fried chick’n sandwich.

chick.jpg

I found a recipe to make this vegan chick’n sandwich which is supposed to be a copycat Chick-fil-a.  I never had a chick-fil-a sandwich, but having recently bought an airfryer, this appealed to me. Turned out to be pretty delicious! I modified the recipe a bit and made it twice in one week! I made the seitan ahead of time and then bread it when im ready to make some for dinner.  They reheat well too!

Chick’n Seitan:
Binder
  • ¾ cup plain, unsweetened almond milk
Breading
Topping ideas
  • Burger buns, I used pretzel buns
  • Vegan Ranch or vegan mayo
  • avocado
  • vegan cheese
  • pickles
To make the seitan:
  1. In a mixing bowl, mix together wheat gluten, salt, nutritional yeast, onion powder and poultry seasoning.
  2. In a larger bowl, combine ¾ broth and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet and stir until well combined.
  4. Knead the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
  5. Divide the dough into small little burgers. Keep in mind they will grow to about twice their size, so make then smaller then you would normally. Place in a casserole dish, covering them completely with vegetable broth.
  6. Cook burgers in broth for 1 hour at 350 degrees, flipping at 45 minutes. Allow to cool.
Breading
  1. Combine the flour, paprika, black pepper, chili powder, salt, baking powder, and garlic powder in a medium-sized mixing bowl. Set aside.
  2. Toss the seitan “chicken” cutlet into the dry mixtured and coat completely, then toss it into the wet, again coating evenly on all sides. Toss into the flour mixture again and coat generously. Repeat with the remaining cutlets and set aside.
  3. Place cutlets in the airfryer and bake at 370 for about 12 minutes. Flip occasionally to ensure even cooking. If you dont have an air fryer, im sure you can bake in the over, deep fry!

vegan gyros.

GYROS

I love vegan gyros. LOVE.

The Chicago diner has the best one to date. Doesn’t mean I’m not going to try to make them at home though!

Vegan eats world has a recipe, and I couldnt wait to try it. I made a batch of the seitan from the book and followed her recipe and it was a huge let down. It wasnt very flavorful. I had half the recipe of seitan left, and I was determined to find something to do with it. I did some research on the internet for other vegan gyro recipes and kind of made up a marinade and gave it a go.

The result?
Delicious.

I love serving these with sweet potato fries, complete with ketchup!

Here’s what I did.
First, make a basic seitan recipe. Slice it thin and set it to the side.

Mix together
1/4 cup red wine vinegar
1/4 cup vegetable broth
the juice of 1/2 a lemon
a couple tablespoons of balsamic vinegar
Salt
pepper
2 tspns or so of dried oregano

pour over seitan and bake in oven at 400 Degrees for 20 minutes.

Serve on warm pita with cucumber, tomato, avocado and some tazkiki!

taziki:1/2 cup plain unsweetened soy yogurt
1-2 cloves of garlic, minced (depending on how garlicky you like things)
1 T dill
salt
pepper
squirt of lemon juice

310. sweet potato and brussel sprout hash with chipotle seitan.

This is sort of my take on a few recipes mashed into one and a way to use up some ingredients I had on hand.
The chipotle sausages: This is my first time having luck steaming seitan.
The hash: I made sure to cook everything nice and long so everything had a chance to get well done and crispy.At the very end I threw in some israeli couscous to give it add some grain/texture to it.

The recipe for the chipotle sausage: (original recipe here)

  • ¾ C. Vital Wheat Gluten
  • 2 Tbsp. Nutritional Yeast
  • 1 tsp. Dried Chipotle Flakes
  • ½ tsp. Smoked Paprika
  • ½ tsp. Onion Powder
  • ½ tsp. Garlic Powder
  • ¼-1/2 tsp. Chili Powder
  • ¼ tsp. Ground Cumin
  • ¼ C. refried beans (or any beans you have on hand)
  • ⅔ C. Vegetable Broth
  • 1 Tbsp. Maple Syrup
  • 1 Tbsp. Soy Sauce
  • ½ Tbsp. Olive Oil
  • ½ Tbsp. Liquid Smoke
  1. Mix dry ingredients together in a large bowl, until everything is distributed evenly. Then, blend wet ingredients with the beans together until completely liquified.
  2. Stir the wet mixture into the dry until the vital wheat gluten soaks all of the liquid up.
  3. Knead the dough for 2-3 minutes and roll it into a log-type shape, about 10” long and 1” in diameter. Cut it into three pieces and roll out some aluminum foil, tear the foil into pieces that are roughly 8”x8”. Place seitan dough in foil and roll up like a tootsie roll/taffy/candy, and set off to the side.
  4. Once you are done with those take a large pot with a steamer basket and water, or stacking steamer baskets, and place the foil wrapped sausages into the pot and cover with lid. Have the water boiling/steaming over medium heat for 20 minutes.
  5. Once the sausages are pretty firm in their wrappers, take them out with tongs and let them rest for 5 minutes; peel the foil off and set them on a plate to cool while you prep the hash.

    HASH ingredients
    sweet potato, diced small
    1 onion, diced
    6 brussel sprouts, cut finely
    2 cloves garlic
    1 tspn chili powder
    1/2 tspn cumin
    1 tspn coconut oil
    salt and pepper

    Heat the oil in the pan. add the onion and the sweet potato. Cook until almost ready, then add the brussel sprouts, garlic, the seitan, and the seasonings Cook until well done.

    I threw some israeli couscous in at the very end.

108. ginger scallion noodles.

I keep seeing this post on pinterest and it looks so so good.
Then I remember I dont really like soba noodles. And it has alot of oil in it.
So tonight I made my own variation of something similar. Heres what I did:

Chop a bunch of green onions.
Put it in a bowl with 2 T soy sauce
4 T rice vinegar
1/2 tspn (or more if you like it) minced ginger
1 tspn minced garlic
squirt of siracha (more if you like it hot)
1 1/2 T honey or agave (depending how you swing on the issue)
Black pepper
Juice from half a lime

Boil some water and cook some whole wheat linguine (or noodles of your choice).
Saute some seitan, brocolli, spinach and seasame seeds.

When noodles are done, combine everything in one big bowl. Stir in the sauce. Top with more seasame seeds, cilantro and lime juice.

74. pantry bbq sauce.

Since it turned to spring overnight, I’ve had limited time for cooking/crafting….Milo and I made a pitstop at the park on the way home today, so we got home a little later than usual. Doesn’t mean I can’t make a home cooked meal!

I’ve been in the habit of making some brown rice over the weekend and freezing it for the week, so have it in a crunch. I sauteed some seitan, brocolli and spinach and then made Isa’s Pantry BBQ sauce to throw on top. Since the rice was already cooked, this dinner took about 15-20 minutes to throw together!

Here’s the recipe for the sauce:
1/2 cup vegetable broth
2 tablespoons pure maple syrup
2 tablespoons molasses
2 tablespoons tomato paste
2 tablespoons peanut butter
1 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 tablespoon dijon mustard
1/2 teaspoon liquid smoke
1/2 teaspoon Sriracha hot sauce (this gives it some kick, so leave it out if you are a light weight)

Mix it all together in a bowl. Right before you are finished cooking your dinner, toss it in the pan, and let it cook for a few minutes.

59. smokey maple seitan.

Over the weekend I made this seitan recipe.
It turned out pretty good and is very versatile. Tonight I followed her recipe to make it into a smokey maple seitan sandwich…and it was GOOD.
Here’s how you do it:
1 tsp liquid smoke (splash in drops over seitan)
1-3 tsp maple syrup, grade B is my fave
fine black pepper to taste
salt to taste if needed
for saute: 1-4 tsp safflower or olive oil

To Cook Seitan: Saute Seitan in olive oil. Add the maple and liquid smoke during saute. Add fine pepper to taste. Saute for about 2 minutes on each side until seitan is heated through and crispy browned edges form. Cool for a few minutes before piling onto sandwich.

I topped my sandwich with spinach and avocado. Dj piled his up with pickles, spicey mayo and avocado.

 

38. slowcooker chick’n seitan.

One of the main reasons I bought the Vegan Slowcooker book was because I saw there was a recipe to make seitan in the slow cooker. This definitely intrigued me because I have not had much luck making homeade seitan. It is hit or miss for me. Mostly, a miss. Alot of the recipes call for steaming seitan and I don’t have a good steamer device to put in my pot to do this successfully. I always feel like my seitan dough is really wet and then the finished product is always gummy and mooshy.

This recipe seemed easy enough, and turned out GREAT! its kind of a spongey seitan – I think it would be great for soups, especially crock pot soups, or even making some kind of barbeque sandwich. You can shape the pieces however you like, and it makes alot so you can freeze it and save it for later. It’s super cost effective. I will for sure be doing this on a regular basis because in about two hours, I had homeade, EDIBLE, seitan!

Try it out yourself! Let me know how it worked out for you, and what you used the seitan in.

broth:
7 cups water
2 cloves garlic, crushed
2 bay leaves
1 stalk celery, minced
1 sprig parsley
1 1/2 T vegan chicken bullion

seitan:
1 1/2 cups water
1 1/2 cups vital wheat gluten
1/3 cup nutritional yeast
1 T tomato paste
1/4 tspn salt
1 T dried thyme
1 T garlic powder

Combine all your broth ingredients in your slow cooker and turn it on high. Your broth can heat while you prepare your seitan.

In a large bowl, or in your stand mixer, combine all of the seitan ingredients. Mix until combined and knead for 5 minutes, using your hands or with your dough hook on your mixer.

Stretch the dough out to the thickness you want and cut into desired sizes. Drop the pieces into the slow cooker,. Youll know its done in about 2-3 hours when the pieces float to the top. Maybe around 2 hours, mix it up, because mine were stuck to the bottom and once I mixed them, they came floating to the top.

Store in the fridge submerged in the broth, or freeze extra in the broth to use later.

14. vegan deep dish pizza.

Vegan deep dish pizza sounds crazy right? Try more like CRAZY DELICIOUS. We burnt out on this a while back, but its been months, so I figured I’d give it another go. Man, did it hit the spot. The crust only needs to rise for 30 minutes, and it only bakes for about 15-20. Can totally be done on a weeknight if you wanted to.

Recipe is here: but here’s my modified version.

Dough:
1 tsp sugar
1 package active dry yeast
1 cup warm water
2 & 1/2 cups all-purpose flour1/2 cup finely ground yellow cornmeal
1/4 tsp salt
2 tbsp olive oil
2 tbsp yellow cornmeal & flour (used to dust counter to roll out dough)

Pizza Filling
1 package Upton’s Naturals All Natural Italian Sausage
1 package mozzarella flavored Daiya
Baby spinach
your favorite pizza sauce
Directions

  1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.
  2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
  3. Remove and let stand for at least half an hour or until it doubles in size.
  4. While waiting for the dough to rise, prepare the other ingredients.
  5. In a lightly oiled skillet, add the seitan and lightly brown. Prepare the toppings you want to include.
  6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll and cut in half. Lightly oil one half and place it in a zip lock bag in the freezer for another day.
  7. Roll or press out the dough into a circle that will fit in a round, 9 inch cooking pan (I used a spring form pan for this). Lightly oil the baking pan and lightly dust with flour to prevent the dough from sticking. Place the dough in the pan so that it climbs up the sides to make a wall.
  8. Preheat the oven to 450°F.
  9. Begin layering the ingredients. To keep it authentic, add the seitan sausage first, then the vegetable toppings.  Sprinkle a layer of vegan Parmesan cheese if you prefer. Add the daiya cheese. Sprinkle oregano and basil over the cheese for a little added flavor. Add the pan to the oven and bake for 15 minutes.
  10. Remove and add a layer of the sauce. Place in the oven again and bake for an additional 5 minutes.
  11. Remove and let cool enough that you can handle and remove from pan. Place on a cutting board, slice, and serve.