Vegan since 1975, I decide to answer the question, "What DO you eat?" These posts tell about some meals and recipes my family and I have enjoyed over the years.


Sunday, April 3, 2011

Tomato Okara Gluten Roast with Quinoa, Kale and Sweet Potato Fries

I had to leave before the dinner was served last night, but the TOMATO OKARA GLUTEN ROAST with Quinoa, Kale and Sweet Potato Baked Fries was still good when I got home. The photo was taken by one of my three sons, who told me last night that it looked like something-unmentionable-on-a-vegan-blog. My partner said he liked the texture better than the usual roast gluten. My other sons rated it a seven out of ten. Their two friends ate it and didn't complain. I was happy to get rid of the okara (soy pulp) left over from making two batches of soy milk. After a while, one gets tired of soysage, and I am not yet ready to add it to my compost pile, but my freezer is filling up with it, and a friend who has been taking it (free protein source!) is also getting sick of soysage. I am always looking for new ways to use it up.

Pretty much follow the roast seitan recipe found elsewhere on this blog. To four cups of gluten powder add the dry seasonings—I used garlic and onion powder, red pepper, turmeric and cumin—and to one and a half cups of soy pulp (or blended beans, I suppose, if you haven't any pulp) add a fifteen ounce can of tomato sauce, an eighth cup of tamari, and enough water to mix the gluten into a a ball with no dry parts. Knead it all together and add water as needed. Flatten it into a large glass baking dish that's been oiled, and pour two more cups or so of water to which another eighth cup of tamari has been added, or to cover. Bake at 350 degrees for one and a half hours.

Serve with cooked QUINOA (my son appears to have sprinkled his with nutritional yeast and tamari), cooked KALE dressed with balsamic vinegar and olive oil, and SWEET POTATO FRIES. I made the fries in the oven at the same time I baked the roast, drizzling them with olive oil and sprinkling with a touch of salt. I stirred them now and then. If they aren't crisp enough, broil them at the end until they are. I cooked the quinoa and kale in my two part rice cooker.

If you aren't allergic to gluten, it is novel to have a chewy roast you can cut on your plate with a knife. So much nicer than that other unmentionable substance.

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