macarons I talked about “breakfast pizza” that was often served in my high school cafeteria. It still holds a special place in my stomach and I always enjoy the challenge of veganizing an old favorite.

You can definitely use your own favorite scrambled tofu recipe or homemade sausage in this. My favorite cheese on this is the mozzarella from the Non Dairy Evolution.

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Vegan Turkey Leg

12 Aug

While on a walk last night, my husband and I were discussing our plans to visit a Renaissance Faire over the weekend. I jokingly lamented the lack of a vegan turkey leg for us to eat there. “I could probably make one,” I said, and my husband replied “Yea, but it would have to be crunchy, like it had a skin.”

Later that night I was laying in bed thinking of how to make this happen. It has been years since either of us has had meat, but the idea of a crunchy, chewy protein on a stick still has its appeal. I’d made the turkey loaf recipe a few times and it had the same texture i wanted for my “turkey” leg. Using the basic technique for the loaf recipe, I played with different measurements and seasonings to better replicate the turkey flavor and create a denser structure. I then made fresh yuba to wrap around the turkey cutlets and give that satisfying crunch. Miyoko Schinner was the inspiration for the yuba as skin in her Unturkey recipe, available here.

Vegan Turkey Leg

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Sweet and Sour Seitan

3 Jan

One of my favorite meal growing up was sweet and sour meatballs. My mom used a recipe from the original orange Betty Crocker (you know the one, your mom had it too.) I love adapting old recipes, so here’s my version.

I use seitan instead of meatballs, but you could easily substitute tofu. Feel free to add different veggies, but the pineapple is essential.

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Ham Style Seitan

26 Nov

One of the things I miss most from my meat eating days is ham. Not the cruelty and death that comes with it, or even the texture, but the smokey, sweet flavor that’s perfect on pizzas, in salads, or with Sunday dinner. I’ve been on the lookout for a ham seitan recipe for a while, and this recipe seemed to combine all the good flavors of ham in one place.

We ate this sliced into rounds on pizza, but I think this would be a great alternative to Tofurky at a thanksgiving dinner. It would be perfect baked with a glaze and slices of pineapple.  This seitan is a bit soft as is, but if you bake it in the foil for 30 minutes at 350° F it comes out perfect for snacking and slicing.

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Buffalo Seitan

26 Oct

Football on Sundays is a tradition in my house. I usually serve nachos, but some weeks I want something different.  We love spicy foods and finger foods:buffalo wings are an easy answer. Obviously we don’t eat wings, but seitan is an easy substitute. I’d love to try wrapping the seitan around skewers so you get the “handle” for eating. Something like this from Meet the Shannons would work great.

I was curious as to why they are called buffalo wings, and Wikipedia gave me this answer “One of the more prevalent claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo.” One more question I will no longer have to wonder about.

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(Hopefully you think ahead before you make these and don’t run out of hot sauce like I did.)
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White Seitan

20 Oct

I tried pre made seitan a number of times before I realized how easy it was to make myself.  We’ve cut back on our soy consumption so seitan has been a good protein source for many of our favorite recipes. The first recipe I tried was chicken seitan by PPK, but despite following the instructions perfectly, I ended up with the dreaded “brain” texture. I made it multiple times, with only one success.

Then I learned about steaming seitan and I’ll never go back to boiling. I haven’t had one bad batch since! So if you’ve had terrible seitan before, there’s hope!

This seitan is a perfect stand in for chicken in most recipes and I’ve even ground it to use in chili and “meat” sauce. Always cook it before use in any recipe, otherwise you may end up with mush. I always season it during the second cook, so the seasoning you use before steaming isn’t hugely important.

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I make using the dough hook on my Ninja blender, but if you don’t have that, just stir and knead by hand for 5 minutes. I also use my pressure cooker to steam this, so I only steam it for about 20 minutes.

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