making easy simple seitan loaf

Welcome to Making Mondays, dear Readers! 

This seitan recipe is definitely where you should begin with your seitan skills. It is simple, easy and very delicious. It does not have the unique seitan flavor that comes with over cooking, so it can adapt to the recipe you put it into much better than other recipes I've seen. 

The ingredients list is simple and the instructions are straightforward, but it is still tender and very tasty. This seitan is more neutral in flavor and therefore can be used in a variety of recipes. 

There is nothing odd or particular about this recipe and you can make it by hand or pop it into a bread machine or food processor (use the plastic blade).  

Most of my dishes that need seitan use this recipe (like Kettle Goulash , French Dip or Picatta), unless I need something stronger flavored or need a different texture, like the Pulled Seitan for my Pot Roast Charcuterie.  

There is a definite strategy for keeping the odd seitan flavor down - don't raise the temperature of the cooking liquid above boiling. If you do, the seitan has a strong, odd flavor. That means, no steaming it, either, because steam is hotter than boiling water.

Make sure you use vital wheat gluten like this one HERE, otherwise you will not make seitan, but perhaps bread. That is the brand I buy when I am out, otherwise, I order a 25 pound bag from Azure Standard, who deliver to most places monthly. 

When you measure your gluten flour, stir it before measuring or sprinkle it into the measuring cup. That way the flour is not packed. If you just scoop, you can over measure by as much as a half a cup! That will lead to dense, rubbery seitan.

Get your fingers a little messy and make seitan - it tastes better, with a better texture and better price than buying seitan in little packages. 

Below is the step by step.

Enjoy!

       

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Making Easy Simple Seitan

Makes 1 loaf or 8 cutlets; doubles easily 

www.ZsusVeganPantry.com

1. Broth mixture: Add the ingredients to an instant pot and  bring to boil on the saute setting, or bring to boil in a pot on the stove and transfer to a slow cooker. 

4 to 6  cups water

1 tablespoon tamari 

1 bay leaf

2. Liquid mixture: Add the ingredients to a measuring cup and mix:

1 cup water

1 tablespoon olive oil

3. Flour mixture: Add the ingredients to a medium bowl and mix:

1 1/4 cup vital wheat gluten (stir flour before measuring)

2 tablespoons chickpea flour

2 tablespoons Easy Savory Broth Mix

2 tablespoons nutritional yeast flakes

3/4 teaspoon salt

4. Knead: Mix the Liquid mixture into the Flour mixture and knead for 3 to 5 minutes to develop the gluten.  Either form into a loaf about 1.5 inches thick or slice into 8 pieces and roll as thin as you like (1/4 -inch thickness is ideal for cutlets).

5. Cook: add the loaf or the cutlets to the simmering Broth mixture and reduce the temperature to barely simmering. In a slow cooker, cook on medium to high, covered.  Cook for 45 to 60 minutes, until firm to the touch. Cool before using. Freezes well. Keep in the fridge in the broth for up to 1 week.  

NOTE: If cooking on the stove top make sure not to boil the broth while cooking the seitan or the seitan will have a unique flavor. Keeping the cooking below boiling keeps this unique flavor to a minimum.

© 2021 Copyright Zsu Dever. All rights reserved.

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sausage and butternut squash stew

  

Overview

Time: 45 minutes
Dishes: large pot, measuring cup

Hello, hello Dear Readers!

I sit here totally stuffed! This stew is perfectly amazing - flavorful, with vegan sausage, cumin, fennel, smoked paprika, and topped with a horseradish crema. Really easy to make, too, but cutting that butternut squash has its own set of challenges, though there are tips and tricks to make it easier. 

For more info on how to cut your squash easily, check out my post HERE, or buy already cut squash, or go it the quick and dirty way: 

• use a sharp knife to cut the neck from the bulb, 
• peel the neck portion with the knife (as it sits on the cut end ; don't worry about how much rind you cut off - just cut!), and 
• worry about the bulb portion another time. 

I used Field Roast sausage in this vegan stew, but you are welcome to use whatever plant-based sausage you like. There is huge flavor punch from the cumin, fennel and smoked paprika to help out any mild-flavored sausage.

The butternut squash is a flavor affinity with horseradish, sausage and kale, therefore do not skip the easy to make crema; it will round off the flavors deliciously!  

If you need inspiration for your weekly menu, check out ours HERE.

Enjoy!

Speedy Cooking Tips:

• Gather your ingredients.
• Chop sausage while onion cooks.
• Chop potato while sausage cooks.
• Chop squash while broth comes to boil.
• Chop kale after squash is chopped.
• Make sauce while stew cooks.

(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF:  choose Save as PDF in Destination drop-down, instead of a printer.)

Sausage and Butternut Squash Stew

www.ZsusVeganPantry.com

Makes 4 servings 

weekday

Serve with crusty bread.

1. Base: Add the oil to a large pot over medium heat. Add the onion, garlic, fennel, cumin and sausage. Cover and cook until the onion is browned, about 5 minutes. Stir as needed.        

1 tablespoon olive oil

1 small onion, diced

4 garlic cloves, smashed

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

4 links (about 13 ounces) vegan sausage, sliced 

2. Roux: Add the flour and the paprika to the Base (flour first, so the paprika doesn’t burn). Stir and cook for 30 seconds. 

3 tablespoons all-purpose flour

1 tablespoon smoked paprika

3. Liquid: Add the broth to the Roux. Mix well. Bring to boil, reduce to simmer. Add the potatoes, squash and kale as they are chopped. Salt as needed. Cover and cook over medium heat until the vegetables are tender, about 15 to 20 minutes.  

6 cups vegetable broth

1 pound red potatoes, chopped (peeled, optional) 

4 cups chopped butternut squash (about 1 pound) 

1/2 bunch kale, sliced into thin ribbons

4. Cream: Mix the sour cream, horseradish and sugar. Serve the stew in bowls, add a dollop of Cream and add fresh ground pepper.  

1/2 cup nondairy sour cream

2 teaspoons prepared horseradish

1/2 teaspoon sugar   

© 2021 Copyright Zsu Dever. All rights reserved.

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vegan vegetarian meatless plant-based