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baitcon2007-08-01 11:27 pm
hammercock.livejournal.com) wrote in baitcon2007-08-01 11:27 pm
recipe: seitan & stuffing in puff pastry
For those who are interested, here's how I make the seitan (wheat gluten) casserole that was served at lunch on Sunday. Donna, feel free to include it in the next cookbook. I would normally make this in a 9"x12" baking pan, though I scaled it up to 1/2 hotel pan size. Also, I just tend to wing the volume of various ingredients...it's something I made up, so it's not like I really measure most of it out. :-}
Oh, and I know this didn't get made vegan at Baitcon, and I apologize for that. It's trivial to make vegan if you just use margarine instead of butter, but that was the one thing I didn't think of when specifying the shopping list for concomm, and there wasn't margarine onsite when I prepared it. If I end up making it again, I'll be sure to plan for that.
SEITAN & STUFFING IN PUFF PASTRY
Ingredients:
* 2 sheets vegetarian puff pastry, partially thawed
* 8-16 oz seitan (depending on how much protein you want), chopped into bite-sized chunks
* 1/2 bag or so of stuffing mix (I like cornbread stuffing)
* enough water/veggie broth to make the amount of stuffing you're using
* 2-3 carrots, minced
* 2-3 stalks of celery, minced
* handful of mushrooms, minced (if you like them, which I do)
* 1/2 large onion, or 1 small onion, minced
* cloves of garlic to taste, minced (I like lots of it, you might not)
* 1/2 cup or so of either raisins or dried cranberries
* butter or margarine
Directions:
Preheat oven to 350F or so, whatever it says on the puff pastry box.
Partially thaw the puff pastry, but not too much, or it will get soft and sticky and you'll have difficulty unfolding it. Grease the bottom and sides of the baking dish lightly with butter, margarine, or oil. Line the baking pan with one sheet of puff pastry. Spread chopped seitan in an even layer across the bottom of the pan.
Saute minced carrots, celery, mushrooms, onion, and garlic in butter, margarine, or oil until soft. While you're doing this, following directions on the bag, boil your water or veggie broth and add butter/margarine in appropriate quantities. When boiling, remove from heat, add stuffing mix, and mix/fluff with a fork. When thoroughly moistened, add sauteed veggies and raisins or cranberries and mix/fluff again. Add this stuffing to baking pan evenly overtop the seitan.
Lay the second sheet of puff pastry overtop the dish. Crimp the edges a bit and pierce a few times with a fork. Brush top with melted butter or margarine.
Bake in oven until the puff pastry is visibly puffing and golden brown. That's usually something like 30-40 minutes. It's usually fine if you just eyeball it and make your own judgment, but don't undercook it or the pastry on the bottom layer, especially, will be doughy instead of flaky.
Eat! You need strength to worry. :)
Oh, and I know this didn't get made vegan at Baitcon, and I apologize for that. It's trivial to make vegan if you just use margarine instead of butter, but that was the one thing I didn't think of when specifying the shopping list for concomm, and there wasn't margarine onsite when I prepared it. If I end up making it again, I'll be sure to plan for that.
SEITAN & STUFFING IN PUFF PASTRY
Ingredients:
* 2 sheets vegetarian puff pastry, partially thawed
* 8-16 oz seitan (depending on how much protein you want), chopped into bite-sized chunks
* 1/2 bag or so of stuffing mix (I like cornbread stuffing)
* enough water/veggie broth to make the amount of stuffing you're using
* 2-3 carrots, minced
* 2-3 stalks of celery, minced
* handful of mushrooms, minced (if you like them, which I do)
* 1/2 large onion, or 1 small onion, minced
* cloves of garlic to taste, minced (I like lots of it, you might not)
* 1/2 cup or so of either raisins or dried cranberries
* butter or margarine
Directions:
Preheat oven to 350F or so, whatever it says on the puff pastry box.
Partially thaw the puff pastry, but not too much, or it will get soft and sticky and you'll have difficulty unfolding it. Grease the bottom and sides of the baking dish lightly with butter, margarine, or oil. Line the baking pan with one sheet of puff pastry. Spread chopped seitan in an even layer across the bottom of the pan.
Saute minced carrots, celery, mushrooms, onion, and garlic in butter, margarine, or oil until soft. While you're doing this, following directions on the bag, boil your water or veggie broth and add butter/margarine in appropriate quantities. When boiling, remove from heat, add stuffing mix, and mix/fluff with a fork. When thoroughly moistened, add sauteed veggies and raisins or cranberries and mix/fluff again. Add this stuffing to baking pan evenly overtop the seitan.
Lay the second sheet of puff pastry overtop the dish. Crimp the edges a bit and pierce a few times with a fork. Brush top with melted butter or margarine.
Bake in oven until the puff pastry is visibly puffing and golden brown. That's usually something like 30-40 minutes. It's usually fine if you just eyeball it and make your own judgment, but don't undercook it or the pastry on the bottom layer, especially, will be doughy instead of flaky.
Eat! You need strength to worry. :)
no subject
What exactly is Seitan? Is it a soy based product? I have never heard of it.
no subject