Beefy Beefless Seitan | Vegan Recipe
This hearty seitan has a dense bite and a fibrous texture which makes it perfect for stewing, grilling, stir-frying, roasting, or simply slicing up for sandwiches. It has a hearty flavour from mushroom stock and marmite that is reminiscent of beef but without the cholesterol, hormones, and that pesky killing business.
If you're new around here, you might wonder why vegetarians and vegans bother with fake meat. To me, it's not fake. It's plant-based delicious food. In this case, the main ingredient is wheat. With this seitan, we can use lots of spice mixes, sauces, and cooking techniques that were once associated with meat in a cruelty-free way that's delicious and full of essential nutrients.
BUY VITAL WHEAT GLUTEN:
If you're avoiding gluten, avoid this recipe. There is no substitute for gluten in the recipe.
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Links mentioned in this video:
Not-Honey Garlic Sesame Sauce:
Five-Spice Seitan Roast:
Fluffy Flax Rolls:
Creme Egg Fudge Bites:
What I Ate Wednesday (Spicy Peanut Noodles Recipe):
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Beefy Beefless Seitan for Sandwiches, Grilling, or Stew
Makes about 3 cups cubed seitan (450g)
Printable recipe:
INGREDIENTS (US)
1 cup hot water
1/2 cup cooked kidney beans, rinsed and well-drained
1 cube mushroom bouillon (or 1 teaspoon powder)
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
1 teaspoon Marmite (see notes for substitutions)
1 teaspoon onion powder
1/4 teaspoon ground black pepper
1 cup vital wheat gluten (gluten flour)
INGREDIENTS (Metric)
237ml hot water
75g cooked kidney beans, rinsed and well-drained
1 cube mushroom bouillon (or 5cc powder)
5cc minced garlic
15ml balsamic vinegar
5ml marmite (see notes for substitutions)
5ml onion powder
1.25cc ground black pepper
140g vital wheat gluten (gluten flour), about 237cc
DIRECTIONS
Blend all ingredients together except the vital wheat gluten. You want the ingredients to be fairly smoothly pureed. It's OK to leave some texture in though.
In a large mixing bowl, combine the liquid with the vital wheat gluten.
Stir together until a dough forms.
Turn the dough out onto a clean surface and knead for one minute. Do not overknead. You should see the gluten strands develop and the dough should be firm and spring back easily.
Set up your steaming apparatus. Heat the water to a boil and oil the steaming basket so that the seitan doesn't stick. Place the seitan into the steamer, cover and steam over high heat for one hour. Do not let the water boil dry; check it regularly and add water if necessary.
After one hour, remove the seitan and let it cool before slicing into cubes.
This seitan can be used immediately, but the texture can be improved by searing the cubes on all sides, especially if using for stew.
In a large pan, heat a tablespoon of oil over medium high heat. When the oil is simmering, add the cubes. Cook until the bottom is brown, about thirty seconds, then turn the cubes and repeat until all the sides are nicely browned and a bit crispy.
Serve immediately, use for other dishes, or cool and store in the freezer or fridge for later use.
Enjoy!
NOTES
After steaming, you can cool and store the seitan in an airtight container in the fridge for up to one week.
Frozen seitan will last for 2 to 3 months.
Instead of marmite, you can substitute 1 teaspoon of dark soy sauce or 1 tablespoon of miso paste.
I used Kidney Beans in this recipe as their color complimented the theme of this recipe. However, you can really use any type of well-cooked legumes in this recipe. :-)
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Juliette Bryant - Superfoods And How To Use Them at Vegan Life Live 2017
Join Juliette Bryant as she talks live at Vegan Life Live about the power of superfoods, detoxing the body, the power of intention and showhow to make a simple and delicious nut and seed milk.
How to Make Vegan Quiche | Recipe by Mary's Test Kitchen
This vegan quiche is super easy to make and easy to customize with your choice of fillings. When I first went vegan, I tried lots of vegan quiche recipes that really let me down. But once I tried Burmese tofu, a soy-free traditional food from Burma, I knew I had the perfect eggless filling for quiche.
This recipe was made especially for Cherie Stokes who won the last secret word game. I hope you like your prize, Cherie!
Links mentioned:
Burmese Tofu:
Mushroom Dumplings:
Gunkan Sushi:
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Chickpea Quiche with Mushrooms & Peppers in a Whole Wheat Crust Recipe
FULL PRINTABLE RECIPE:
Ingredients (US)----------------
Whole Wheat Crust:
1 1/2 cups all-purpose whole wheat flour
1/2 cup vegan butter or shortening (1 stick)
1 teaspoon sugar
1/2 teaspoon sea salt
2-4 tablespoons ice water
Vegetable Filling:
1 cup mushrooms, diced
1/4 cup red bell pepper, diced
1 tablespoon shallots, minced
1 clove garlic, minced
Chickpea Filling:
1 cup chickpea flour (chana/besan/garbanzo/etc)
1 cup room temperature water
2 cups water or broth
1 cube vegetable bouillon (if using water)*
1/4 teaspoon ground turmeric
Optional:
sliced tomatoes
basil chiffonade
sliced scallions
black salt (kala namak)
Ingredients (Metric)----------------
Whole Wheat Crust:
190g all-purpose whole wheat flour
115g vegan butter or shortening (1 stick)
1 teaspoon sugar
1/2 teaspoon sea salt
30-60ml ice water
Vegetable Filling:
80g mushrooms, diced
35g red bell pepper, diced
9g shallots, minced
3g garlic, minced
Chickpea Filling:
120g chickpea flour (chana/besan/garbanzo/etc)
235ml room temperature water
470ml water or broth
1 cube vegetable bouillon (if using water)*
1/4 teaspoon ground turmeric
Optional:
sliced tomatoes
basil chiffonade
sliced scallions
black salt (kala namak)
Full recipe + blog post:
NOTES
I use bouillon cubes in place of broth. 1 cube makes 2 cups of broth. Use your preferred paste, powder, or cubes of vegan bouillon concentrate. Alternatively, use 2 cups of vegetable broth and do not add additional concentrate.
Chickpea flour is also sold as garbanzo bean flour. You can also use chickpea flours labelled as chana or besan flour.
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YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners)
Welcome to Your First Sourdough! When I started making sourdough bread a decade ago, I had a lot of questions and a LOT of failures and could have really used a step by step video to walk me through an entry level loaf. This video is just what young-Brian would have wanted. The lower hydration makes it easier to handle and more sourdough starter ferments the loaf faster so it takes less time to make start-to-finish. This is a perfect place to begin your sourdough journey. We can get into higher hydration and silky open crumb in the future. For now, we're talking about an awesome, tasty, rustic sourdough loaf that anyone can make, even if you're an absolute beginner.
▶️Check out my sourdough starter video here:
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????MY GEAR
9 ROUND PROOFING BASKET (FOR BOULE):
ESCALI DIGITAL SCALE:
INSTANT READ THERMOMETER:
5.5 qt LE CREUSET DUTCH OVEN:
PIZZA PEEL:
MY FAV STAINLESS BOWL:
STAINLESS BENCH SCRAPER:
BREAD KNIFE:
BREAD LAME:
RECIPE:
*i've listed measurements in grams and volumetric, but i HIGHLY recommend using gram measurements as listed for the best results*
1. Build the Leaven
•100g room temp water (78 F/25 C) or 1/2 cup
•25g or 1 TBSP ripe sourdough starter
•100g or 1 cup all purpose flour (11.7% protein)
Measure water, sourdough starter, and flour into a high sided container and stir to combine. Ferment, covered, at room temperature for 12 hours.
2. Mix the Dough
•310g water (92 f / 33 C) or 1 1/4 cup
•200g or about 1 cup leaven or (from build stage above. 25g will be left over to propagate your future sourdough starter)
•400g or 3 1/4 cup purpose flour (11.7% protein)
•50g 1/3 cup whole wheat flour (14% protein)
•12g or 2 tsp salt
Add water, leaven, flours, and salt to a bowl and stir to combine with a sturdy spoon. Once combined into a shaggy mess of dough, begin to pinch and squeeze with a wet hand until well mixed (about 2-3 minutes depending on how fast you mix). Cover and begin the bulk fermentation
3. Bulk Fermentation
Place the dough you just mixed from step 2 above in a warm place to ferment for 30 minutes.
After 30 minutes, give you dough a set of strength building folds. See 6:30 for process.
Cover dough and place in a warm place for another 30 minutes.
After 30 minutes (or 60 minutes total of bulk fermentation, repeat the strength building folds. Cover and place in a warm place and continue to ferment for 2 more hours.
4. Shaping
Flour the dough and work surface and flip the dough out onto the work surface. Shape as shown at 8:19. Scoop dough ball into a well floured proofing basket, seam side up.
5. Proofing
Cover with a towel and allow to rise at room temperature for 90 minutes.
After 90 minutes, when poked your dough ball should hold an indent briefly before bouncing back.
6. Baking
Preheat dutch oven in a 500 F / 260 C oven for 30-45min.
Sprinkle Semolina or cornmeal onto a piece of parchment and flip your proofed dough ball onto the parchment seam side down. Score with lame, razor blade, or scissors.
Load parchment and dough into preheated dutch oven, reduce oven temperature to 485 F / 250C and bake for 18 minutes.
See video for alternative baking method.
After 18 minutes, remove lid from dutch oven. Reduce oven temperature to 465 F / 240 C and bake for 25 more minutes.
CHAPTERS:
0:00 Intro + Sourdough Theory/Overview
4:00 Build Stage
4:50 Mix Stage
6:10 Bulk Fermentation Stage
7:55 Shaping Stage
9:24 Proofing Stage
11:10 Baking Stage
#beginnersourdough #easysourdough #yourfirstsourdough
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WHAT I EAT IN A DAY | Whole30 recipes
My latest What I Eat in a Day video is all Whole30 recipes (and includes some Whole30 meal prep). Many of you are pursuing a Whole30 after a holiday period of too much indulging. Whole30 is a great reset to remind yourself how great your body can feel when you're not bogging it down with too much sugar, alcohol, gluten, dairy and packaged food.
While I'm not typically a fan of rigid diets I am a fan of Whole30 - and that's because it's really not a diet. It just focuses on how your body responds to certain ingredients and then it's up to you if you'd like to keep them in or out of your healthy lifestyle.
Whole30 is another tool in your arsenal to understand your body, improve results and boost your wellness. And that's a wonderful thing! I hope you enjoy the video and the new drone footage!
PS - all of these recipes are also gluten-free and paleo as well. :)
For the FULL What I Eat in a Day blog post (with recipe links):
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Disclaimer: product links may include affiliate links. #whole30 #whatieatinaday #whole30recipes
Vegan Mexican Bread of the Dead | Pan de Muerto vegano
Vegan Pan de Muerto | Mexican Bread of the Dead
(Version en Español comienza al minuto 5:00)
Dia de los Muertos is celebrated from late October through November 2nd.
????November 1st is dedicated to children that have passed away.
????November 2nd is dedicated to the adults that have passed away.
????Instagram:
????Recipe
*Activating the yeast:
1/2 cup Vegan milk, warm (I used almond milk, unsweetened, no added flavor)
2-1/4 tsp Activated Dry Yeast
1 Tbsp Sugar
Heat up vegan milk until the temperature is warm, dissolve sugar in the milk. Mix in the active yeast.
Place somewhere warm, until it doubles in size and bubbles, this step takes about 15 minutes give or take.
*Dry Ingredients:
3 cups All purpose flour (468 grams) *Sift flour
1/2 cup Sugar
1/2 tsp Sea salt
1/8 tsp Cinnamon powder
2 tsp Orange zest from 1 orange
*Wet ingredients at room temperature:
1/2 cup Vegan butter
1/2 cup Unsweetened apple sauce (This ingredient acts as 2 vegan eggs in this recipe)
1/2 tsp Orange blossom water *If you don’t have this ingredient you can sub for vanilla extract.
Start with 1 cup of flour add the sugar, salt and cinnamon powder, mix.
Add the activated yeast, slowly add the remaining flour as you mix and knead.
Mix in the apple sauce, butter, orange blossom water and orange zest, continue to knead.
Knead until all of the ingredients are well incorporated, the dough should feel soft and spongy.
If kneading by hand this step my take up to 20 minutes give or take.
*Next Form a ball with the dough, place the dough ball in a large bowl that has been greased.
Cover with sera wrap, set somewhere really warm, until it doubles in size, this could 1 to 2 hours depending on how warm your kitchen/house is.
*When your dough doubles in size transfer it to a clean surface.
Knead into a log shape, cut/divide into even pieces, form balls with each piece (mine weighed a little over 7oz each) *The bigger the softer the bread will be.
Separate one of the dough balls and divide into 3 little balls *per bread; shape 2 of the little balls into finger bones, place them over one of the bread pieces in the shape of a cross, place the third little dough ball in the center.
Try to work fast because the dough is still fermenting and rising.
Place on a baking sheet.
Transfer the baking sheet to a warm place until the dough doubles in size one last time, this step can take anywhere from 30 minutes to 1 hour depending on the warmth of your kitchen/house.
*Preheat oven to 350 degrees.
*When your dough has doubled in size place in the oven and bake for 30 minutes.
When cooked though remove your bread from the oven, immediately spread vegan butter over it’s surface and sprinkle sugar all over it.
Resist from eating until your bread is still cooking, it’s ready when it has cooled down.
Enjoy with warm atole????
#veganpandemuerto #veganpandulce #ofrenda