seitan

RECIPE: SOUTHERN FRIED SEITAN FILETS

WHO DOESN'T LOVE FRIED THINGS RIGHT? Here is a fun way to make a real decadent southern dinner. Southern fried seitan filets! Serve like you would a country fried steak with smashed potatoes and gravy, maybe some creamed corn, whatever you want!


“Buttermilk”:

3 c of your favorite plant milk

2 T applecider Vinegar

1/4 c flax meal

2 T salt

1 T black pepper 

2 T paprika

A dash of your favorite hot sauce

Dry:

2 C flour

2 T salt

2 t black pepper

1 T garlic powder

2 T onion powder

Pinch of cayenne

 

Mix all the buttermilk ingredients in a bowl and let sit while you prepare your filets.

 

Take your BE Hive seitan filets and using a fork, poke your filets a bit just to make some spots for the “buttermilk” to get on in there. 

Place your filets in the buttermilk mixture and set aside while you mix your dry ingredients in a separate bowl. 

Heat a high smoke point oil such as peanut or canola to 350 degrees in a dutch oven or other large heavy pot. 

One at a time, take your buttermilk filets and dredge them in your dry mix thoroughly, knock of the excess and slowly drop into the oil. Don’t over crowd the fat pool, or the seitan kids are gonna get bummed and not fry crispy. Fry for 6 mins or until these dudes are golden and crispy.

Serve over some smashed potatoes with gravy and you have some serious southern comfort food for these rainy winter days we have ahead. 

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RECIPE: MOROCCAN SPICED SPAGHETTI

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A delicious twist on a classic meat sauce! Saute the first 6 ingredients in oil until veggies are softened and chorizo slightly browned, then add everything else. Bring to a boil and then simmer for 15 mins, adding water if you need. Mix in some cooked spaghetti and top with cilantro. YUM

1/2 onion

1/2 large carrot

1/2 c chopped red bell

2 garlic cloves minced

1 T minced ginger (optional) 

1 package chorizo 

1/3 c raisins 

1/2 t cinnamon

1 t cumin

1/2 turmeric 

1/2 t coriander 

1 jar of your favorite marinara 

RECIPE: CHICKPEA OMELET WITH CHORIZO AND BEANS

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Here at the BE Hive, we strive to make it easier to choose a meatless meal and to create an easy alternative for both veggie newbs and seasoned plant veterans. We will be trying to share more recipes using our seitan to encourage more meatless Mondays, which, in turn, can maybe turn into meatless months!

For this edition let’s talk chickpea omelets! So easy and packed with plant protein, these are great for breakfast or dinner and can be filled with ANYTHINNGGGGGGG. This time we made a spicy version with our seitan Chorizo. 

Dry:

1 C chickpea flour

1 tsp garlic

2 tsp baking powder

1/2 tsp black pepper

3 T nutritional yeast (notch)

1/2 tsp salt

1/4 tsp turmeric

1 pinch kala namak (optional)

Wet:

1/2 cup ‘milk’

1/2 cup water

Filling:

1/4 C diced onion

1/4 C diced bell pepper

1 clove garlic, minced

1/4 C corn

1/2 C BE Hive Seitan Chorizo

Optional: beans, jalapeno


Mix together your dry ingredients in a bowl.

In a skillet, sauté your onions and peppers with a fat of choice, I used refined coconut oil (unrefined coconut oil will make your whole omelet test like coconut). When soft, add the rest of your filling ingredients and cook till browned. Take filling out of pan, set aside and wipe the pan clean.

Add your wet mix to your dry mix and whisk until no clumps are left. 

Preheat your pan to a medium heat with fat of choice (earth balance would work great here!). Add half the mix (for a real serious, no joke omelet. can also be split into 3 servings) to the pan, cover and turn the heat slightly down. Cook for 3 mins. 

Flip the omelet. 

Once flipped add half your filling on top and, if you want, add your favorite cheese on top. Cover again and cook until set, can be up to 3 mins. It is important to fully cook your omelet, chickpea flour needs to be cooked well or it has a bitter taste.

Uncover and fold your chickpea omelet over.

Top with cilantro, avocado and salsa and TADAAAAA 

EPIC BREAKFAST.