People often make fun of vegetarians who eat mock-meat. You know, the various patties that you can buy at just about any grocery store these days? You name it and they make a simulated vegetarian version of it. From bar-b-que ribs to caviar, the pedestrian to the gourmet.
But, not only are mock-meats an easy way for vegetarians to get protein, they're often a simple way to prepare a weeknight meal. Isn't that what everyone is looking for? And while it may seem like a purely late-20th century/early-21st century obsession, many cultures have centuries-long tradition creating mock meats, particularly the Chinese.
A couple Sundays ago, I made a seitan (Satan!) roast which uses a mixture of vital wheat gluten and various flavorings that is baked and basted in the oven. Jessie and Dave came over and we had a great dinner complete with cole slaw, mashed potatoes and green beans. It was fun and pretty delicious. The recipe comes from Ken Charney and his book The Bold Vegetarian Chef. There are several variations within you can try, but this is the one I like the most.
Recipe: Faux-Roast
Basic seitan dough
2 cups vital wheat gluten (you can get at the health food store)
2 tbsp. nutritional yeast
1 tbsp. wheat germ
2 tsp. cane sugar or molasses
2 tsp. salt
1 2/3 cup water or broth
In a large bowl, combine the dry ingredients and toss to mix.
Add the water and knead the dough until most of the liquid is absorbed, about five minutes. Knead a little longer to combine flavors.
In a large bowl combine:
2 tbsp. maple syrup
2 tbsp. red wine (or water)
2 tbsp. balsamic vinegar
1 tbsp. molasses
2 tsp. soy sauce
4 garlic cloves, minced
4 whole cloves
1 tbsp. fennel seed
2 tsp. paprika
1 tsp. onion powder
1 tsp. caraway seeds
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. freshly ground black pepper
1/2 tsp crushed red pepper
(you can vary the spices in this to suit your own tastes, I often make it a little different each time and usually include a little Kitchen Bouquet as well...)
Preheat the over to 375 degrees and liberally oil a 9x5x3 loaf pan and set aside. Add the loaf of seitan to the braising liquid above knead together, working as much of the liquid into the dough as possible. Put the dough in the pan and cover with aluminum foil.
Bake for two hours, basting twice during the first hour with the pan juices.
Combine:
2 tbsp. red wine
2 tbsp. maple syrup
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1 tbsp. soy sauce
Use this mixture to baste the roast a couple more times during the second hours of baking. For the last five minutes, remove the foil. When done, remove from oven and let sit. Slice and serve with your favorite sauce. Leftover make delicious sandwiches.
Mangez!
But, not only are mock-meats an easy way for vegetarians to get protein, they're often a simple way to prepare a weeknight meal. Isn't that what everyone is looking for? And while it may seem like a purely late-20th century/early-21st century obsession, many cultures have centuries-long tradition creating mock meats, particularly the Chinese.
A couple Sundays ago, I made a seitan (Satan!) roast which uses a mixture of vital wheat gluten and various flavorings that is baked and basted in the oven. Jessie and Dave came over and we had a great dinner complete with cole slaw, mashed potatoes and green beans. It was fun and pretty delicious. The recipe comes from Ken Charney and his book The Bold Vegetarian Chef. There are several variations within you can try, but this is the one I like the most.
Recipe: Faux-Roast
Basic seitan dough
2 cups vital wheat gluten (you can get at the health food store)
2 tbsp. nutritional yeast
1 tbsp. wheat germ
2 tsp. cane sugar or molasses
2 tsp. salt
1 2/3 cup water or broth
In a large bowl, combine the dry ingredients and toss to mix.
Add the water and knead the dough until most of the liquid is absorbed, about five minutes. Knead a little longer to combine flavors.
In a large bowl combine:
2 tbsp. maple syrup
2 tbsp. red wine (or water)
2 tbsp. balsamic vinegar
1 tbsp. molasses
2 tsp. soy sauce
4 garlic cloves, minced
4 whole cloves
1 tbsp. fennel seed
2 tsp. paprika
1 tsp. onion powder
1 tsp. caraway seeds
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. freshly ground black pepper
1/2 tsp crushed red pepper
(you can vary the spices in this to suit your own tastes, I often make it a little different each time and usually include a little Kitchen Bouquet as well...)
Preheat the over to 375 degrees and liberally oil a 9x5x3 loaf pan and set aside. Add the loaf of seitan to the braising liquid above knead together, working as much of the liquid into the dough as possible. Put the dough in the pan and cover with aluminum foil.
Bake for two hours, basting twice during the first hour with the pan juices.
Combine:
2 tbsp. red wine
2 tbsp. maple syrup
2 tbsp. balsamic vinegar
2 tbsp. olive oil
1 tbsp. soy sauce
Use this mixture to baste the roast a couple more times during the second hours of baking. For the last five minutes, remove the foil. When done, remove from oven and let sit. Slice and serve with your favorite sauce. Leftover make delicious sandwiches.
Mangez!