Vegan Recipe Collection Over 800 Vegan Recipes

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Heat the oil in a flameproof casserole over medium heat. Add onion, carrots and seitan and sauté for
3-5 minutes.
Sprinkle the pastry flour and sea salt over the seitan and vegetables. Continue to sauté the ingredients for
a few minutes, stirring frequently. Add the water, soymilk, dill and pepper to the casserole. Stir the
ingredients occasionally for about 5 minutes until the liquid begins to thicken.
Cover the casserole, transfer to the oven and bake until the carrots are tender (about 45-60 minutes).
Remove the stew from the oven and place it on the stove top over very low heat.
Prepare the dill sauce. First make a loose smooth past by adding the soymilk to the chickpea flour. Add
the mirin, dill and sea salt. Slowly add this mixture to the stew, stirring constantly until the sauce thickens.
Continue to simmer the stew for about 15 minutes.
Serve the hot stew either alone or with noodles, or rice or whatever.
Hot Wilted Spinach Salad with Sesame-Chili Braised Seitan and Bell Peppers
6 chilled seitan cutlets (about 1 1/2 lbs)
4 tbsp coconut milk
2 tbsp brown rice syrup
1 tsp Thai red curry paste
3 tbsp minced fresh cilantro (coriander) leaves
1 medium Vidalia or mild onion, sliced into thin half moons
10 – 16 oz fresh spinach, washed and patted dry
1 large orange, red or yellow bell pepper sliced into 1/4 inch strips
For the marinade
3 tbsp sesame oil
1 tbsp toasted dark sesame oil
1/2 cup rice wine vinegar
freshly squeezed juice from 1 lime
1/2 tsp garlic granules
1/4 tsp black pepper
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