Tag Archives: meatless monday recipe

Guest Blogger: In Vegetables We Trust – Panko and coconut fried seitan and mushrooms

14 Mar

The very charming Alex has been kind enough to contribute a post from his lovely blog called In Vegetables We Trust. You can catch Alex on Facebook, or Twitter and be prepared to be impressed. Welcome back Alex!

If you ever wanted some photos of seitan looking freakishly like meat, there’s one just sitting on this page, if that freaks you out (it does me a little) then use homemade seitan, it doesn’t look half as realistic as commercially produced stuff and its still super tasty. For a gluten-free option dice up tempeh and steam, then use as the seitan in this recipe and either use all desiccated coconut or use gluten-free bread crumbs instead of panko.
Enough vegetable oil to fill a pan about 2 inches up the sides.

1 tin of mock duck/seitan, cut into generous chunks
1 cup button mushrooms
5 tbsp tamari
1/4 tsp red pepper flakes
1 stalk lemongrass, ends chopped off, bruised with rolling-pin, outer layers removed and then finely chopped
2 tsp fresh finely grated ginger

For the dry dredge:
1/3 cup corn flour seasoned with salt, pepper, a pinch cayenne pepper and 1/4 tsp garlic powder.

For the batter:
3/4 cup full fat coconut milk
1/2 cup cornflour
1 tsp baking soda

For the crumb layer:
1/2 cup panko bread crumbs
1/2 cup desiccated coconut

Place the seitan and mushrooms in a bowl and toss through the tamari, red pepper flakes, lemon grass and ginger, cover with cling film and allow to marinate for about an hour. Mix together the ingredients for the dry dredge in a shallow dish, and whisk the batter ingredients together in a bowl. On another dish sprinkle the panko and desiccated coconut. Preheat the oil in a pan to a medium high heat and test the oil by tearing of a small square of bread and dropping it in, it should bubble steadily, not vigorously. If the oil is to hot bring the heat down and allow it to cool a bit. You are gonna want to start a mini production line, so line up your ingredients. It should go seitan, dredge, batter, breadcrumb mix – Line the components up in this order to make it easy on your self. Pick up a piece of seitan or a mushroom and dip in the dredge coating well to help the batter stick, dip in the batter then roll gently in the crumb mixture and drop gently in the oil. Fry off a 3-4 prices at a time – depending how much space you have in your pan – until a dark golden brown. Drain off some of the excess oil by placing the fried lil’ nuggets on kitchen paper. Serve with a sweet chili dipping sauce or just ketchup.



Guest Blogger: Gormandize with A-dizzle and K-bobo – Vegan Bean and Mushroom Jambalaya

21 Jan

Our friend Keely from the blog Gormandize with A-dizzle and K-bobo. Keely has contributed before with a recipe for Chai Banana Loaf. You can follow her Blog, Twitter, Facebook and Pinterest account. Welcome back Keely!

A month of American food wouldn’t be complete without my favourite American dish – jambalaya, a Louisiana speciality. Discovering this delicious dish essentially made me want to go to Louisiana! This jambalaya uses field mushrooms and vegetarian sausages instead of the traditional meat. Traditional jambalaya is also laden with green capsicum, however, I’ve left this out because it makes me sick – but if you are partial to a bit of green capsicum feel free to add it in, although I don’t think it needs it!!
I’ve also made this recipe using brown rice instead of white, it was also fantastic. You just need to increase the amount of water by about 2 cups and increase the cooking time by at least 20 minutes.
5 tbsp olive oil
1 onion, roughly chopped
2 field mushrooms, washed and chopped in large chunks
3 vegetarian sausages, chopped
1 celery stick, chopped
1/2 cup dry sherry
4 tbsp tomato paste
2 cups basmati rice
6 cups vegetable broth
1 tin diced tomatoes
2 bay leaves
4-5 sprigs of fresh thyme
2 tbsp fresh oregano, chopped
2 tsp dried marjoram
1 tsp sweet paprika
1/4 tsp cayenne pepper
Salt and pepper to taste
1 tin cannelini beans, drained and rinsed
1 tin Kidney beans, drained and rinsed
(More hot water, as required)
To Make
1. Heat the olive oil in a large saucepan or soup pot. Sauté the onions and celery for 2-3 mins. Add the mushrooms and veggie sausages and sauté until the veggies are cooked.
2. At this stage you’ll notice the bottom of the pan is getting all brownish from frying the veggies. So – deglaze the pan by adding the sherry (you’ll notice all the browny bits come right off the bottom and make your dish a lovely rich colour). Add the tomato paste as well and heat through.
3. Add the uncooked rice and cook, stirring constantly, for about 3-4 minutes. Add the vegetable stock, tinned tomatoes, bay leaves and all herbs and spices. Bring to a simmer and cook, stirring very frequently for about 30 minutes, or until the rice is cooked through, you may need to add more water as you are going to stop the rice sticking onto the bottom depending on how thirsty your rice is.
4. When the rice is almost cooked stir the tinned beans through. When the rice is fully cooked serve.
Serves 4.
This month I’m featuring lots of delicious food from
Southern USA!
Check out my other recipe posts: