Well, I love red meat but I can’t digest it very well. So, I scoured the internet to find a red “meat” recipe that I could try to satisfy my cravings. I found one so I decided to give it a go. Today, I’m making Vegan Seitan Steaks. Here are the ingredients:
For the vegan seitan steaks:
- 1 1/2 cups vital wheat gluten
- 1 cup cooked lentils (I used canned red kidney beans)
- 6 tablespoons water
- 2 tablespoons nutritional yeast
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon liquid smoke (If you don’t have liquid smoke, you can use smoked paprika)
- 1/4 teaspoon black pepper
For the vegan seitan steak marinade:
- 1/4 cup water
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or agave
First, you want to add all the ingredients to make the steaks into a food processor. My food processor is a little small so I added everything except for the flour.
After everything was all blended, I added the mixture to a large bowl with the flour and mixed it very well. You can still see the skins of the beans but I think that should be okay. Dump the mixed dough onto a clean work surface and knead thoroughly. The dough is a bit tough and crumbly but just keep kneading until everything looks combined.
Cut into 4 even pieces and used a rolling pin to shape into steak-like shapes, about a half inch thick. The dough will spring back as you roll but keep on rolling! It’ll eventually stay in the shape that you want.
Next, place the steaks into a streamer basket. It’s okay if the steaks are overlapping a bit. Put a few inches of water in the pot and bring to a boil. Steam for 12 minutes and flip the steaks over half way through the steaming process to make sure you get all of them steamed. Steam for another 12 minutes. They will double in size.
Put all the ingredients of the marinade ingredients into an air tight container and layer the steaks on top. Now, you can marinade for as long as you want so I’m going to keep mine in the fridge overnight and cook them tomorrow.
I will do a follow up post for the cooking!
So, what do a lot of people crave when they are hungry? Comfort food. That’s me a lot of the time and I found a super easy, yummy and delicious recipe that uses my Instant Pot to cook it. Folks, I present you with Instant Pot Cowboy Casserole. And here is how you make it:
After a long week without my trusty Macbook Pro, it is back. Oh, how I’ve missed it.
Now, let’s get down to business. Here are the recipes from my last post that I said I would share:
Multigrain Molasses Bread – I got this recipe from the Eating Well website. I like this site because it has a lot of different recipes for a lot of different tastes. It’s also a health-conscious site, which I love.
WW flour, bread flour, bran cereal, oats, cornmeal salt and yeast
Ice water, molasses and oil
First rise – cover dough between 12 to 18 hours (I did 18)
Second rise – cover dough between 1 1/2 to 2 1/2 hours
This bread was very hearty and had a wonderful bran flavour. It toasted very well and was amazing for tomatoe sandwiches!
Yogurt Breakfast Popsicles – This recipe if from the Kitchn. I love the simplicity and diverse assortment of goodies on this site.
Mason Jar Cheesecakes – I thought I mentioned this on my last post but I guess I didn’t. This is from the Just a Pinch website. It’s a great member-based cache of recipes!
Done and delicious!
Strawberry Peach Jam – I almost forgot about this one I made from the Food.com website. I had a lot of frozen fruit in my freezer that never gets used so I though, why not make some jam?
I hope you’ve enjoyed my barrage of yumminess!
Since starting my blog, I’ve debating whether or not to post on everything that I’ve made that I’ve been proud of. Well, that would be a lot of posts so I’ve decided to put together a post using pictures instead.
Italian Croutons using homemade bread
Chocolate Peanut Butter Banana Bread
Gluten-Free Peanut Butter Chocolate Chip Cookies
Fennel, Asparagus and Parsley Pesto Pasta
Roasted Acorn Squash with Kale Rolls
Vegetable Spring Rolls
Vegetable Fritters with Tangy Almond Dipping Sauce, Steamed Chard and Brown Rice
Baked Trout with Parsley Pesto, Roasted Beets and Crunchy Broccoli
Chickpeas with Mushrooms, Sugar Snap Peas and Cherry Tomatos
Baked Avocado with Egg
Lemon-Zucchini Cornmeal Cookies
Butternut Squash Soup
Oatmeal Raisin Pumkpin Seeds Cookies
Black Bean Brownies
About half of these are from the Delicious Detox cookbook by Carol Morley, a quarter are various recipes I’ve gotten from different websites and the other quarter are made up.
I hope you’ve enjoyed this post! It was awesome to see all the things I’ve cooked/baked over the years.