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Ok, since this is ostensibly a blog about seitan, I should probably post my Seitan recipe.

  • 2 1/2 cups wheat gluten
  • 1/4 cup nutritional yeast
  • 2 tbs all purpose flour
  • 1/2 cup soy sauce
  • 1 tbs tomato paste
  • 1 tbs olive oil
  • 3-4 cloves garlic, pressed or grated
  • 1 1/2 tps lemon zest
  • 4 ts Sage
  • 2 ts Rosemary
  • 2 ts Oregano
  1. Blend in a food processor with a dough blade. If you have very strong hands, you can kneed it, I’m told. Keep going till it coalesces in to a ball and runs round and round, threatening to knock over the blender. It might not look quite like a ball of dough, but it should be mostly clumped together.
    • if it turns into a paste, but won’t hold together, it’s probably too wet. Add a small amount of wheat gluten at a time, until squeezing makes it solid in your hand. If it won’t turn to paste, it’s too dry.
    • The longer you blend it, the firmer the seitan will be. Also, the less wet it is, the firner it will be. I make my seitan a tiny bit wetter if I want it soft.
  2. Cut it into three equalish sized chunks and put in a pot of cold water. Turn the water up, and let it boil.
    • It has to be cold and get warm, don’t warm it up first.
    • Keep an eye on the seitan – it will sink at first and sit on the bottom, but eventually rise. But it will also stick to the bottom. At some point as it’s boiling, you’ll find yourself wrestling it free of the sticking to the bottom of the pan.
  3. When it’s boiling, turn it down to a simmer and let it cook for an hour. Turn it off and let it cool to room temperaturish before putting it in the fridge.
    • This also helps the seitan become more firm.

I usually make a double batch, and after cooking and cooling, slice one batch up and put it in freezer bags in the freezer. Cuts up great with a bread knife, and then it fits in the freezer bags.

You can vary the spices – put whatever in there. I’ve made ‘indian’ seitan (I should make it again soon). I need to try to make it with zaa’taa for an arabic flavour. The above is sage heavy – I’ve fooled people with it. “Sausage?” they say, “But I though you were ve-“, “Yes,” I reply, “Everything they told you was a lie.”


Delicous breakfast toffin.
It’s tough to get a good breakfast in. There’s never any time to cook.

So Kate invented Toffins: tofu muffins. Minature keishes, essentially, with bits of sausage, onion and spinach. A nice dose of protein and greens, and easy to toss in the microwave when you are half asleep in the morning. I usually top them with hot sauce, and, along with a nice big cup of coffee, they make a good (and quick) breakfast.

They also freeze well: we put half a batch in the fridge, and half a batch in the freezer to thaw when we run out.

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Vegan Cheese: You have to make it.

We have been fermenting cashews to make vegan spreads. They are so good, we’ve set aside a corner of a cupboard to have a constant small batch going. Also, the rejuvelac (the liquid you culture the cashews with) is good to drink.

It’s very easy, mostly involves leaving things to sit in the dark for a couple of days. The process is really simple. [Read more →]

30 Second Toaster Oven Pizza

Now, Kate might not agree with me, but not everything has to be fancy, or take time to cook. Often there isn’t the time, or inclination.

If you are new to vegan food, it’s a good thing to have a few of these ideas on hand: things that can be made in under 30 seconds, as long as the ingredients are around. [“And aren’t nasty”, Kate reminds me. Perish the thought.].

Take bread, slather with tomato paste, toffuti cream cheese and sprinkle oregano on top. Toast until toasty.

Toaster Oven Pizza


  • Bread
  • Tomato Paste Concentrate
  • Toffutti Cream Cheese
  • Oregano
  • How to make Seitan

    Without further ado, I think it behooves me to post the simplest, easiest recipe for seitan.

    Here’s all you really need to know:

    Mix wheat gluten with equal parts water, kneed for 10 minutes, boil for an hour. Voila, Seitan.

    Let me expand on that a bit, though.

    • 1 cup wheat gluten
    • 1/4-1/2 teaspoon of basil
    • 1/4-1/2 teaspoon of savory (You can subsitute your own spices, or go without, if you don’t see the need)
    • 1/2 teaspoon soy sauce (Also optional)
    • 1 cup water or vegetable broth (to make the dough)
    • 5-7 additional cups of vegetable both (or water) to boil the Seitan in. You could make a stew instead, if you like.

    1. Mix the wheat gluten and the spices while dry. If you dump them in with the water, they won’t mix thoroughly.

    2. Add a cup of vegetable broth or water.

    3. Kneed for 10 minutes or so. This is going to be harder than kneeding bread. Insufficient kneeding results in subpar Seitan.

    If you have a bread machine or standalone mixer, I strongly recomend using it. If you are going to be doing this often (we make Seitan about once a week), I would recomend obtaining one. It doesn’t have to be fancy (or even fully functioning – after all, you are just going to be using it to kneed the dough.

    4. Bring the rest of the water or vegetable broth to a boil.

    5. Break the seitan into small chunks. Keep in mind it’s going to triple or quadruple in size once it absorbs the water. We usually dice it up with a knife before pulling it apart – it’s easier that way.

    6. Plop the seitan chunks into the boiling pot. Let simmer for an hour, stirring occasionally.

    You’ll want to watch the pot. As the Seitan expands, it will also start to float, which can result in the top being popped off.

    Then end result, if you flavour with basil and savory, tastes just like fake turkey slices, though the texture is much softer and gooier: good in it’s own way. To make firmer seitan requires a few other tricks, we will divulge shortly.

    There you have it. You can find wheat gluten in any store, though it’s usually sold in small, not very cost-effective bags, which are certainly fine for a first attempt. However, as I posted before, we’ve graduated to 50lbs bags we purchased online, and the finished seitan costs about 75 cents a pound, which I believe is about as cheap as protein can get, not to mention delicious protein.. Wheat gluten also keeps forever as long as it remains dry: I had some that was kept cool and dry for over 5 years, a few months ago: it was indistinguishable from the fresh bag we just bought.

    We are just getting started.

    After these sausages, we’ll be right back.