Archive | October, 2011

smothered seitan chops

24 Oct

Essentially this is the recipe for UnTurkey Roast, but in “chop” form.

1 bag (5 cups) Bob’s Red Mill Vital Wheat Gluten Flour
6 Tbsp chickpea flour (optional, but I think the texture is best with it)
1 cup + 2 Tbsp nutritional yeast
1 1/2 Tbsp ground poultry seasoning (marjoram, thyme, sage, rosemary, etc.)
1 1/2 tsp Goya Adobo seasoning
1-1 1/2 tsp pepper
1/2 cup soy sauce
2 1/2 Tbsp toasted sesame oil
(1/2 tsp liquid smoke)
2 1/2 cups + more water

1 cup flour
1 tsp seasoned salt
oil for pan frying

2 Tbsp oil
2 Tbsp margarine
4 onions, sliced thick
flour mixture from above
1/2 cup nutritional yeast
9 cups water
Adobo, pepper
flavor depth – wine, marmite, bouillion, etc. as desired

-Preheat oven to 350′.
-Mix the dry ingredients for the chops in a big bowl. Make a well and then add the wet ingredients. Knead until just wet enough to be uniform, adding water a bit at a time if necessary.
-Mix the dredging mixture together.
-Dredge each seitan chop in the dredging mixture and pan fry for a minute on each side. Transfer to a greased baking dish.
-Meanwhile, saute the onions in the oil and butter. Mix the flour mixture in the pan from the cutlets (turned off!) whisk in the nutritional yeast and the water cup by cup until it’s uniform.
-Add that mixture into the onion mixture, and the remaining water. Bring to a boil. Adjust seasonings as necessary.
-Pour over chops, cover with tinfoil and bake 45 min-1 hr.


Maxwell Chili

16 Oct

This is just a bit adapted from Alicia & Jeff’s chili recipe…

2 TBS oil
1 onion
1 green bell pepper
8 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 TBS cumin
2 TBS chili powder
1-2 tsp smoked paprika
1-28 oz can diced tomatoes
2-15 oz cans kidney beans (not drained)
1-4 oz cans green chilis
1-6 oz can tomato paste
1 cup TVP
some water (I fill up one of the bean cans of water, adjust as necessary)

Saute onion and bell pepper in oil until softened. Add garlic and saute a few minutes more. Add salt and spices. mix to coat everything then add the diced tomatoes pretty quickly so the spices don’t burn. Add the remaining ingredients. Bring to a boil. The consistency should be a little runny because the TVP will thicken it up as it cooks. You can always add more water though or cook longer to get the right consistency. Lower the heat and simmer for at least until the TVP is softened up (maybe 20 minutes), but an hour or so is better. Stir often or the bottom will get burned.