Another post to celebrate the ending of winter. This is the kind of food they could give me all winter long. Even when they are as long as this year:
Name: Irish Stew with Potatoes and Seitan
From: Appetite for reduction
Author: Isa Chandra Moskowitz
First time I used the Forks over Knives – The Cookbook, and I failed, because I added some fried seitan. Yes, I used oil, sorry:
Name: Sicilian Cauliflower Linguine
From: Forks over Knives – The Cookbook
Adjusments: spaghetti instead of linguine,
and I added some cubed and fried seitan.
The seitan was home prepared using the recipe for Beefy seitan from The Vegan Slow Cooker
Perfect for after a very busy day. Your slow cooker does the work and you only have to warm your tortilla’s:
Name: Seitan Ropa Vieja
From: Fresh from the Vegan Slow Cooker
Author: Robin G. Robertson
Adjustments: I replaced the cilantro for parsley.
It’s almost unbelievable, but it’s still snowing in Belgium. So, while we wait for spring to arrive, relax and have some comfort food like mashed potatoes with a Seitan Wienerschnitzel.
I made my own seitan with the recipe from ‘Fresh from the Vegan Slow Cooker’.
Name: Seitan Wienerschnitzel
From: The Healthy Voyager’s Global Kitchen
Author: Carolyn Scott-Hamilton
The combination of roots and seitan is just perfect for using your slow cooker:
Name: Crock pot vegetarian stew with seitan
I was a little bit dissapointed with the dumplin’s in this recipe. They were kinda tough to eat. But it’s possible I did something wrong in making them. Otherwise it was very nice:
Name: Seitan and Dumplin’s
From: Cookin’ Crunk
This is a perfect stew for the snowy and very cold days we’re having. The stew contains orange juice so it provides you with some extra vitamine C.
Name: Orange Seitan Stew
From: Heary Vegan Meals for Monster Appetites
Authors: Celine Steen & Joni Marie Newman
Adjustment: I replaced the potatoes with turnips.
Whenever a new vegan world food cookbook comes in my hand, I have to check if there is a Belgian dish included. Mostly I find a vegan version for carbonnades. In Terry Hope Romero’s latest, Vegan Eats World, I even found a new twist on our traditional dish.
Name: Beer-Bathered Seitan Stew
From: Vegan Eats World
Author: Terry Hope Romero
Another recipe for your rice cooker. And it’s even fancy enough to serve to guests:
Vegan Risotto in the Machine
- 2 cups arborio rice
- 2 tbsp olive oil
- 1 onion, chopped
- 100 g seitan (I used the one from World Eat Vegan)
- 200 g mushrooms
- 500 ml vegan chicken broth
- pepper and salt
- Rinse your rice with cold water
- Cut the mushroom and seitan in little pieces
- Put olive oil, onion, mushrooms, seitan and rice in the pan of your rice cooker.
- Mix well.
- Add broth and salt and pepper.
- Close your pan and put on the machine.
- Stir 1 to 2 times during cooking.
- It should be ready after 21 minutes.
- Serve with a tomato sauce.
Switch the long beans in this recipes for green beans, and you have an easy delicious dish:
Name: Indonesian Rice Noodles with Long Beans and Seitan
From: Big Vegan
Author: Robin Asbell
Adjustment: use green beans