Today I wanted to share our alternative pancake day recipe. While I’m all for a crepe with a little lemon and a sprinkle of sugar, most of us don’t indulge in these more than once or twice a year and I’m sure you don’t need us to tell you how to make them!
I would like to, however, discuss the more unusual vegan protein known as Seitan.
The recipes below guide us through this unusual mock meat pancake from start to finish. The crispy seitan is salty and delicious and perfect if you’re new to a vegan diet and missing the Friday night takeaways.
My recent experiments have gained me a new favourite protein. Definitely not for the every day, but quite a treat, pretty easy and great for when you’re entertaining meat eating friends and would like to earn a recruit or two!
Made using a mix of vital wheat gluten, chickpea flour and herbs, this recipe is super easy and easy to adapt, meaning you can use whatever you have in the larder.
1.5 cups of vital wheat gluten
1.5 cups of cold/lukewarm vegetable stock, plus a pan of simmering stock (this can be weak)
2 tbsp chickpea flour (I literally blended dried chickpeas in a grinder)
2 tbsp nutritional yeast
1/2 tsp whole cumin seeds
1/2 tsp dried tarragon
1 tsp garlic powder or pureed garlic
1 tsp dried sage
1 tsp dried thyme
1 tsp salt
Pepper to taste
In a bowl, mix the dried ingredients together and make a well.
Slowly add the stock and use a silicone spatula to form a dough.
Knead the dough in the bowl for a couple of minutes until the mixture becomes smooth and stretchy.
Leave to sit for 5-10 minutes and knead for a further minute to form a sausage.
Use a sharp knife to cut the sausage into 4 separate pieces and roughly roll about half a centimetre thick.
Loosely wrap in foil and drop into the simmering pan of stock.
After about 45 minutes you can remove the seitan. Use it as it is or keep in the fridge until later. At this point it’s perfect with a few panko bread crumbs and shallow fried!
Crispy Hoisin Seitan Pancakes
1 seitan cutlet (from the above recipe)
1 tbsp vegan hoisin sauce
1 tbsp Chinese plum sauce
1 cup almond milk
3 heaped tbsp all purpose flour
Salt and pepper to taste
Rice bran oil for frying
Finely slices spring onion
Mixed leaves (I like baby corriander and some micro herbs)
1 tsp tamari
Finely slice the seitan and mix in a bowl with the soy sauce, hoisin and plum sauce.
In a roasting tray, spread out the mixture and roast in the oven until the sauce has completely reduced and the seitan has become dark and crispy.
Meanwhile, whisk together the almond milk and the flour with the salt and pepper.
Heat a frying pan and add a little rice bran oil. Add a ladle of the mixture to the hot pan as thinly as possible and cook until crispy on each side. You can finish these in the oven for an even crispier texture.
Lay the cooked pancake out on a plate and top with the crispy setain, leaves and sesame seeds. Drizzle over a little more plum sauce for a quick, elegant and unusual twist on pancakes!