Seitan Falafels Food

SEITAN FALAFELS

Steps:

• Drain the Seitan. Process in the food processor until it crumbles.
• Add the pumpkin seeds to the Seitan and process again until they are well combined.
• Remove from the processor and put into a large bowl.
• Add the bread crumbs, parsley, cumin, coriander, cayenne, ground flax seed, garlic, salt, tamari and the olive oil, tamari, water, lime juice and salt.
• Mix the above ingredients until well combined. I used my little hand mixer which made the mixing go faster. I did this for a few minutes to activate the ground flax and water to create a binder.
• Put into the fridge to let the flavors set up. An hour should be enough.
• Once that is done, preheat your oven to 425'F.
• Put a piece of parchment on your baking sheet and spray it lightly with oil.
• Using wet hands shape into balls. Then flatten the patties a little.
• Place on the baking sheet with a little space between each pattie Spray top of each pattie with oil.
• Bake for about 20 minutes on one side, then 10 on the other.
• Warm the pita breads then cut in half.
• Put 2-4 patties into a pita bread with some greens and sliced tomato.
• If desired top with a little sour cream or yogurt.
• Bon Appetit!

SPICY FALAFELS

Steps:

• Heat 1 tbsp oil and fry onion and garlic over a low heat until softened.
• Tip into a large bowl with chickpeas and spices and mash everything together (At home I use my magic bullet because im lazy). Add egg and squash into patty shapes with hands.
• Fry in the remaining oil for 3 minutes each side.
• Best served hot.

20 BEST SEITAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious seitan recipe in 30 minutes or less!

GOURMET SEITAN PIE

Steps:

• Prepare you pie crust and set aside or put it into the fridge until you're ready to use it.
• Thaw all your frozen vegetables. I did this in a glass dish in the microwave to save time. Otherwise take them out the night before and let them thaw in the fridge.
• While that is thawing saute your onions in the olive oil. Soon as they are transparent add the garlic, saute it on med. low, you do not want it burnt.
• Add in the 2 cups Baby Bella Mushrooms.
• Saute this for a few more minutes.
• Add the thawed veggies and saute for a few minutes. Then add the Marsala Wine. Let it simmer and reduce down.
• Mix the Soy milk with the Arrowroot Flour and add it to the vegetables and let it thicken. Turn off the heat and set aside. Cool for a few minutes.
• Top with the pie crust.
• Bake 350'F for 15-20 minutes or until the crust is golden brown.
• Bon Appetit!

SESAME SEITAN - VEGAN

Steps:

• cut seitan into bite size pieces.
• in a plastic bag, evenly coat seitan with flour.
• mix tempura flour and ice water in a bowl until you get a smooth batter.
• dip floured seitan in batter and deep fry til crispy.
• place seitan on paper towel to drain excess oil.
• In a wok or large frying pan, heat oil and stirfry all shredded vegetables.
• add teriyaki sauce, sesame oil and salt and pepper to taste.
• add seitan.
• serve with rice and sprinkle sesame seeds.

SEITAN PEPPERONI AND PIZZA

Steps:

• Preheat oven to 350°F Mix dry ingredients in a mixing bowl. Mix all wet ingredients in a separate mixing bowl. Make sure to mix the wet ingredients well so that they can be easily incorporated into gluten. An easy way to make sure peanut butter mixes with water is to heat both up in the microwave for a minute. This softens the peanut butter enough to mix with the water.
• Pour the wet mixture into the dry, stirring well; I use a Kitchen Aid mixer with the paddle attachment. Remove from the bowl and knead for a few extra minutes. You want to make sure that all your ingredients are evenly distributed. Tip: once you mix water or any liquid with your gluten you will not be able to add anything else to the mixture. This is why it is important to have all of your wet ingredients mixed together prior to adding them to your gluten mixture.
• Roll the mixture into a log shape and cut in half so that you have two shorter pieces. Normally I will cut this recipe into four equal pieces so they are more like snack sticks. Once you have created your logs tightly roll them in aluminum foil, shiny side inches Make sure to use lots of foil because your seitan logs will try to expand in the oven and they will, I have done it, explode out of the foil. Seal the ends by twisting and pushing in to compact the seitan even more. You want to make a tight seal. Place logs lengthwise on oven racks and bake for 1 hour, turning over after 30 minutes. Undercooked seitan will be gummy and rubbery in the middle so take it out after an hour, cut it in half and take a taste-test piece or just touch it with your finger.
• Remove from oven and place on wire rack to cool. You do do not need to unwrap them from their aluminum foil prisons to store them in your fridge. If you want to thinly slice them you will need to do this before placing them in the refridgerator. Refridgerating them makes it impossible to thinly slice. I have only had success using my food processor when attempting to make a thin slice. Anything manual just crumbles the seitan. My friend thinks a mandolin will work but I have been too thrifty to purchase yet another cutting tool.
• The crust for this pizza came from Whole Grain Breads by Peter Reinhart. It is one of the best whole wheat pizza crusts I have ever used. Normally whole wheat pizza dough is too sticky, but this recipe produced a crust that was easy to work with. It had great gluten structure without having to add vital wheat gluten. I was even able to throw the pizza. Oh, how I love to throw pizza into the air and catch it again.
• Toppings on pizza:
• Half can of tomato paste (I didn't add spices to the sauce because most of the flavor of the pizza will come from the cheese and the pepperoni).
• Spinach.
• Chopped tomato.
• Mushroom.
• Provolone.
• Mozzarella.
• Shredded Parmesan.
• Seitan pepperoni.
• I pre-baked my crust for two minutes at 550F and then baked for another nine minutes with all of the toppings.