Easiest Seitan (vegan Chicken) with Noodles

I just love to try new things and also like to eat soy based products but its not always cheap , sometimes its expensive and turns out didn't like the flavor or texture or something else. But this is the easiest and quick way to make seitan and from what I made , I freeze the other half so economically also its better. Some of the recipes with washed dough is taking longer and I didn't have that time to wait so for me this is perfect.

You can just make seitan, steamed it and pan fry it and add the sauce and enjoy it with rice or noodles but I wanted to make just one dish so I have added noodles with some vegetables and make a dish out of it. 

You have to steamed the seitan , not boiled so that is the only thing is must. you can store it extra seitan after its steamed and cooled down. 

I will play with that saved one later on. 

so lets  start making this one.

Ingredients :

For Seitan :

3/4 cup (12 tbsp.) vital wheat gluten

2/3 cup (10 tbsp. ) water

1/4 cup AP flour

1 tsp. vegetarian bullion powder

1/2 tbsp. onion powder, garlic powder each

Salt as per taste

1/2 tbsp. red pepper flakes

For the sauce : 

3 tbsp. Sambal oleak (or as per your spice level, you can use Thai sweet chili sauce too)

3 tbsp. Oyster sauce

2 tbsp. Dark soy sauce

2 tbsp. water

1 tsp. Vinegar

1 tbsp. spicy or regular sesame oil

2 tbsp. oil

For the noodles 

1 package of Fresh noodles - cook and keep it on side as per instructions

1 onion cut in long slices

1 yellow pepper cut in long slices

4-5 mushrooms cut in length wise

1 bok choy cut in pieces

1 medium carrot cut in pieces

4 garlic cloves cut it finely

1 green onion chopped

Method : 

Put the steamer on with water in it to boil.

on a steamer dish , where you are going to put the seitan to steam , brush it with oil.

In a bowl, add vital wheat gluten, AP flour, spices and salt and mix it , add water and mix it and make a ball of the dough, It will be quick.

Take the dough and make a bite size pieces and put it on greased plate. Make sure pieces are small because after steaming it will be big and you don't want too big pieces. 

Don't over crowd the plate and over lap it too. Cover it and steamed it for 10 minutes. 

In meanwhile, mix all ingredients except oil in a small bowl and keep it aside.

Once the seitan is ready, heat a pan with oil in it. 

Add those steamed pieces inside in single layer in pan with the help of tongs or forks. Cook from all sides till its nice brown and crispy.

Take it out from the pan.

If you need more oil just add 1 tbsp. oil. 

Add garlic and sauté for few seconds. Then add all the vegetables and cook for 4-5 minutes. 

Add seitan and noodles and mix it along with vegetables. 

Add the sauce and mix it nicely so it coat with vegetables and noodles. 

Taste it and  adjust the seasoning. 

Sprinkle green onions on top 

Enjoy it .

You can skip the noodles and add the sauce once seitan is browned from all the sides and when sauce is heated thru  , you can serve it with white rice and enjoy it too. 

 

Pad Krapow - Stir Fried Thai Basil - Vegan from Impossible burger

So I have made same dish  but Gluten Free Thai Basil Tofu Stir Fry - (Pad Krapow) and with tofu. But I wanted to try it make it with impossible burger patties, If you dont have that you can use soy granules too. Just soaked them in hot water and then take it out and remove water from it and use it in the recipe. This is such quick and flavorful dish that by using one pan you can make it and by the time your rice will be done too. I have added more spice but you can adjust as per your taste. This recipe includes Thai Basil which is a must, Thai green or red chilies and what ever other vegetables you like to use, just add one or two vegetables since the flavor comes from the granules and sauce. Leftover is easy to store in fridge and you can heat up in the microwave it.

Ingredients :

2 burger patties (defrosted)

6-7 green beans cut in big pieces

5 small Portobello mushroom cut in lengthwise

2 green onions white and green separates

few pieces of celery

2 Thai green chilies cut in small pieces 

1 cup vegetable stock

1/2 cup fresh Thai Basil

1 medium sized onion cut in length wise

4 garlic cloves

2 tbsp. soy sauce

1 tbsp. Fresh grated ginger

1 tbsp. Chili flakes

1 teaspoon brown sugar

1 tbsp. Vegan fish sauce

2 tbsp. Oil

Method:

In  a pan , add oil and sauté onion, garlic and ginger on high heat until its softened.

Add the granules and chili flakes and stir well and cook over medium high heat for a few minutes

Add the vegetables and green chili  and cook for 2-3 minutes. 

Now add stock and soy sauce, brown sugar, fish sauce and cook till you get nice thick sauce . 

Add basil too.

Check the seasoning and adjust it if necessary. 

Serve hot with jasmine rice or plain rice.

Vegan Nihari with Soy Curls

The word Nihari brings so many memories from past. Its perfect breakfast dish since Nihar means Morning but here , who has time to cook this in the morning so I made it for diner and made a sin by eating with rice, generally its goes with paratha. Its a time consuming dish originally since its cooked overnight so the meat cooks perfect and the marrow comes out from the bones make it rich and buttery. But since I am making it with soy curls , it was very fast and done in under 20 minutes. Since I am using ready made Nihari masala , roasting and cooling the masala process also saved the time. I have used soy curls , you can use tofu, soy chunks, paneer too.

Ingredients :

1/3 cup dry soy curls which will be cup and more after hydrated 

2 tbsp. oil

2 tbsp. lemon juice

1 tbsp. ginger garlic paste

salt as per taste

2 tbsp. Nihari masala - more if you like spicy

few thin julienned cut ginger slices

3 onions 

Powder masala for soy curls

salt as per taste

1 tbsp. red Kashmiri chili powder

1 tbsp. cumin coriander powder

1/2 tsp. Turmeric powder

1 tbsp. Nihari masala

Method :

Soak the soy curls in hot water for 10 minutes.

After 10 minutes take as much water you can take out from soy curls and dry it.

Marinate soy curls in spice mixture and air fry it for 400 F for 10 minutes.

To give more crunchy texture, I broiled it for 3 minutes. 

Take it out.

Meanwhile in a pan, add oil, and brown the onions.

Take 2 tbsp. onion out for sprinkle at the time of serving. 

Add ginger garlic paste in brown onions which are in pan. 

Add Nihari Spice mix and mix it. 

Add water and cook on high flame to get the boil.

Add soy curls and cook on medium flame for 10 for 15 minutes. 

As per your preference you can decide how thin or thick gravy you want. 

Before serving, add lemon juice in it and mix it

Garnish with brown onion and ginger and serve it with Roomali roti, Paratha or make a sin and have it with Rice.

Quick and Easy Vegan Katsu Curry with Gardein Tenders

For so long I wanted to make Katsu curry but didn't wanted to fry anything , no tofu, no eggplant  or anything. So think of using Gardein Chick'n Crispy Tenders, you can use fish sticks too. So Just have to cook  rice on one stove top and curry on another and air fry the renders and you are done. No more frying and delicious Japanese curry is ready. If you want to make the curry from scratch use this link but this time I wanted to try the readymade one, so I brought S & B Golden curry - Medium hot. It was much easier than making it at home and quick. You can use Vermont curry package too. To make it more meaty , I have add Soy chunks in it too. 

Ingredients 

1 pack of Gardein Crispy Tenders

1 small potato cut in small cubes

1/2 onion cut in small cubes

1/2 carrot cut in half moon

handful of soy chunks

1 tbsp. oil

1 cube of readymade curry

water as needed for curry

Method : 

Put the tenders in air fryer and cook on 400 F for 10 minutes turning in between so its crunchy on both sides. 

In a pan, add oil . Add onion and sauté for a minute or two. When onion becomes translucent , add potatoes and carrots and stir for a few minutes so it gets cook from all the sides. 

Add soy chunks in it. 

Add water and let it boil. Then reduce the heat to medium and let it cook till the vegetables are almost cooked. 

Break the curry cube and add it into the pan and mix the curry in the water.

Now reduce the heat to low and let the curry cube to dissolved in it. Stir to make sure its not sticking to the bottom of the pan. 

If you think its too thick then add little more water. 

Check the consistency of the sauce, not to watery or not to thick. 

When its right consistency, turn off the stove.

To serve, place cooked rice on one side of the plate, then place the tenders next to rice and the pour the curry next to tenders. 

Mix it and enjoy it