Easy Baked Seitan Recipe for Vegan Homemade Hibachi!

Hi all, it’s been awhile since I have posted anything. I’ve taken a sort of unofficial break to work on some other stuff.

Things like my running blog, actually training for a half marathon, and my Banana Curl, Vegan Girl cookbook zine that’s all my favorite recipes from my childhood. I hope to complete it and start selling it by March. I’ve also started a new website, but haven’t done much work on it yet. It’s not ready to share yet, but I plan to have it be an informational website for vegans of all levels interested in various topics around veganism for social justice and support for people who want to become new vegans. I’m really excited about it, but I have to be patient and keep it secret for now while I’m working on it.

In the next few months or so I will be trying to post new recipes more often as I’ve gotten a bit out of habit with it. I will be sharing recipes I’ve created for the zine too to get you all excited about buying it when it comes out…(It’ll be cheap, like 2-5 dollars I think).

One of those recipes I’d like to share is my recipe for Vegan Hibachi. I loved hibachi and other Japanese foods so much growing up as a kid. We had this restaurant in Providence called Fuji when I was very young in Providence that we would always go to. We went there so often that we got to know the family who owned it really well. Their daughter even came with us on a trip to San Francisco. Unfortunately, it went out of business years ago, but I still have fond memories of it. They always gave us Botan Rice candies as a treat when we left, which I still love (and they are vegan too!) It wasn’t a hibachi restaurant. It was more traditional.  After it went out of business we often went to Hibachi restaurants. I feel like trying to recreate a dish from Fuji I would never get right, and would not do justice to. So, I have settled on making yummy vegan hibachi.

This recipe consists of 4 major steps, but with some planning I am sure you can pull it off! Make the Yum Yum dipping sauce and baked seitan the day before, then prepare the veggies and seitan and mushroom hibachi right before serving.

vegan hibachi!

vegan hibachi!

Recipe for Yum Yum Sauce:

Ingredients:

  • 1 1/4 cup Just Mayo (a commercial vegan mayo that can be found at Target and Whole Foods, among others)
  • 2 tbsp water
  • 1 tsp tomato paste
  • 1 tbsp melted Earth Balance
  • 1/2 tsp garlic powder
  • 1 tsp sugar
  • 1/4 tsp paprika
  • dash cayenne pepper

Directions:

  1. Stir together all ingredients.
  2. Let sit in the refrigerator for at least 4 hours, preferably overnight.
  3. Use as a dip for the hibachi.

Recipe for Seitan:

Ingredients:

  • 1 3/4 vital wheat gluten
  • 1/4 cup nutritional yeast flakes
  • 1/2 cup garbanzo bean flour
  • 1/2 tbsp onion powder
  • 1 tsp smoked paprika
  • 1/2 tsp lemon pepper
  • 3/4 cup vegetable broth
  • 1/4 cup water
  • 2 tbsp soy sauce
  • 2 tbsp organic brown sugar
  • 1 tsp liquid smoke
  • 1 clove minced garlic
  • 2 tbsp ketchup

Directions:

  1. Preheat oven to 400 degrees F.
  2. Mix dry ingredients in a bowl. If you have an electric stand mixer, place them in the bowl for that.
  3. Add the wet ingredients into another bowl or large measuring cup. Stir together well.
  4. Pour the wet ingredients into the dry ingredients.
  5. Stir until there is no loose powder.
  6. When cohesively stirred together, use the dough hook attachment on your mixer, or knead the dough by hand on a clean surface for 10 minutes.
  7. Place into a loaf pan, stretching it to fit the length of the pan.
  8. Heat for 30 minutes, flip over, reduce heat of oven to 350 degrees, and heat for another 20 minutes.
  9. Allow to cool for 5 minutes, then take out of the loaf pan and place on a plate to cool.
  10. Slice up into pieces as desired.

Recipe for Seitan w/ Mushrooms and Veggie Hibachi

Ingredients for seitan hibachi:

  • 8 oz whole white mushrooms, sliced in halves
  • 1 batch Seitan (in the basics chapter)
  • 1 tbsp canola oil
  • 3 tbsp Earth Balance
  • 4 tbsp soy sauce
  • Salt and Pepper

Ingredients for hibachi veggies:

  • 2 cups chopped zucchini, cut into bite sized pieces
  • 2 cups chopped onion
  • 1 tbsp canola oil
  • 2 tbsp earth balance
  • 4 tbsp soy sauce
  • salt and pepper

Directions for Hibachi:

  1. Place a tablespoon of oil in two separate skillets. Heat oil over medium heat.
  2. Melt Earth Balance in the skillet in which you will cook the veggies in.
  3. In the other, add 2 tablespoons soy sauce and the mushrooms.
  4. Cook mushrooms until their juices are released.
  5. Melt the Earth Balance with the mushrooms and 2 more tablespoons soy sauce.
  6. Add seitan to the mushrooms, cook until heated, stirring frequently.
  7. Add a pinch of salt and pepper.
  8. In the other pan, place the veggies into the oil and melted Earth Balance, add 4 tablespoons soy sauce, and sprinkle with a pinch of salt and pepper.
  9. Stir frequently, until everything is fully cooked.
  10. Serve with Yum Yum sauce to dip in.

If you like or dislike this recipe, please tell me why in the comments. And keep an eye out for the zine that will have this recipe inside!! 🙂

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Ps: here is a beautiful picture of my cat, Franz, that I took recently and wanted to share. Isn’t he cute?

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Playing a bit of catch up-tofu, hibachi, gyros, and taco salad

I have been a bit missing in action lately. Sorry!

Next weekend I am playing food Coordinator again at the Ladies Rock camp through Girls Rock RI so that will be super fun, but I will also be super busy.

Here is what  I’ve been cooking up!

photo 3 (2)This is what I made for breakfast today. It was the Curry Scrambled Tofu with Cabbage and Caraway from the Vegan Brunch Cookbook by Isa Chandra Moscowitz. My kitchen still smells absolutely amazing from cooking it, and it’s now 3:30pm (I got up at 8 to cook it). Yay. Also, I love that it’s a fusion of Russian and Indian food together, which are two cuisines I would not think to pair together but love individually. They work together too, to my surprise. I always reduce the salt when I cook by a lot…I am not a fan of it and try to cook without it when possible. I did not always do that, though.

photo 2 (2)I made vegan hibachi vegetables with a vegan version of my favorite Japanese dipping sauce (called “yum yum sauce” on recipe sites). Basically for the veggies you just cut 4 zucchini into bite size pieces and 1 1/2 white or yellow onions and stir fry it with 2 tbsp Earth Balance and 4 tbsp soy sauce until cooked thoroughly (I think 5-8 minutes?). For the mushrooms just chop them and cook them in 1 tbsp Earth  Balance and 1 tbsp soy sauce. For the Yum Yum sauce I used this recipe  and made vegan substitutions with vegenaise and Earth Balance and used a bit less water (or you can just add more vegenaise after and stir it up to make it thicker like I did). It’ll need to rest overnight before you eat it so the flavors set.

photo 1 (2)

Tempeh Gyros with tofu Tzatziki! From this recipe! They were so good and quite healthy! The Tzatziki is made with silken tofu and you can’t even tell it’s not made with yogurt of some type. The only thing I realized is that there is an error in the recipe and they do not tell you what to do with the cucumbers they allude to later (like how much to use and how to cut them up) so I just omitted them and put sliced cucumbers into the sandwich.

photo 1 (1)

I used the recipe from the Eat To Live Cookbook for the taco salad. It’s really healthy, but could use some kind of improvement in flavor I think that I cannot quite pinpoint. Maybe some more spices or some cherry tomatoes, I do not know! It has corn, black beans, red onion, red and green bell pepper, and a “guacamole” dressing.

That’s all for now! For dinner tonight I am making the Bacon Cheeseburger Pie from Betty Goes Vegan, so I will let you all know how that goes sometime soon!