I have a couple more successes from VwaV to share with you. On Tuesday night, I made the seitan and was going to make Seitan-Portobello Stroganoff but I hadn’t planned for enough time. So, once the seitan had cooled, I stuck it in the fridge to use last night.
For those of you who don’t know what seitan is, it is a meat substitute made from vital wheat gluten, flour, and spices. It’s kinda like making bread, but it gets kneaded into a loaf and simmered in broth or water. You can make it like beef, pork, or chicken depending on the seasonings you use.
This was my first time making seitan, so I wasn’t sure what to expect. When I looked at the final product, I have to admit, I wasn’t too impressed – it looked like a big old brown sponge! However, after sitting overnight in the fridge, it looked like a bunch of meatloaf so I figured I’d give it a try in this recipe.
The stroganoff took forever to make, but it was totally worth it. Ryan loved it and kept singing its praises. I thought it was a little on the salty side (I even omitted the salt from the recipe and used low-sodium soy sauce). The seitan browned up nicely and the mushroom, shallot, onion combo was very tasty.
Here’s the finished product from last night:
Remember my carrot cupcake disaster from the other day? Well, I redeemed myself by making my first vegan cake, also from VwaV, Ginger-Pecan-Coconut Carrot Cake with Coconut Icing. This stuff is so good! The spices are perfect, the cake actually rose, and the frosting is incredible especially after sitting in the fridge overnight. Yay me!
As you can see, it looks great…so much better than those stupid other carrot cupcakes.