Although this recipe involves a few steps, it can be assembled ahead of time and the delicious results are well worth the effort. This recipe is from Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson © 2010, published by John Wiley & Sons. Read More→Print This Post
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. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Rafetto. Read More→Print This Post
This simple seitan dish is great choice for hearty appetites, and a warming dish for nippy evenings. Read More→Print This Post
Here’s the Chinese restaurant classic, in a hearty, “beefy” vegan version using seitan in place of the real thing. It’s better this way!
Seitan gives this stew a “meaty” texture. Prepared seitan is readily available in most natural foods stores as well as a growing number of well-stocked supermarkets. If you’d like to try making your own seitan, click on the recipe for Homemade Seitan. Adapted from The Vegetarian Family Cookbook. Read More→Print This Post
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 is chewy but not overly so. Whenever I make this, I freeze half and am always happy to come across and use it 2 to 3 weeks later. Read More→Print This Post