Tag Archives: stay classy mrs veg

Seitan doner kebab meat – who knew vegan food could be this wrong?!

13 May

Here’s another one of those posts where lovely, healthy Mrs “all I eat is vegetables” Veg makes something that looks really wrong and unhealthy. Something normally reserved for the journey home from the pub on a Friday or Saturday night. I can’t make any health claims at all, but at least it’s better for you than the real thing (and, come to think of it, better for the lambs and whatever other poor critters end up in the kebab), and it comes with SALAD for goodness sake!

I’ve finally got the hang of making good seitan and I absolutely love it. I don’t make it very often, because vital wheat gluten is pretty expensive here in the UK, but the cost and effort involved is totally worth it because it’s crazily good. It’s the chewiest and most satisfying vegetarian meat I know, and because you can flavour it and shape it however you like it’s brilliantly versatile.

Whenever Mr Veg and I eat seitan, one of us will always observe that it could make excellent doner meat. The seitan recipe I normally use comes out a little on the beefy side, so it needed some work to change the flavour. I halved the amount of soy sauce to make it lighter, and added carrots to the broth to make it sweeter. I’ve also added typical doner spices to the seitan itself.

Recipe notes:

  • I based the recipe on Isa Chandra Moskowitz’s Simmered Seitan from Isa Does It. You could use a different recipe if you prefer, but adapt it as described above.
  • If you prefer a stronger spicy flavour, you could try frying the seitan in the cumin and coriander rather than adding them to the raw dough. This could also work if you want to use shop-bought seitan rather than making your own.

Recipe (makes two very generous portions):

For the seitan:

  • 1 litre vegetable stock
  • 1 medium carrot, finely chopped
  • 1 cup vital wheat gluten
  • 3 tablespoons nutritional yeast flakes
  • 1/2 teaspoon each ground cumin and coriander
  • 1/2 cup cold water
  • 2 cloves of garlic, minced to a fine paste
  • 1 tablespoon tomato puree
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil

Everything else:

  • 6 small pitta breads, warmed and split open
  • Chilli sauce or garlic mayo
  • Salad
  • Pickled jalapeƱos

Put the vegetable stock and the chopped carrot in a large saucepan and bring to the boil.

While you’re waiting for the pan to boil, mix together the VWG, nooch, cumin and coriander together in a medium-sized bowl. In a small jug, combine the cold water, garlic, tomato puree, and soy sauce. Pour the wet ingredients into the dry and mix quickly until it starts to come together as a ball of dough. Knead this ball for a minute or two until smooth and elastic.

Chop the ball of dough into four equal pieces, and drop these into the boiling stock and simmer for 45 minutes. Keep an eye on the pan and do not let it boil.

Drain the seitan and allow to cool a little. Don’t throw away the cooked carrots – you could add them to a soup or stew later.

Slice the cooled seitan as thinly as you can. Allow to dry out for 10 minutes or so while you prepare the pittas, sauces, and salad.

Heat the oil in a wok or large saucepan over a medium to high heat. Fry the sliced seitan in the oil for 10 minutes until it’s as greasy or crispy as you prefer.

Serve the seitan in pittas, topped with sauce and salad. Enjoy with a beer or two and try to resist the urge to drop half of it on the pavement.

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Veganizing a Mrs Veg classic – breakfast muffins

6 Apr

One of the most popular posts on my blog to date is the veggie bacon and egg muffins from August 2013. It does bother me a little that on a mostly healthy, mostly plant-powered blog, the thing I’m most recognised for is neither of those things. The vegan version is still junk food, still delicious, but just a little healthier. Here’s how I veganized it:

  • The English muffin can obviously stay, just check the ingredients as some contain milk.
  • You can get vegan cheese singles, but I’d much rather use a lovely thick layer of guacamole. Vegan cheese just sounds wrong, I can’t bring myself to try it. The healthy fat from the avocado satisfies my cheese craving, but unlike vegan cheese you can actually see what it’s made out of when you look at it.
  • The fried egg is replaced by fried or grilled tofu. On this occasion I used Cauldron smoked tofu, but plain tofu marinated overnight would work just as well.
  • A rasher or two of veggie bacon. In the original I think I used Quorn Bacon Style Rashers, which contain egg. I’ve now switched to Cheatin’ Rashers, which don’t. Tempeh bacon would also be an excellent choice.

The next stage is to make it classier, but that’s a post for another day.

Totally un-posh vegetarian breakfast

11 Aug

As a vegetarian and wannabe vegan, it’s very important to me that the majority of my meals are healthy, well-balanced, and mostly plant-based. I don’t like to eat junk food too often (and I do count fake meat as junk food) but when I do, I like to go all out and do it in style.

It has been a very long time since I last went to McDonalds, but I remember that the only thing on the menu that I genuinely liked was the egg mcmuffin. It’s so easy to recreate at home, all you need is:

  • an English muffin
  • a cheese single (the nasty plastic-wrapped stuff, real cheese is too good and will not work)
  • a fried egg, preferably cooked in a non-stick cooking ring
  • either a couple of slices of vegetarian bacon, or some packet sausage mix made up into a little patty

Yes, there are much classier breakfast things you can make with a muffin and an egg (or some tofu), but sometimes only junk will do.

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