u/donginandton

Home made nut roast and sage n onion stuffing. Garlic and rosemary roast potatoes and steamed veg. Mint sauce and mustard. Food coma.

Store bought kit I converted the tomato sauce to BBQ. Made the seitan last week and shredded it up and fried in some confit garlic and oil.

At the risk of boring the sub to death, you may know I made a seitan brisket recently and have been making it into various meals since.

Today I fried it up in some garlic oil with onions. I put some homemade BBQ sauce onto a baguette with a sugar rush stripey chilli, I harvested at the weekend.

Mixed in the schoolnightvegans mozzarella and whacked the subs back in the oven then under the grill for 10.

My first time making Shoestring fries, super easy using cptn Correli's mandolin, soak them in cold water for an hour pat em completely dry then shallow fry for 10 mins in batches ( these went back in with the subs at the end) applied a liberal coating of salt and smashed the lot into my face.

Yes the gf is out of town. I am never going to be allowed an actual deep fat fryer as I would inevitably burn the place down.

https://schoolnightvegan.com/home/vegan-mozzarella-recipe/

I used the big chunk of brisket I made recently into beef Burgundy.

Shredded it and fried it up to crisp the shreds with 2 chopped onions and a carrot cut into chunks.

Added a cup of good primitivo red wine and 3 cups of gravy.

Add a few sprigs of rosemary and let it reduce a half hour while I made some mash.

Garnished with some flat parsley.

Simple and delicious.

I posted a short clip of this over at r/seitan and a lot of people asked for a recipe so here goes.

Dry mix:

300-350g VWG

1 pinch of baking soda

1/3 cup of rice flour

Wet mix:

5 Tbsp beetroot powder

3 Tbsp miso paste

1 Tbsp garlic powder

2 Tbsp onion powder

2 Tsp mushroom stock paste

2 Tsp Worcestershire sauce https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/#recipe

2 Tbsp light soy sauce

1 Tbsp dark soy sauce

1 Tbsp liquid smoke

1.5 Tbsp molasses

1 Tsp tomato puree

1 Tsp Vegemite

1 Tsp salt

1 Tsp cumin

1 Tsp MSG

400ml water

Method:

Combine all the wet and whisk into a smooth liquid.

Add to the dry mix and knead for a minute or so add more water if necessary. you want the gluten to be springy but not hard to pull apart.

Stretch / roll the dough into a long snake and braid or tie it into a few knots.

In a skillet heat some oil and sear all the edges of the dough (this is a crucial step to stop the dough expanding too much in the simmer stage later!).

Make approx. 1 litre of stock, I used a combination of Bouillon / Vegata seasoning / Vegemite and mushroom stock paste. Add this to a slow cooker and set to low.

Transfer the dough to the slow cooker and cook on low for 6-8 hours.

This came out way better than I expected in terms of taste and texture. I normally make chicken seitan but I may be converted to this. I will be shredding it and making a variety of things over the next week. Philly cheese steak, Yaki Udon and maybe teriyaki.

The gf wanted something not chicken said she'd been to an Asian gaff in town and they had amazing Thai bowl beef style seitan stuff. Tasked me.

Game on.

Ingredients:

2 tablespoons garlic oil

1 teaspoon ground cumin

1 large onion, finely chopped

1 large cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon ground turmeric

1 teaspoon ground coriander

2 teaspoon garam masala

1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice

1 can chickpeas, drained & rinsed cooked chickpeas

1 can light coconut milk

1 package baby spinach

freshly ground black pepper

Pinch of MSG

2 tablespoons lemon juice

nigella seeds

puff pastry roll

Method:

Sauté the onion with the garlic and ginger in a saucepan until soft. Add all the spices and gently fry until fragrant.

Add the chickpeas and sweet potato then fry for 2-3 mins.

Add the coconut milk and a little hot water/ stock. Pre heat oven to 160c.

Simmer for half an hour until the liquid has mostly reduced then add the spinach. Once wilted allow the mix to simmer and thicken. Squeeze in lemon juice and season to taste.

Roll out the puff pastry and cut to fit the pot, brush with olive oil and sprinkle with nigella seeds.

Bake in oven until golden. (20 mins ish)

Had a hankering and now I fear I may have them weekly...Absolutely heavenly. Lashings of butter.

https://profoodhomemade.com/crumpets/

https://www.seriouseats.com/barbecue-pizza-sauce-recipe ( I added a spoonfuls of liquid smoke to this)

home made chicken seitan torn into shreds with BBQ sweet n smoky BBQ sauce.

PSA Leave this to cool for 10 minutes before attempting to eat or you may forfeit thw roof of your mouth.

Preheat oven to 100c.

For the batter mix add 100ml unsweetened soy milk, 1 tbsp onion powder, 1/2 tbsp garlic powder and 1 tsp vegata seasoning. 3 tbsp cornflour, 6 tbsp flour. whisk to combine.

Thinly slice the aubergine and coat in the batter. dip both sides into the pankow breadcrumbs and add to the pan with oil. Add some garlic and a few capers. I used garlic infused oil.

Once the crumb is nicely coloured transfer to a baking tray and into the oven for 10 mins.

Dress with fresh capers and a generous squeeze of lemon juice, salt & pepper.

Simple but so good.

Roast 2 medium beetroot wrapped in tinfoil in the oven at 180°c for 1 hour.

allow to cool and then peel the skin and slice into disks.

chop 6 or so medium shallots and 3 small red onions.

combine 2 tbsp of brown sugar with 2 tbsp of balsamic vinegar and a glug of olive oil in a frying pan.

Add the chopped veg and 3 sprigs of thyme and rosemary.

sweat for 15 mins on a medium heat with the pan lid non ao that a caramel liquer forms.

Spread onto baking tray. lament the fact the store bought pastry is a circle and not square 😤 season with salt and pepper.

Tuck in the veggies and bake for 30 mins at 180°c

I served with a salad of ruccola, pear and violife feta with toasted walnuts and a dressing of lemon, dijon mustard, oil and agave.

I used store bought breadbuns in a tube instead of making the dough... [sue me 😆]

I confit'd a bunch of garlic the day before. I used the oil to coat the tin and some of the garlic in the ragu with some sautéed onions and a little dash of home made Worcestershire sauce. reduced it until it was nice and thick.

Shredded cheese goes on first then a layer of salami then more cheese and the rest of the salami. into the oven for 15 mins at 180°c

Spoon on the ragu and back in for another 15. normally the ragu is added just after it comes out done but mine was made hours before and cold so I put it on and back in. idea behind the cheese first and ragu later is that it doesn't make the dough mushy.

Absolutely delicious 😋

Drunk made em. Tasted 🔥 looked like 💩

so I've had the same high fade quiff pompadore thing for ages and in the last year im starting to go a bit thin around the top so before I get a full on moon roof I was looking for ideas on what might suit me.

I made 4 but will cut them into halves.

30 g coconut flour, 60 g ProFuel V-Protein 8K, 40 g Vilgain peanut powder, 15 g erythritol, 120 ml Alpro Soya No Sugars, 30 g ja! dark chocolate,

🍫 Per bar

~76 kcal

~9.2 g protein

~2.9 g fat

~5.3 g carbs

~2.4 g fibre

~3.0 g net carbs

No prizes for guessing where that half a bar went....