I made browned seitan, a red wine mushroom gravy (mm, really good, however, I think I let this reduce for too long), wild rice, and roasted broccoli. We ate while we watched Angels and Demons. Great food, entertainment was decent.
yellow tail winery doesn't use sulfites and is very readily available. basic gravy: onion garlic 2 T oil shrooms 2 T flour 1 cup shroom stock 1/2 cup red wine add to the pan in that order. first letting the onion and garlic saute in the oil... then letting the flour brown a little before adding the stock... let reduce for a little, but not too long. I let mine go for a while and by the time it got on the seitan it was little too clumpy. enjoy!
made seitan today for the first time and almost puked. i dont eat mock meats bc i dont miss meat and while i know this isnt a mock meat it tastes like rubber. i didnt try some overly complicated recipe just stir fryed with veggies and my husband and i gagged! i have tempeh in the fridge that im scared to try now! any suggestions on how to cook it?
have to say that i never liked storebought seitan so very much. homemade is much better! veganomicon cookbook has a good basic recipe for the seitan. also i found a seitan/bean based homemade "sausage" that knocked our socks off!
I bought some plain seitan and threw together a teryaki stirfry with what was in my fridge. I dont ever measure really but here goes:
1 onion 1 yellow pepper 1 red pepper 3 cloves garlic (minced) Sauted the those three things with some EVOO til they were tender.
Then added 1 cup of veggie stock. Let that boil for a minute or two. Then added Soy Sauce, Red Wine Vinegar, and Maple syrup. (1/4 cup each maybe, rough estimate). Let that boil for a minute. Then I added my Setian to the pan and let that boil maybe 5 minutes. The sauce was a little to watery still so I added a table spoon of a cornstarch slurry to thicken it up a bit. Let it boil til it was thick enough. I had couscous I wanted to use up so I served it over that. It would be great over rice! I had the left overs for lunch the next day. My husband didn't like the texture of the Seitan. He said he doesn't like to eat foods that are pretending to be other things, he'd rather I just leave the fake meats out of my cooking.