Sunday, December 2, 2012

Seitan Fail, Soup Win!

This year's Thanksgiving meal was fantastic (if I do say so myself).  But I wasn't 100% happy with my seitan turkey.  I tried a new recipe this year and despite being flavorful and impressive looking, it was rubbery.

I won't blame the recipe entirely, though.  I tried the "unturkey" recipe, which sounds amazing and has been my favorite commercially made faux turkey in the past.  I might have neglected to time it during the boiling process, though, so I'm trying to not give up hope on this recipe.   But I think next time I'll go back to using Bryanna Clark Grogan's recipe, which I can't find on her website anymore.

Anyhow, it was really easy, smelled amazing and I was able to stuff it like I imagine you'd stuff a real turkey. After slicing open a cavity, I stuffed it completely full of stuffing (see "before" photo on left).  It felt seriously gross sticking my hand up inside a seitan roast.  But, at least there weren't any giblets!

Here's the finished product.  It looks good, right?  Too bad the texture was off.  But the best part of this recipe wasn't really the "turkey".  It was the broth!  Since this recipe required boiling the seitan in a fantasmically flavored broth, I was left with 2 quarts of it after Thanksgiving.

So I stashed the broth away until I wasn't sick of Thanksgiving food...Today!

Instead of a seitan soup, I went with roasted carrots, celery, butterbeans and whole wheat pasta.  Since the broth was already steeped in seitan, I didn't need to worry about using gluten free pasta for Mike to enjoy this.  Sorry, honey, it's all mine!



Yum, yum, yum.  Butterbeans are the best.  I also added a hefty amount of grated ginger to the broth for a little kick.  This will definitely be making an appearance in my lunchbox all week.

PS- This Thanksgiving marked my 20th year as a vegetarian.  Feels good.

1 comment:

Courtney said...

I love butterbeans too--they are so good! Your soup sounds fantastic.

The "turkey" looks very impressive. I am sorry the texture was off. I am curious about the recipe...it seems backwards to bake the seitan and *then* simmer it. Isn't it usually the other way around?!? Hmmm...interesting.

Courtney