Category Archives: Seitan

Vegan Italian Sausages


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Yesterday I’ve read a comment on my blog talking about an awesome sausage recipe, I tried it today. It is from one of my vegan idol, Isa Chandra Moskowitz. You can find the original recipe on her page, just click HERE.

I did double the recipe and used red kidney beans instead. I also used a little less pepper flakes since my 2 1/2 years old son ate some for dinner. I also didnt used any fennel seeds (I really hate fennel)

My husband is now a big fan, he says it’s the greatest sausage ever!!! Now he want me to try the maple version, hehe, I will totally do that this week. The texture is perfect. I guess it’s because it’s not only seitan, but also mashed beans.

Anyway, you all have to try this.. I’m sure you will enjoy. It’s sooooooo easy!


8 sausages


1 cup cooked kidney beans

1 cup vegetable broth

2 tablespoons tomato paste

4 tablespoons soy sauce

(you know.. the real deal, not the super salty one from the supermarket)

2 1/2 cups vital wheat gluten

1/2 cup nutritional yeast

2 teaspoons garlic powder

1/2 teaspoon hot pepper flakes

2 teaspoon dried oregano

1 teaspoon dried thyme

2 teaspoons paprika


nutritionalyeast redbeans



If you have a steamer, use it, otherwise I don’t have one so I use a good old pot of boiling water with a metal colander on top, with a lid, hehe. It worked well.  Now is the time to start making the water boil (or starting your steamer)

Prepare 8 pieces of tin foil.

In a bowl, mash the beans, add the rest of the ingredients and mix. Divide the dough into 8 parts.

Roll each part and place it in the foil. roll the foil like if it was a candy.

Place wrapped sausages in the steamer or in the  metal colander, cover and cook for 40 minutes.

Once it’s cooked, be careful when you remove the foil, it’s super hot, serve or refrigerate to use later.


Vegan Fried ”chicken” (seitan)


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Yesterday I made a batch of those beauties.. fried seitan is just awesome, it’s so delicious and packed with proteins. (The difference between chicken and seitan is ridiculous.. chicken is like 24 g of protein per 3oz.. seitan is 21g and the best part… no animals were harmed to make this recipe!)

My 4 1/2 years old Dalie is the most intense picky eater EVER! At first she didnt even want to taste it, but after few minutes she decided it was time… and she ate the whole piece!!! She really liked it. YAYYYYYYYYYYYYYYYYYYYYY!!! Having autism is not easy.. she’s super picky and don’t cope well with changes especially with what she eats. I was very surprised she ate it! It’s so awesome! My husband was shocked that it was like the real deal and want me to make this recipe again! (yayyy x2)

Next thing to do… try to make my dad eat it.. it will not be an easy task since he hates about everything I made.. don’t ask me why but vegan and my dad makes 2.. he tried tofu (general tao) and is still talking about it telling me it was so nasty! Pfffff!!


8 large ”chicken” style seitan pieces



* 1 1/2 cup all-purpose flour

* 2 tablespoons cornstarch

* 1 tablespoon creole seasoning

* 1 teaspoon paprika

* 1 teaspoon smoked paprika

* 1 teaspoon black pepper

* 2 teaspoons garlic powder

* 1 teaspoon onion powder



* 1 egg replacer (You can use a flax egg or a commercial egg replacer)

* 1/4 cup water

* 6 oz soy ”cream”

* 1 1/2 teaspoons creole seasoning

(my recipe is HERE)

SEITAN ”chicken”

* 1 batch of 8 pieces (recipe is HERE)

(or you can use any kind of seitan you want to)

DSCN8479 copy flour



*  In a bowl combine the dry ingredients. Set aside.

* In another bowl, combine the liquid mixture ingredients. Set aside.

* On your counter, place a cooling rack, you can place something underneath if you don’t want a mess everywhere.

* Take one piece of seitan ”chicken” and dip it in the liquid, then roll in the flour mixture. Place on the cooling rack.

* Repeat with every pieces. Let them rest/dry for 20-25 minutes.

* Repeat dipping and rolling with every pieces once again, then let them dry once again. (Double coating)

* To cook them, I used my fryer, but you can cook them on the stove in a pan filled with oil too. I just find my fryer to be safer and cleaner.

* In the fryer it took about 6 minutes for 4 pieces. I had to cook in 2 batches.

* Remove from the oil and let rest on paper towels or a towel to remove the excess oil from the ”chicken”.

* Since it’s not meat, don’t worry, it will never be undercooked, hehe, just make sure that the coating is golden brown, crispy and that the inside is hot.

* Serve hot and ENJOY!

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Vegan Chicken-style Seitan




I wanted to make fried ”chicken” (made of seitan) (Recipe HERE) so I tried a recipe of ”chicken” I found online.. it’s from Post Punk Kitchen, you can find it HERE .

It was a very great recipe that I will make again and again in a multitude of ways.

You should all give it a try!!!

I used mine to make fried ”chicken” and it was more than delicious! It totally fooled Dalie who is the most intense picky eater EVER!!!!!


8 large ”chicken” style seitan pieces



* 8 cups vegetable broth

* 5-6 cloves garlic, coasly chopped

(I use fresh garlic from the local farmer, so the taste of garlic was more strong)

* 2 bay leaves

SEITAN ”chicken”

* 2 cups vital wheat gluten (gluten flour)

* 1/4 cup chickpea flour

* 1/4 cup nutritional yeast

(It’s adding a lot of B12 vitamin)

* 2 teaspoons onion powder

* 1 teaspoon garlic powder

* 1/4 teaspoon salt

* 1 teaspoon dried sage

* 1/4 cup soy sauce

(the real deal, not the super salty kind from the supermarket)

* 1 1/4 cups vegetable broth

* 2 teaspoons olive oil

vitalwheatgluten chickpea flour



* To make the broth, combine the vegetable broth, garlic and bay leaves. Bring to a boil.

* In a bowl combine all the dry ingredients.

* In another bowl combien all the wet ingredients, mix well.

* Stir in the wet ingredients into the dry ingredients. Gently mix, then gently knead the mixture for few minutes until you form a ball of dough.

* Divide the dough in 8 pieces. Stretch the pieces until you form kind of a chicken breast shape. Set aside.

* Once the broth is boiling, reduce the heat. You cannot put seitan in a boiling put otherwise everything will turn into a disater. Your seitan will be ruined. Add the pieces in the pot. Put the lid on but let a small space for the steam to escape (or if your lids have a hole in it, it’s perfect too). Cook/Simmer for around 45 minutes. During the cooking time, you can turn the pieces few times. Also, keep an eye on all that because you don’t want the broth to be boiling again. I had to reduce heat another time to prevent that from happening.

* Once it’s cooked, you can let the seitan cool down in the broth.

* Use in a recipe or store in the refrigerator. If so, store it in a air tight container filled with broth.


Vegan Ribs


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This week a facebook friend of mine posted an awesome recipe on her page.. a recipe for vegan ribs! How cool is that!?! I wanted to try it so I tried it today.

Oh wow, the result is awesome! You could fool anyone who eat the real deal boneless ribs, my husband was very glad I tried that recipe too, he’s now a fan, hahaha! YAY!!!!!!

The original recipe is from FATFREEVEGAN, you can find it HERE. By the way you should all take a look at her blog, it’s an amazing one! Tons of really tasty and fantastic recipes!!! I had no choices to share that incredible recipe with you all! (Thanks a lot Susan, I will do it again and again) The only thing that I changed is to add more garlic powder.. hey you know me, I’m a big garlic fan, haha!

It’s the perfect summer dish.. it the perfect BBQ dish and it’s a protein packed dish 😀

Hehe little Axel has 2 more tooth out, for a big total of 4.. no wondering why she is chewing on everything she can grab. What a good idea I had to buy a natural teething necklace! (the picture is from today, she was watching me cook all wrap close to my heart)





* 1 cup vital wheat gluten (gluten flour)

* 2 teaspoons smoked paprika

* 2 tablespoons nutritional yeast

(It’s adding a lot of B12 vitamin)

*  2 teaspoons onion powder

* 2 teaspoons garlic powder

* 3/4 cup cold or room temperature water

* 1 tablespoon soy sauce

(the real deal, not the super salty version)

* 1 teaspoon liquid smoke

(I used mesquite)

* 2 tablespoons tahini

(or any other kind of nut/seed butter)

*  BBQ sauce

(Make sure your sauce is vegan..)

vitalwheatgluten nutritionalyeast


* Preheat the oven to 350’F.

* In a bowl combine all the dry ingredients.

* In another bowl combien all the wet ingredients (except for the BBQ sauce), mix well.

* Stir in the wet ingredients into the dry ingredients. Gently mix, then gently knead the mixture. Don’t over mix it otherwise the gluten will start to react, same thing if you don’t use cold water.. the warm water will make the gluten react too soon.

* Lightly grease a 8 X 8 baking dish (I use a pyrex, but you can also use silicone or metal..)

* Put the dough into the baking dishand flat it until it’s evenlyfilling your baking dish.

* With a knife, pre-slice it.

* Cook in the oven for 25 minutes.

* Brush the top with plenty of your favorite BBQ sauce. Take to the BBQ (or grill pan inside) and grill it on the saucy side. Add sauce on the side that’s not grilling. When it’s enough grilled, turn on the other side and grill that side too.

* Remove from the BBQ, cut in stripes and serve hot.

* Enjoy!

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