Vegan with a Vengeance by Isa Chandra Moskowitz

So I have to say this one is one of my favorite Vegan cookbooks.  The recipes just taste good and come out just as it says they should.  The one thing I noticed in my Vegan cookbook review is that there are not many cookbooks with pictures.  I am defiantly a visual kinda gal.... can you tell.  So tonight I made Homemade Seitan... which I in turn breaded and pan fried... I used my pickiest child to taste test and she smiled and gave a big thumbs up!!! I also made their Veggie Burger.  They are good... I just don't care for the strong Thyme flavor. When I make these next time I will play around with the spice combinations. Here are the recipes below....

HOMEMADE SEITAN

2 Cups Vital Wheat Gluten Flour

1/4 Cups Nutritional Yeast

2 Tablespoons All Purpose Flour

1 Cup Cold Water or Veggie Broth

1/2 Cup Soy Sauce or Liquid Aminos

1 Tablespoon Tomato Paste

1 Tablespoon Olive Oil

2 Cloves Garlic, pressed or grated on a Microplane Grater

Broth:

12 Cups Vegetable Broth

1/2 Cup Soy Sauce or Liquid Aminos

This is Vital Wheat Gluten Flour... You can find it pretty much anywhere... especially Sprouts, Henry's or Wholefoods.

Good ole' Fashion Soy Sauce (I prefer Low Sodium)

Nutritional Yeast (GREAT source of Vitamin D)

Tomato Paste

Olive Oil, Flour, and 2 Garlic Cloves

Mix the dry ingredients, followed by the wet and mix by hand until all well incorporated.

It should look something like this. Let it sit for about 5-10 minutes

Stretch out into a log resembling something like this.

Slice into desired shape and size... I make 1/2 into larges thin pieces, and 1/2 into smaller thicker pieces.

Place in cold broth... DO NOT  PREHEAT THE WATER!!! When you have placed the pieces in... light the flame and bring to a boil.  Once it has boiled cover... 

Simmer for 1 hour!

This is what they will look like when done.

Remove and place on flat surface and allow to dry.  You can do what you may with it after this... As a protein source, seitan contains about 31 grams of protein per 4 ounce serving (which means it has more plant protein per serving than tofu), provides a modest amount of B vitamins and iron and contains no saturated fat or cholesterol. 

I simply poured some Seasoned Bread Crumbs

Breaded both sides very well.

Pan Fried with very little oil

Cooked until golden brown, crispy and delicious.

Taste and even looks like chicken !!!

HOMEMADE VEGGIE BURGERS

These are so yummy!!! I was so happy to find a good recipe.  These are awesome!!! You can get 6 large burgers out of this recipe. You can freeze individually before cooking.

1 Medium Onion, Chopped

1/2 Cup Shredded Carrot

1 Cup Chopped Mushroom

2 Cloves or Garlic, Minced

2 Tablespoons of Olive Oil

1 1/2 Cups Veggie Broth or Water

3 Tablespoons of Soy Sauce or Liquid Aminos

3 Tablespoons of Tomato Sauce

1 Cup Textured Vegetable Protein

1/2 Teaspoon Thyme

1/2 Teaspoon Oregano

1/2 Teaspoon Paprika

2 Teaspoon Mustard

1 Tablespoon Peanut Butter

1/4 Teaspoon Liquid Smoke

1/4 Cup Flour

Oil for Cooking

Textured Vegan Protein

This recipe has alot of Thyme in it... I would reduce it or exclude it all together.

In about 4 Tablespoons of oil combine onions, mushrooms, carrots, and garlic

Cook for about 5-7 minutes

Add 1 1/2 Cups Veggie Broth or Water, 3 Tablespoons of Soy Sauce or Liquid Aminos, 3 Tablespoons of Tomato Sauce, 1 Cup Textured Vegetable Protein, 1/2 Teaspoon Thyme, 1/2 Teaspoon Oregano, 1/2 Teaspoon Paprika

 

Cook until all liquid is absorbed

Put in bowl and allow to cool for about 5-10 minutes

Add Mustard, Peanut Butter, and Liquid Smoke

Add the flour.

This is what the mixture looks like.

I used a large scooper to make uniform patties... and pan fry in a tiny bit of oil.

Cook on both side until golden brown.

THEY ARE SO GOOD.