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.
I had always wanted a luscious, reliable (and of course, easy) jerk seitan recipe, with lots of bell peppers and onions, but all the recipes I’d found rely on lengthy lists of spices, Scotch Bonnet peppers, and substantial time for marinating the seitan. After a couple of attempts to follow authentic-style recipes, with so-so results, I decided to throw authenticity to the wind, and take the easy route. This recipe may not be the genuine article, but its bold flavors never disappoint. Photos by Evan Atlas. more→
If you want to dress seitan up just a bit, sautéing it until crisp in a golden cornmeal crust does the job nicely. Serve with Easy Mushroom Gravy or Quick Vegan Barbecue Sauce (or your favorite natural brand), green veggies, and a simple salad or slaw.
Who says it’s not easy to be a vegan in Paris? I beg to differ. There are a number of fantastic vegetarian and vegan eateries all over the city of lights. Tender seitan, far better than any I’ve had in the U.S., is a common offering. This simple dish of seitan and mushrooms in a sweet paprika “cream” sauce is an amalgam of seitan dishes I enjoyed at Le Potager du Marais and Les Cinq Saveurs D’Ananda. Photos by Evan Atlas.
Here’s a simple high-protein skillet of tofu and seitan, enveloped in delectable Easy Mushroom Gravy. Serve on its own or over grains or noodles, along with a colorful salad. Shown here, Cabbage, Apple, and Raisin Slaw. Photos by Evan Atlas. more→
This easy vegetable stir-fry featuring broccoli and carrots, showcases seitan’s unique flavor and texture. Serve with hot cooked brown rice or Asian noodles, along with one of the many tasty options in A Slew of Slaws. more→
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. more→
When you’re in the mood for tasty Asian-style fare, this seitan stir-fry, embellished with broccoli, peppers, and hearty noodles comes together quickly. Serve with spring rolls (from the natural foods store freezer) and a simple coleslaw with a sesame-ginger dressing. Photos by Evan Atlas. more→