hipsterfood:

classic seitan with spinach and wild rice

if you’ve never made it before, try this basic take on seitan to prep yourself for a big thanksgiving “roast”. paired with hearty wild rice and crisp fresh spinach, and you’ve got yourself a great fall meal.

we got this recipe from the ever-amazing post punk kitchen. (i think pretty much all of our “holiday faves” come from all of isa’s books.)

mix together until a ball forms:

• 1 cup vital wheat gluten
• 3 tbsp nutritional yeast
• 1/2 cup vegetable broth
• 1/4 cup soy sauce
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 2 cloves grated garlic

put on to boil:

• 4 cups vegetable broth
• 4 cups water
• 1/4 cup water

while the broth is heating, knead the ball of dough until it becomes glutenous and hard to stretch. (about a minute or so.) let the dough rest until the broth just comes to a boil.

don’t let the broth overheat - once it starts boiling, turn it down to a simmer. break the seitan into equal-sized pieces (i did about five pieces) and place them in the pot with the broth. place a top on the pot at an angle, letting the steam escape. heat on low for 45 minutes, turning the seitan every 15 minutes. then turn the heat off and let stand for another 15 minutes.

from there, you can do just about anything with the seitan, but we like to keep it simple. we sliced it into bite-size pieces and fried them in a little bit of olive oil and sea salt.

cook the wild rice in a ratio of 1 cup rice to 2 cups water for about 30 minutes, and steam the fresh spinach for just a minute before serving. this feeds about 3-4 people. enjoy!

Well, looks like I have an idea for what to bring for my work potluck next week!

(via veganfeast)