We spent the day in Cumberland yesterday because Shelby had a grooming appointment with the delightful Cara at Dodge City Grooming.
And while we were out and about, I managed to get my hands on some pea protein for my continuing experiments with Veganisyum’s amazingly simple seitan. If you recall, in my original experiments, I had no pea protein, so I simply used more vital wheat gluten. The results were great, but I realized that Veganisyum likely included pea protein for the essential amino acid, lysine, which makes the resulting seitan complete (and equivalent to meat in terms of protein).
I don’t notice a huge difference in taste or texture with the inclusion of pea protein, and, let me tell you, that stuff is expensive! Twelve dollars for only 300 grams! So if it’s too rich for your blood, simply use more vital wheat gluten and include some beans in your meal to add lysine. Here’s Veganisyum’s original recipe for your reference:
And here’s my burrito version! For this version, I replaced the spices with Taco Seasoning #19 and the ketchup with Frank’s Hot Sauce. I also added some apple cider vinegar.
Burrito Bowl Seitan
Mix together dry ingredients in a medium bowl:
- 3/4 cup vital wheat gluten
- 1/4 cup pea protein (if you don’t have this, you can just replace with more VWG)
- 3 TBS nutritional yeast
- 1 TBS Taco Seasoning #19
- 1/2 tsp salt
- 1 1/2 TBS onion powder
- 1 1/2 TBS garlic powder
Whisk together wet ingredients in a small bowl:
- 1 1/2 TBS Frank’s Hot Sauce
- 1 TBS soy sauce
- 1 TBS lemon juice
- 2 TBS apple cider vinegar
- 3 TBS almond milk
- 1/3 cup water
Add wet ingredients to dry ingredients and mix together until no dry ingredients are evident. Do not knead. When the dough comes together, form into a rectangle and slice off pieces about 1/4-inch thick.
Place pieces in an lightly oiled, heated cast-iron pan and fry on both sides until brown.
Pour into the pan:
- 1 TBS vegan chick’n broth powder dissolved in 1 cup of boiling
Flip the seitan pieces every few minutes, and let simmer until the broth is almost gone.
Remove from pan and allow to rest for five minutes.
My intention was to make burritos this evening, but the seitan looked so good, I decided to make myself a burrito bowl for lunch. I already had refried beans in the fridge and some cooked sweet potatoes, so I just added some sliced avocado with tajin and some chopped onion and cabbage to the seitan and topped with salsa and vegan yoghurt and a spinkle of cilantro.
The result was a perfect burrito bowl! I didn’t even miss the rice!
And here’s a couple of pics of our well-groomed little pal!
And the song of the day is Joe Williams’ “Have you Met Miss Jones” because I happen to be listening to it right at this moment!
Sideways Cottage... 