Recipes - 7 Days of Seitan
7 Days of Seitan
So you’ve got your Quick Mix Seitan all ready to go, but now you need some plant-based meal idea inspiration. Look no further, we’ve got you covered with some our own Seitan recipes perfected over the years, and some that we have used created by others.
*Top tip - make up your seitan steaks ahead of time and store in an airtight container in the fridge, ready for use as needed.
Calls for something quick and easy……sounds like a job for Pulled Seitan Pitta Pockets.
Grab a couple of Seitan Steaks from the fridge and get some satisfaction ripping those bad boys to tasty shreds (I challenge you to resist noshing whilst you work!). Flash fry in a smidge of olive oil, pepper, cumin and a splosh of lemon juice. Warm your pitta pockets and split ready for filling.
Stuff pitta pockets with pulled seitan, shredded lettuce, grated carrot, diced tomatoes, avocado slices, red onion, black olives, some chopped coriander and anything else that takes your fancy. Serve on its own or with some fries for an extra cheeky beginning of the week treat.
Okay, let’s keep this train of plant based delicious-ness on the tracks…….Seitan in Black Bean Sauce with Rice.
The sauce for this one is a brilliant make ahead recipe, so minimal on the night cooking required. Recipe below.
Pre-soaking and rinsing rice is always a good move. Once you have done this, drain and cook according to packet or steamer instructions.
Whilst the rice is cooking, grab a couple of your ready-made seitan steaks from the fridge and either slice or pull into bitesize chunks. Slice some spring onions and prepare some bite-size broccoli trees (sorry, that’s what they have always been called in our house!). Stir-fry seitan pieces, spring onions and broccoli in a splosh of olive oil, add generous dollops of made-ahead black bean sauce (see below).
Dish out and enjoy.
Blackbean Sauce Recipe
½ cup vegetable stock broth
2 tbsp salted black beans, rinsed and lightly mashed
2 tbsp Chinese rice wine or dry sherry
½ tsp sugar
2 tbsp vegetable oil
2 tbsp finely shredded ginger
1 tbsp minced garlic
1½ tsp cornstarch dissolved in 1 tbsp water
In a bowl combine vegetable broth, with rinsed and lightly mashed black beans, wine and sugar.
In wok, heat oil and coat sides. Add ginger and garlic, cook for about 20 seconds on high heat. Add bowl mixture and cook till sugar dissolves. Add cornstarch slurry, mix whilst boiling until sauce is thickened. Remove from heat and allow to cool. Transfer to airtight container and store in fridge for up to one week.
Half way through the week, and it's time for something finger lickin’ good….Southern Fried Seitan with Mexican Cous Cous!
*Top Tip – if you make the couscous first, you can tuck in as soon as the Seitan nuggets are ready.
Rip your made-ahead seitan steaks into nugget sized pieces. Set bowl aside. Prep dredging flour and sauce.
2 cup all-purpose flour
1 tsp salt
1 tsp cayenne pepper
½ tsp white pepper
½ tsp onion powder
½ teaspoon paprika
1 tsp garlic powder
¼ tsp sugar
¼ tsp chipotle powder
⅓ tbsp hot sauce of choice (Cholula, Frank’s Redhot and Tabasco are all vegan)
1 tbsp mustard
3 eggs worth of prepared egg replacer
Plus Oil for frying
Seitan Prep Directions:
In a small bowl mix the hot sauce, egg replacer and mustard.
In another shallow bowl mix the flour and all spices, mix until combined.
Coat each piece of seitan with the flour, then dredge it in the hot sauce mixture, and coat again in the flour mixture.
Set aside until the rest of the seitan is coated.
Heat up plenty of oil in a skillet, or heat up your deep fryer. When hot (350 degrees) fry the nuggets for 8-12 minutes or until they are light brown and crispy.
Remove the seitan and place on paper towels to drain.
We love this recipe from Brand New Vegan for the couscous – make a big batch and you’ve got lunch the next day sorted too
Its Mexican on the menu again for this recipe. These delicious Fajita bowls, from Jessica In The Kitchen, are loaded with flavour and can be customised according to what you have in your fridge and cupboard.
Today's Seitan recipe is perfect for the beginning of the weekend. Earn some serious brownie points from that special person, or people, in your life with this delicious Lemon Seitan with Creamy Polenta by Pamela Elizabeth.
Weekends usually include a curry night in our house and this beautiful Vegan Murgh Makhani (Butter ‘Chicken’) by Sara B. Allen is always a winner!
It’s the end of a long week and that calls for meal fit for royalty!! Seitan Steaks with roasted veggie skewers and cold potato salad is a combo that never fails to hit the spot in our house.
Pop one steamed seitan steak per person in a shallow dish (lots of marinating recipes suggest zip lock bags, but we like the more eco-friendly option of a reusable shallow dish) and cover with the marinade (recipe below). Cover dish (these reusable dish covers are great!) and pop in fridge for 1 hour. Meanwhile prep veggie skewers for roasting (see recipe below for seasoning). Prepare potato salad (see recipe below) and pop in fridge.
Steaks and skewers can either be cooked on the griddle on the BBQ, in the oven or on the hob. Remember to turn steaks regularly throughout cooking to get both sides nicely caramelised. Serve family style (big plates and bowls in the middle of the table for everyone to help themselves) and enjoy with good company and a glass of something refreshing!
Seitan Steak Marinade
In a bowl mix 4 tablespoons of water, 2 tablespoons of olive oil, 2 tablespoons of soy sauce, 2 tablespoon of brown sugar, 1 teaspoon paprika, 2 tablespoons of tomato paste and ¼ teaspoon liquid smoke. Smother your steaks and let sit for 1 hour in the fridge.
Prepare veggies - Select fresh vegetables of choice, we like: button mushrooms, courgettes, bell peppers, baby plum tomatoes and red onion.
Slice larger veggies into bite size pieces. Skewer.
Prepare seasoning – in a bowl mix ¼ cup of olive oil with the juice of 1 lemon, 3 finely chopped cloves of garlic, ½ teaspoon dried oregano, 1 teaspoon dried rosemary, a pinch of salt and two pinches of ground black pepper. Brush olive oil mixture onto skewers and allow to marinate in the flavours for 20 minutes.
Roast or griddle until tender (about 12 minutes in a hot oven).
Once you have boiled some baby or new potatoes, set aside and leave to cool. In a bowl mix a cup of vegan mayonnaise with 1 tablespoon of mustard, 4 finely sliced spring onions, a pinch of salt and a pinch of ground black pepper.
Add to cooled potatoes, mix thoroughly and serve.
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