vegansaurus!

09/30/2011

I made seitan and spinach with Meagen the Vegan Food Addict's seitan mix! She sent me a bag from her new Etsy shop to sample because she is the sweetest nicest, and I used a recipe from Robin Robertson’s new cookbook, Quick-Fix Vegan (proper review to come!) and served it with spinach! It was so good, you guys!
Meagen’s seitan has a rich, hearty flavor, the texture is awesome, and it’s so easy to make: Just water, soy sauce, and five minutes of kneading; pop it in the oven and like an hour later, a giant loaf of delicious wheat-meat is ready for your delectation! I had to add a little more water than the package called for, which I think was why I had to bake it a little longer, but that’s OK because guess what, it’s scrumptious.
The sauce I used came from chef we love Robin Robertson's seitan donburi recipe. I omitted the scallions and rice because I was too lazy to bother chopping or steaming. From start to finish it took maybe 20 minutes, including photography (thanks for the camera (phone), Dad), and it was really good. Might've been better with a different green, but all I had was spinach, and you know what? Spinach is tasty.
[P.S. Have you bought your super-sexy Vegansaurus shirt yet? They’re going fast!]

I made seitan and spinach with Meagen the Vegan Food Addict's seitan mix! She sent me a bag from her new Etsy shop to sample because she is the sweetest nicest, and I used a recipe from Robin Robertson’s new cookbook, Quick-Fix Vegan (proper review to come!) and served it with spinach! It was so good, you guys!

Meagen’s seitan has a rich, hearty flavor, the texture is awesome, and it’s so easy to make: Just water, soy sauce, and five minutes of kneading; pop it in the oven and like an hour later, a giant loaf of delicious wheat-meat is ready for your delectation! I had to add a little more water than the package called for, which I think was why I had to bake it a little longer, but that’s OK because guess what, it’s scrumptious.

The sauce I used came from chef we love Robin Robertson's seitan donburi recipe. I omitted the scallions and rice because I was too lazy to bother chopping or steaming. From start to finish it took maybe 20 minutes, including photography (thanks for the camera (phone), Dad), and it was really good. Might've been better with a different green, but all I had was spinach, and you know what? Spinach is tasty.

[P.S. Have you bought your super-sexy Vegansaurus shirt yet? They’re going fast!]

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