Friday, November 28, 2008

Seitan Carbonara


Tonight was seitan night again. I have made it a good habit to always have my freezer full of seitan. There are many recipes out there for big loafs of seitan. I like my meat without nutritional yeast, and without ketchup or tomatoe paste. Also, I don't like to mix it with tofu because of the consistency, I want my seitan firm as hell. Well well, smaken är som baken.

Here is an easy and very delicious vegan carbonara.

A piece of seitan
5-10 mushrooms
5-10 sundried tomatoes
2,5 dl oat cream
Fresh bail
1 tsp liquid moke
Vegetable buillon powder
Black pepper

Cut the block of seitan into small pieces and fry in lots of oil for about 3-5 minutes until it's starting to get a litle crunchy. Remove from the pan. Cut mushrooms into big pieces and fry for about 3-5 minutes. Add the cream and seitan. Cut the sundried tomatoes and and. Season with liquid smoke, vegetable buillon, black pepper. The last thing you do is to add the basil. Done! Serve with pasta.

1 comment:

Maria said...

Hej! Skulle ni ha lust att komma till Stadsbiblioteket i samband med en veganföreläsning, byta recept & göra reklam för er blogg? Mejla mig för mer info! maria.nilsson@kultur.goteborg.se