Tag: Seitan

Vegan Butter 'Chicken'

‘Butter Chicken’ … Vegan Style!

Published on by Sharon7 Comments

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Hey lovely people! Today I’m sharing a vegan version of the classic Indian dish Murgh Makhani (‘Butter Chicken’). While the chicken, cream and butter have been replaced with plant-based alternatives, there has been no compromise in flavour or consistency. The dish is filled with beautiful Indian spices and is really flavourful, but mild enough (heat wise) to be appealing to all members of the family.

As well as being a tasty, cruelty-free version of traditional ‘Butter Chicken’ it also happens to be packed full of nutritional goodness. It’s rich in B vitamins, vitamin A, vitamin C, vitamin E and a whole array of minerals, including iron, calcium and zinc. It is also super high in protein. A single serving contains around 35 g and that’s without the rice or flat bread! Unlike the traditional dish, this vegan version is low in fat and contains zero cholesterol. It’s a winner all round!

Butter Chicken - Vegan Style

The inspiration for this dish came from this month’s Vegan Life magazine. As soon as I spotted the recipe for ‘Butter Chicken’ (p53) I couldn’t wait to give it a try. The author of the recipe is the incredibly talented Sasha Gill who blogs at The Sasha Diaries and has recently authored her debut vegan cookbook Jackfruit and Blue Ginger … all the while studying medicine at Oxford University!

The recipe I’m sharing today is an adaptation of Sasha’s original recipe. Rather than heading out to buy new ingredients, I decided to use the spices I already had available in my pantry. I was also a bit short on time, so I tweaked the method to enable me to have it on the table within 30 minutes. The resulting dish was so tasty that I quickly jotted down the amendments I made, then re-made it a few days later to check it wasn’t a fluke. Nope. It was equally delicious the second time.

After pan frying the onion, garlic and spices for a couple of minutes, I blended all the sauce ingredients in my high speed blender. Literally within seconds it was silky smooth! I poured the sauce back into the pan and heated it through. Job done!

Butter Chicken Simmering

Instead of chicken, we used seitan (as recommended by Sasha), which is chewy, succulent and soaks up the flavours of the sauce really well. Lately, I’ve really got into making seitan from scratch. Not only is it easy to make, but I find it works out far cheaper than the store-bought meat alternatives. This recipe cost me £3.11 to make, which equates to 78p per portion. Bargain!

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Vegan Butter 'Chicken'

‘Butter Chicken’ … Vegan Style!

A delicious, plant-based version of the Indian dish Murgh Makhani ('Butter Chicken'). It is beautifully flavoured with Indian spices but I’ve kept it mild enough for children (and spice wimps like me!) Serve with your favourite rice and naan bread. My family also loves to add a side dish of roasted cauliflower.
Adapted from Sasha Gill's Butter 'Chicken' in Jackfruit and Blue Ginger, featured in Vegan Life magazine Issue 48
5 from 3 votes
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Hands-on time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
 

  • ½ TBSP olive oil
  • 1 brown onion, diced
  • 3 tsp garlic paste
  • 2 tsp ginger paste
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 2 tsp garam masala
  • 480 ml / 2 cups tomato passata
  • 40 g / ¼ cup cashews (If you don’t have a power blender, soak the cashews in freshly boiled water for 30 minutes to soften them, then drain)
  • 120 ml / ½ cup plant-based milk (I used soya)
  • 1 tsp unrefined sugar
  • ½ tsp salt
  • 450 g / 16 oz seitan ‘chicken’ or store-bought meat alternative*
  • coriander (cilantro) leaves to garnish

Instructions
 

  • Heat the oil in a large non-stick pan over medium heat and cook the onion until it starts to soften (about 4 minutes).
  • Add the garlic and ginger paste to the pan and stir through. Stir in the dry spices (cumin, turmeric, cinnamon and garam masala). Add a splash of water if it starts to stick. Cook for a further minute.
  • Meanwhile, add the cashews and plant milk to a high speed blender, and blend smooth.
  • Add the contents of the pan to the blender, along with the tomato passata, sugar and salt. Whizz until smooth.
  • Pour the mixture back into the pan. Tear up the seitan ‘chicken’ into chunks and add them to the pan. Simmer for 10 minutes, or until warmed through. Taste test and adjust the seasoning, to suit.
  • Garnish with coriander leaves and serve with rice and pieces of naan bread. We also love to serve some roasted cauliflower on the side.

Notes

* I use home-made Easy Seitan ‘Chicken’. Gluten-free vegan chicken alternatives (made with soy or pea protein) are available from larger supermarkets in the UK. 
Keyword Family Friendly, Plant-Based, Seitan, Vegan
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

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Butter Chicken ... Vegan Style

Big thank you to Sasha Gill and Vegan Life magazine for the inspo! ✨

If you make this Vegan Style ‘Butter Chicken’ (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx


Home-Made Seitan 'Chicken'

Easy Home-Made Seitan ‘Chicken’

Published on by Sharon6 Comments

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Today’s recipe for Seitan ‘Chicken’ is a new favourite of mine. It’s easy to make, has a succulent, chewy texture and tastes great. It can be torn into chunks and used as a meat substitute in dishes that traditionally use chicken, or it can be sliced and used for sandwiches. I especially love to slice it into discs and pan-fry it in a little olive oil for a warm sandwich filling.

Home-Made Seitan 'Chicken'

Seitan has a super high protein content. Today’s recipe contains a wopping 52% of the protein RDA per 100g. It’s also high in B vitamins and a range of minerals, especially iron, selenium and zinc. It’s low fat and contains zero cholesterol so, providing you’re not gluten intolerant, this recipe makes a tasty, healthy, cruelty-free alternative to chicken.  

Seitan 'Chicken'

As an added bonus, home-made seitan tends to work out much cheaper than the store-bought meat alternatives. Today’s recipe makes 457g / 16 oz of seitan (which serves four as a main meal), and cost me just £1.77 to make. 

If you’re new to making seitan, rest assured it’s easy to do… especially this recipe! It has three key steps – combining the ingredients, kneading for seven minutes, then steaming for thirty minutes. Job done!

Seitan Chicken Steaming

The inspiration for today’s post was a recipe I spotted in March’s Vegan Life magazine for ‘Butter Chicken’. The dish looked so appetising and I was totally intrigued as to how a vegan version of Butter Chicken would taste, considering it contains no butter or chicken!! The creator of the recipe – Sasha Gill – is an absolute genius as this veganised ‘Butter Chicken‘ is utterly delicious! It makes a wonderful alternative to the original dish, and I’m confident it will appeal to vegans and meat eaters alike!

Vegan Butter 'Chicken'

I’m really excited to try this seitan ‘chicken’ in other traditional chicken dishes. I’ll keep you posted on how it goes!

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Home-Made Seitan 'Chicken'

Easy Home-Made Seitan ‘Chicken’

This seitan ‘chicken’ is new favourite of mine. It’s easy to make, tastes great and has a succulent, chewy texture. It can be torn into chunks and used as a meat substitute in traditional dishes that call for chicken (such as 'Butter Chicken'), or it can be sliced and used for sandwiches. I especially love to slice it into discs and pan-fry it in a little olive oil for a warm sandwich filling. It's so delicious! 
 
Recipe lightly adapted from Sasha Gill’s Butter ‘Chicken’ from her debut cookbook Jackfruit & Blue Ginger: Asian Favourites, Made Vegan, featured in Vegan Life magazine, Issue 48
5 from 4 votes
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Hands-on time 20 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Chinese

Ingredients
 

  • 180ml / ¾ cup vegetable stock (broth) (I use water and 1 tsp vegetable bouillon powder)
  • 95g / ½ cup cooked butter beans (or chick peas)
  • 4 TBSP nutritional yeast
  • 2 tsp garlic paste
  • 2 tsp chicken-style seasoning (I use 1 tsp dried sage, ½ tsp smoked paprika, ½ tsp dried oregano)
  • 1 tsp onion powder
  • 1 TBSP light tahini
  • ¼ tsp ground cumin
  • ½ tsp salt
  • 135g / 1 cup vital wheat gluten*

Instructions
 

  • In a blender or food processor, whizz all the ingredients except the vital wheat gluten, until smooth.
  • Pour the mixture into a large bowl. Add the vital wheat gluten and stir with a wooden spoon until it forms a wet dough.
  • Knead for about 7 minutes. It is ready once the dough appears drier, has defined strands, and bounces back when stretched.
  • Set a steamer basket over a pan of simmering water.
  • Divide the dough in half and shape into logs. Roll each log tightly, first in non-stick baking paper, followed by foil. Twist the ends to seal it tight, like a sweet wrapper.
  • Steam the seitan for 30 minutes, then remove from the steamer and leave to cool for 30 minutes (I find it firms up as it cools). Tear into chunks and add to any dish that traditionally uses chicken (like ‘Butter Chicken’). Alternatively, cool completely and store in an airtight container in the fridge for up to five days.

Notes

* The key ingredient in seitan is a type of flour called ‘vital wheat gluten’. It’s this flour which provides seitan with its characteristic firm, chewy consistency. In the UK, vital wheat gluten is currently available from independent health food shops, as well as online.
Keyword Meat Alternative, Seitan, Vegan
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

Products used in this recipe:
– Suma Vital Wheat Gluten (available in the UK from independent health food shops and online)
– Marigold Swiss Vegetable Vegan Bouillon Powder
– Suma Organic Light Tahini, available from independent health food shops. (Tahini is also widely available in UK supermarkets)
– Onion powder – available in the UK from independent health foods shops and online
– Marigold Engevita Nutritional Yeast Flakes with B12, available from health food shops, some supermarkets (I found it in my local Waitrose and Aldi recently!) and online 

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Vegan Butter 'Chicken'

Big thank you to Sasha Gill and Vegan Life magazine for the inspo! ✨

If you make this Seitan ‘Chicken’ (or any other recipes on my blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook , Pinterest.   

With love,

Sharon xx

Vegan Doner Kebabs

Published on by Sharon5 Comments

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Today I’m sharing my veganized version of the Turkish doner kebab. This kebab is one of my family’s favourite ‘easy weekend’ meals and we love tucking into them while we’re watching a movie, or sitting in the garden on a warm summer’s evening. The kebabs are highly versatile, so feel free to switch the filling components to suit your own personal tastes.

Vegan Doner Kebab

Doner kebabs are a popular fast food here in the UK. Traditionally, they are made with processed lamb meat, heavily seasoned with spices. Apparently it’s hard to tell what kind of meat is actually in the doner kebab, and tests by UK Trading Standards have revealed that doner meats sometimes contain a mix of animals, such as chicken, beef and pork.

Home-Made Seitan

Pan Fried Seitan

Since the key thing with the doner meats is the seasoning and texture, they’re easy to replicate using plant-based meat alternatives. I like to use home-made seitan (my current favourite recipes are this Easy Seitan ‘Chicken’ and Basic Home-Made Seitan) as it tends to work out a lot cheaper, plus it gives me the flexibility to flavour it exactly how I wish. However there are also a range of store-bought alternatives now available, including these…

Vivera Shawarma Kebab pack

The Dutch company Vivera‘s Veggie Shawarma Kebab is now widely available in the major UK supermarkets – Tesco, Asda, Sainsbury’s and Waitrose. You’ll find it on the veggie/vegan chiller aisle.

Oumph Kebab Spiced

The Swedish brand Oumph has recently made its way into UK health food shops and Tesco. As its name suggests, the Oumph ‘Kebab Spiced’ is just perfect for kebabs. You’ll find it in the veggie/vegan freezer cabinet.

Fry's Thick Cut Chunky Strips

The South African family business Fry’s also sells Thick Cut Chunky Strips that work well in kebabs. (In the UK, these are available in health food shops, Morrison’s and Ocado in the freezer section).

Doner kebabs can be served in large flatbreads (such as flour tortillas) or pittas. Lately, my family has been making home-made flour tortillas as they taste so much nicer than the shop-bought ones (plus they literally cost a few pence to make).

Alongside the doner meat, the kebab contains a variety of salad vegetables. We tend to use romaine lettuce, red cabbage, carrot and sometimes red pepper and pickles, all of which adds beautiful colours and textures to the kebab.

Easy Vegan Home-Made Chilli Mayonnaise

The final, important step is to add some kind of dressing or sauce. Our current favourite condiment for these kebabs is the home-made sweet chilli mayonnaise, which I posted earlier this week. It takes less than five minutes to make, is super cheap and tastes delicious (just as good, if not better than store-bought mayonnaise).

Vegan Kebab

Vegan Doner Kebab

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Vegan Doner Kebab

Vegan Doner Kebabs

These kebabs are quick and easy to prepare, making them perfect for busy weeknights and lazy weekends. They also make a great take-away lunch option, wrapped in foil or parchment paper to keep the filling neatly packed inside. They are highly versatile, so feel free to switch up the filling depending on what you desire or what needs using up in your fridge.
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Hands-on time 20 minutes
Total Time 20 minutes
Course Lunch, Main Course
Cuisine Turkey
Servings 6 kebabs

Ingredients
 

  • 6 large flour tortillas, home-made* or shop-bought
  • 350 g / 12 oz home-made basic seitan** or shop-bought kebab meat alternative e.g. Oumph! Kebab Spiced or Fry’s Thick Cut Chunky Strips
  • 1 romaine lettuce head thinly sliced into ribbons
  • 1 packed cup red cabbage finely sliced
  • 1 large carrot peeled and grated
  • home-made chilli mayonnaise*** or shop-bought e.g. Vegenaise

Instructions
 

  • Pan fry the strips of seitan (or other meat-free alternative) in a little olive oil. Add seasonings, to taste. For kebabs, I like to flavour the home-made seitan with smoked paprika and ground cumin. I sprinkle 1 tsp of each spice over the seitan, a little at a time, stirring with a wooden spoon until evenly coated. If using shop-bought meat-free strips, cook according to the instructions on the packet.
  • Pre-heat a hot frying pan (skillet) and add one tortilla at a time, flipping onto both sides until warmed through and pliable.
  • Coat the tortilla in a thin layer of mayonnaise.
  • Arrange the lettuce, red cabbage, carrot and vegan kebab 'meat' along the centre of the tortilla. Leave a border on one side (about 2 inches) which you can tuck in to form the bottom of the kebab (to prevent the filling falling out). Add a touch more mayonnaise on top of the filling.
  • Fold in the tortilla along the border, then roll the tortilla as tightly as possible, holding in the filling with your fingers as you do so. Press down the edge seam of the tortilla to seal it. If you wish, you can wrap the end of the kebab in foil to keep it securely wrapped.

Notes

* Easy Home-Made Tortilla Wraps
** Home-Made Basic Seitan
*** Quick & Easy Vegan Mayonnaise
Keyword Plant-Based, Vegan Kebab
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Vegan Doner Kebab

Big thank you to Suma for supplying me with their vital wheat gluten, spices and oils which I used to create my vegan doner ‘meat’!

If you make these Vegan Kebabs, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

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Home-Made Seitan

Basic Home-Made Seitan

Published on by Sharon14 Comments

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Seitan is one of my favourite meat-free alternatives. Cooked right, it has the most succulent, chewy texture which makes it perfect for adding to any kind of meal where meat typically takes centre stage, like kebabs and steak. Store-bought seitan can be expensive and not so easy to come by here in the UK, so I choose to make my own. In this post, I’m sharing my favourite basic seitan recipe. It’s really easy to prepare and takes only 15 minutes hands on time.

Home-Made Seitan

Seitan (also known as ‘wheat meat’) is made with vital wheat gluten, which is the protein part of the wheat seed, milled into flour. Per 100g, vital wheat gluten flour contains a whopping 75g protein. It’s also low in fat and contains zero cholesterol, making it a healthier alternative to animal products.

Here in the West, seitan’s had somewhat of a resurgence in the past couple of years (thanks to the explosion of plant-based lifestyles), but it’s been popular for centuries in Asian countries such as China and Vietnam. You may have seen ‘Mock Duck’, ‘Mock Beef’ and similar on the menu in your local Chinese restaurants and take-aways, or the canned varieties in Chinese supermarkets. These products are typically made with wheat gluten.

Seitan in the pan

There are a variety of ways to prepare seitan. You can boil, steam, bake and pan fry it. Each method produces a different texture. How you choose to prepare your seitan comes down to personal preference, so I highly recommend trying a few recipes and seeing what works best for you. A couple of years ago, I first tried my hand at making seitan, but I wasn’t keen on the flavour. The recipe included a fair amount of chickpea (gram) flour and this is what I could detect in the final product. Since then, I’ve chosen to omit the flour and I find the seitan tastes much more palatable.

While steaming is probably the most popular cooking method, I personally prefer to simmer it in a pan of broth. I don’t even wrap it in any foil. Boiling it direct in the broth, I find the seitan takes on a lovely flavour and soaks up the broth, leaving it succulent. When I’ve steamed it or wrapped the seitan before simmering, it does stay a neater shape, but it’s a bit drier and chewier. For me, the taste and texture is the most important features of seitan so I don’t mind it looking a bit ugly and bumpy on the outside. It doesn’t stay whole for long anyhow as I slice it into strips for kebabs or sandwiches

You can flavour seitan in myriad ways using different combinations of herbs and spices. The basic seitan I’m sharing today can be eaten as it is, without any additional flavouring, however pan-frying it in a little olive oil will enhance its flavour.

Pan Fried Seitan

When making my vegan version of doner kebabs, I like to spice up the seitan strips with smoked paprika and ground cumin, which I sprinkle in as I’m pan-frying it. I’ll be sharing my doner kebab recipe very soon, so I’ll link to it here once it’s ready… here it is

Vegan Doner Kebab

If it’s your first time making seitan, I would recommend making a half batch of the recipe below (no need to split the dough into two pieces; keep it as one) and see how you get on. (This is what I did for the first handful of times I made it, then I started to double the quantities). I tend to make one batch of seitan each week, which I store in the fridge in an airtight container. I have heard that seitan is freezable but I’ve yet to try it as ours never hangs around for very long!

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Home-Made Seitan

Basic Home-Made Seitan

This recipe produces a seitan that is succulent and versatile. It can be eaten as it is, or pan-fried in a little olive oil to enhance the flavour. For doner kebabs, I like to fry strips of seitan with 1 tsp each of smoked paprika and ground cumin. I sprinkle a little spice at a time – stir frying as I do so – to ensure the strips are evenly coated.
5 from 2 votes
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Hands-on Time 15 minutes
Total Time 1 hour 15 minutes
Course Dinner, Lunch
Servings 700 g / 25 oz (approx)

Ingredients
 

Seitan Dough

Dry Ingredients

  • 270 g / 2 cups vital wheat gluten flour
  • 22 g / 6 TBSP nutritional yeast flakes
  • 2 tsp onion powder
  • 2 tsp garlic powder or fine garlic granules
  • 2 tsp vegetable bouillon powder

Wet Ingredients

  • 160 ml / ⅔ cup water
  • 4 TBSP soy sauce
  • 4 TBSP fresh lemon juice
  • 2 TBSP extra virgin olive oil

Broth

  • 1.9 litres / 8 cups water
  • 4 tsp vegetable bouillon powder
  • 2 TBSP soy sauce

Instructions
 

  • Fill a large saucepan or stockpot with the broth ingredients, cover with a lid and bring to the boil. Once boiling, reduce the heat to a very gentle simmer.
  • Place the dry seitan ingredients in a large mixing bowl and stir through to combine.
  • Add the wet ingredients to a jug and whisk with a fork to combine. Pour the liquid ingredients into the dry ingredient bowl and stir with a spoon until the mixture starts to come together. Use your hands to knead the mixture into a dough ball. Divide the dough into two equal pieces. Knead each piece for 3 minutes, then shape into a rectangle. Repeat with the second piece of dough.
  • Carefully lower the seitan into the broth. Partially cover with a lid and simmer for 45 minutes. Make sure that the water stays at a very gentle simmer. You should only see a bubble surface now and then. (If the water boils, the seitan will become very bubbly and holey on the inside).
  • After 45 minutes, turn the heat off, remove the lid and leave the seitan to rest in the broth for 15 minutes.
  • Place the seitan in a strainer to drain off the excess liquid. Once completely cool, transfer to an airtight container and store in the fridge, where it will keep for a week.
  • Before serving, pan fry the strips of seitan in a little olive oil. Add seasonings, to taste. For kebabs and curries, I like to flavour the home-made seitan with 1 tsp each of smoked paprika and ground cumin.

Notes

Recipe adapted from ‘Simple Seitan’ by Isa Chandra Moskowitz & Terry Hope Romero in Veganomicon
Keyword Seitan, Vegan Kebabs, Vegan Sandwiches
Tried this recipe?Let us know how it was!

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Home-Made Seitan

Big thank you to Suma for supplying me with their lovely products which I used to create this recipe!

And if you try this recipe, please do come back and leave a review. It’s so helpful to me (and other readers) to hear your experiences and ideas for variations! Thank you! ❤️

With love,

Sharon xx

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