Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Hi Rose & All, Rose, after reading your post, I got the " wickedest " craving to make baked seitan, and to find a great recipe for carne guisada that I could " veganize " ! First - let me say that the baked seitan came out EXACTLY as described in the recipe, and that it was absolutely amazing YUM! If anyone hasn't tried it yet, I strongly recommend you do! The recipe is fast & easy, and so versatile! Second, I made shaved BBQ seitan sandwiches on onion rolls last night (mmm!), and the vegan 'carne' guisada this morning - delicious!!!!!!!!!! I'm attaching the link for the recipe I used, and here are several small changes I made: 1. Used 1 c. water instead of 3 c. 2. Used 1 can of organic diced tomatoes w/basil & garlic instead of 1 fresh tomato; and more peppers & onions! 3. Omitted the 2T vegetable oil & 2T flour, they weren't needed I used 1/2 of the seitan roll I made in this recipe, chopped & lightly sauteed in a small amount of veggie broth (but you don't need to saute it first, you can use it 'as is' in this recipe - and you can use as much or as little as you like- esp. if you add extra veggies!) http://www.recipezaar.com/80408 Both recipes are extremely easy, and I highly recommend them - just yummy, yummy, yummy! HUGE thanks to Rose for inspiring me to create this weekend - my tummy will be forever grateful!! I hope you all enjoy --- Sheri/Michigan , Rose Contreras <rose wrote: > > Hi, > I made my first batch of seitan last week. I am a new vegan, and I can't say I was impressed with the rubbery texture of the seitan. I used the VWG and my vegetable broth was wonderful and rich in flavor. I used the seitan in making a traditional Mexican dish that I grew up with called " carne guisada " which is Mexican-style beef tips in a spicy gravy. I just substituted the seitan. I am still trying to adjust my taste buds to some of the vegan products and recipes, and I know it's probably a mind set. However, just days after I made my batch of boiled seitan, I discovered a new way to cook seitan not boiling it. After some research, I discovered that this new method is making the rounds in a big way all across the vegan-related internet. Instead of cutting up the seitan dough and boiling it, you shape it into a roll, wrap it in foil, and bake it for 90 minutes. If you do a google search on " seitan o'greatness " you will find this mentioned in blog > after vegan blog. It originated at the Post Punk Kitchen forum, and you can find directions and step-by-step pictures there: > > http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959 & p=1 > > Now THIS is a seitan I can get used to. I much prefer the texture to that of boiled seitan. It slices up well and has a better flavor, I think. I made this version and cut it up into chunks, sauteed it with onions and peppers and garlic with a little basil and chopped tomatoes and served it over soybean pasta. OMG, it was wonderful. > > Have a great day! > Rose in San Antonio > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2008 Report Share Posted March 11, 2008 How many servings do you get with your changes...just one? TIA Dolores , " chefsherilazar " <chefsherilazar wrote: I'm attaching the link for the recipe I used, > and here are several small changes I made: > > 1. Used 1 c. water instead of 3 c. > 2. Used 1 can of organic diced tomatoes w/basil & garlic instead of > 1 fresh tomato; and more peppers & onions! > 3. Omitted the 2T vegetable oil & 2T flour, they weren't needed > > I used 1/2 of the seitan roll I made in this recipe, chopped & > lightly sauteed in a small amount of veggie broth (but you don't > need to saute it first, you can use it 'as is' in this recipe - and > you can use as much or as little as you like- esp. if you add extra > veggies!) http://www.recipezaar.com/80408 Quote Link to comment Share on other sites More sharing options...
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