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Category Archives: Seitan

Malaysian Fingerfood: Mock Duck in Pandan Leaves

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Here I prepared a very tasty Malaysian dish which is originally made with chicken. In Malaysian supermarkets you can get a vegan version which unfortunately I can’t get here in Germany. So I made my own with mock duck pieces sold in tins in Asian supermarkets (has it’s own Wikipedia article, wow!). Alternatively, you could make your own seitan.

Pandan leaves are widely sold fresh or deepr frozen in Asian supermarkets.

What is important to know for those who don’t know Pandan is that it gives the mock duck pieces a REALLY nice flavour but you should not eat the leaves itself! Just serve it with leaves and let your guests unwrap them.

Ingredients:

one tin mock duck

about 5 Pandan leaves, parted into two

about 10 tooth picks

oil for deep frying

Marinade:

100ml ginger juice( juiced with a juicer or alternatively water mixed with powdered ginger)

2 Tbs soy sauce

1Tbs sugar

1/2 tsp pepper

1Tbs sesame oil

Preparation

Mix the marinade and let the mock duck pieces marinate for at least half an hour. Then take out of the marinade (you could still use the marinade for another dish).

Part bigger pieces and take out tiny pieces which you can just nibble off. Wrap a half of a Pandan leaf around each piece and fixate with a toothpick.There where 10 pieces in the tin I used but it can vary, I guess.

Heat deep frying oil in a wok or use a deep fryer. Deep fry the mock ducks until they turn nicely brown. Transfer to a kitchen tissue to soak excess oil.

Eat as a snack with sweet chilli sauce or serve with rice as part of a dish.

Seitan Jerky with Barbecue-Pepper Flavour

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I am actually relly proud of this, because I love seitan jerkys but store bought ones are always a bit too expensive so I did’nt have them very often. But now I can! 🙂 To achieve the jerky like texture i baked the seitan and brushed it with a marinade. I will also try to experiment with different flavours. I already have an idea of a tomato chilli flavoured one in my mind. Do you have any other ideas? Please comment!

Ingredients:

dry ingredients

1 cup gluten flour

1/4 cup nutritional yeast

3 Tbs fried onions

1 tsp salt

1/2 tsp garlic, powdered

1 tsp coarse black pepper

1/4 tsp cloves, powdered

1/4 tsp nutmeg

1/2 tsp paprika

 

liquid ingredients:

1/2 cup water

1 1/2 Tbs tomato puree

1/2 Tbs mustard

3 Tbs soy sauce

3 Tbs ketchup

2 Tbs liquid smoke

1 tsp sugar

 

Marinade:

1 Tbs agave (or corn syrup)

3 Tbs ketchup

2 Tbs soy sauce

1Tbs liquid smoke

 

preparation:

Mix all dry ingredients( pulverize the fried onions). Mix all liquid ingredients separately and combine with the dry ones. If the dough is too miost add some gluten or else the jerkys will get too soft. Press it flat into a casserole dish or a baking tray. Mix the marinade and pour half of it over the seitan. Disperse evenly with a brush. or a spoon.

Bake in the oven for about 45 minutes at 200°C. When half of the time is over flip it and cut into thin strips as seen below. Brush it with the rest of the marinade and put back into the oven.


Cut into smaller parts and let them cool. When they are hot they will be still quite soft. You can also let them sit outside the fridge over night so that they will dry a little.

 

Oriental Apricot-Seitan with Zucchini-Rolls and Manioc Fries

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Today I wanted to create something completely new. Therefore, I veganized an Oriental meat recipe(don’t know its exact origin, sorry for that, I think the term “oriental” is rather stupid), invented a Seitan recipe, chose soy yoghurt and walnut filled Zucchini as a vegetable side dish and instead of boring oven potatoes I made fries out of Manioc. This first try of cooking with Manioc was suprisingly tasty. I can’t understand why some people degrade it to a non-tasty root that is only eaten in Third-World countries.
All in all preparing this recipes takes a fair amount of time, but you can either just cook one part of it (The Seitan also would match perfectly to Couscous) or prepare the Seitan one day before. It’s also advisable to make double of the amount of Seitan an freeze one part for later usage. Nevertheless, this dish is easy to cook. You just might need to buy some ingredient from an Asian supermarket.

I will begin with the Seitan recipe. I like to prepare my own Seitan and make different flavours and textures for each recipe. Instead of cooking the Seitan in a broth I prefer steaming it, because the texture gets better and you do not waste so many spices.

Ingredients for Oriental Apricot-Seitan:

Seitan:

1 1/2 cups gluten flour

1/4 cups nutritional yeast

1/4 cups gram flour (chickpea flour, makes the texture of the Seitan a bit smoothe and chicken-like)

1 tsp salt

3 tsp paprika

2 tsp cloves, powdered

2 tsp cumin, powdered

2 tsp cayenne pepper or chilli powder

2 tsp nutmeg

2 tsp coriander, powdered

2 tsp garlic, powdered

1 Tofu

3/4 cup water

1/2 cup tomato puree

2 Tbs soy sauce

2 Tbs olive oil

2 Tbs Liquid Smoke

1 Tbs sugar (optional)

Seitan preparation:

First, mix all dry ingredients.

In a separate bowl, mix all liquid ingredients. Puree the tofu and knead a dough out of all ingredients. If the dough is too moist, add more gluten flour, if too dry more water.

Now prepare your steamer. A ricecooker is ideal for that.

Pull small pieces from the dough and steam for approximately 30 minutes. If you can chew them without effort(and not like chewing gum), they are ready for further preparation.

other ingredients for Apricot-Seitan:

100g dried apricots

50g raisins

150ml freshly squeezed orange juice

(a little bit of saffron, if you have your decadent day)

1 tsp balsamic vinegar

1 onion

4 garlic cloves

1 cup vegetable broth

2 Tbs plain flour

coriander

cloves, powdered

cumin, powdered

black pepper

salt

fresh coriander and mint leaves for garnishing

Preparation:

Soak apricots and raisins in vinegar, orange juice and saffron for 1 to 2 hours.

Fry onions and garlic in a large pan. Add steamed Seitan pieces and fry until they are brown(ok, they are already brown before, but you know what I mean 🙂 ). Then add broth, apricots and raisins with soaking liquid, flour and spices to tase. Cook for a few minutes. Garnish with coriander and mint leaves. Done!

Ingredients for Zucchini rolls:

2 zucchinis

1 onion

200g soy yoghurt

2 Tbs chopped walnuts

salt

paprika

black pepper

Preparation:

Cut the zucchinis in halves. Cut two thin strips lenghtwise from each zucchini half. Cut the remainig Zucchini in small pieces. Also cut the onion.

Fry the big zucchini pieces. When they are brown from both sides, put on a kitchen tissue.

I used a sort of tofu curd for this recipe, but normally I would rather use yoghurt.

Then fry onion and remaining Zucchini pieces and mix with yoghurt, walnut and spices.

Form the zucchini strips into rolls, fix with a tootpick and put them on the plates you want to serve. Fill with the yoghurt filling. It’s much more easy than it sounds!

Ingredients for Manioc Fries:

for one big tray:

approx. 3 manioc roots (depends on size)

salt

a little bit of fresh lemon juice

olive oil

Peel the manioc roots and cut in big chunks. Cook in water for about ten minutes. After that it’s easier to cut them in fries, because the root is rather hard! Spread them on a baking tray lined with parchment paper. Drizzle them genereously with olive oil and bake for 30 minutes at 200°C or until they get a nice brownish colour.

Drizzle with fresh lemon juice before serving.

If you have some mint leaves left over, prepare a Moroccan mint tea! Just cook a black or green tea, sweeten it a little and put some fresh mint stalks in your teapot. If you don’t like store bought peppermint tea, you should still give this a try, as it tastes completely different!