Seitan and Mushroom Stroganoff
I hosted my parents for dinner recently and wanted to make something they are familiar with, but with a vegan flair. So, after a bit of searching through my various cookbooks and on-line, i found the perfect recipe - PPK's
Seitan and Portobello Mushroom Stroganoff!I haven't had the meat version since i was a girl and my parents have never had seitan before, but judging by their compliments, this recipe gives the meat version a run for its money. On a cool Fall night, this is a perfect dish to warm and fill you up. I followed the recipe to a T for once, with my mother watching me for most of it. No pressure!
It calls for fresh thyme and Burgundy cooking wine, and it's definitely worth it to use them. The fresh herb really enhances the flavour, and brings it all together, and the wine is just what's in the meat one so my mom was happy at the 'authenticity' of the dish.
Unfortunately, i only got a couple of photos, so here's one. I served the sour cream on the side. This dish makes a lot - so perfect for dinner parties. If you're not planning such a feast, i'd even quarter it.
Labels: recipes, seitan, seitan and mushroom stroganoff, vegan cooking
not Butter not Chicken
The first thing I thought when I started making this meal was that it was so easy to prepare. Even though I make simple curries on a regular basis, I somehow have it in my head that indian=complicated. Maybe it's just the seemingly long list of spices.
I used
Green Cuisine's Wheat Cutlets seitan rather than making my own.
I really like cooking things in the wok.
We ate the curry with brown basmati rice and spinach naan. The flavour of the sauce was really nice and smooth and the texture was comforting. The peanut butter was a really nice addition to the sauce, creating an even deeper, more delicious smell.
Sadly, I think I don't like seitan. It was a bit rubbery and spongey. Maybe it's the brand, or maybe I should have cooked it separately first. Has anyone tried this brand before who can tell me if they feel the same way? Or maybe I just need to make seitan myself. Or use a different protein.
In any case, I loved the flavour and definitely plan to make this again. The boy commented that the sauce was very much like the non-vegan version. I just finished off some leftovers with chickpeas added. I also think that the sauce would make a great potato curry!
Labels: "Mocked Chicken Makhani", curry, indian, seitan
"butter" "chicken"
This was really delicious. I followed the recipe, pretty much, except for the fact that I used plain soy yogurt instead of vegan sour cream.
It wasn't very spicy, but I don't think this dish generally is.
I had some of it with naan, and some inside a chapati roll. Both were good. I'll probably bring the leftovers in with rice. I will definitely make it again.
Labels: seitan
GladCow's "Butter Chicken"
While in Vancouver, the boy had vegetarian butter "chicken", which was his favourite indian dish as a meat-eater, and it looked and smelled really good. Since then I have been obsessed with trying to find a veganized recipe. Well, I got one.
Summer Keightley (aka GladCow) has generously allowed us to test out her vegan "butter chicken" recipe that she developed for her
2nd cookbook, which is in the works now! If you like this recipe and need something to tide you over until the cookbook is released, her first awesome cookbook can be found
here! Pimp pimp!
Mocked Chicken MakhaniThis is an Indian dish also known as Butter Chicken. I use a chicken flavored seitan, and vegan margarine instead of butter. It is so good that I end up eating until I’m uncomfortably full, and then I eat more. If I hadn’t made it myself I would wonder what addictive substance had been added!
3 T vegan margarine
1 onion, thinly sliced
¼ t cinnamon
2 cloves garlic, minced
2 t ginger, minced
½ t turmeric
1 t paprika
1-2 t chili powder
1 T ground coriander
2 c seitan, diced
¼ c peanut butter
15 oz can tomatoes w/ juice
1 T tomato paste
½ c vegan sour cream
Melt margarine in a large saucepan or frying pan over medium high heat. Add the onions and cinnamon and sauté until soft. Add garlic and ginger and cook for 1 minute. Reduce the heat to medium, and then add the spices. Cook for 1-2 minutes until fragrant, while stirring. Add the seitan, peanut butter, tomatoes, and tomato paste. Cover and simmer for 15 minutes. Add the sour cream and heat through. Serve on rice or with naan.
Labels: indian, seitan, vegan butter chicken
I hosted my parents for dinner recently and wanted to make something they are familiar with, but with a vegan flair. So, after a bit of searching through my various cookbooks and on-line, i found the perfect recipe - PPK's Seitan and Portobello Mushroom Stroganoff!
