Thinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German “hunter’s cutlets.” You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish. Recipe from Vegan Without Borders* by Robin Robertson/Andrews McMeel Publishing, LLC ©2014, reprinted by permission. Photos by Sara Remington.
Here is a kinder, gentler version of gyros, the Greek meat-on-a-pita classic. Seitan makes a superb stand-in, and the shortcut creamy cucumber dressing gives the entire enterprise a refreshing zip. For heartier appetites, a serving would be 2 gyros; one is filling enough for moderate appetites or when other dishes are to be served. Recipe adapted from Vegan Express. Photos by Lori Maffei. more→
This is a whimsical and slightly tongue-in-cheek—but delicious!–vegan version of a standing rib roast baked in a bundt pan with a Shiitake and Kale Filling and rosemary sprig “bones.” Served with a Shiitake Gravy, it is a beautiful holiday or special occasion entree. Recipe and photos contributed by Betsy DiJulio, The Blooming Platter.
This delicious seitan dish was created by Dilip Barman, head of the Triangle Vegetarian Society in North Carolina, and host of the largest annual vegan Thanksgiving feast in the USA with over 800 attendees. For more information, see www.trianglevegsociety.org and www.dilipdinner.blogspot.com. Photographs by Linda Long from Virgin Vegan: The Meatless Guide to Pleasing Your Palate* by Linda Long, reprint permission by Gibbs Smith Publisher, 2013.
This hearty combination of seitan, bell peppers, and portabella mushrooms is so easy to throw together, yet makes a festive main dish for special occasions. It’s a great centerpiece for a vegan Easter dinner, for example, and would be just as good for a Christmas menu. When you’re preparing a multi-course meal, it’s so nice when the entree can be made at the last minute with little hands-on time. If any of your family or guests eat gluten-free, this is obviously not the choice for them. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
Store-bought seitan is usually excellent, but it can be expensive. Using pure gluten flour is a shortcut to a homemade version that’s not difficult to make. This recipe may be idiosyncratic, but it works well and with practice produces seitan that’s chewy but not overly tough. Whenever I make this, I freeze half. It’s nice come across and use it a few weeks later. more→
There’s something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish. Serve with a simple potato dish and salad or slaw. Recipe adapted from Vegan Express. Photo by Susan Voisin.
Inspired by a favorite vegetarian Chinese restaurant dish, this stew is enhanced with protein-packed seitan. Made from cooked wheat gluten, seitan is available in most natural food stores. Gluten-free? Substitute an equivalent amount of tofu for the seitan. For an everyday meal, serve with Tri-Color Coleslaw. To make it a feast, add Scallion Pancakes or simply serve veggie spring rolls from your natural food store’s frozen food section. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Rafetto.