Seitan and dumplings

[aprilstarchild]

Chop an onion or two, most of a pound of seitan, and a few handfuls of mushrooms. Saute in some oil until the onions are soft. Add a couple of carrots and ribs of celery and some water and boullion until it looks sorta stew-y.

Turn up the heat, and as it's coming to a boil, make some dumpling dough. I like this one a lot, but most biscuit dough recipes work too, although you may want to halve them or they won't fit. Either way, same idea: plop pieces of dough on top of simmering stew, put on lid, simmer for the same amount of time it takes to bake biscuits, and voila!!

OMG....so good.

Variations: vary the veggies, obviously. More or less broth. Different kinds of mushrooms (buttons, shiitakes, cremini are all good). I also love putting parsley in the biscuit dough.

If seitan is too expensive (it *is* rather pricey, and every time I try to make it, it turns out spongey and gross), skip that and put a can or two of white/cannelini beans in with the veggies.

Comments

[joyful-grrrl.livejournal.com]

oh my god.

want. some. NOW.

[aprilstarchild.livejournal.com]

I normally just use biscuit dough, but the recipe I linked to is *SO* much lower in fat. Normally I don't care, but jesus I've been eating a lot of high-fat food lately. I think it's contributing to my general depression/laziness.

I'm also a fan of a flour called "white whole wheat" or something. It's a different kind of wheat and it's just ground up really fine, so it tastes more like white flour but is almost as nutritious as whole wheat.

[ourglasslake.livejournal.com]

Tips for making awesome seitan: braise it instead of boil it, boil in cheesecloth, try the steamed or baked "sausage" methods. FOOLPROOF!

[aprilstarchild.livejournal.com]

hmmmmm...links?

[mudita88.livejournal.com]

My seitan substitute of choice: Chai Pow Yu. Comes in cans at Uwajimaya and other Asian stores. Nummy. High in fat, though. I rinse it before using it.

Try putting other fresh herbs in the biscuit dough, too.

You're reminding me that I should maybe post the Chai Pow Yu Gulyas (goulash) recipe that invented itself in my kitchen a couple weeks ago. Awwwwwesome. The recipe it was inspired by used seitan, but the only seitan I could find had stuff I was allergic to in it. This is when Chai Pow Yu (which is really basically the same thing, plops of wheat gluten) came to the rescue!