GLUTEN-FREE SEITAN RECIPES (Vegan)

 

We are constantly being advised in health articles to cut back on the amount of wheat products we eat. This is difficult when seitan is made with gluten flour.

 

Early this year my brother and I began experimemnting to see if we could make seitan sausages using gluten-free products.  The recipes on this page are the results.

 

We think you will be as pleasantly surprised as we were by how good these recipes are.

 

 

  • These gluten-free recipes don't have the toughness that I associate with wheat-made seitan. They have a more "normal" texture.
  • All these gluten-free seitan recipes freeze well.
  • We prefer to cook them wrapped in baking paper for the finish it gives.
  • A plastic, stackable steamer is ideal for making these recipes. I would suggest you purchase one if you're going to make the recipes often. It's excellent for the steaming schnitzels, meatballs, loaves or rolls.
  • Reserve the grate onion juice to use to moisten the seitan mixture if necessary.  After the gluten-free seitan mixture has sat for 10 minutes it should be a little wetter than a scone mixture. If it is too dry add a little of the grated onion juice and combine well.
  • TIP: Gluten-free seitan recipes can be made firmer by adding more mung bean flour / green gram powder. It is high is protein. It is used for very firm products in Asian cooking.
  • Check out http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html for a list of ingredients harbouring gluten.


SAGE ADVICE:
These gluten-free seitan sausages are even better in texture and flavour if kept overnight before using.


"BEEF" STYLE GLUTEN-FREE SEITAN SAUSAGE

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Wet Group:
½ cup cooked, mashed brown lentils or black eye peas/beans
⅓ cup finely chopped sunflower seeds
5 Tbsp grated onion (6cm diameter one) or grated celery
3 Tbsp stewed apple or mashed cooked parsnip
2 Tbsp oil
1 Tbsp white vinegar
1½ Tbsp dark soy mushroom sauce
1 tsp molasses
fresh herbs - 3 tsp chopped sage, 2 Tbsp parsley, 2 tsp thyme or 1 Tbsp dried mixed herbs
⅓ cup finely chopped sunflower seeds (I do this in a spice mill)


Dry group:
½ cup rice flour
⅓ cup chickpea flour/ channa/ besan
1 Tbsp pea flour
2 Tbsp nutritional yeast
1 tsp maize starch
½ tsp mung bean gram/flour (optional but desirable)
1¾ tsp garum masalla
1 tsp mushroom stock granules
½ tsp smoked paprika
¼ tsp salt
8 grinds fresh black pepper + 8 grinds of gourmet pepper if you have it

 

  1. Place the wet ingredients in to a large bowl as you measure them out and then stir together with a spatula.
  2. Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out.
  3. Shake or rub the dry ingredients onto the wet ingredients. Stir in with a spatula until well combined. Stand for 10 minutes.
  4. Only add 1 - 2 Tbsp onion juice if you feel the mixture is too stiff (some brands of "flours" soak up liquids more than others).
  5. Meanwhile prepare baking paper by cutting it into 8 rectangle pieces 15 x 20cm diameter (6 x 8 inches) in which to roll up the sausages.
  6. Pour a few inches of water into the base of a saucepan and set a steamer pan on top. Bring water to the boil.
  7. Divide the sausage mixture into 8 portions and place a sausage portion along the wide side of a rectangle of the baking paper keeping it in 3 - 4 cm  (1¼ - 1½  inches) from the ends. With damp fingers shape into a sausage neatening ends with a knife. Roll up in the paper and either twist the ends (you can tie them with a piece of string) or fold neatly like a parcel then place in the base of a steamer. Repeat with rest of sausages stacking them up in the steamer if necessary.
  8. Cover with lid and steam for 35 minutes.
  9. Remove sausages from steamer and stand for 5 - 10 minutes before removing paper wrapper.


Makes 8 sausages or links.

These sausages may be browned in a little oil before serving with a good quality tomato sauce.



OPTIONS AND VARIATIONS TO "BEEF" STYLE SAUSAGES

  • Cook ½ cup rolled oats and ½ cup water in a large saucepan stirring constantly. When thickened add the remaining wet ingredients and whisk together well.
  • Sinful but nice. Exchange the sesame oil for melted butter.


"PORK STYLE GLUTEN-FREE SEITAN SAUSAGES

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Wet Group:
2 Tbsp palm or coconut oil,
grated if necessary
1 tsp grated palm sugar
½ cup canned rinsed, drained, mashed butter beans or
dry-ish fresh okara
½ cup grated apple (peel or unpeeled) (1 average size apple)
5 Tbsp grated onion plus any juice (6 cm in diameter) or grated celery or florence fennel
2 Tbsp Dr Braggs amino acids or Tamari soy sauce
1½ Tbsp tomato paste
1½ Tbsp finely chopped (12 x 2cm wide) fresh sage
⅓ cup finely chopped sunflower seeds (I do this in a spice mill)

¼ - ½ tsp dried chilli flakes (optional)


Dry group:
½ cup rice flour
⅓ cup chickpea flour/ channa/ besan
1 Tbsp pea flour
1 Tbsp mushroom stock granules
1 tsp maize starch
½ tsp mung bean gram/flour (optional but desirable)
¾ tsp smoked paprika
¼ tsp ground nutmeg
⅛ tsp ground ginger or allspice
pinch ground cloves
pinch 5 spice powder
¼ tsp salt
¼ - ½ tsp coarsely ground fresh black pepper


  1. Place the wet ingredientsin a large bowl and stir well.
  2. Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out.
  3. Shake or rub the dry ingredients onto the wet ingredients. Stir in with a spatula until well combined. Stand for 10 minutes.
  4. Only add 1 - 1½ Tbsp onion juice if you feel the mixture is too stiff (some brands of "flours" soak up liquids more than others).
  5. Meanwhile prepare baking paper by cutting it into 8 rectangle pieces 15 x 20cm diameter (6 x 8 inches) in which to roll up the sausages.
  6. Pour a few inches of water into the base of a saucepan and set a steamer pan on top. Bring water to the boil.
  7. Divide the sausage mixture into 8 portions and place a sausage portion along the wide side of a rectangle of the baking paper keeping it in 3 - 4 cm  (1¼ - 1½  inches) from the ends. With damp fingers shape into a sausage neatening ends with a knife. Roll up in the paper and either twist the ends (you can tie them with a piece of string) or fold neatly like a parcel then place in the base of a steamer. Repeat with rest of sausages stacking them up in the steamer if necessary.
  8. Cover with lid and steam for 35 minutes.
  9. Remove sausages from steamer and stand for 5 - 10 minutes before removing paper wrapper.


Makes 8 sausages or links.

These sausages can be browned in a little oil before serving with a good quality sauce or chutney.


OPTIONS AND VARIATIONS TO "PORK" STYLE SAUSAGES.

  • Cook ½ cup rolled oats and ½ cup water in a large saucepan stirring constantly. When thickened add the remaining wet ingredients and whisk together well.



PORK SEITAN SCHNITZEL

  1. Prepare to the end of step 3 in the "PORK" style sausage recipe.
  2. Meanwhile prepare baking paper by cutting 12 x 15cm (6 inch) squares in which to form the schnitzels/fillets.
  3. Pour a few inches of water into a saucepan and set a steamer pan on top. Bring water to the boil.
  4. Divide the mixture into 6 portions and place a portion in the middle of a square of baking paper and shape in an oval about 1cm thick. Cover with a sheet of baking paper and lightly press.
  5. Place in the base of a steamer. Repeat with rest of mixture overlapping them in the steamer if necessary.
  6. Cover with lid and steam for 35 minutes.
  7. Remove schnitzels from steamer and stand for 5 - 10 minutes before removing paper wrapper. Place on a wire cake rake to air dry.


Makes 6 fillets, schnitzels.

Schnitzel Coating

3½ Tbsp pea flour
7 Tbsp water
fresh G-F breadcrumbs

1.    In a shallow dish combine the pea flour and water until it is free of lumps.
2.    Place the breadcrumbs in another shallow dish.
3.    Dip the schnitzel into the pea flour mixture and then into the breadcrumbs pressing them in well.
4.    Sauté in a small amount of oil until nicely golden.

Serve with a good quality plum sauce.  (pinot noir plum sauce)

 

SEITAN MEATBALLS

Wet Group:
¼ cup TVP (check for G-F)
¼ cup boiling water
1 tsp molasses
3 Tbsp stewed apple or mashed cooked parsnip.
5 Tbsp grated onion plus any juice (6cm diameter one)
2 Tbsp oil
1½ Tbsp dark soy mushroom sauce
⅓ cup finely chopped sunflower seeds (I do this in a spice mill)
fresh herbs - 3 tsp chopped sage, 2 Tbsp parsley, 2 tsp thyme or 1 Tbsp dried mixed herbs

Dry group:
½ cup rice flour
⅓ cup chickpea flour/ channa/ besan
2 Tbsp nutritional yeast (savoury yeast)
1 Tbsp pea flour
1 Tbsp potato flour
1 Tbsp tapioca flour
1 tsp maize starch
½ tsp mung bean gram/flour (optional but desirable)
1½ tsp garum masalla
1 tsp mushroom stock granules
½ tsp smoked paprika
¼ tsp salt
6 grinds fresh black pepper

 

  1. Cut two sheets of baking paper the same size or shape as your steamer.
  2. Place the TVP in a large bowl and add the boiling water and molasses. Stir well and leave to soak.
  3. Add the rest of the wet ingredients to the bowl as you measure them out and then stir them in to the mixture.
  4. Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out.
  5. Shake or rub the dry ingredients onto the wet ingredients. Stir with a spatula until well combined. Mix should be a stiff-ish one. Stand for 10 minutes.
  6. Pour a few inches of water into the steamer/saucepan base and set over an element.
  7. Place a sheet of baking paper in the top of the steamer.
  8. Roll the mixture into walnut size balls and place in a single layer on top of the baking paper (I start with a ring around the edge then work into the centre). Leave a little space between the balls to allow for expansion during cooking.
  9. Cover with the second sheet of baking paper.
  10. Turn on the element and bring the water to the boil. Place the steamer of balls on top and cover with a lid.
  11. Steam over a moderate heat for 35 minutes.
  12. Remove the balls from the steamer (with tongs or spoon) and leave them to air dry on a wire cake rack until warm.


Makes 22 - 24 balls.

Serve with a good homemade Marinara (tomato) sauce.

Freezes well.

NOTES: My steamer is 24cm (10 inches) in diameter and this mixture is just right to fit into it.

 


"CHICKEN" STYLE GLUTEN-FREE SEITAN FILLETS / SCHNITZELS

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Wet Group:
½ cup cooked canned rinsed, drained and mashed cannellini beans
3 Tbsp stewed apple or mashed cooked parsnip.
5 Tbsp grated onion plus any juice (6cm diameter one) or grated celery / florence fennel
2 Tbsp oil
1 Tbsp light soy sauce Tamari, Dr Braggs
1 tsp golden syrup or maple syrup
fresh herbs - 3 tsp chopped sage, 2 tsp thyme and 1 tsp rosemary

Dry group:
½ cup rice flour
⅓ cup chickpea flour/ channa/ besan
1 Tbsp pea flour
1 tsp maize starch
½ tsp mung bean gram/flour (optional but desirable)
2 Tbsp nutritional yeast
1½ Tbsp chicken style stock granules (I use Massel's, an Australian product)
¼ tsp dried chilli flakes (opt)
8 grinds fresh black pepper

 

  1. Place the wet ingredients in a large bowl as you measure them out.
  2. Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out.
  3. Shake or rub the dry ingredients onto the wet ingredients. Stir in with a spatula until well combined. Stand for 10 minutes.
  4. Only add 1 - 1½ Tbsp onion juice if you feel the mixture is too stiff (some brands of "flours" soak up liquids more than others).
  5. Meanwhile prepare baking paper by cutting 12 x 15cm (6 inch) squares in which to form the schnitzels/fillets.
  6. Pour a few inches of water into a saucepan and set a steamer pan on top. Bring water to the boil.
  7. Divide the mixture into 6 portions and place a portion in the middle of a square of baking paper and shape in an oval about 1cm thick. Cover with a sheet of baking paper and lightly press.
  8. Place in the base of a steamer. Repeat with rest of mixture overlapping them in the steamer if necessary.
  9. Cover with lid and steam for 35 minutes.
  10. Remove schnitzels from steamer and stand for 5 - 10 minutes before removing paper wrapper. Place on a wire cake rake to air dry.


Makes 6 fillets or schnitzels.

Schnitzel Coating
3 Tbsp pea flour
6 Tbsp water
fresh G-F breadcrumbs

1.    In a shallow dish combine the pea flour and water until it is free of lumps.
2.    Place the breadcrumbs in another shallow dish.
3.    Dip the schnitzel into the pea flour mixture and then into the breadcrumbs pressing them in well.
4.    Sauté in a small amount of oil until nicely golden.

Serve with a mango, apricot or tamarillo chutney.

 

ASIAN FLAVOURED GLUTEN-FREE SEITAN SAUSAGES

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Wet Group:
½ cup mashed canned beans

1/3 cup sunflower seeds, finely chopped (I use a spice mill)
3 Tbsp stewed apple or mashed cooked parsnip.
5 Tbsp grated onion plus any juice (6cm diameter one)
1½ Tbsp sesame oil
1½ Tbsp lime juice
1½ Tbsp light soy or Tamari sauce
1 Tbsp grated fresh ginger
2 Tbsp chopped fresh coriander
6 - 8 finely chopped fresh mint leaves
1 tsp molasses
2 tsp golden syrup
2 - 3 tsp fresh chilli, chopped or jar chopped chilli paste
½ a chopped red capsicum/bell pepper (optional extra)

Dry group:
½ cup rice flour
⅓ cup chickpea flour/ channa/ besan
1 Tbsp pea flour
1 tsp maize starch
½ tsp mung bean gram/flour (optional but desirable)
1 - 1½ tsp garum masala
½ - 1 tsp five spice powder
¼ tsp salt
6 grinds fresh black pepper

 

  1. Place the wet ingredients in a large bowl as you measure them out.
  2. Sit a sieve over the bowl of wet ingredients. Into it place the dry ingredients as you measure them out.
  3. Shake or rub the dry ingredients onto the wet ingredients. Stir in with a spatula until well combined. Stand for 10 minutes.
  4. Only add 1 - 1½ Tbsp onion juice if you feel the mixture is too stiff (some brands of "flours" soak up liquids more than others).
  5. Meanwhile prepare baking paper by cutting it into 8 rectangle pieces 15 x 20cm diameter (6 x 8 inches) in which to roll up the sausages.
  6. Pour a few inches of water into the base of a saucepan and set a steamer pan on top. Bring water to the boil.
  7. Divide the sausage mixture into 8 portions and place a sausage portion along the wide side of a rectangle of the baking paper keeping it in 3 - 4 cm  (1¼ - 1½  inches) from the ends. With damp fingers shape into a sausage neatening ends with a knife. Roll up in the paper and either twist the ends (you can tie them with a piece of string) or fold neatly like a parcel then place in the base of a steamer. Repeat with rest of sausages stacking them up in the steamer if necessary.
  8. Cover with lid and steam for 35 minutes.
  9. Remove sausages from steamer and stand for 5 - 10 minutes before removing paper wrapper.


Makes 8 sausages or links.

Freezes well but the heat in the chilli diminishes over time.

These sausages can be browned in a little oil before serving with a good quality Asian sauce or a sweet chilli sauce (one with added ginger is nice).

 

 

PETER'S PROTEIN - Steamed and Gluten Free

Upon reading this recipe you will notice that there are a number of options. By mixing and matching the options you can determine the end flavours you are after.

Read through the recipe first to familiar yourself with it then make your ingredient choices.

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The photo is of the cake / disk form described in Note 3.

 

 

 

WET GROUP: Place these ingredients in a large bowl.

5 Tbsp grated onion (about one 60mm sized onion OR grated celery and some carrot Or 1 medium apple - particularly for pork flavours.
2 or 3 Tbsp canola oil 
1 tsp sesame oil
2 Tbsp soy mushroom sauce Or 1 Tbsp tamari and 1 Tbsp other soy sauce Or 2 Tbsp fruit puree or juice to suit flavour of product
1 tsp molasses Or 2 tsp golden syrup or treacle (can be used as marinade in optional TVP or lentils. See Optional Extenders)

Optional extras:  2 tsp palm sugar, grated
2 tsp palm oil, grated

DRY GROUP: Place these ingredients in a sieve that fits snuggly over the large bowl.

1 cup chickpea flour (channa,  besan, gram flour)

½  cup rice flour

3 Tbsp nutritional /savoury yeast

1 Tbsp tapioca flour        
1½ Tbsp potato starch    
1½ tsp mushroom (stock) granules
1 tsp garum masalla
½ tsp mung bean flour or green gram powder (optional but desireable)
½ tsp smoked paprika
¼ tsp salt
8 grinds black pepper (freshly ground) and 8 grinds gourmet pepper (freshly ground) as well

⅓ cup sunflower seeds, finely chopped (I use a spice mill)

 

Additional Flavouring Options:
fresh herbs: 2 tsp chopped sage, 1 tsp thyme and 2 Tbsp parsley (best) Or 1 Tbsp mixed dried herbs
Or cut down on fresh herbs and add black bean sauce, Tom Yum, Laksa, etc
Or tomato paste, soy cheese, nuts, dried apricots, dates, prunes, olives, chopped red capsicum, chopped chilli

Additional Optional Extenders: (Not all G-F)
½ cup TVP (can be more or less to suit end product - adjust amount of soaking water)
- soak in ½ cup boiling water with 1 tsp molasses/ golden syrup/ treacle (from "wet group")
Or ½ cup cooked, drained and mashed butter or cannellini beans
Or ½ cup pre-cooked quinoa, brown rice, brown or red lentils Or soaked couscous plus 3 Tbsp stewed apple
Or ½ cup fresh okara

Or porridge (½ cup rolled oats cooked in ½ cup water until thickened)

 

  1. Rub or shake the dry ingredients into the bowl or saucepan. Add the the sunflower seeds.
  2. Combine the ingredients thoroughly.
  3. Stand 10 minutes to firm up.

 

Important: Do not add extra water. Add oil a few drops at a time if something is needed. Possibly add more grated onion (or maybe fruit/vegetable puree/juice) next time.

 

  1. Meanwhile prepare baking paper by cutting it into 8 rectangle pieces 15 x 20cm diameter (6 x 8 inches) in which to roll up the sausages.
  2. Pour a few inches of water into the base of a saucepan and set a steamer pan on top. Bring water to the boil.
  3. After the stand time mix again and divide into portions needed: (about a heaped tablespoonful for each sausage). (See Note 2 below)
  4. Place in a steamer and steam for 30 - 35 minutes. Make sure that all items have paper shields about them.
  5. Air dry by unfolding the paper and allowing them to cool.


Makes 8 normal size sausages, 20 - 22 meat balls, or 6 schnitzels (see Note 2): coat with breadcrumbs for more interest.

Freezes well.

NOTE 1:
These can be simply reheated or browned in a small amount of oil (with or without crumbing) and served.
Or cut up and placed in a well flavoured tomato sauce.
Or sliced up for spaghetti, salads or added to bean or rice dishes.
Or cut and added to stir fry, wraps, etc.

Or dice up for curries, stews, casseroles, fritters, hashes, etc.

NOTE 2:
The recipe can alternatively be shaped into balls, burgers, nuggets, or even schnitzels for a change. Steam in baking paper.

The burgers, nuggets, or schnitzels can be crumbed by coating first with a mixture of 1 Tbsp pea flour and 4 Tbsp water; then pressing each item into fresh bread crumbs to coat.

Fry in a little oil in a non stick frypan.

Freeze the nuggets, burgers or schnitzel after crumbing. Thaw, then fry until golden on both sides.

NOTE 3:
Make the recipe up in a large cake / disk form. Place sheet of baking paper on base of steamer, place in seitan, then cover with another sheet of paper tucking the sides around to enclose as well as possible. Place in steamer and cook for 35 -40 minutes. Remove seitan and air dry on a wire rack.


Use this method when requiring diced or sliced up seitan for use in recipes as suggested in Note 1.

 

Freeze for convenience, diced up in 4 lots, so it thaws quickly ready to make into quick meals at a later date.

NOTE 4:
Try making a "stuffed loaf / roast version" with "centre stuffing": say a mixture of soy cream cheese, chopped walnuts and apricots: and similar options; maybe chopped (raw) apple (pork versions); black bean for beef: even red bean for a sweet one. Try sun dried tomatoes and olives with herbs.


These stuffing options may need a bit of starch (potato with tapioca?) to hold any mix together.

 

 

TIP: Gluten-free seitan can be made firmer by adding more mung bean flour / green gram powder.

 

PETER'S SAGE ADVICE

  • Add extra mung gram maybe another 1/4 to 1/2 teaspoon of the green gram/ mung bean flour powder measurement to get a stiffer product that can be added to soups. It can be boiled up in the soup and if strongly flavoured will add some of that flavour back to the soup.
  • With differing amounts of mung gram added to the batch (to be steamed) gives final products with varying textures that add another interest.
  • One extra thing to note is that freshly cut "faces" of the seitan product re-act differently flavour-wise to that of whole (cooked/ steamed) sausages.
  • It then makes sense to cook smallish different shapes that can be sliced say 3mm thick or simply in half or quarters. A thin Asian style sauce suits this presentation best. That is rather than the thicker European sauces.
  • With differing shapes, colours and flavours this product is particularly adaptable in Asian type dishes where many small dishes make up a serving.

 


WAYS TO USE THESE RECIPES

Not all Gluten-Free

 

SAUSAGE ROLLS

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Steam up batch of the "PORK" sausage recipe.

For mouth feel:

  • I make up the "pork" sausage recipe using rolled oats option.
  • I increase the coconut oil to 1 - 2 extra tablespoons.
  • And I make sure I use grated apple not stewed apple.


For the Pastry:

  1. Use a suitable vegan flaky pastry (I use frozen New Way Pastry sheets, thawed).

  2. Measure pastry sheets with a ruler and cut it in half with a sharp knife.

  3. Trim the ends of the sausages neatly if necessary then butt them together along one edge on the long side of the pastry.

  4. Before rolling up brush the far side from the sausage with rice
    or soy milk. Roll up firmly, pressing down firmly on the join.

  5. Cut into desired lengths - larger for cafes, smaller for finger food situations.

  6. Cut slits in the top of the pastry and brush with rice or soy milk.

  7. Place them join side down on sprayed or greased oven slide and bake at 200°C/ 430°F for 10 minutes or until nicely golden. Reduce heat if browning up too quickly.

    Remove from oven slide to a wire cake rack before serving warm.

 

CURRY SAUCE FOR SEITAN

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¼ batch of cooked "PORK" seitan (2 sausages), chopped in small pieces

1 onion, sliced
3 Tbsp oil
2 - 3 tsp Patak's curry paste (or 1-2 tsp powder)
½ - 1 apple, peeled and chopped (optional)
1¼ cups water or vegetable stock
handful sultanas (optional)
1 Tbsp chutney (see notes below)
1 tsp brown sugar
juice of ½ lemon or lime
salt and few grinds black pepper  to taste
2 tsp cornflour mixed to paste with a little water

Optional Extras:
1 x 225g can pineapple pieces and juice (and reduce the amount of water or stock used)
1 Tbsp desiccated coconut

 

In a non-stick frypan/skillet sauté the onion slowly in oil for 5 minutes.

  1. Stir in the curry paste and sauté for a minute.
  2. Add the apple and stir to coat with curry paste then add water or stock and sultanas if using. Cook for 10 minutes until apple is softened.
  3. Add the rest of the ingredients and thicken with the cornflour paste.
  4. Add the seitan and heat through.

Serves 2.

Serve over rice and sprinkle with chopped coriander.

This is nice with steamed, cubed pumpkin and broccoli florets added to it just before serving.

Notes:
Chutney choices - mango, peach, tamarillo.

 

SEITAN STEW

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1 Tbsp oil
1 small onion, diced
1 tsp raw sugar
1 small carrot, diced
1 small parsnip, diced
1 stalk celery, diced
1 cup water
1 - 1½ Tbsp soy sauce (Tamari or mushroom soy sauce, etc)
2 tsp "beef" style stock powder ( I use Massle's)
1 Tbsp tomato paste
1 Tbsp chopped parsley
1 tsp fresh thyme leaves
salt and fresh ground black pepper to taste

¼ batch of cooked "BEEF" seitan, diced in 1 cm cubes
2 tsp cornflour made into paste with a little cold water
1 tsp cashew or peanut butter

In a small saucepan slowly sauté the onion in the oil with the sugar until onion is starting to turn golden. Stir from time to time.
Add the rest of the vegetables and stir to coat with oil and onion.
Pour in the water, soy, stock powder, tomato paste, herbs and season to taste. Cover with a lid and simmer for about 15 minutes by which time the vegetables should be tender.
Thicken with the cornflour paste then stir in the seitan along with the cashew or peanut butter. Continue cooking over low heat until seitan is heated through.
Serves 2.

Serve with mashed potatoes and a selection of brightly coloured vegetables.

TIP:
If you can spare the time the stew can be left to tick over a very low element for the flavours to mellow nicely.

 

SEITAN FRITTERS

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¼ batch of cooked seitan (any flavour), chopped in 1cm cubes

1 small onion or equivalent in shallot, chopped roughly
½ medium small apple, chopped roughly
1 medium tomato, skinned by scalding, deseeded, diced small
2 - 4 Tbsp pea flour (depending on wetness)
salt and fresh ground black pepper, to taste
oil for sautéing

 

  1. Place the seitan in the bowl of a processor and whiz until like course breadcrumbs. Tip into a medium size bowl. Set aside.
  2. Place the onion, carrot and apple in processor and whiz until finely chopped and tip into the bowl.
  3. Add the diced tomato, peas if using, pea flour and season to taste. Combine well.
  4. Shape into 4 fritters.
  5. Sauté in a medium size non-stick frypan/skillet with a small amount of oil over a medium heat for 15 minutes on both sides or until golden brown and vegetables are soft.

Makes 4 fritters. Serves 2.

Serve with a tasty curry or chilli flavoured chutney and salad vegetables or selection of cooked vegetables.

 

SEITAN PASTIES
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pastry, either home made or 2 sheets pre-rolled store bought, thawed, cut in half diagonally

Filling:
¼ batch of cooked "BEEF" or "CHICKEN" seitan (2 sausages), diced small
handful chopped fresh herbs - parsley, thyme, oregano, marjoram, sage
2 Tbsp tomato paste
2 Tbsp grated onion or equivalent in shallot
1 x 220g can mushrooms, drained, chopped
1 Tbsp grated fresh green ginger or 2 - 3 Tbsp fruit chutney or vegetable pickle
¼ tsp fennel or celery seeds
salt and fresh ground black pepper, to taste

rice or soy milk for dampening edges of pastry and for glazing

 

  1. Place the filling ingredients in medium size bowl and mix the together.
  2. Dampen the edge of each triangle with milk.
  3. Pile the filling onto the pastry. Fold over pastry and seal by crimping edges with your fingers or with the tines of a fork.
  4. Slash the pastry top with a sharp knife and brush pastry with milk.
  5. Bake at 200°C oven for 20 - 30 minutes or until nicely golden and puffed up.


Makes 4. Serves 2.

Serve with a green salad or with a selection of brightly coloured vegetables.

 

CRISPY POTATO SEITAN HASH

This recipe needs about 40 minutes to cook so allow plenty of cooking time.

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¼ batch of cooked "BEEF" or "PORK" seitan (or 2 sausages), diced roughly

1 large floury potato, grated, placed in clean tea towel and squeezed
1 medium onion, finely chopped
pinch celery seeds
salt and fresh ground black pepper  
1 Tbsp vegan Worcestershire sauce

Place all the ingredients in a bowl then combine.
In a non-stick 20 cm (8 inch) frypan or skillet sauté the hash cake in a little oil over a medium heat. Press down with a spatula or fish slice several times until a crust forms underneath. Cover pan with a lid for the first 10 minutes.
Turn the cake over by slipping it onto a large plate. Add a little more oil to the pan then slide the cake back into the pan and continue cooking, pressing the mixture down from time to time.
Cut through the cake, turning it and pressing down, so there are brown bits throughout it.

Serves 2.

Cut in wedges and serve with chutney, mustard or tomato sauce and a selection of salads and crusty bread.

 

MACARONI SEITAN BAKE

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1 cup G-F macaroni or penne pasta
salted water

¼ batch of cooked seitan or two sausages

1¼ cup water
¼ cup cooked parsnip, chopped
1 Tbsp onion, chopped
2 tsp balsamic vinegar
2 Tbsp G-F flour
3 Tbsp nutritional or savoury yeast
1 Tbsp oil
½ tsp salt

Crumb Topping:
1 Tbsp oil
⅓ cup breadcrumbs
1 Tbsp chopped parsley and /or ¼ tsp dried mixed herbs

 

  1. Cook the macaroni in plenty of salted water until el dente, drain in sieve, keep warm.
  2. Dice the seitan and set aside.
  3. For the crumb topping: In a small frypan heat the oil until runny then turn off element. Add breadcrumbs and parsley and /or dried herbs. Turn the breadcrumbs in the oil until mixed together. Set aside.
  4. Stick blend or food process the water, cooked parsnip, onion, balsamic vinegar, G-F flour, yeast, oil and salt until well blended then pour mixture into a saucepan. Bring to the boil and cook until it thickens.
  5. Stir the cooked pasta into the cheesy sauce then add and fold in the seitan.
  6. Place in a 4 cup capacity ovenproof dish. Sprinkle over the savoury breadcrumbs.
  7. Bake in a 180°C (350°F) oven for 15 - 20 minutes or until breadcrumbs are golden and heated through.


Serves 2.

Serve with a selection of brightly coloured cooked vegetables or with a selection of salads.

Notes:
6 - 8 sliced button mushrooms, sautéed in a little oil until the juices have evaporated off can be stirred to the macaroni dish before cooking.


Leftover vegetable can be chopped up and added, too.

 

 

 


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