Seitan has become a regular visitor to the CatHouse. It’s just so dang yummy we can’t help ourselves. The first time I made it following Honey LaBronx’s seitan recipe on her hilarious and informative vegan cooking show, you should go and watch! But I would love it if you came back and tried my Chicken style Seitan recipe as well. 🙂
This recipe comes together pretty fast, but the cooking part is longer and is best as a two step situation!
CatHouse Classic Chicken Style Seitan
- 1 box Hodgson Mill Vital Wheat Gluten (about 1 1/4 cup)
- 3 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon coriander
- 1/2 teaspoon poultry seasoning
- 1 cup vegetable stock
- 1 tablespoon soy sauce
- 1 teaspoon dijon mustard
- 3 cups vegetable broth
- 3 cups water
- 2 tablespoons soy sauce
In a medium bowl whisk together the dry ingredients, set aside. In a smaller bowl or 2 cup measuring pitcher mix the liquid ingredients together then pour on top the dry. Using a wooden spoon stir to combine. Once there is no liquid or dry ingredients visible use your hand to punch and knead the gluten dough. Now here is where you need to decide if you want “patties/steaks/tenders” or if you would rather have random “chunks”. For the patty version you want to stop kneading before the gluten strands are fully formed (gluten strands mean the dough will stretch instead of ripping when pulled apart).
To make patties pull apart 1/4 cup (roughly) size balls and knead until gluten strands are formed and flatten as thin as possible, continue making patties finishing the kneading process individually. To make chunks keep kneading the entire gluten dough ball until it is very hard to pull apart, then take a clean pair of kitchen scissors and snip off pieces about 1/2 to 1 inch across, they will swell up during cooking!
The initial cooking method is the same for patties and chunks. Pour cooking broth ingredients into large pot (bigger than a 2 quart sauce pan) bring to a boil, then toss the patties or chunks into the broth cover with a lid and lower the temperature to medium/low cook for 45 minutes. Once done you may have a little cooking broth left over this makes great gravy, or you may not…sometimes I do and sometimes I don’t and I have no idea why! 🙂 Either way the seitan cooks perfectly.
With chunks you can now simply eat them up, toss them in barbecue sauce and eat them on a bun or eat them like chicken nuggets or add them to a casserole its all up to you. With the patties, I like to bake them in my toaster oven at 350 degrees F for 10 minutes per side, this dries out the outside and gives the patties a nice golden crusted exterior, you could bake the chunks as well if you wanted to. The patties make a great “chicken” seitan sandwich topped with tomato and lettuce with a bit of eggless mayo or you can serve them with spaghetti and tomato sauce with some nutritional yeast sprinkled on top for a Seitan “Parmesan”.
I believe this seitan would keep for 5 days or so in the fridge in an airtight container without a problem, but I have yet to test that because it has only made it 3 days in our CatHouse before it was all eaten up! If you are worried I’m betting the patties would freeze well, though I would advice wrapping each one separately. I hope someone will try this quick and simple recipe, if you do please let me know how you liked it!
Let me first say that I love bread. I especially love buns, they have a much larger crust to inside ratio then a slice of bread does, and I love that crusty slick browned part so very much. So, yes buns! Now, since going plant based, and focusing on whole foods I haven’t had white bread buns.
In my search for a good vegan recipe for making whole wheat buns I found Holy Cow! A Vegan Recipe Blog where Vaishali gives us an easy to make delicious Vegan Burger Bun recipe. Go here and make it! Note her recipe is not 100% whole wheat, there is 50% all purpose flour, I’m guessing this is to help give it a fluffy texture and it does! My ultimate goal is to only have whole grain flours, but since I can’t justify throwing away the other flours I already have, I plan to use them with whole grain flours until they are used up!
These are the buns Vaishali’s recipe gave me:
Totally awesome! I did have to shorten the rising time for these buns. My kitchen hovered between 79 and 82 degrees F while I was making these beauties. So, while I followed the recipe exactly every other way, my rising times where cut in half. If you are in a hurry this is great, but from what I remember from basic bread making the rising time allows for flavors to build, the slower the rise the deeper the flavors, please correct me if I’m wrong! Even with the sped up rising times these buns were perfect! I will totally be making them again soon!
Now for the Sweet Potato Burgers. I read over a few recipes including this one from Hayley’s Thoughts then went my own way!
Sweet Potato & Rosemary Burgers
2 small to medium sweet potatoes (mine where each about 6 inches long and 3 inches thick)
1 can white beans, drained and rinsed
2 teaspoons dried rosemary, I ground mine using a mortar and pestle
1/4 teaspoon cumin
1/4 teaspoon rubbed sage
and a dash of garlic powder
I “baked” the sweet potatoes in the microwave then peeled and mashed them using a potato masher (novel idea, I know!). Then worked the rinsed white beans into the mixture, then simply tossed in the spices I wanted to use. You can choose any mixture of spices and herbs, the sky is the limit here!
I then used an ice cream scoop and portioned out 6 burgers, flattened them out in a bowl with a layer of Panko crumbs, flipping the burger over to coat both sides. Then I fried them in olive oil until both sides were crispy.
We ate these Sweet Potato Rosemary Burgers on the Whole Wheat Buns above with some Whipped Nayonaise, romaine lettuce, tomato, and pickles. Very tasty! However, I now know, I am not a fan of Whipped Nayonaise. Which is not a surprise, since I also never liked Miracle Whip. Luckily Mendal and Miranda both liked it a lot so the jar won’t go to waste. Don’t worry my sandwiches won’t be dry, I do love mashed up avocado and hummus (flavored and plain) and stone ground mustard. I would also like to try Miso Mayo soon, since it is not a fake mayo (despite the name).
Take a gander at this awesomeness! Seriously? How can a veggie burger be this pretty?
WOW, I just realized that my first real post in a week ended up being a recipe review (the BUNS), an original recipe (the Burgers) and a product review (the Nayonaise)! Awesome!
Hummus is a great healthy snack, it is also a fantastic replacement for mayo on sandwiches and other fatty non vegan spreads and dips. I have been experimenting with different recipes lately. I while ago I made one far to garlicky when following a recipe. Then I made a very simple one with only water added which was great on sandwiches, but blah when eating it with carrot sticks. So today I made up a new recipe, but first I tried a new step. Peeling the chickpeas. Yes, I said peeling. It is actually very easy to squeeze the thin skin off, it is simply a bit time consuming. The reason for this madness, is to make a super, silky, smooth hummus.
Now, I learned about this trick from Deb of Smitten Kitchen. She is a master of delicious, hearty, home cooked food that looks like it came from a 5 Star restaurant. She is not vegetarian nor vegan, but she has her fair share of recipes that fit both categories on her lovely blog. She also has a lot of yummy baked goods, that is actually how I found Smitten Kitchen over 3 years ago.
Which it totally did! Look at this mess , I mean amazingness.
Hummus without Tahini
1 can chickpeas or 2 cups, drained, rinsed and peeled
1/2 cup water
2 teaspoon lemon juice (used ReaLemon)
1 teaspoon sesame oil (Optional: I added this because I didn’t have Tahini)
1 clove garlic or 1/2 teaspoon minced garlic
Drain, rinse and peel those chickpeas!
Then add all ingredients to a food processor. You can also make this in a blender, but may need to add more water.
If you like thicker hummus use a food processor and only add 1/4 cup water. I like the hummus I use on sandwiches to be a little runnier or looser than the hummus I use for dipping veggies.
If you have found this post, please post your favorite hummus recipes and chickpea cooking methods. This recipe used the last can of chickpeas I plan to buy!