Monday, January 26, 2015

Seitan Pot Pie

Source: Veganomicon

2 cups flour
1/4 cup cornmeal
2 tsp sugar
1 tsp salt
1/2 tsp baking powder
1/2 cup vegan shortening (or 1 stick butter, softened)
3/4 cup cold water
2 tsp apple cider vinegar

5 TB grapeseed oil
16 oz. seitan, cubed (3 cups)
1 tsp soy sauce
1/4 garbanzo bean flour
1 cup chopped onion
1 large carrot, diced
1/2 pound white potatoes, diced
1 1/3 cup frozen peas and/or corn
2/3 cup white wine (or broth)
1 1/2 cups vegetable broth
1 tsp dried thyme
1 tsp mustard powder
1/2 tsp ground sage
salt & pepper to taste

1. Oil 3 quart casserole dish.

2. Prepare crust: Combine flour, cornmeal, sugar, salt, & baking powder in large bowl. Add shortening & cut into mixture until crumbly. Pour water into small bowl & toss in a few ice cubes. measure out 1/2 cup ice water & stir in vinegar; add to flour mixture in 3 batches, mixing in until a dough forms. Gently press the dough into a ball; roll out on floured cutting board into a size slightly bigger than the casserole dish. Cover with plastic wrap & refrigerate until ready to use.

3. Prepare the filling: Preheat oven to 375. Heat 2 TB oil in pot; add seitan & soy sauce & cook until lightly browned. Transfer to plate. Heat remaining oil in pot; stir in garbanzo flour. Stir frequently over medium heat for about 10 minutes or until fragrant. Stir in wine until flour is dissolved. Add onion, carrot, potatoes, frozen peas/corn. Pour in 1/2 the broth; stir in thyme, mustard, & sage. Add remaining broth & bring to a simmer; cook 6-8 minutes or until a thin gravy has formed. Fold in seitan.

4. Remove pie crust from fridge. Spread filling into casserole dish. Top with crust, pressing the edges down lightly & leaving some hanging over the edge. Roll up the dough at the edges of the dish & crimp with a fork. Poke a few holes in the top to let steam escape. Bake 40-45 minutes or until crust is browned & filling is bubbly.

Sunday, January 4, 2015

Chickpea Cutlets

Source: Veganomicon (slightly modified)
Makes 8 cutlets

2 cups garbanzo beans (cooked, or from two 15 oz. cans)
2 TB olive oil (plus extra)
1 cup vital wheat gluten
1 cup seasoned bread crumbs
1/2 cup vegetable broth
1/4 cup soy sauce
1 tsp lemon zest
1/2 tsp paprika

1. Preheat oven to 375. Place beans & oil in food processor & pulse until mashed. Transfer to large bowl.
2. Stir in rest of ingredients & knead for about 3 minutes, until strings of gluten have formed.
3. Divide the dough into 8 pieces, and stretch each one into a cutlet. Place on oiled baking sheet & brush with olive oil. Bake 10 minutes per side or until lightly browned.