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Seitan Roulade

Posted Mar 29th 2008 3:30PM by Ellen Slattery
Filed under: Vegetables, Recipes, Raves & Reviews, On the Blogs, Vegetarian/Vegan, Easter

Who ever said Easter feasts required big, slow-roasted birds? The creative folks behind What the hell does a vegan eat, anyway? featured a gorgeous seitan roulade for their holiday entree.

Like good vegans, they made their own seitan, the old-fashioned way - no store-bought stuff for them! If you're feeling ambitious (and have some time on your hands), the seitan recipe is here.

After making and rolling out the seitan, it was filled with mushrooms and kale, rolled up, and baked for 25 minutes at 350 degrees F. The best part? Instead of twine, they used these cute reusable silicone ties to secure the roulade while it baked. They added some mushroom gravy at the end, which looked great, but I'm sure it tastes delicious plain, as well. Although if you're not gonna eat gravy with Easter dinner, when are you gonna eat gravy? Just sayin', is all.

My dream is that these lovely people will welcome me into their home and adopt me and offer to cook for me every night. But until that happens, I'll just keep featuring their awesome recipes.

Is fake meat good party fare?

Posted Oct 8th 2007 12:07PM by Marisa McClellan
Filed under: Dinner, Vegetables, Poultry, Meat

This Saturday, a friend of mine celebrated her small summer wedding with a large fall party for all their friends and family. They borrowed a house on the New Jersey shore, pitched a very large tent and brought in tons of food from a local Trinidadian restaurant. Being the eco-friendly couple that they are, they chose to serve mostly vegan food, knowing that mass-produced meat and poultry are environmentally irresponsible.

I had never really experienced much in the way of imitation meat before, when I found myself confronted with an array of faux chicken legs (in mango or tamari sauces) and seitan spare ribs. I tried it all. The faux chicken legs were unnerving at first, because as I cut into mine, my knife hit something hard in the center. Inside was a thin wooden skewer, representing the bone. The texture was so similar to shredded chicken that my brain and taste buds kept checking in with each other, trying to figure out what exactly was going on. The seitan spare ribs were tasty, but I tend to be sensitive to too much wheat and so after a few bites, my stomach started to protest.

I'm impressed with the creativity that people possess that leads them to conjure up workable meat substitutes. However, I think that I'd prefer to have a meat-free meal than one where the main dish was one built on fake meat. How do the rest of you feel? Fake meat or no meat at all?

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Seitan Roulade

Is fake meat good party fare?

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