'Fish' Tacos

The write up for the 'Fish' Tacos is on Weekly Vegan Menu.

There are three components to this dish:

The Seitan

The Slaw

The Rest

The Seitan

After the gluten is kneaded (see the instructions on the recipe.), slice it into thin, flat pieces.

Stretch each piece as well as you can without breaking it. It will spring back and double in size. That's okay.

Make the cooking broth by heating up the water, garlic and a bag of crab boil. Simmer for about 5 minutes. Pour the broth into a baking pan.

Drop your stretched pieces of gluten into the broth. It is okay if they overlap.

Cover the pan very well with foil and bake.

You must cool them before you can use them. They need to firm up.

The Slaw

Dice the cucumber and add the lemon juice. Allow this to sit for a bit.

Toss the cabbages, carrot, green onions and the cucumber together.

Make the vinegar dressing by combining the vinegar, sugar, salt and pepper.

Pour this over the cabbage mixture. Again allow it to sit for a bit.

Make the mayo dressing by combining the vegan mayo, horseradish, vegan sour cream (optional) and mustard.

Mix this into the slaw also. Allow this to sit for about an hour in the fridge.

The Rest

Coat the seitan with the flour.

Make your batter by mixing the beer, baking powder, salt, cayenne and the flour together. Don't over mix.

Dip each piece of coated seitan into the batter and fry on 375 for about 3 minutes.

Drain them well on paper towels.

Assemble your taco, by using a warm tortilla, a few seitan pieces, top it with slaw and a drizzle of hot sauce.

Sea Seitan Recipe

Emeril's Fish Taco Recipe

(Just sub the seitan for the fish and vegan items where needed

 [such as the mayo])

Suma - Mongolian 'Beef'

The write up for the Mongolian 'Beef' is on Weekly Vegan Menu.

There are three components to this dish:

The TVP

The Frying

The Stir-Frying

The TVP

 To rehydrate the TVP, you will need a good quality dark vegetable broth or faux beef broth, garlic and tamari or soy sauce.

Bring the water, tamari, garlic and broth to a boil and mix well.

This is what the TVP looks like when it is dry. I use Dixie Diner's Carver's Choice.

Turn off the broth. Immerse the TVP in the broth. You will need to weigh it down with something so the mass stays submerged.

After 10 minutes of soaking, drain the TVP.

The Frying

Coat it with the cornstarch and let it sit for another 10 minutes. This is important to allow the starch to set up.

Fry until golden brown.

Drain well.

The Stir-Frying

Prepare the sauce before you begin to stir fry.

Also prepare all of the other ingredients. You will not have time to stop and gather or cut something.

Add the oil and stir-fry the green onions and garlic. (Ignore the chili peppers - unless you'd like to add some more than what is in the sauce.)

Add the TVP.

Mix well.

Add the sauce and mix well.

Bring to a boil and reduce to simmer for a minute. This sauce is not thick.

Serve.

Mongolian Recipe

Outback - Alice Sprigs Chick'n and Aussie Fries

The write up for the Aussie Chick'n is on Weekly Vegan Menu.

There are three components to this dish:

The Cutlets

The Components

The Fries

The Cutlets

Combine the marinade ingredients.

Marinade the seitan pieces (or the reconstituted, but drained soy pieces (use twice as many soy as seitan) ) for an hour.

After the hour, drain the pieces and whisk in the veganaise.

In a hot pan with the oil, sear the cutlets on both sides until golden.

Now brush some of the marinade over each cutlet.

The Components

Sear the mushrooms in a hot pan. Wait until some color develops on them and their liquid has mostly evaporated before you turn or stir them.

Top your cutlets with the mushrooms.

(Actually I messed up, the bacon should go first.) 

Place 1 or two slices of the tofu or seitan bacon on each piece (depending on size of the cutlet).

I am using a combination of Daiya and Follow Your Heart for my cheeses. You can use all Daiya (soy free) or all Follow Your Heart or use homemade cheese.

Shred about a 1 cup of each for a mixture of 2 cups.

Top each cutlet with an equal amount of cheese.

Broil the cutlets until the cheese melts or a better option is to microwave them. Vegan cheese melts better using the microwave method than the oven method. If using the oven, covering with foil (to keep the heat in) helps.

The Fries

Cook the fries according to the double-fry method or using frozen fries.

When the fries are done, drain and top with vegan cheese.

Dice the tofu bacon or the seitan bacon and sprinkle on the cheese.

Broil the whole thing (making sure it is in an oven-safe container or microwave until the cheese melts.

Serve.

Aussie Fries Recipe

Alice Sprigs Chick'n Recipe

Tofu Bacon Recipe

Crispy Fries Recipe