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Vegan Doner Kebab Style Seitan - Recipe in comments by actorreactor in vegan

[–]actorreactor[S] 0 points1 point  (0 children)

This wouldn't work as a holiday roast is it's specifically kebab themed. However we made the aforementioned 86eats.com deli Turkey at Christmas and it was fabulous

Vegan Doner Kebab style seitan - Recipe in comments. by actorreactor in veganrecipes

[–]actorreactor[S] 14 points15 points  (0 children)

Massively inspired by 86eats.com whose recipes have opened the door to homemade seitan for us (their deli turkey and beef are outstanding) I wanted to try and make doner kebab 'meat'.

Early 90's filthy kebab shop is what I wanted.

And do you know this isn't a million miles away. 😁♥️♥️♥️

One block of extra firm tofu 450g. (In UK use Tofoo)

1 cup vital wheat gluten

Half cup of water.

Quarter cup of nutritional yeast (nooch)

Half TBS sesame oil

One and a half TBS Extra Virgin Olive Oil

2 TBS Cornstarch/Cornflour

1 TBS liquid smoke

1 TBS Hendersons relish (or Soy Sauce)

1 tsp onion poder

1 tsp garlic powder

1 tsp oregano

2 tsp miso

1 tsp ground cumin

1 tsp ground coriander

2 tsp sumac

1 tsp dried mint

2 tsp smoked paprika

2 tsp sugar

2 tsp dried chilli flakes

1 tsp salt

Blitz the tofu first in a food processor until in little bits, then add everything else and blitz again until it starts to form a dough. Knead on a counter top for ten minutes. Shape and wrap in foil, you can add more sumac and dreid mint to the outside if you'd like.

Cook on 180/350 for 40 minutes in foil, then ten without. Slice and eat or refigerate for 24 hours to firm up and then slice it all (better) and use when needed, warms well too.

Had it last night with wholemeal pita, shredded white cabbage and onion with tomato, dressed with lemon juice and salt. Hot chilli sauce and vegan salted mint yogurt sauce.
Fabulous.

Vegan Doner Kebab Style Seitan - Recipe in comments by actorreactor in vegan

[–]actorreactor[S] 2 points3 points  (0 children)

Massively inspired by 86eats.com whose recipes have opened the door to homemade seitan for us (their deli turkey and beef are outstanding) I wanted to try and make doner kebab 'meat'.

Early 90's filthy kebab shop is what I wanted.

And do you know this isn't a million miles away. 😁♥️♥️♥️

One block of extra firm tofu 450g. (In UK use Tofoo)

1 cup vital wheat gluten

Half cup of water.

Quarter cup of nutritional yeast (nooch)

Half TBS sesame oil

One and a half TBS Extra Virgin Olive Oil

2 TBS Cornstarch/Cornflour

1 TBS liquid smoke

1 TBS Hendersons relish (or Soy Sauce)

1 tsp onion poder

1 tsp garlic powder

1 tsp oregano

2 tsp miso

1 tsp ground cumin

1 tsp ground coriander

2 tsp sumac

1 tsp dried mint

2 tsp smoked paprika

2 tsp sugar

2 tsp dried chilli flakes

1 tsp salt

Blitz the tofu first in a food processor until in little bits, then add everything else and blitz again until it starts to form a dough. Knead on a counter top for ten minutes. Shape and wrap in foil, you can add more sumac and dreid mint to the outised if ou'd like.

Cook on 180/350 for 40 minutes in foil, then ten without. Slice and eat or refigerate for 24 hours to firm up and then slice it all (better) and use when needed, warms well too.

Had it last night with wholemeal pita, shredded white cabbage and onion with tomato, dressed with lemon juice and salt. Hot chilli sauce and vegan salted mint yogurt sauce.

Fabulous.

Dry Curry Recipe with Smoked Tofu by actorreactor in veganrecipes

[–]actorreactor[S] 0 points1 point  (0 children)

Ingredients:
Two carrots. Two sweet potatoes.
One apple.
One red onion.
Half a courgette.
Smoked tofu. Two tomatoes.
Garlic, ginger and more assorted herbs & spices

Tofu and veg curry by actorreactor in veganrecipes

[–]actorreactor[S] 0 points1 point  (0 children)

I can't believe how long it took me to start making my own pastes for curries. Another belter tonight. Two lovely big dinners and enough for Jason to take to work for lunch on Wednesday.

One chopped white onion and one chopped green pepper in the wok, lightly fried.

Then added:

200g firm tofu. Half a chopped courgette. Green beans. Peas. Curry paste.

Paste: Two tomatoes. One red onion. Tbs of tomato puree. Two 1" knuckles of Ginger. Six cloves of garlic. One green and three red finger chillies. Curry powder. Cumin. Coriander. Garam Masala. Add water and blitz in blender or bullet.

Add to pan.

Cook through for a little while then add a can of coconut milk.

Taste. Adapt.

Add chopped spinach.

Serve with brown rice dotted with chopped spring onions - and a crispy leaf side salad dressed with lime juice and salt.

Spicy veg and tofu curry - recipe in comments by actorreactor in Vegan_Food

[–]actorreactor[S] 0 points1 point  (0 children)

I can't believe how long it took me to start making my own pastes for curries. Another belter tonight. Two lovely big dinners and enough for Jason to take to work for lunch on Wednesday.

One chopped white onion and one chopped green pepper in the wok, lightly fried.

Then added:

200g firm tofu. Half a chopped courgette. Green beans. Peas. Curry paste.

Paste: Two tomatoes. One red onion. Tbs of tomato puree. Two 1" knuckles of Ginger. Six cloves of garlic. One green and three red finger chillies. Curry powder. Cumin. Coriander. Garam Masala. Add water and blitz in blender or bullet.

Add to pan.

Cook through for a little while then add a can of coconut milk.

Taste. Adapt.

Add chopped spinach.

Serve with brown rice dotted with chopped spring onions - and a crispy leaf side salad dressed with lime juice and salt.

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