VeganMoFo: Iron Chef Stuffed.
I was hoping that more entries would trickle in, but either everyone hated my idea or was busy or something. I think stuffing stuff into other stuff is pretty fun though, so thpppt.
Jenn stuffed a ton of stuff into potatoes.
Megan and I are on the same wavelength apparently, she also did a stuffed seitan with gravy.
International Iron Chef! Pamela brings us stuffed freeze-dried tofu, something I didn’t even know existed.
Dynah did double duty with manicotti and stuffed chocolate covered bananas.
Bex kept it real and made a ‘what i’ve got’ almond apple bread stuffing.
My favorite Megan made her favorite Andria’s favorite stuffing.
I actually forgot about doing the challenge until the middle of Sunday. And I didn’t want to go to the store. So I also decided to use what I had. In two hours I made the seitan, stuffing, and gravy. Very rarely do I say i’m proud of something I just made up, but I am really down with this meal. I kind of made it up as I went along but here is what I did from memory:
Seitan with Apple Onion Cranberry Stuffing and Maple Gravy
Make your favorite seitan recipe, you can follow Joanna’s instructions for making cutlets, but a little thicker so you can slice them without worry of putting a hole in one side.
2 T vegetable oil
1/2 large onion, diced
1 red apple, peeled and diced
1/4 cup dried cranberries
1/4 c dried bread crumbs (mine were seasoned so I didn’t add any extra)
salt and pepper to taste
a pinch of cinammon
~1/3 cup of the gravy
Heat the oil over medium low, add the onions and let them get mostly soft. Add the apple and continue to cook for about ten minutes, stirring every now and then. Add the cranberries, salt and pepper, and cinnamon and let it cook for about two more minutes. Mix in the bread crumbs and remove from the heat.
Preheat your oven to 350 at this point.
A couple of tablespoons of margarine
salt and pepper to taste
1/4 cup maple syrup
I didn’t even close to measure this, but gravy is pretty easy. Melt the margarine in a sauce pan, and add enough flour to make a roux. I’m too impatient to wait for it to get dark, so just whisk it around for a minute, then start adding almond milk a little bit at a time, fully whisking the liquid into the roux before adding more. The whole point of this is to avoid getting lumps. After you get it to a gravy-like consistency, add the salt, pepper, and maple syrup.
Add enough gravy to the stuffing to act like a glue, you shouldn’t really be able to see it in there.
To assemble, slice the seitan almost all the way in half, like it’s a hot dog bun. I put about 1/4 cup in four cutlets and ended up with leftover stuffing, so i’d say this serves six. Or you could just eat the extra like I did.
Now, I pour the gravy on top before baking but it didn’t look very nice and didn’t seem to do anything for it so at this point i’d say spray a little cooking spray or rob a little oil on the tops of the seitan to keep it from getting dry and gross.
Bake for about 15 minutes, really we’re just warming stuff up.
Cover with gravy and eaaaaaaaaaaaaaaat.
Here’s an okay shot before going into the oven.
And here is a really icky looking shot before going into my mouth. I miss summer sunlight.
I know that MoFo is officially over on Friday, but check back for a very special Iron Chef challenge for next weekend! We might keep this up on a monthly basis because people seem to enjoy the general idea.