While contemplating this post, I was thinking about someone prevalent in the vegan community who recently “came out” that she’s not a vegan anymore. Basically, she stopped being a vegan because she started to crave animal products, specifically meat. Her cravings led her to believe that she needed to eat animals.
I tried to figure out why I was so bothered by her confession. It literally gnawed on my mind for days on end. Her life, her choice, right? But as I thought about it more, what bugged me the most about her confession was not that she decided to start eating meat again. What really chapped my hide is that she made it sound like her cravings equaled necessity. I.E., if you crave meat, it must be because your body really needs for you to eat meat and other animal products in order to meet your nutritional requirements.
As you probably all ready guessed, I THINK THAT’S A BOGUS BUNCH OF HOGWASH.
I pretty much always want a doughnut
So to me, this whole debacle was sad news indeed coming from such a revered health coach/cookbook author who has influence over so many other people regarding healthy eating choices. Her stance literally came across as if veganism is not a lifelong sustainable healthy lifestyle choice.
So, I was going to launch into this whole schpeal about why vegans might sometimes have the urge to eat something meaty, but the lovely Cadry at Cadry’s Kitchen beat me to the punchline in EVERY SINGLE WAY in this post. I hope you’ll take the time to read it if you haven’t all ready.
To be honest, for the most part I’m not usually that interested in “mock” meat, I prefer the healthier option of mushrooms, tofu, beans or other veggies in dishes that would traditionally feature animal products.That doesn’t mean that every now and again that I don’t get a hankering for an old favorite recipe revamped vegan style.
I reckon I probably make something with faux “meat” about once a month. When I do, that faux “meat” is almost always homemade and not made in a frankenlab.
role model friend who’s no longer vegan just needed a little something like this instead of the sea vegetables that she thought would solve her lusty meat yearnings…
Vegan Sesame Orange Seitan
For the sesame seitan strips:
- 1/2 of this seitan recipe (3 cutlets) OR 1 package store bought seitan OR for GF peeps, 1/2 package soy curls prepared according to package directions, OR 1 block store bought tempeh, cut into thin strips
- 1/3 C. non GMO cornstarch
- 1/3 C. raw sesame seeds
- 1/4 t. sea salt
- 1/2 t. ground black pepper
- 2 T. ground golden flax seed
- 1 t. baking powder
- 1/3 C. water
- 1/4 C. expeller pressed safflower oil (gasp! This is the first recipe on my site where I fry something in oil!)
For the Orange Sauce:
- juice of 2 oranges (about 1 cup)
- zest of 1 orange
- 2 T. bragg’s liquid aminos
- 2 T. agave
- 1 t. minced fresh ginger
- 1 clove minced garlic
- 1/4 t. ground black pepper
- 1 t. non GMO cornstarch
- sliced scallions for garnish
Method: In a large skillet, start heating the safflower oil over medium heat. Then, in a medium bowl, combine the cornstarch, sesame seeds, baking power, water, ground flax, salt and pepper. Put the seitan/tempeh strips into the batter and gently stir to coat. Working in batches, put strips of seitan in the hot oil and cook for 3-4 minutes on each side until golden, I needed to do three batches to cook all my seitan, once strips are cooked, place on a paper towel to absorb any excess oil. Set the cooked strips in the oven on warm while you make the orange sauce. To make the orange sauce, combine all ingredients in a small bowl, pour into the same skillet you used to cook the seitan and cook down for 3-4 minutes until the sauce is thick and syrupy. At this point you can add the seitan to the sauce to flavor it completely, or if you like your seitan extra crispy, you can drizzle the sauce over each individual plate. I served mine on white basmati rice, because I had ran out of brown… Don’t make the same mistake. Sprinkle chopped scallions over the seitan for extra yumminess.
What do you think?