“Laurel & Hardy” seitan o’greatness
May 9, 2007 at 6:24 am | In recipe |
read about the Lachesis’ seitan o’greatness revolution here…
you can use this seitan in so many dishes and so many ways that it’s impossible for me to list them all, but here are a few ideas:
grill it, place it in salads.
on top of pizzas.
shredded, in stews.
in burgers!
go nuts and use your imagination.
2 cups vital wheat gluten
1 1/2 T paprika
1/3 cup nutritional yeast
2 cups water
1/2 cup smooth peanut butter
2 t salt [which I wouldn’t use if the PB was already salted, but the one I had was unsalted]
mix everything in a large bowl, knead for a couple of minutes, let rest for five minutes.
preheat oven to 325F.
form seitan into 2 large sausages, wrapped tightly in foil. bake for 90 minutes.
for smaller sausages, simply divide the “dough” in 4, and bake for 75 minutes at the same temperature.
of course, this makes a huge amount, but I like to slice mine up once it’s cooled, and freeze it for later use.
if you like your seitan to be crispy, you have got to try to cook it in a non-stick cooking sprayed pan until crispy and golden brown. yum!
it tastes great with almost anything, really. :)
the reason for the name:
the first time I came up with the recipe, I used too much water, so my sausages came out looking quite like Laurel & Hardy themselves: one being long and thin, the other being, well, rather stocky-looking.
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These look so good. I wanna make them too, but unfortunately there’s no way I can find any gluten flour over here…I would have to order it online! Funny, because everything is full of gluten-free these days. All I can do is sing: “Where has all the gluten gone…”
Comment by Mihl — May 9, 2007 #
you can make your own seitan by using normal flour!
http://www.postpunkkitchen.com/forum/viewtopic.php?id=25312
scroll down a bit, there’s a recipe
and if you have la dolce vegan, I believe there is one in there too. let me know if you have it, I’ll send you the recipe if you don’t.
Comment by Celine — May 9, 2007 #
Oh, thank you so much! Seems like a good thing to do on a rainy and stormy Sunday. I suspect, I am too lazy for that…no, you’re right, I should give it a try!
Comment by Mihl — May 9, 2007 #
I decided that as soon as I’m done with the gluten flour, I will make mine from scratch. it’s messy and it’s work, but it’ll be less expensive that way, and also, more gratifying. hooray!
Comment by Celine — May 9, 2007 #
La forme est super! I swear my bf is going to kill me if I make weird vegan food again but I don’t care, I want to taste everything! About the gluten, the first time I asked for it in my local organic store, the guy was all “Y’en a qui l’évitent à tout prix et vous vous en cherchez du pur?”…
Comment by Mitsuko — May 9, 2007 #
je me marre! tu sais, je suis sure que c’est un truc que les mecs adorent particulierement, la forme saucisson. pas de jeu de mots ici, en general c’est leur genre, ces trucs sales comme ca. et tu peux en faire une TONNE de choses, y mettre dans d’autres plats et tout, alors the possibilities are endless. ;p
ma maman en recherche aussi en suisse mais c durdur, et a un prix fou! tu sais que tu peux le faire aussi a bas de farine, right? c’est assez messy a faire, mais c’est tout a fait faisable.
http://www.postpunkkitchen.com/forum/viewtopic.php?id=25312
scroll down a bit for the recipe!
Comment by Celine — May 10, 2007 #
Yes I know but j’ai finally trouvé un magasin bio qui en vendait! Sinon, il paraît qu’il faut aller dans les magasins pour boulangers. Ca apporte quoi le PB? J’ai peur que si je mets 1/2 cup dans le seitan, je mette l’autre cup dans mon tummy…
Comment by Mitsuko — May 10, 2007 #
du gout et encore plus de proteines, mais tu mets ce que tu veux a la place [ou meme rien du tout], c’est pas essentiel du tout. ou ce que tu peux faire c faire ton PB toi meme, et juste la quantite que tu veux, sans avoir de restes.
Comment by Celine — May 10, 2007 #
[...] 1/2 cup leftover cooked brown rice 1 yellow peach, cut in small pieces 2 slices chopped laurel & hardy seitan, the kind I made that has PB in it. yes. PB. 1/4 of a green bell pepper, chopped as finely as [...]
Pingback by fruity rice salad « have cake, will travel! — May 28, 2007 #
This sounds nice, only while I adore peanut butter I’m not so keen on it hot or in cooked stuff when it’s really strong. Does this roll taste really peanutty?
Comment by Vegetation — May 29, 2007 #
not overly so, no. I’ve had it both hot and cold since making it, and it’s not overwhelmed the rest of the stuff I ate it with.
Comment by Celine — May 29, 2007 #
[...] is what I had for lunch yesterday, a hodgepodge of various things I wanted/needed to use. grilled laurel and hardy seitan crumbles, black lentils, green and yellow peas, chopped carrot, tomato, pumpkin seeds, in a [...]
Pingback by do I even remember how to make cupcakes? « have cake, will travel! — June 8, 2007 #
Awesome, thanks Celine! I’ll try it soon.
Comment by Vegetation — June 10, 2007 #
[...] if you ever were one or if you are one now too, actually, you have got to try a bite of the seitan I blabbered about these last few days. you’ll be shocked at how close it comes to the [...]
Pingback by tell me… « have cake, will travel! — August 14, 2007 #
[...] along with steamed string beans and baby carrots. Ahhh, pure comfort food at its finest. I used Celine’s Seitan which is excellent by the way, give it a try if you haven’t [...]
Pingback by Cornflake Seitan « love like a vegan — August 15, 2007 #
If you search for vital wheat gluten on amazon you can find a 3.5 lb can for $12.49. This is the cheapest I have ever seen.
Comment by Erich — August 19, 2007 #
hey Erich, that’s where I get mine from. :)
Comment by Celine — August 19, 2007 #
ps: thanks!
Comment by Celine — August 19, 2007 #
[...] [smaller] L&H seitan sausage 1 28oz can diced tomatoes, drained 2 big garlic cloves, pressed 3 green onions 1 T red pepper [...]
Pingback by super simple seitan stuffed bell pepper « have cake, will travel! — August 23, 2007 #
how many servings would you say one “sausage” is?
Comment by melisser — August 24, 2007 #
if you make 4 small ones, I’d say 3 PER sausage.
Comment by Celine — August 24, 2007 #
I made a 1/2 batch of this today! so excited!
If we want to eat one today & another one in a few days, do I have to freeze it? I hate freezing things! Could I airtight container it & put it in the refrigerator?
Comment by melisser — August 31, 2007 #
[...] called for chickpeas which I discovered half way into the recipe I was out of so I used some of my favourite seitan I happened to have on [...]
Pingback by Thai Chick’un Pizza « love like a vegan — October 13, 2007 #
[...] Ham Seitan Sausages Curried Chickenless Salad Spicy Scrambled Tofu Laurel & Hardy Seitan O’Greatness Scrambled Tofu Baked Seitan [...]
Pingback by Recipe Index « have cake, will travel! — December 19, 2007 #
[...] know, seitan o’greatness, [...]
Pingback by Links & Sausage « have cake, will travel! — September 3, 2008 #