SEITAN FALAFELS
I'm always playing with my food and came up with this recipe for Seitan. I wanted to try using something other then chick peas for the base.
Provided by Chef Joey Z.
Categories Breads
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Drain the Seitan. Process in the food processor until it crumbles.
- Add the pumpkin seeds to the Seitan and process again until they are well combined.
- Remove from the processor and put into a large bowl.
- Add the bread crumbs, parsley, cumin, coriander, cayenne, ground flax seed, garlic, salt, tamari and the olive oil, tamari, water, lime juice and salt.
- Mix the above ingredients until well combined. I used my little hand mixer which made the mixing go faster. I did this for a few minutes to activate the ground flax and water to create a binder.
- Put into the fridge to let the flavors set up. An hour should be enough.
- Once that is done, preheat your oven to 425'F.
- Put a piece of parchment on your baking sheet and spray it lightly with oil.
- Using wet hands shape into balls. Then flatten the patties a little.
- Place on the baking sheet with a little space between each pattie Spray top of each pattie with oil.
- Bake for about 20 minutes on one side, then 10 on the other.
- Warm the pita breads then cut in half.
- Put 2-4 patties into a pita bread with some greens and sliced tomato.
- If desired top with a little sour cream or yogurt.
- Bon Appetit!
Nutrition Facts : Calories 538.3, Fat 25.4, SaturatedFat 4.4, Sodium 1364, Carbohydrate 62.4, Fiber 4.6, Sugar 3.3, Protein 18.7
20 BEST SEITAN RECIPE COLLECTION
From fajitas and meatloaf to curry and fried chicken, these seitan recipes are ideal for vegans. This meat substitute is easy to make and super versatile.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious seitan recipe in 30 minutes or less!
Nutrition Facts :
HOMEMADE FALAFEL RECIPE BY TASTY
Whether you're trying to cut back on meat or just looking for something different to make for dinner, homemade falafel is the solution. This classic Middle Eastern dish is actually surprisingly easy to make at home. You can even prepare the chickpea mixture ahead of time, refrigerate it overnight, and then cook the falafel balls when you're ready to eat. Toss them in pita bread or on top of salad for a feel-good meal you'll want to make over and over again.
Provided by Jordan Kenna
Categories Lunch
Time 10m
Yield 5 servings
Number Of Ingredients 16
Steps:
- To the bowl of a 2-quart (2 liter) food processor, add the chickpeas, onion, parsley, garlic, lemon juice, and spices. Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
- Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated. Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
- Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
- In a large frying pan with high sides, heat about 1 inch (2.5 cm) of oil to 350˚F (180˚C). Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
- Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.
- Nutrition Calories: 1344 Fat: 114 grams Carbs: 68 grams Fiber: 11 grams Sugars: 10 grams Protein: 18 grams
- Enjoy!
Nutrition Facts : Calories 493 calories, Carbohydrate 76 grams, Fat 12 grams, Fiber 15 grams, Protein 20 grams, Sugar 11 grams
SEITAN FAJITAS
Vegan seitan fajitas! Serve with taco sauce, Tofutti® Better Than Sour Cream, and guacamole.
Provided by MFord
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 5
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat; cook and stir red bell pepper, green bell pepper, yellow bell pepper, and onion until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
- Spoon seitan filling onto each tortilla and fold tortilla around filling.
Nutrition Facts : Calories 423.9 calories, Carbohydrate 67.4 g, Fat 11.3 g, Fiber 6.7 g, Protein 29.7 g, SaturatedFat 1.8 g, Sodium 924.5 mg, Sugar 2.8 g
HOMEMADE GLUTEN OR SEITAN
The Veg Soc recipe for Seitan or Gluten with broth. This recipes is to make Seitan from scratch. Remember you can always use a different broth if you want.
Provided by drhousespcatcher
Categories Vegan
Time 2h
Yield 2 1/2 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Basic recipe for Gluten:.
- Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough, knead it 10 to 15 times.
- Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
- Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.
- Broth:.
- Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.
Nutrition Facts : Calories 81.6, Fat 0.4, SaturatedFat 0.1, Sodium 594.5, Carbohydrate 3.6, Fiber 0.2, Sugar 0.2, Protein 16.2
SEITAN CHICKEN
It might look like a lot of steps, but this seitan chicken recipe is not hard to put together. Cooking the patties in foil makes for easy cleanup. If you are looking to save even more time, you can skip the dredging step and just fry the patties in oil. It may take a little bit longer to achieve a nice crust on the outside, but the result will still be crispy and golden brown. -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the first 9 ingredients; stir in broth and oil until mixture pulls away from sides of bowl and form a ball. Turn onto a surface lightly floured with vital wheat gluten flour. Knead 3-5 minutes or until smooth and elastic. Cover and let rest 10 minutes., Divide dough into 4 equal portions. Shape into 1/2-in.-thick ovals, roughly 3 x 5-in. Place each patty in the center of a 12 x12-in. piece of foil. Loosely fold foil around patties and crimp edges to seal, making 4 packets (leave room in packets for patties to expand while cooking). , In a large saucepan, place a steamer basket over 1 in. of water. Place packets in basket, overlapping as needed. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until firm and no longer sticky, 35-40 minutes. Remove from steamer basket. Leaving in foil packets, refrigerate until cool, about 1 hour. , In a shallow bowl, mix flour, corn meal and Old Bay seasoning. Pour soy milk in a separate shallow bowl. Dip in milk, then in flour mixture, patting to help coating adhere. , In a large skillet, heat oil over medium heat. Add patties. Cook until lightly browned and heated through, 3-5 minutes on each side.
Nutrition Facts : Calories 616 calories, Fat 26g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 1194mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 41g protein.
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