Cheesy Wild Mushrooms and Seitan

This is recipe is modified from a recipe using breaded chicken. I'll frequently cook both the chicken and vegetarian versions to satisfy both vegetarians and non-veg. 


Ingredients:
3 cups mixed, wild mushrooms, sliced
8 oz seitan, thickly sliced
1 egg, beaten
1/3 cup nutritional yeast
2 tablespoons pumpkin seed oil
2 1/2 cups of grated mozzarella and Parmesan cheese
3/4 cup vegetarian broth

Directions:
Preheat oven to 350 degrees F (175 degrees C).

Place half of the mushrooms in a 9x13 inch pan. Dip seitan into beaten egg, then roll in the nutritional yeast.
Heat the pumpkin seed oil in a skillet. Brown both sides of the seitan.
Place chicken on top of mushrooms, arrange remaining mushrooms on seitan, and top with cheese. Add vegetable broth to pan.

Bake in preheated oven for 20 to 25 minutes, or until top layer of cheese is melted and crispy.

Seitan vs. tempeh vs. tofu

Into month 10 now and I'm starting to get bored with tofu so I'm starting to look at other protein substitutes. I use protein powder pretty much every morning in a protein shake, and beans are just getting boring.

Possible alternate choices? Seitan or tempeh. Tried to find either of these products in a grocery store. HAH!

I did find some pre-flavoured tempeh in the grocery store. Some sort of fake chicken strips. I chopped then up to make some "crab cakes". They turned out a bit on the mushy side; I think mainly because of the pre-processing. On the lookout now for some "plain" tempeh. My local health food store claims that they usually carry it but they were out when I went. Guess time will tell. In the meantime, this recipe for vegan crab cakes posted by Olivia Wilde, is truly yummy!


Seitan

Seitan is actually wheat gluten. It is chewier, higher in protein and lower in fat than tofu. Apparently you can make it yourself but for now, I prefer the convenience of buying it. I managed to find some at a local Asian market. It came frozen, in small three small rolls, and was packaged inside a freezer bag. I think that the market owner makes it herself (I'll have to ask her).

My first recipe using seitan was a great success. It's texture was similar to cooked chicken (when slicing it). It smells like bread dough (surprise)

I wasn't too hopeful that anything tasty was going to made that night, but I was pleasantly surprised.

Seitan Stew
3 Tbs peanut oil
2 minced garlic cloves
1 small onion, finely chopped
2 tomatoes, finely chopped
1/2 tsp each oregano and thyme
splash of hot sauce or 1/8 tsp cayenne
8 oz seitan, drained and cut into 1/4 inch pieces
1 cup vegetable stock

Heat oil. Add onion and garlic. Cook until just starting to brown. Add tomatoes. Cook for a couple minutes until tomatoes are soft. Add the spices, seitan and stock. Cover and simmer gently for 15 minutes.

Serves 2
Nutritional Breakdown Per Serving:
  773 Calories
  31g Fat (35.3% calories from fat)
  96g Protein
  31g Carbohydrate
  5g Dietary Fiber
  1mg Cholesterol
  995mg Sodium