I agree. I do make it quite a bit in the colder weather, and I think I will do the same with freezing some. I end up eating it all week half the time because it's just so good, so I will have to make a couple of batches at once.
Supper/Dinner Time ! What's on the menu?
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I agree. I do make it quite a bit in the colder weather, and I think I will do the same with freezing some. I end up eating it all week half the time because it's just so good, so I will have to make a couple of batches at once.
I usually make a batch with 1 1/2 cups of gluten flour, 1/2 soya flour and 1/2 of yeast flakes. It really works out much cheaper than buying ready made faux meat or seitan. I also use the stock for making gravy and soups.
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Cream of vegetable soup made with courgettes, peas, fresh spinach and seitan stock plus cream.
Apple compote served with yogurt/cream and stevia for dessert.
Wow, my recipe has just water and the gluten flour. I make a broth with yeast flakes, spices and tamari that I simmer it in. If you actually add the spices right in with the mix, do the spices take well? I've often thought it would taste even better buy adding the spices into the mix before cooking. I do love the recipe for the seitan I make, especially for the nuggets. It's a great texture for those. I am going to try your recipe. Thank you.
I always add spices to the dry mixture,regardless of whether I'm making a light or darker (sausage like) seitan. The list is quite long and it also depends on what kind of flavour I'm looking for. I always add olive oil to the water and I may sometimes add some ground almonds.
Yes, my broth list of spices is long as well.
I will definitely try adding the spices to the dry mix.
Yes, my broth list of spices is long as well.
It's always nice to read that you vary your meals and are always experimenting.
Thank you. I think it's because I so enjoy eating, and I really like a satisfying meal.It's always nice to read that you vary your meals and are always experimenting.
I use LOTS of spices with the gluten. Garlic powder, onion powder, sage, thyme,smoked paprika, liquid smoke. I usually use 1/2 cup besan and 1 1/2 cups gluten. I really like using a broth of Better than Boullion no chicken or no beef for the water, and olive oil. The simmering water I add some Braggs, maybe boullion.
Now I really, really want to make seitan!
Now I really, really want to make seitan!
Tonight I will have spaghetti with pesto sauce and eggplant balls, a salad of mixed greens with olives, onions and carrots topped with red-wine vinegar and olive oil, and possibly garlic bread. It's a little much on the carbs, but I have hard time not having garlic bread with spaghetti. I also might have a glass of red wine.
I also might have a glass of red wine.I have some really nice leftover pasta in the fridge and I was going to add some new vegan meatballs, but they didn't deliver them. I might have a vegan burger, chips, salad and a beer with lime. I will have the pasta for lunch tomorrow instead.
Tonight I will have spaghetti with pesto sauce and eggplant balls, a salad of mixed greens with olives, onions and carrots topped with red-wine vinegar and olive oil, and possibly garlic bread. It's a little much on the carbs, but I have hard time not having garlic bread with spaghetti.
I have some really nice leftover pasta in the fridge and I was going to add some new vegan meatballs, but they didn't deliver them. I might have a vegan burger, chips, salad and a beer with lime. I will have the pasta for lunch tomorrow instead.
I have some really nice leftover pasta in the fridge and I was going to add some new vegan meatballs, but they didn't deliver them. I might have a vegan burger, chips, salad and a beer with lime. I will have the pasta for lunch tomorrow instead.
Such nice meals.
I had creamed spinach served with a Lincolnshire style banger.
Apple compote with yogurt plus a few pink grapes for dessert.
Makin' seitan! smoked paprika, garlic powder, black pepper, sage, fennel, liquid smoke, olive oil and no beef broth. Now simmering
Val
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A Lincolnshire style banger served with quinoa and braised carrots.
Bread & butter pudding ( I made a Christmassy style one using orange oil, vanilla, mixed spice, nutmeg and a drizzle of maple syrup) served warm with a drizzle of soya cream.
This again, minus the garlic bread because I'll be dining at work.Tonight I will have spaghetti with pesto sauce and eggplant balls, a salad of mixed greens with olives, onions and carrots topped with red-wine vinegar and olive oil, and possibly garlic bread. It's a little much on the carbs, but I have hard time not having garlic bread with spaghetti.
This again, minus the garlic bread because I'll be dining at work.
Sounds delicious but that's not much fun.
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