In an effort to make the kitchen more interesting, I’ve been experimenting with various seitan recipes. Seitan is turning out to be easier to make than I thought. And even tastier than I expected. My previous seitan experiment was ok but rather bland. Yesterday’s experiments turned out better than I expected and today I had an even better surprise.
First I started with this chicken seitan recipe. I found that as I was making it, I couldn’t help but think of when I used to eat chicken. Today, I wouldn’t be able to stomach it (physically, mentally and ethically) but I now began to realize where the taste really came from: the herbs added and how it was cooked. If you really want to get down into it, chicken is a bland flesh to eat so you have to season it. The same can be said of seitan. Once I had prepared the seitan, I took out about a third of the recipe and let the rest cool in the pot, marinating further in the seitan broth. It’s interesting how this recipe uses kelp to “salt” the seitan, an nice alternative in my opinion.
I then did the Spicy Seitan Wings as per this recipe. Now, I have a huge sweet tooth and often find spicy meals too much. My taste buds tend to be overly sensitive and aware of spices. This mixture was actually ok and we used a plain hummus as a dip for the “wings” and fresh cut tomatoes. I also had a Corona (a vegan beer!) on the side, in addition to my usual water. It was really good. Texture wise it wasn’t too rubbery and actually had a good sensation to it. After dinner, I took about a third of the remaining seitan and put it into a container with the left over spicy sauce, shaking it vigorously to ensure that all pieces got a good coating. I figured marinating overnight in the sauce will add further flavouring to the seitan the next day. How right I was.
This morning, as a late breakfast/early lunch, I took some romaine lettuce, topped it with some diced tomatoes and a bit of Goddess Dressing. I took some of the spicy marinated seitan (about 3-4 strips) and sliced and then diced them. I then sauted and cooked them for about 5-8 minutes before adding them as a topping to the salad I had made. It was perfect. The balance of the creamy (vegan) dressing with the fresh, cold veggies against the spicy hot seitan was perfect.
A great alternative to the usual.