How To Make Homemade Wheat Gluten Steaks (Seitan)

Also: Seitan, Wheatballs, Wheat Meat, Gluten Meat

As far as texture is concerned, this is the best meat substitute recipe we've found yet, and a good alternative to tofu and tempeh... It's quite expensive to buy pre-made gluten in the store, but incredibly cost effective to make your own. The "steaks" will freeze indefinitely, so you'll have a good supply after making this recipe.

Broth:
1/3 cup tamari
2 T rice wine vinegar
1/3 cup maple syrup
2 cups onion, chopped
2 cloves garlic, smashed
2 cups chinese celery, chopped (or 2 cups celery leaves, chopped)
8 cups water
1 tsp. ginger, minced
2 tsp. browning seasoning
2" piece of kombu
2 tsp. marmite yeast extract (optional)

Dough:
1 cup soy milk
1 tsp tamari
3 T chickpea flour
2 T nutritional yeast
1/2 tbsp dried shiitake mushroom, ground to a powder
1 cup vital gluten flour

Combine broth ingredients in an oven-safe pot and bring to a boil. Lower heat and simmer 20 minutes. Allow broth to cool.

Meanwhile, combine all dry ingredients for the dough mixture. Place the wet ingredients in a bowl and slowly work in the dry ingredients with a fork until you end up with a rubbery ball of dough. Fold the dough over itself again and again (like pulling taffy or mozzarella cheese), and continue to knead the dough for about 10 minutes until it becomes extremely taut and firm. Lest rest for 30 minutes.

Preheat oven to 325. Roll the dough into a cylindrical log and cut into twelve equal pieces. Flatten each piece into a small "patty". Heat some oil in a pan and, a few at a time, saute each patty until browned on both sides (this tightens the gluten and keeps it from ballooning when cooked in the stock). Place browned patties into the broth (make sure the broth has completely cooled, you need to heat the gluten slowly to avoid the aforementioned "ballooning") and place in oven for 4 hours, occasionally turning the steaks over in the broth. They should at least double in size during the cooking process. When done, remove steaks from broth and use immediately or freeze. Reserve broth for other uses.

source: How To Make Homemade Wheat Gluten Steaks (Seitan)

Vegetarian Rendang Tofu Recipe - Learn to Cook Indonesian Food!

Vegetarian Rendang Tofu Recipe - Learn to Cook Indonesian Food!

Vegetarian Rendang Tofu

This is one of the most popular dishes in Indonesia and Malaysia. It is quite similar in flavor to other Southeast Asian curries, with the main difference being that this preparation is cooked until the coconut milk mixture has reduced and become very thick. The addition of the kerasik, or ground, toasted coconut, serves to thicken the mixture even further.

1 lb. grilled tofu, sliced

2 TB dried chilis
hot water, to cover chilis

4 shallots
3 cloves garlic
1/2 TB ginger
1 medium onion
2 stalks lemongrass, white part only
1/2 TB galangal
1 tsp. ground coriander seed
1/2 TB ground cumin
1/2 TB ground fennel
1/8 tsp. ground nutmeg
1/2 TB tamarind water

2 cups coconut milk
2 cups vegetable stock
1/4 cup dried, grated coconut
1 tsp. brown sugar
1 tsp. salt
1 TB kaffir lime leaves, finely shredded

Combine chilis and hot water until chilis are softened. Remove seeds from chilis and puree with a little bit of water until you get a thick paste. Add chili paste to shallots, garlic, ginger, onion, lemongrass, galangal, cumin, fennel, and tamarind and puree in food processor or pound in mortar and pestle until you get a smooth paste. Add this paste, along with tofu, coconut milk, and vegetable stock to a pot and simmer over low heat for one hour. Meanwhile, toast coconut over very low heat in a pan or wok until lightly browned and aromatic. Be very careful not to burn coconut. Remove coconut from pan and grind in a spice mill or coffee grinder. After the coconut milk/stock/tofu mixture has simmered for an hour (let the liquid reduce significantly), add the ground, toasted coconut and stir. Add sugar, salt, and lime leaves. Continue to cook until the mixture becomes very thick and dry, usually only a few minutes.

Vegetarian Rendang

Preparation time: 30 mins
Cooking time: 30 mins
Serves: 6

Ingredients:

• 150 g soy chunks, soaked
• 2 pcs kunyit leaves, sliced finely
• 3 pcs limau purut leaves, sliced finely
• 50 g palm sugar (gula melaka)
• 3 pcs dried tamaring
• Salt to taste
• ½ cup oil

Ground to paste:

• 100 g red chilies
• 30 g dried chilies
• 30 g galangal
• 3 stalks lemon grass
• 100 g ginger
• 50 g candlenuts
• 100 g kerisik (coconut, toasted and ground)

Directions:

1. Soak the soy chunks in hot water for about 10 mins. Squeeze out the water.
2. Pour oil in Dutch Oven, and fry the ground ingredients till fragrant.
3. Add the rest of the ingredients and stir-fry. When soy chunks are well-coated, pour in the coconut milk. Bring to the boil, stir occasionally.
4. Simmer until gravy is thick, add kerisik and salt to taste.

source : from www.chinesefood-recipes.com

Vegetarian Poh Piah

EGG SKIN

Makes 30-40 pieces

350g wheat flour
250g tapioca flour
6 rice bowls warm water
10 eggs – stir with 2 tsp salt and sieve
2 tbs oil

Mix flour by hand in basin adding warm water gradually.
Alternately add in eggs which have been sieved.
When well mixed, add in 2 tbs oil.

Ingredients

1 main ingredients for turnip
-filling
5 turnips; sliced thinly (5
-to 6)
4 carrots; sliced thinly (4
-to 5)
1 ti bamboo shoots; sliced
-thinly
1 bowlful of bean sprouts;
-roots removed
1 ta minced garlic
1 ta minced ginger
2 ta mashed preserved soya
-beans; tau cheo --
1 seasoning:
1 dark soya sauce
1 light soya sauce
1 oyster sauce
1 pepper --
1 ingredients for rolls:
1 lettuce
1 spring roll pastry (pohpiah
- skins
1 minced garlic
1 chillie sauce thick sweet
-soya sau
1 syrup --
1 ingredients for garnishings:
1 ground peanuts
1 cooked cocktail
-prawns/shrimps
1 omelette; (sliced to strips)
1 cucumber; (sliced to strips)
1 fried sliced tow kua; (hard
-crumbled tofu)
1 fried/toasted shallots
1 coriander leaves/cilantro

Instructions

Method for frying main ingredients:

1. Heat 2 T oil then add minced garlic, ginger and mashed preserved soya
beans (tau cheo).
2. When fragrant and brown, add turnips, carrots and bamboo shoots
3. When ingredients are semi-soft and wet with the gravy, add bean
sprouts and seasoning to your taste.
4. Fry till gravy has dried and ingredients are all soft.

Lemongrass Rice

Lemongrass Rice

Ingredients 2 tbsp margarine 5 lemongrass stems, bruised 1 old ginger, sliced 500g rice, washed and drained 2 pandan leaves, tied into a knot 1 tsp mushroom seasoning 500ml water 2 tsp salt Directions 1. Add margarine to a heated wok and stir-fry the ginger till fragrant. 2. Add the rice, lemongrass stems, pandan leaves, mushroom seasoning and water and mix well. 3. Transfer to a rice cooker and soak for 30 min before cooking it.

Vegetarian Shrimp paste recipe

Vegetarian Shrimp paste recipe

Main ingredients:
Marmite 1tsp (I don't really like this, but I haven't got any idea on a good substitute)
Sugar 1tsp
Malt 2tbsp
Dark soy sauce 1 1/2tsp
Vegetarian balacan 1tsp
water 1/4 rice bowl

Thickening ingredients:
corn flour 1tsp
water 1/2 tbsp

Mix corn flour and water. Mix main ingredients. Bring the main ingredients to a boil and pour it into the thickening ingredients stirring as you pour. Cool and serve with main dish. I am not sure how this will go with vegetarian rojak as I didn't try it, but this will go well with veg assam laksa as suggested by the recipe book.

Anyway, if you are interested in lots of Asian Style vegetarian recipes, do visit this blog - please note that some of the recipes are non-vegan.

Recipe Source: "Compassion" vegetarian cooking by Chan Sook Han

Aloo Tamatar Subzi - Curried Potatoes In Tomato Sauce

Aloo Tamatar Subzi (Potato-Tomato Curry)

Ingredients:

4 medium potatoes (boiled and slightly mash with hand roughly to form small chunks)
1 large onion chopped finely
3 cloves garlic finely minced
1" ginger finely minced
1/2 tsp mustard seeds
2 dry red chillis
10-12 curry leaves
2 green chilli slit length wise
1 tsp red chilli pwd (adjust according to your choice)
1 tbsp coriander pwd
1/2 tsp cumin pwd
1/4 tsp turmeric pwd
salt to taste
3 medium sized tomatoes finely chopped
1 1/2 tbsp oil
chopped coriander leaves for garnish
1 tsp jaggery or sugar (optional)

Heat oil in a cooking vessel and add the mustard seeds and let them pop.Now add the red chillis and curry leaves and stir fry for a few seconds till the flavors are released in the oil.Now add onions,ginger and garlic and saute till the onions turn light brown.Add the green chillis and all the pwds.Combine.
Add the tomatoes and stir fry till the oil seperates and it gets mushy.
Add the potatoes and combine and keep covered with a lid on low heat for 3-4 minutes.
Remove lid and cook further for another 3-4 mts stirring once in a while.
Add salt and enough water to cover the potatoes.
Bring to a boil and let it simmer on low heat till you get the desired curry consistency.Finally add the jaggery/sugar and combine.Turn off heat.Garnish with chopped coriander leaves.
Serve hot with rotis/chapatis/steamed white rice.

Vegan Laksa

INGREDIENTS
Serves 2

PASTE

2 teaspoon vegetarian blachan
2 medium onions, chopped
2 cloves garlic
1 kaffir lime, zested
2 stalks lemongrass, finely sliced
1 tablespoon chopped galangal
1 teaspoon turmeric, chopped
2 dried red chillies, deseeded and soaked
30g macadamia nuts
1 tablespoon coriander seeds, roasted and ground
1 teaspoon turmeric powder
3 coriander roots
80ml peanut oil, 50ml for the paste, 30ml for frying

SOUP

½ small bunch coriander leaves
1 packet Hokkien noodles, egg free
1 bunch Vietnamese mint (rau raum)
300ml coconut milk
600ml vegetable stock
2 limes, juiced
1 bok choy, cut into ¼ lengthways
1 small packet fried tofu, cut into chunky slices
Thai seasoned soy sauce to taste
2 teaspoons crispy shallot
Bean sprouts
3 red chillies, sliced


METHOD

Blend all ingredients in a blender until a smooth paste. This can be frozen, kept in a sealed jar or cooked for laksa soup.

Heat 30ml of oil in a saucepan and add about four tablespoons of the laksa paste. Fry until fragrant. Add coconut milk and simmer for 10 minutes. Add the stock and simmer for 15 minutes. Add bok choy and tofu and simmer for a few minutes. Season with Thai soy sauce and lime juice.

Pour hot water over the hokkien noodles. Drain. Place heated noodles in serving bowls. Pour soup over noodles, making sure every bowl gets bok choy and tofu. Garnish with fresh chilli, bean sprouts, coriander, crispy shallots and a little zested kaffir lime.


From ABC TV - Cook and the Chef