Guest guest Posted February 24, 2009 Report Share Posted February 24, 2009 Over the weekend, I decided to make seitan using the recipe from Vegan with a Vengeance. If I'd known it was going to make so much, I'd have cut the recipe in half. (Does anybody know if freezing seitan does goofy things to its texture? I've never made or eaten it before.) I'm going to make Sichuan Seitan (using Susan's Sichuan Tofu recipe at http://blog.fatfreevegan.com/2007/11/sichuan-tofu-with-garlic-sauce.html) and might make Seitan-Mushroom Stroganoff, but after that I run out of ideas. What are your favorite recipes using seitan? Thanks, Mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2009 Report Share Posted February 24, 2009 I freeze it all the time, in the broth. Thaw in microwave or in frig. On 2/23/09 7:02 PM, " threefatesfiber " <maryl4 wrote: Over the weekend, I decided to make seitan using the recipe from Vegan with a Vengeance. If I'd known it was going to make so much, I'd have cut the recipe in half. (Does anybody know if freezing seitan does goofy things to its texture? I've never made or eaten it before.) I'm going to make Sichuan Seitan (using Susan's Sichuan Tofu recipe at http://blog.fatfreevegan.com/2007/11/sichuan-tofu-with-garlic-sauce.html) and might make Seitan-Mushroom Stroganoff, but after that I run out of ideas. What are your favorite recipes using seitan? Thanks, Mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2009 Report Share Posted February 24, 2009 Welcome to the Wonderful World of Seitan!!! It freezes beautifully....just be sure to cover it in the cooking liquid. I made a batch last week....my granddaughters love it. I thicken some cooking broth with cornstarch, make mashed potatoes and it's reminiscent of the old roast beef, mashed potatoes and gravy. Add a slice or two of bread and it's the old " hot shot " sandwich. On Mon, Feb 23, 2009 at 8:02 PM, threefatesfiber <maryl4 wrote: Over the weekend, I decided to make seitan using the recipe from Veganwith a Vengeance. If I'd known it was going to make so much, I'd havecut the recipe in half. (Does anybody know if freezing seitan does goofy things to its texture? I've never made or eaten it before.)I'm going to make Sichuan Seitan (using Susan's Sichuan Tofu recipe athttp://blog.fatfreevegan.com/2007/11/sichuan-tofu-with-garlic-sauce.html) and might make Seitan-Mushroom Stroganoff, but after that I run out ofideas. What are your favorite recipes using seitan? Thanks,Mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2009 Report Share Posted February 24, 2009 I make seitan Italian Sausages and just throw them in the freezer to use as needed — they are steamed so they don’t have any cooking broth, but they still freeze great. Anna On 24/2/09 12:02 PM, " threefatesfiber " <maryl4 wrote: Over the weekend, I decided to make seitan using the recipe from Vegan with a Vengeance. If I'd known it was going to make so much, I'd have cut the recipe in half. (Does anybody know if freezing seitan does goofy things to its texture? I've never made or eaten it before.) I'm going to make Sichuan Seitan (using Susan's Sichuan Tofu recipe at http://blog.fatfreevegan.com/2007/11/sichuan-tofu-with-garlic-sauce.html) and might make Seitan-Mushroom Stroganoff, but after that I run out of ideas. What are your favorite recipes using seitan? Thanks, Mary Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2009 Report Share Posted February 24, 2009 threefatesfiber wrote: > Over the weekend, I decided to make seitan using the recipe from > Vegan with a Vengeance. If I'd known it was going to make so much, > I'd have cut the recipe in half. (Does anybody know if freezing > seitan does goofy things to its texture? I've never made or eaten it > before.) It freezes just fine. When I have extra seitan, I usually just heat it in Thai chili sauce (most brands are vegan and fat-free) and serve it over rice with veggies. It's also excellent smeared with barbecue sauce and baked until the sauce gets a little caramelized. And my family's favorite is Farmer's Pie -- seitan, Punk Rock Chickpea Gravy from Vegan with a Vengeance, veggies, and a mashed-potato topping. Serene -- 42 Magazine, celebrating life with meaning. Inaugural issue March '09! http://42magazine.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 27, 2009 Report Share Posted February 27, 2009 Mmmmmm! Thai chili sauce! Thank you everybody for the suggestions! This gives me a good starting point for further adventures. Take care, Mary , Serene <serene-lists wrote: > > threefatesfiber wrote: > > Over the weekend, I decided to make seitan using the recipe from > > Vegan with a Vengeance. If I'd known it was going to make so much, > > I'd have cut the recipe in half. (Does anybody know if freezing > > seitan does goofy things to its texture? I've never made or eaten it > > before.) > > It freezes just fine. When I have extra seitan, I usually just heat it > in Thai chili sauce (most brands are vegan and fat-free) and serve it > over rice with veggies. > > It's also excellent smeared with barbecue sauce and baked until the > sauce gets a little caramelized. > > And my family's favorite is Farmer's Pie -- seitan, Punk Rock Chickpea > Gravy from Vegan with a Vengeance, veggies, and a mashed-potato topping. > > Serene > -- > > 42 Magazine, celebrating life with meaning. Inaugural issue March '09! > http://42magazine.com > Quote Link to comment Share on other sites More sharing options...
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