This has to be my favourite seitan recipe, in fact I eat it about once a week. The pear and brown sugar caramelize when you fry it and give a texture and taste of real meat. You’ll swear there is beef fat in the protein.
This dish is best served with sticky rice and broccoli. Don’t be intimidated about making sticky rice it’s so easy to make on the stovetop you’ll wonder why you haven’t before. Also the broccoli doesn’t have to be fancy either, I usually just steam it and add a little soy sauce and sesame seeds to finish it off.
Try it and let me know how it works out!
4 pieces/servings of beef seitan
1 crushed pear
¼ cup leek leaves
2 cloves of garlic
2 tbs soy sauce
2 tbs brown sugar
1 tbs toasted sesame oil
1 tbsp coconut oil
In a food processor combine pear, leek, garlic, soy sauce, brown sugar and sesame oil. Pulse until smooth.
Finely slice seitan and combine with marinade. Rest anywhere from 30 minutes up to 24 hours.
Heat a pan and oil, cook seitan on medium heat until browned. Serve with rice and broccoli.
So it’s technically still Monday here on the west coast! Yes I know I’m a week late on publishing my beef seitan recipe but none the less here it is and it’s pretty darn good. So good in fact that my youngest dog Bonnie loves watching me make it; that and she enjoys sneaking into the recycling to sneak a taste of any leftover soy.
I really hope you enjoy this recipe. It’s really easy to make and I find making seitan in the slow cooker is a completely fool proof way of cooking seitan.
1 1/2 cups active wheat gluten
1/3 cup nooch (nutritional yeast aka yummiest thing ever)
1/2 of a 300g container of soft tofu
1 tbsp montreal steak spice
1 tsp cumin
3/4 cup cold water
1 tbsp olive oil
1 tbsp ketchup
1tbsp soy sauce (or Braggs)
2 tbsp of vegan beef broth
4 cups water
2 tbsp vegan beef broth
sprinkle of montreal steak spice
Combine all dry ingredient in a large mixing bowl and be sure to mix well.
Combine water, oil, ketchup, soy sauce, vegan beef broth and soft tofu in a separate bowl.
Add wet ingredients to the dry and knead with your hands for roughly 5 minutes. Separate dough into 2 part and roll them into 2 small loaves. Let rest for 1 hour.
After dough has rested cut each loaf into 4 pieces and place into slow cooker. Add broth to slow cooker and set to low and cook for 8 hours. If you’re like me and like to occasionally sleep in on your days off you can cook the seitan for 4 hours on high.
This week seems to have whizzed by! I’ve been playing around with what I’m cooking over the last two weeks and I think that adds to the pace. I mentioned in my Sticky Lemon Seitan post that I’d add my seitan recipe soon, so Monday I’ll be posting my chicken seitan recipe.
Tonight I’m making a new family favourite – Sweet Potato Boats! This dish was born out of a recipe I saw on pintrest. The original was loaded with cream cheese and other highly caloric ingredients so I changed things up and made it entirely guilt free. This can be made as a main or simply omit the seitan and serve it up as a side. Don’t be fooled though this is exceptionally filling.
Sweet Potato Boats
4 medium sweet potatoes
3 tbsp mexican seasoning (recipe below)
1 cup corn
1 can black beans
1 cup seitan
1/2 cup “cheese” of your choice
Wrap sweet potatoes in foil and bake at 350 degrees for 1 hour.
While sweet potatoes are baking place corn on a hot frying pan and add 1tbsp of mexican seasoning. Fry until corn is slightly blackened then transfer to a bowl.
Fry seitan in same pan with olive oil and remaining mexican seasoning for 5 minutes. Transfer to the bowl of corn.
Add drained and rinced black beans to your bowl of corn and seitan. Mix well.
Once sweet potatoes are cooked allow them to cool until they are comfortable to handle. Cut lengthwise and scoop out the filling and mash.
Combine your corn mix to the mashed sweet potatoes along with 1/4 cup of “cheese”. Spoon back into sweet potato skins and cover with remaining cheese.
Return the sweet potato boats to the oven and broil for 15 minutes. Let cool and serve.
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons sea salt
1 1/2 teaspoons hot smoked paprika
1/2 teaspoon cayenne pepper
Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.
I have to admit before I cut meat out of my diet I was a huge Gordon Ramsey fan. I still am, but only a few of his recipes are veg friendly so I’m less inclined to rush out and read his cookbooks. This is one recipe I’ve altered slightly along with replacing the protein. Sticky lemon seitan is one of my favourite dishes especially when it’s served up with a generous portion of mashed potatoes.
Sticky Lemon Seitan
4 pieces of “chicken” seitan (I will add my recipe soon)
2-3 tbsp of olive oil
1 head of garlic cut horizontally
thyme – preferably fresh
a splash of red wine vinegar
2 tbsp of soy sauce – or braggs
3 tbsp of honey (2 tbsp for agave for vegan option)
1 sliced lemon
Brown seitan over high heat with olive oil, garlic and thyme for 2-3 mins a side till golden brown. Add a splash of red wine vinegar and bubble until reduced by half. Drizzle soy sauce and honey and shake the pan to mix.
Pour in a good splash of hot water (or if your seitan is homemade use the broth) and add the lemon slices. Let the liquid bubble and reduce down till syrupy,which will take about 10 mins or so.
Transfer the seitan to a platter and serve with mashed potatoes.