Why did I wait so long to make the ground seitan from Vegan Vittles? It is so easy and the texture is dead on (at least to me). I made the sausage version and added it to our spaghetti sauce last night. It was great, but I think it will be even better as a taco filling or pizza topping. It's probably the most versatile seitan recipe ever. It would be good in chili, potstickers, taquitos, wheatloaf, sloppy joes, wheatballs, stroganoff, tofu scrambles, pad thai, cabbage rolls, empanadas and tons of other things. I'm thinking that I'll start making it in huge batches to freeze so that we'll always have a quick meal. If you don't have Vegan Vittles, the recipe is posted here.
2 comments:
I have this book on hold at the library and I'm picking it up tonight! How funny that I just stumbled upon your blog and this is your current entry.
I am making my first recipe out of this tonight! (moroccan millet). I need to bokmark this one as well, thanks for the tip!
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