Another #Vegan Hit; Seitan, Pepper, Portobello

Yeah, I was determined that our vegan daughter would have feastly food this Christmas, but I was WAY surprised at how good this was, and how many people tried it, and then loved it.

Now, I make my own seitan, but you can buy it at Kroger’s and it’s really good. So go on and buy some. I use the non-chicken strips a lot, but I made my own for this. Here’s how:

Seitan recipe from Spork-Fed

  • 1 1/2 cups vital wheat gluten
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 teaspoon salt
  • 1/4 tsp turmeric
  • 1/2 tsp dried oregano
  • 2 Tbs apple cider vinegar
  • 1/2 cup vegetable broth
  • 1 cup water
  • 1 Tb vegan Worcestershire sauce

[OR just use equal amounts of vital wheat gluten and veg broth. Add whatever spices you want.]

Simmering broth:

  • 6 cups veg broth
  • 3-4 cups water
  • 1 Tb vegan Worcestershire sauce
  • 2 bay leaves

Mix and knead for 5-8 minutes. Slice into pieces. Bring to a simmer. Gently add seitan pieces. Simmer for 1 hour, stirring occasionally. Remove from heat and let seitan cool in broth for at least 30 minutes.

Yeah, okay, it takes like for-ev-ver, but it made about 10 big pieces. It freezes well, and will store in the freezer for months.



Seitan, Pepper, Portobella Bake

adapted from the incomparable Nava Atlas
at Vegan Holiday Kitchen

  • 2 pounds seitan, cut into bite-sized chunks
  • red, yellow, orange sweet bell peppers, cut into strips
  • 2 medium-small zucchinis, sliced 1/2 inch thick
  • 8 ounces portabella mushrooms, stemmed and sliced
  • 2 Tbs olive oil
  • 1/2 cup teriyaki marinade
  • 3 to 4 scallions, thinly sliced
  • leftover rice (I use Jasmine)

Preheat the oven to 500F (the recipe says 400, but that didn’t do it.).

In a large mixing bowl, combine everything but the scallions and rice. I mixed this up the day before and kept it in the refrigerator.

Transfer to roasting pan.

Roast for 15 minutes, stirring occasionally. Stir in the scallions and rice. roast for 5 to 10 minutes longer, or until the seitan and veg are touched with charred spots.

Transfer to a serving container. Sprinkle with parsley and keep covered until serving.

Man, we fought over the leftovers! And on Christmas Day!

A WRITING PROMPT FOR YOU: Somebody brings a dish to a party which causes contention.



I was born in Louisville, Kentucky, but now live in the woods in southern Indiana. Though I only write fiction, I love to read non-fiction. The more I learn about this world, the more fantastic I see it is.

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One thought on “Another #Vegan Hit; Seitan, Pepper, Portobello

  1. Jane

    December 31, 2014 at 9:30am

    Er. Spelling.

    Anyway, HAPPY NEW YEAR!

    I got a bottle of my now-favorite champange substitute:
    Segura Cava

    It’s a Spanish bubbly, and its been hitting the best-of lists for the best cheapest blubbler for several years now.

    Have a good-un!

    Permalink  ⋅ Reply
    • Author

      Marian Allen

      December 31, 2014 at 10:52am

      You have a good-un, too! We’ll be staying in and staying warm. heh

      Permalink  ⋅ Reply

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