All posts tagged: seitan

grilled seitan kebabs with a creole spiced coconut sauce

Grilled Seitan Kebabs with a Creole Coconut Sauce

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  So I have kind of fallen in love with spice mixes recently… See my recipe for Sambar Masala Spice Mix. I love making that big jar of mixed herbs and spices and have it just waiting for me to easily transform a meal. I find it much more time efficient than measuring out the exact spices everytime you make a meal… This way you have a selection ready to go last minute if your in a hurry. As I am in Cape Verde where one of the main languages is Creole it seemed fitting to put together my own Creole recipe. As with the Sambar Masala recipe, after this seitan recipe, my favourite way to enjoy Creole Spice Mix is on oven baked potato wedges or roasted sweet potato. It also makes an awesome rice dish when you replace the spices in this Vegetable Paella with the Creole Spice Mix. For this recipe I used a Seitan I made from scratch, washing a plain flour dough to get to the gluten… It’s a pretty …

Spicy Sausage Sandwich Patties

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There is something about being this close to the equator that makes all the nasties and germs come out to play, like they are airborne just waiting to make you sick. So… apologies for not having more posts to share recently, I seem to spend more days sick than healthy here. So I’m getting back on the green smoothies (minus the berries which sadly don’t exist here) and back to the gym to get healthy again. This sausage recipe is one I really like to make… or did before we ran out of gluten flour. Now all our seitan is make the old traditional way from plain flour. I keep thinking how easy and convenient it is to go to any supermarket or health shop in UK and find fast and easy ready made vegan sausages, so this recipe is for people who live in parts of the world where veganism isn’t so easy, but to show it’s never impossible. Note: If you have no idea where to find gluten flour, can’t for whatever reason order …

Stuffed Seitan Roast

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And now for the main event of your Vegan Christmas Dinner. Just because it’s vegan it doesn’t mean it doesn’t taste amazing! This Stuffed Seitan Roast really brings all the other elements of this dinner together. Serve alongside Perfect Roasties, Sage Onion and Apricot Stuffing, Minted Apple Sauce, Red Wine Onion Gravy and mountains of lightly steamed and roasted vegetables. All the classics such as roasted parsnips, mashed sweet potatoes, braised cabbage, burnt broccoli, Brussel sprouts, roasted carrots etc. But don’t forget to save room for the Apple Crumble, or whatever other delicious vegan Christmas desserts you have waiting! Note: This roast can be made in the morning and left to cool before things get too hectic. Then just slice off the portions you need for dinner and reheat for 10 minutes until hot all the way through just before serving. This way it free’s up space in the oven and preparing the dinner can be more relaxed and less overwhelming! Have an awesome Christmas everyone, I hope you try out a few of these recipes! …

Homemade Simmered Seitan

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Yesterday I posted a recipe for Seitan Tagine, so thought this would be the perfect follow up recipe. People are always asking me what seitan is, in UK it really doesn’t seem to be used as often as I see in other countries like USA or Australia, but it’s an ingredient I love to use, especially for people who are new to veganism, or miss the texture of meat. And it also always leaves me satisfyingly full after a meal. So what is seitan?? Seitan is also known as wheat gluten or wheat meat and is made from gluten protein from wheat. It was made and eaten by Zen Buddhists 1000 years ago, as well as in other parts of the world where wheat was a staple part of diet. You can make seitan the old fashioned way from plain wheat flour by making a dough and rinsing away the wheat starches with water…. the way I have to make it when I’m sailing in parts of the world where you can’t get hold of …

Seitan Tagine with Apricots and Dates

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This is my first year taking part in Vegan Mo Fo, and wow… I feel kinda over my head. I’ve been trying to prepare for about a week, kind of getting a back log of recipes to upload so I don’t fall behind. I’m feeling a little more confident now, very nervous but also extremely excited to read everyone else’s posts this next month! To have such a concentrated month of vegan everything pouring in from all over the world is just amazing, and shows how big this movement/way of life/thinking has spread and will continue to spread across the world. With every blog post we write one new person might be reached, (hopefully more) who will take a second look at the way they live and eat and re-think their decisions… hopefully deciding in future to make more compassionate choices. After all… most of us wouldn’t be who we are today without certain conversations had, or videos watched at important times in our lives. So I plan to spend this next month celebrating the …

Baked BBQ Seitan

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The idea for this recipe I have to credit to my friend Nina. We were at a friends BBQ last weekend and she was talking about different ways of cooking seitan, and explained how she would add BBQ sauce to the gluten flour and bake it. This just sounded incredible, so when I got home on Monday I decided to try to make this myself for my sister’s birthday dinner. It resulted in just about the best seitan I have ever tried. So much flavour, not too chewy or tough. Its soft and melty but not spongy… I just love it. I have since the been passing it around all my family members, vegan, veggie and meat eaters alike and everyone feels the same. I have been eating it carved straight off the loaf for sandwiches, sliced into strips and fried until crispy for fajitas or cubing it up into salads. I have kept it in the fridge for up to 5 days and its still just as good, which is awesome if you want …

vegan lincolnshire sausages, vegan sausage

Vegan Bangers

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There are loads of this style of steamed seitan sausage recipe floating around, and they really are my favourite way to make vegan bangers. For this recipe I changed the herbs and seasonings to make them reminisant of my old favourite – lincolnshire sausages. These are ideal for sausage sandwiches, added to a vegan fry up or as classic bangers and mash with a rich onion gravy. I usually double the recipe when making these and freeze a bunch, that way I always have some on hand and they can be cooked directly from frozen. I sometimes think freezing them actually makes the texture even better. I would also recommend using good quality aluminium foil to wrap the dough. I have used really thin cheap stuff before, and all that happens is you end up in a big mess of ripped foil and gluten everywhere. Vegan Lincolnshire Sausages   2¼ cups vital wheat gluten flour ½ cup nutritional yeast ¼ cup chickpea flour 2 Tbsp vegetable stock powder 1 Tbsp garlic powder 2 tsp salt …