Daily Vegan Lunch for 22 December, 2013: Seitan and Two Potato Soup

seitan soup

INGREDIENTS:

1 tablespoon vegetable oil (optional)
2 cups onion, chopped
2 cups seitan, tofu, tempeh, or veggie meat, chopped finely
2 cups peeled, chopped sweet potatoes
2 cups peeled, chopped potatoes
1.5 cups celery, chopped
2 cups carrots, chopped
2 tablespoons garlic, minced
8 cups vegetable broth

DIRECTIONS:

In the bottom of a large stockpot, sauté garlic and onions in oil or in 1/4 cup of water to make a fat-free version.  Add broth, potatoes, sweet potatoes, celery, carrots, and seitan.  Bring to a boil on high heat; this will take anywhere from 10 – 20 minutes.  Once it boils, turn the stove down to medium heat and simmer until sweet potatoes and carrots are tender.

Daily Vegan Lunch for 18 December, 2013: Seitan Fried Wonton Soup

You do not have to fry these wontons.  I kind of wish I had not fried them because this would have been a fat-free soup except for the optional dash of sesame oil.

vegan wonton dumpling soup IMG_3848

MAKING WONTONS:
1.Take the wonton wrapper (watch out because some brands contain eggs.  These are the simplest kind from the Asian grocery store.  They have three ingredients: water, flour, and salt) and dab water on its four sides.
vegan wonton dumpling soup seitan

 

2. Fold wonton in half and pinch open sides shut.

IMG_3843

3. Fold one corner over.

IMG_3844

 

4. Now fold the other side to make a little envelope.

IMG_3845

 

Voila!IMG_3846
INGREDIENTS:

1/2 a package of wonton wrappers, about 25 – 30 squares

FOR THE SEITAN FILLING:

1.5 cups cooked seitan (I used yesterday’s recipe!)
2 legs celery, roughly chopped, about 1.5 cups
3 green onions, roughly chopped, about 1 cup
1 tablespoon soy sauce plus 1 teaspoon sugar OR 1.5 tablespoons vegetarian oyster sauce

FOR THE SOUP:

8 cups vegetable broth
2 tablespoons soy sauce
Dash sesame oil
3 cups bok choy or baby bok choy (or any other choy, like ong choy, just buy what’s on sale) chopped
1 cup dried shiitake mushrooms and water for soaking (save water to add to soup)

1 cup oil for frying wontons and a small, high-heat proof pan, I use cast-iron

DIRECTIONS:

Soak the mushrooms in at least 1 cup of water until they expand fully, about fifteen minutes.
In a blender or food processor, combine seitan, celery, green onion, soy sauce and sugar OR vegetarian mushroom oyster sauce.  Pulse the blender until the ingredients are finely chopped and almost pasty.

Now make the wontons as you see in the photos above.  Optionally fry them in oil by bringing the oil to the smoking point in a shallow cast iron pan and dropping them in for only about 20 seconds each side.  Get them out of the oil quickly or they will burn.

To make the soup, combine broth, sliced and de-stemmed shiitake mushrooms and their soaking water, soy sauce, and bok choy in a large pot on medium-high heat until choy starts to wilt slightly.
Add the dumplings.  If you did not pre-fry the dumplings, allow the dumplings to simmer in the soup for about 5 minutes.  Finish with a dash of sesame oil.

Daily Vegan Lunch for 28 November, 2013: Poor Woman’s Tofurky with Sourdough Stuffing

poor woman's tofurky seitan roast with sourdough stuffing IMG_3734

I love Tofurky, however, they are $14 and fairly small so I made this seitan roast because I had to feed a crazy large crowd. Luckily this recipe made so much that my husband and I got to eat a mini rendition of the roast before the big day.

SOURDOUGH STUFFING INGREDIENTS:

1 tablespoon oil

2 cups onion, chopped
7 cups sourdough bread, I used homemade
1.5 cup shiitake mushrooms, reconstituted in water if from dry
3 – 5 cloves garlic (about 1.5 tablespoons) minced
2 cups celery, chopped
1.5 cups carrots, finely chopped
1.5 cups walnuts, optional
2 cups plus up to 4 cups more vegetable broth

1 teaspoon sage
1/2 teaspoon thyme
1 teaspoon paprika
2 teaspoons taco seasoning
1/2 teaspoon ground or whole fennel seeds

INGREDIENTS:

3 cups vital wheat gluten flour

3 cloves garlic, chopped roughly
1/4 cup tahini
2 cups cooked white beans, rinsed and drained
1 cups vegetable broth
1/4 cup canola oil
1/2 cup soy sauce

1 teaspoon sage
Additional oil and soy sauce, for basting

Here is the what the vital wheat gluten flour package looks like:

vital wheat gluten flour package

DIRECTIONS:

For the sourdough bread stuffing, pulse the bread in a blender or food processor until it is almost completely crumbs. In the bottom of a large pot, spread walnuts over the bottom and set heat to medium. When the walnuts become fragrant, about 5 minutes, add the onion and the oil and fry until onion is translucent, another 3 minutes. Add all herbs and spices (sage, paprika, thyme, taco seasoning, and fennel) to a well in the center of the mixture and allow to sauté about 30 seconds. Chop mushrooms into fine bits and add them along with celery, carrot, and garlic. Add 2 cups of the vegetable broth and simmer until carrots reach al dente stage, up to 20 minutes. Add the breadcrumbs to the pot. Add more broth a half cup at a time until the mixture is thick but not dry or runny.

For the seitan, chill a large mixing bowl, the vital wheat gluten flour, and the spoon you will use to mix it in the freezer. Also use cold broth and chilled beans if possible. The reason is because seitan is much easier to handle when it is cold because once it is warm, the gluten gets firmer and more obstinate.

In a blender, combine chilled broth with garlic, tahini, beans, oil, sage, and soy sauce. Blend until beans are completely pureed. In the large chilled bowl, pour in the vital wheat gluten flour. Make a well in the center of flour. Add the white-bean broth slurry. Stir until just mixed.

On a cutting board, roll the seitan dough into one oblong rectangular-ish sheet for a large loaf and one smaller oblong sheet for a mini-loaf or 2 equal sheets for 2 equal loaves.

Lay about 1.5 cups of stuffing in the center of the loaf.

lay stuffing in loaf center

lay stuffing in loaf center

Turn the loaf over and seal up the edges with your fingers by pinching. Use a little water if it doesn’t want to stick.

Put the remainder of the stuffing in a casserole dish.

Heat oven to 375 degrees. Put the stuffing in the oven. While it bakes, oil a pan or a cookie sheet very generously. Bake the loaves for 25 minutes. Take them out of the oven and baste them with a tablespoon of oil and soy sauce each, return to the oven for 20 more minutes.

Daily Vegan Lunch for 28 August, 2013: Home Style Seitan Stew

vegan home style seitan stew

I made this special stew for my husband’s birthday. ❤ ❤ ❤

SEITAN INGREDIENTS:

1.5 cups vital wheat gluten flour

1 1/4 cups vegetable broth
1/4 cup soy sauce
2 teaspoons onion powder
1 teaspoon garlic powder

6 cups water, for boiling seitan
2 teaspoons salt (for seitan water)

OTHER INGREDIENTS:

2 teaspoons oil for frying
1.5 cups onion, minced
1 large or two small potatoes, peeled and chopped
2 carrots, peeled, chopped
2 cups water for boiling potatoes and carrots

6 cups water
1/4 cup flour

1/4 teaspoon fennel
1/2 teaspoon oregano
1/2 teaspoon paprika

DIRECTIONS

Prepare seitan by putting vital wheat gluten in a large bowl. In a separate bowl or container, mix 1 1/4 cups broth, soy sauce, onion and garlic powders. Stir well.

Pour the broth mixture into the wheat gluten and mix it. It will stick together like dough. Mix it until the broth is just incorporated.

Bring 6 cups water and 2 teaspoons salt to a boil. Turn the heat down to medium high heat and rip off bite-sized pieces of the seitan and put them in the water. Once all the seitan pieces are in, leave the pot uncovered and boil for 30 – 45 minutes.

To save time, I microwaved (pre-cooked) the potatoes and carrots for 8 minutes in 2 cups of water. Fry onions and seitan in oil in the bottom of a large pot on medium-high heat until onions are translucent and seitan begins to brown. The dark flecks you see in the photo are from the seitan when I browned it. Add 5 cups of water, reserving 1 cup for later OR use the reserved water you used to boil the seitan and the leftover water from the carrots and potatoes along with new water, which is what I did. Keep in mind that if you use the seitan-potato-carrot water, you won't need as much water to make the stew.

Add the carrots and potatoes and boil until the carrots and potatoes are fork tender. This will take 3 minutes if you precooked the potatoes and carrots or about 20 – 30 if you didn't. Mix 1/4 a cup flour with 1 cup reserved broth or water. Stir back into the stew. Add the herbs at this time. Stew is done once it thickens, about 3 minutes. Add salt to taste.