Yup.  Picking up where we left off.  :)  For those of you just tuning in, my VeganMoFo theme was to blog A-Z many of the basic ingredients, tips, and tools that make up key parts of a vegan kitchen, and we’re up to S!  S is for seitan, one of the basic vegan meats you will come across.  I don’t end up using it that often, but you’ll want to know about it and give it a shot, and see which items become your own favorites.  :)

My dad’s chicken and cashews – turned vegan. :)
See below for recipe link.

Seitan is also known as “wheat meat”, as it is a vegan meat made from gluten, so this one isn’t for the gluten free crowd.  Unlike tofu or tempeh, the other 2 basic vegan protein substitutes, seitan has a great meaty texture, for when you’re looking for that.  It also soaks up marinades deliciously, and is hands down the best substitute I’ve found for chicken in my dad’s chicken and cashews recipe.  I even think it tastes better than the original, but I may be biased.  :)  The flavors come out stronger and richer than they ever did in the original version.

You can even make your own with a willingness to put in a little bit of kneading, and a little bit of experimentation to figure out the right feel for the dough that will give you the right texture.  The great thing about making your own is you can flavor it however you like, and create many different options.

Seitan has 20 grams of protein in only about 1/3 cup, which also equals 120 calories, 2 grams of fat, 4 grams of carbs, and one gram of fiber.  Try it and let me know what you think!

Recipes

1. Chik’n and cashews: Potentially my family’s favorite recipe.  This was always the go-to birthday dinner.  :)

2. Veggeroni: Haven’t tried this one, but it’s on my list – seitan pepperoni!

3. And another to try – Cinnamon-Ginger Seitan & Veggies in Coconut Gravy

Mmmmm… is it lunchtime yet?!