Seitangulasch | Seitan goulash

English version below

Ich war ja nie so der erklärte Gulasch-Fan. Aber Mr. Squirrel isst das so gerne. Darum hab ich ihm gesagt, er könnte's ja gerne selbst kochen. Hat er. Gute Idee :D

Rheinischer Sauerbraten | Rhineland Sauerbraten

English version below

Ich habe in meinem Leben noch nie "richtigen" Sauerbraten gegessen, darum muss ich mich bei der Geschmacksbewertung auf Mr. Squirrel verlassen - und der schwört, dass es bis auf die Struktur des Bratens) so schmeckt, wie er es von früher kennt. Kunststück. Dieses Rezept basiert auch auf dem von seiner Mutter!

Das hier ist ein aufwendiges Rezept und ihr dürft nicht unterschätzen, dass der Braten mindestens vier Tage marinieren muss! Also plant rechtzeitig - oder bereitet vor und friert am Schluss die geschnittenen Bratenscheiben in Sauce ein.

Make Your Own Seitan Kebab

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

I am not willing to give up my kebab! Kebabs are basically a national dish where I'm from. (Ah, the Ruhrgebiet. <3) I've bought my fair share of vegan kebab "meat" and it was always good, but I just wanted to make that stuff myself. Without spending as much money.

Since making the kebab "meat" always takes a while, we always make big batches and freeze double portions. This basic kebab recipe is great in your conventional kebab, but it's also great in wraps.

Ingredients:

Keep in mind, this is the big batch we make so we have plenty of extra food to be frozen. You can easily cut the recipe in half or even quarters. This should make 2 to 2.5kg of kebab "meat".

• A handfull of dried shiitake mushrooms
• 1kg of gluten
• ca. 3l of veggie stock
• 12 tablespoons of kebab spice blend (this really depends on the spice blend you’re using. We’re using one that contains no salt and no msg)
• 12 tablespoons of paprika
• 5 tablespoons of salt
• 100g of tomato paste
• 4 tablespoons of olive oil and a bit extra
• 100ml of soy sauce
• 100ml water

Vegan Kitchen Staples

Since my friend Joni (who is new to exclusively plant-based cooking) asked for some explanation of the things that appear to be more exotic to those who cook conventionally, I decided to collect a few things that I find in my pantry to explain them.

Firstly, I would like to mention that you can easily cook awesome vegan food without using soy, seitan, and all these other things. The main ingredient in my kitchen will alwaysdesc be vegetables, fruits, legumes, nuts, etc. There is nothing wrong with tofu etc., but in my kitchen vegan cooking does not have to mean that I copy conventional recipes and replace meat with tofu. I do that sometimes, because I used to enjoy eating meat. I do not think that there is anything wrong with the taste of it, I just no longer see the necessity to use meat/dairy/eggs in order to get a great meal.

So. The main ingredient that should be available anywhere near you is this: