All About Beans, Vegan, Vegan Main Dishes

Black Bean and Seitan Stir-Fry.

Seitan…..

Seitan isn’t something I use very often, primarily because I really don’t miss meat at all, and there’s no doubt that Seitan resembles meat in terms of texture.

However, every now and then, there’s a recipe that could and should be really enhanced by the use of Seitan, and this, in mho, is one such recipe.

According to Wikipedia:

“Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat substitutes. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Mock duck is a common use for wheat gluten.

Wheat gluten has been documented in China since the 6th century.[2] It was widely consumed by the Chinese as a substitute for meat, especially among adherents of Buddhism.[3] The oldest reference to wheat gluten appears in the Qimin Yaoshu, a Chinese agricultural encyclopedia written by Jia Sixie in 535. The encyclopedia mentions noodles prepared from wheat gluten called bo duo.[2] Wheat gluten was known as mian jin by the Song dynasty (960–1279). Wheat gluten arrived in the West by the 18th century.”

seitan pieces- from a jar…hmmm…

 

This stir-fry has all the kick and oomf of a kung fu fighter lol…big tastes, big flavours and big textures.

Of course the Seitan could be substituted with tofu or tempeh…or just left out altogether, but the texture really helps this high-kicking stir-fry along the way!

Regarding Black Bean Sauce, it’s one of the few store-bought chinese sauces that’s vegan.  You can make your own if you can track down fermented salted black beans.

Here’s list of basic ingredients  they can vary…) ….google it…. 😉

Vegetable Oil, Fermented Salted Black Beans, Garlic, Vegetable Stock, Dark Soy Sauce, Rice Wine, Onions, Red Pepper.

In the end though, the key to this dish is a couple of really good quality, good-sized, juicy, tangy tomatoes…. which can be a hard-ask, given that some super-market tomatoes taste of very little….

So good luck…hope this works for you! 🙂

black bean and stir-fry for 2 ++

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BLACK BEAN AND SEITAN STIR-FRY

ample for 3 ..or 4

Ingredients:   Continue reading “Black Bean and Seitan Stir-Fry.”

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Vegan, Vegan Ingredients, Vegan Main Dishes

Tibetan Momo + Achar Dipping Sauce.

Here’s a really nice way to use Seitan.  I bought some the other day, I was intrigued…. and since then I’ve spent some time looking for ways to use it in an interesting way….and I think I’ve found one!  Momo!

steamed basmati + vegan seitan momo + achar sauce

These Vegan Momo are filled with ground Seitan, onions and shredded cabbage, and served with a seriously hot Achar dipping sauce.

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Regarding Seitan:  According to Wikipedia: 

Wheat gluten, also called seitan (Japanese: セイタン), wheat meat, gluten meat, or simply gluten, is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.

Wheat gluten is an alternative to soybean-based foods such as tofu, which are sometimes used as meat substitutes. Some types of wheat gluten have a chewy or stringy texture that resembles meat more than other substitutes. Wheat gluten is often used instead of meat in Asian, vegetarian, Buddhist, and macrobiotic cuisines. Mock duck is a common use for wheat gluten.

Wheat gluten first appeared during the 6th century as an ingredient for Chinese noodles. It has historically been popular in the cuisines of China, Japan and other East and Southeast Asian nations. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat.

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I don’t miss meat, and therefore have little reason to seek out ingredients that have a resemblance to meat, but in the name of exploration, and wanting to have a varied and full vegan diet, I thought I’d try it.

The vegetarian Momo recipes I’ve come across all seem to feature tofu, but I thought that a Momo dumpling would be an ideal use for Seitan …… and I think, having concocted this recipe and tested it …… it is.

Momo traditionally tend to be a little bland, but the sauces they dip them in are full of flavour.

I made a traditional Achar Tomato and Chilli dipping sauce, using Green Chillies.

I love the pure, fresh heat of green chillies: it has an almost citrus tang, and goes very well with tomatoes.  Such a clean fiery chilli hit.   Fabulous.

Vegan Seitan Tibetan Momos+ Achar Sauce

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Here what to do:

TIBETAN MOMO + ACHAR DIPPING SAUCE

Makes 18-20: should be enough for 4

Ingredients:   Continue reading “Tibetan Momo + Achar Dipping Sauce.”