Misc

Gravy

1/4 cup oil
1/3 cup chopped onion
5 cloves garlic, minced
1 tablespoon sage, chopped
1/2 cup floor
4 teaspoons nutritional yeast
4 tablespoons low sodium soy sauce
4 cups vegetable broth
pepper to taste
  1. Heat oil in a medium saucepan. Sautee garlic and onion until soft and translucent.
  2. Add soy sauce, nutritional yeast and flour into a thick sauce.
  3. Add broth, sage and pepper. Whisk for about 10 minutes until gravy thickens.

Fajita

1/3 cup parsley
3 green onion
1/3 cup cilantro
1 jalapeno
1 lemon, juiced
2 cloves garlic
1 box of seitan (or half a recipe of homemade seitan)
1 green pepper, sliced length-wise
1 red pepper, sliced length-wise
1 onion, wedged
1 box white button mushrooms, sliced
  1. Combine parsley, green onion, cilantro, jalapeno, garlic and lemon juice in a blender and blend. Add some water if mixture is too thick to blend.
  2. Pour blended marinate over seitan. Set aside.
  3. Heat some olive oil in a large pan or wok. Add onion, green pepper and red pepper. Add a pinch of salt to sweat the vegetables. Cover and cook until pepper is cooked, stiring occasionally.
  4. Add seitan with marinate. Cook for another 3 minutes.
  5. Add mushrooms and let cook for another couple minutes or until sauce is almost dry.
  6. Serve with tortilla, or over rice.

Stroganoff

1 portabello mushroom, halve then sliced thinly
1 cup cremini, sliced
1/2 recipe homemade seitan, sliced and pan fried for 15 minutes or until brown and crisp on the edges
3 shallots, quarter then sliced
1 onion, quarter and sliced
2 cloves garlic, minced
1/2 burgundy/red cooking wine
1 tablespoon corn starch
1 cup water
1 teaspoon dry tyme
1 teaspoon dijon mustard
1 teaspoon hungarian/sweet paprika
1/4 cup nutritional yeast
1/2 cup soy milk
1 cup peas
salt and pepper to taste
  1. Heat olive oil in pan. Saute onion, shallots and garlic until fragrant.
  2. Add mushrooms and tyme. Cook for a couple minutes until mushrooms release their juice.
  3. Add salt, wine and paprika. Turn up heat to high to boil out the alcohol.
  4. Lower heat to medium. Whisk corn starch in water. Add to pan. Keep stiring until sauce thickens.
  5. Add nutritional yeast, stir. Add soy milk and mustard. Turn heat to low.
  6. Add seitan and peas. Cook for another 5 minutes.
  7. Serve over vegan flat wheat noodles or fettucini.

Seitan

1 1/2 cup vital wheat gluten
1/4 cup nutritional yeast
1 cup very cold water
1/2 cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, pressed and minced
rind of 1 lemon

10 cups very cold water
1/2 cup soy sauce
  1. In a large bowl, mix vital wheat gluten and nutritional yeast.
  2. In a separate bowl, mix 1 cup water, soy sauce, tomato paste, garlic and zest.
  3. Add wet ingredients to dry. Mix to combine. Knead for 3 minutes. Set aside and prepare broth.
  4. In a large stock pot or dutch oven pot, add 10 cups cold water and soy sauce.
  5. Roll gluten into 8 inch log. Cut into 3 chunks. Add to water/soy mixture.
  6. Turn on heat to bring to a boil. Then, reduce to low, partially cover the pot and simmer for 1 hour, turning dough occasionally.
  7. Let cool in broth completely. I usually make seitan at night and leave seitan in broth to cool overnight.

Roasted Garlic

1 head garlic
1 teaspoon olive oil
  1. Preheat oven to 400F.
  2. Slice off the top tip of every clove of garlic on the head, just enough to expose the garlic.
  3. Brush olive oil over the sliced top. Wrap in foil. Roast in oven sliced side up, for half an hour.
  4. Squeeze out garlic after cooled to touch.

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