Tag Archives: soy free

24 Kick-Ass Ways To Cook Homemade Seitan

24 Kick-Ass Ways To Cook Homemade Seitan.

Once you have made your seitan (see previous post), heres a bunch of awesome ways to use it.

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Homemade Seitan | Post Punk Kitchen | Vegan Baking & Vegan Cooking

Homemade Seitan | Post Punk Kitchen | Vegan Baking & Vegan Cooking.

Seitan is a vegan meat alternative.  It is made from gluten, the protein found in wheat.  Today gluten-free is very popular, but if you don’t have a sensitivity to wheat, then there is no need to avoid it.  However, it can be much harder on a veg diet to find protein that does not have soy.  Seitan is very high in protein and has the same texture as meats, and can be flavored however you like.  You can buy it pre-made in most cities near the tofu, but where I live it is impossible to find.  Works out better anyways, because its very easy to make and much more cost effective.

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How to Make Perfect Seitan | One Green Planet

How to Make Perfect Seitan | One Green Planet.

If you do not have a wheat allergy or intolerance, seitan can be a great way to get extra vegan protein in your diet as well as add meat-like texture to dishes.  If you are sensitive to soy, then this is one of the few foods you can use to help boost up your daily protein.  As I am sensitive to soy and dairy, and need to get about 200g of protein a day, this can be very difficult.  I eat lots of beans, whole grains, and eggs, but seitan seriously boosts the protein i can get.

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Emily’s somesorta Thai-ish vegan brown rice noodle stir fry

I pulled this together randomly, after looking at various recipes for vegan pad thai and vegan drunken noodles.  What came out was … … .  AWESOME.  As always, sub out veggies for ones you have on hand.  I imagine carrots, cabbage, bok choy, onions, celery, kale, broccoli, etc would do great in this. Also, adding pressed and baked tofu chunks would be good in this, or chicken, but I wanted this to be veggie and am currently avoiding soy (with the exception of small amounts of soy sauce.) Makes 4 hearty servings.

Sauce – blend together

about 1/2 cup of oyster mushroom stems, and a couple caps (save most of the caps for the stir fry)

1 cup vegetable stock

1 tbs fresh or pickled ginger

1 tsp dried basil leaves (thai basil is better, but use what you got)

2 tbs rice vinegar

2 tbs honey

2 tbs lime juice

2 tbs soy sauce

1/2 tsp chopped fresh garlic

a few tablespoons of pineapple juice from canned pineapple, or a couple pieces of fresh pineapple

pinch of chipotle powder (or other spicy pepper flakes or powder, adjust to taste)

Noodle Stir Fry

1 package brown rice pad thai or fettuccini noodles

1 zucchini

1 red bell pepper

1 green bell pepper

1/2 cup finely chopped kale

1/2 yellow onion

1 tbs minced fresh garlic

a few pinches of salt

1 tsp dried basil

3 tablespoons of oil, sesame, canola, peanut or a mix

About 1/2 cup of oyster mushrooms caps, chopped

1 tsp fresh or pickled ginger

1/4 cup lotus root (optional)


1.Soak noodles in hot water for 10 minutes.  You want them to be very al dente but pliable.Drain, rinse with cold water.

2. Pour about half of the total oil in a wok. Add onion and fry until translucent. Add mushrooms, garlic, and ginger.

3.  Add peppers, kale, zucchini to wok.  Start with densest and hardest vegetables that will take longer to cook.

4. Add lotus root.  Sprinkle with salt and basil.  Let cook for about 2 minutes on medium high heat.  Stir vegetables and cook another 2-3 minutes. You want to see some starting to caramelize and brown, but you want the veggies to also be crisp and fresh looking.

5.  Add the noodles and remainder of the oil. Toss with veggies.

6.  Add the sauce on top.  Let simmer for another 2-3 minutes, stirring by folding over the noodles.  Be careful not to over stir, as you will make the noodles start to disintegrate and mush.

Top with sesame seeds and chopped green onions if desired.

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