Buffalo Seitan Pizza

Ingredients:
Pizza Dough - I bought a pre-made whole wheat dough from Whole Foods (bagged in refrigerator section)
Tomato Pizza Sauce
1 Package plain seitan (I used Upton Naturals traditional seitan)
Buffalo sauce of choice
Shredded Mozzarella cheese
1 red onion, sliced
Diced jalapeno/habanero peppers (optional)


I marinated the seitan in buffalo sauce overnight.
Cook the red onion with some oil over medium heat until softened.
Assemble the pizza: dough, sauce, onions and seitan, then cheese. Drizzle buffalo sauce over the top. Add hot peppers if using.
Bake according to dough directions. I baked mine on a pizza stone.

Sesame Seitan with Broccolini and Quinoa

adapted from http://veganyumyum.com/2008/05/sesame-soy-curls-with-asparagus-and-quinoa/



1 cup quinoa, rinsed
2 cups water (or veggie broth/stock)

2 small bunches broccolini
1 package chicken-style seitan (west soy tub)
1 tsp ener-g egg replacer
few Tbsp cornstarch
1-2 Cloves Garlic, minced
1 Tbs Sugar
3 Tbs Soy Sauce/Tamari (reduced sodium)
1 Tbs Rice Vinegar
1 tsp Toasted Sesame Oil
Sesame Seeds for garnish.
peanut oil

Cut and prepare the broccolini.
Drain seitan. In a bowl, coat evenly with the egg replacer. then add cornstarch and mix until seitan is coated. in a small pan, heat a layer of peanut oil. Fry seitan until golden brown and crispy.
While seitan is frying, cook broccolini in a pan with some oil and garlic. Also, cook the quinoa according to package directions.

Once seitan is fried and broccolini is cooked, add seitan to the pan with the broccolini. Add the sugar, tamari and rice vinegar and cook for a few minutes. When fully heated, add toasted sesame oil and seeds for garnish. Serve with quinoa.

Sweet and Sour Crispy Seitan

http://veganyumyum.com/2007/03/crispy-sweet-and-sour-seitan/

INGREDIENTS
8 oz Seitan, chopped into strips (I used one package westsoy)
1 tsp Ener-g Egg Replacer
1/4 Cup Cornstarch
Peanut Oil
Sesame Seeds for garnish

Sauce:
3 1/2 Tbs Seasoned Rice Vinegar (you can eyeball the 1/2 Tbs)
1/4 Cup Water
2 Tbs + 2 tsp Sugar
1 Tbs Tamari
1 Tbs Ketchup
1 tsp Molasses
1/4 tsp Ginger Powder
1/2 tsp Salt
1 1/2 Tbs Cornstarch + 2 Tbs water


Add all the sauce ingredients except for the cornstarch and water into a small saucepan and heat on low until sugar dissolves. Mix cornstarch with 2 Tbs water and add to sauce. Turn up heat to medium-high and whisk until sauce thickens. Sauce should be moderately thick, but not so thick it’s gel like. If you scrape a spoon down the middle of the pan, it should take a second for it to fill in the groove you made, but it should fill back in. Does that makes sense? Add more cornstarch to make it thicker if needed, or add water (or seitan juice) to thin it out if it gets too thick. Take off heat and set aside.

Heat 1/4 cup of peanut oil on HIGH in a large skillet, non-stick if you have it. Place chopped seitan in a large bowl. Sprinkle with egg replacer powder and mix well. It should dissolve from the moisture of the seitan. Add cornstartch and toss seitan until it’s completely coated.

Test oil with a piece of seitan. If the oil bubbles up immediately when you drop a piece in, you’re good to go. Add seitan to oil in one layer – you might need to do batches depening on how big your pan is. Fry on high for 5-7 minutes, stirring and turning the pieces often, until crispy and golden. Drain oil out of pan (it’s safer to remove the seitan with a slotted spoon and pour the oil out of the pan, but I take the whole thing over to the sink and use the pan lid as a barrier. This way the seitan stays in while I pour the oil out. If you get severe burns doing this, don’t blame me. I shouldn’t do it, but I do.)

Put the pan back on the stove with the seitan in it, but NOT over heat. Wait a sec for the pan to cool down, then add sauce. Use a rubber spatual to get out every last bit, as the recipe makes just enough to coat. Toss to coat seitan and serve immediately.

If your pan is too hot when you do this, your sauce might get CRAZY thick CRAZY fast, as cornstarch is wont to do around heat. It’s not a big deal, but you’ll be happier waiting for the pan to cool a bit.

verdict:

Awesome! The only thing I would change is possibly adding *slightly* less vinegar. Also, coat all the seitan before starting to fry to save time.

note: not as good left over, as the seitan gets soggy.


serving suggestion:

I ate with some brown rice and some broccolini.

UPDATE:
I made this recipe again but instead of seitan used a package of teryaki baked tofu from trader joe's. verdict: not as good, but still pretty good.