Tag Archives: seitan

Vegan Filipino: Not Pork Chops, Seitan Chops

Here’s a new guest post from my friend, Will Peji. I’m excited to try this out because this calls for simple recipe that tastes oh so good – my kind of cooking! If you’re not sure how to make your own Seitan, you could also buy it at most major grocery stores.
 

Not Pork Chops, Seitan Chops
 
seitan chops ingredients

  • 10 flat homemade Seitan
  • 1 Cup Whole Wheat Flour
  • 3 tbsp. Paprika powder
  • ¼ cup Vegetable oil

seitan chops

  1. Pre heat frying pan add ¼ cup oil
  2. Dip Seitan in paprika; coat both sides, then dip it in whole wheat flour then place it in the frying pan, set heat to low, slow fry Seitan for about 10mins or until the flour turns brown then flipped the seitan.
  3. Once both sides are fried place the fried Seitan in a strainer or paper towel.
  4. Serve with rice and veggies, and banana ketchup.

Thanks Will for pitching in this yummy, easy recipe!

 
Will Peji aka “The Vegan Pinoy”

veganpinoy“I’ve been vegan for more than 2 yrs. I’m a Marathon runner who ran the New York City Marathon last November under 5hrs.  Born in Manila, raised in Bergen County, New Jersey, I am now living in South Jersey, a block away from the Shore. I’ve been veganizing all Filipino dish I know but never write the recipe. I guess I will now to share.”

To see other guest posts, click here
 
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AstigVegan would love to hear your own unique veg adventures to share with our readers.

Whether it be with an essay, photo, video, recipe, we’re excited to feature you!

Just email at astigvegan@gmail.com

 

Will Peji aka @VeganPinoy

“I’ve been vegan for more than 2 yrs. I’m a Marathon runner who ran the New York City Marathon last November under 5hrs.  Born in Manila, raised in Bergen County, New Jersey, I am now living in South Jersey, a block away from the Shore. I’ve been veganizing all Filipino dish I know but never write the recipe. I guess I will now to share.”

 
 
“The latest vegan dish I made was Adobong Seitan. I cooked Cavite style minus the meat. Which uses pineapple juice and chunks. I used braggs amino for the soy sauce , laurel leaves/bay , brown sugar and sea salt and pepper.”
 

“I’m looking forward to sharing more Vegan recipes”

“Mabuhay Gulay!”

 
 

To see other guest posts, click here

 
 
=========================================================

TJ & RG at AstigVegan would love to hear your own unique veg adventures to share with our readers.

Whether it be with an essay, photo, video, recipe,
we’re excited to feature you!

Just email us at astigvegan@gmail.com

Thanksgiving cannot be complete without a feast. It’s a day when family and friends gather over a table of delicious food and eat until they can no longer chew. For me, I planned to cook a hearty vegan dish my carnivorous family would find insatiable. But to do this, I planned to match the same flavors Thanksgiving meals are famous for: sweet, heavy, and savory-yet familarly Filipino but innovatively vegan.

My boyfriend, Chris had an idea: because we wouldn’t be able to celebrate Thanksgiving together,  we should make a dish for each other’s family. So for my family, Chris made what he calls,  “Fried Whole Asian ‘Fish’ “, and for his family,  I cooked “Seitan Tocino”.

The Seitan proved tricky to make from scratch. I used the recipe from Post Punk Kitchen then marinated with brown sugar, little bit of white wine, and red food coloring. In a pan over medium heat, I fried the Seitan bits until they were extra firm.

I got the Vital Wheat Gluten Flour, kneaded and simmered it to form my Tocino Seitan

Ta-da! Seitan Tocino for Chris' family

Made some for my family as well

Chris' dish: Asian Style Thanksgiving

Per my family’s request, I also made my Squash Coconut Curry  (which reminded me, it’s not too late to enter this for the Blog Hop, Squash Love). I served it with a side of vegan bagoong mady by sauteeing minced onions and tomatoes then adding black bean garlic sauce. To make it spicy, Thai Chili pepper would do the trick.

My Squash Coconut Curry served with side of vegan bagoong

INGREDIENTS:

  • 2 eggplants, sliced
  • 1/2 kabocha squash, chopped
  • half bunch of String Beans, quartered
  • 1/2 lb mushroom, quartered
  • 1 pack extra firm tofu, cubed
  • 2 cans coconut milk
  • 1 cup water
  • 1 onion, peeled and chopped
  • 4-6 cloves garlic, minched or grinded
  • 1 tbsp Sea salt
  • 4-6 pcs Thai Chili pepper, chopped (take it out if you don’t want it spicy)
  • cooking oil

DIRECTIONS:

  1. Fry the tofu in a pan over high heat until tofu is crispy. Set aside.
  2. Meanwhile, in a pot over medium heat, add oil
  3. Sautee the garlic until light brown, add the onions. Sautee until tender.
  4. Add the coconut milk and chopped Kabocha squash, simmer and boil until squash is soft enough to be mashed
  5. Mash the squash to dissolve in the soup
  6. Add salt and Thai pepper
  7. Add the tofu and the rest of the vegetables, simmer until boiling
  8. You’re done! Serve with black bean garlic sauce or vegan “shrimp paste”

My family, the happy bunch

It has a funny name, or should I say, a scary one. Seitan, pronounced Say-tahn, is a kind of wheat gluten. I heard the real spelling was also Satan but I guess people changed it overtime for what may be obvious reasons?

Seitan does have a quirky name and vegans like to poke fun at it all the time. At vegan festivals and fairs, you wouldn’t miss at least one vendor selling a sticker, t-shirt, magnet, or pin that says “Praise Seitan”, “Seitan Rules”, etc.

In a way, the slogans ring true. We vegans do love our Seitan because it brings a different kind of texture that soy doesn’t deliver sometimes. For example, when I went to Seattle for my birthday last year, my friend treated me out at a trendy vegan restaurant called Plum Bistro. And much to my surprise, I spotted steak on their menu. I was skeptical but thought, “hey why not?”. And after a wonderful meal for a vegan birthday girl, I considered their Seitan Steak one of the best vegan dish I have ever had-and I’ve eaten TONS of scrumptious vegan food in my more than three years of the lifestyle!

The steak was  juicy, tender, fatty and flavorful. The chef might have squeezed a little bit of lemon in the sauce because I tasted some acidity that perfectly complimented the savory salty of the dish. But to clarify, it didn’t taste like a T-Bone cow steak; I didn’t think it was trying to. The Seitan Steak was king in its own right. Plus, it was cruelty-free, so yes, I shall praise Seitan indeed! :P The dish was unforgettable I had to order it again when I came back to Seattle this year. The photo below was taken from my second visit.

Cruelty Free, Healthy, and Delicious: Seitan Steak!

Most people I know would dismiss vegan food as only tofu and plants. Hopefully, they’ll soon realize that there are so much more to it. Aside from tofu, our meat substitutes vastly include mushrooms, tempeh, yams, and of course, seitan.

I do have a confession though; the irony to this is in my more than three years of cruelty-free cooking, I still hadn’t made a Seitan dish!

That is, until my boyfriend and I challenged ourselves to an Iron Chef-like competition with Seitan as the main component.

The timer started ticking and the game was on! Chris and I rummaged through our groceries as we attempted to maximize the hour allotted to prepare and cook; the pressure was mounting. The competition would have been funner if we had other people as judges but the Iron Chef idea was a last minute thing so we instead relied on ourselves to (honestly) judge each other’s dish.

With the meaty characteristics of Seitan, I immediately thought, stew! Apritada stew to be exact.

Unlike cooking beef or chicken Apritada, the vegan version should only take about 30-40min depending on the serving size.


INGREDIENTS (Makes 4 servings)

  • 1 pack of Seitan (available at most health, grocery stores)
  • 2 pcs potatoes, peeled and cubed
  • 1 onion, diced
  • 1 clove garlic, minced
  • 2 pcs tomatoes, diced
  • 1/2 pound or 1 small pack button mushroom, halved
  • 1 red bell pepper, sliced into strips
  • 2-3 tbsp sweet relish
  • 1 cup tomato sauce
  • 4-6 pcs bay leaves
  • 1/4 pound fresh green beans, halved
  • 1 stick of carrot, peeled and chopped
  • 3 tbsp cooking oil
  • salt and pepper to taste
  • kalamata olives (not really Filipino but I love putting them in my Apritada)

DIRECTIONS:

  1. Heat the oil in a pot over medium heat.
  2. Sautee the garlic, onion and tomatoes.
  3. Add the potatoes. Simmer until potatoes are tender.
  4. Add the red bell pepper, bay leaves, and carrots. Simmer for about 3 min.
  5. Add the green beans, mushrooms, olives, tomato sauce, and sweet relish. Add salt and pepper to taste. Adjust sweet relish to taste.
  6. Add Seitan and simmer until boiling. You’re done!

Chris went for the classic steak marinate to create his own version of Seitan Steak. I can”t remember exactly what he did but it involved tons of butter, special spices, and some steak rub. I still have to ask him for the recipe.

Chris' rendition of Seitan Steak

Time was up and we served each other our respective dish. Aside from the main entrees, we also whipped up some Arugula salad and vegan Caprese salad in the hour we allotted for ourselves.

Deliberation time and Chris said he found the use of Seitan most appropriate in the stew and the starch ingredients went well with the sauce. He said he also like the the component of sweet relish to the dish, adding a sweetness and a lil bit of tart to the sauce. On the other hand, he commented that the sauce could be made thicker. I realized maybe I could have added a tablespoon of tomato paste.

Okay, my turn: his steak carried the perfect spice and marinate. The butter brought out the fatty flavor in every bite. My only concern was it was little dry. Maybe if he added some sauce on top or something on the side that would have played with the texture of the steak.

All in all, it was a good challenge. I couldn’t wait to try more Seitan in my cooking. Oh the possibilities! Seitan in Bistek, Tocino, Mechado, Morcon, Kaldereta, etc. Stay tuned for more recipes blog posts here on Astig Vegan!

And speaking of Kaldereta, my other AstigV, TJ,  knows how to whip up some mean pot of Kaldereta!

TJ's Seitan Kaldereta

TJ deserves some kind of award or something for her creation. I recall when TJ & I sold our food at a mini-fair, her pot of Kaldereta was gone within 15 minutes!

PICS: Foodie Heaven during my Seattle trip

These are purely photos from my Seattle (vegan food) trip. I chose not to post any that has me or anyone in it and just let the food do the show and tell.

Seitan Steak at Plum Bistro

Mac and Yease at Plum Bistro

Raw Lasagna at Plum Bistro

Dessert (I forgot the name but it was truly divine) at Plum Bistro

Falafel Sandwich at Cherry St. Cafe

By Pike Place

Jambalaya by Pike Place

Mango Cheesecake at Teapot Vegetarian House

Bar food at Highline

Calamari..YUM!!!!!