I love the steamed seitan. It's so nice not to have to watch a pot of boiling broth. OH NO, it's boiling, turn down the flame. OH no, it's just sitting in warm water. I just don't usually have an hour to watch boiling seitan. I mean simmering seitan.
So with 4 loaves of freshly steamed seitan I circle the empanada recipe. I had made empanadas a few years ago, loved them and of course can't find the book the recipe is in. I have about 35 cookbooks, some vegan, some veg, and some I have to veganize, (hello Julia Child), but it's lost somewhere on the shelf.
I've made the dough for Sarah Kramer's vegan pot pie and it's come out very nicely. So with my brand new food processor I thought I'd tackle Terry Hope Romano's, "Viva Vegan" empanadas. I made the dough and got called out for a flight. Now I wondered, every day, how long that dough would keep in the fridge. Apparently about a week because it turned out light and fluffy and flakey.
Here are the production and finished product pics.
|Garlic, onions and mushrooms. I didn't have any porcini so I added a bunch of shitake and button instead.|
|Steamed Red Seitan from the book.|
|First one shredded, second one on the block. Note time is 5:48. I'd probably been cooking for oh, 20 mins as a guess.|
|All the shredded seitan in the pan.|
|Mixture before letting it cool.|
|Raisins and olives added.|
|Ready to roll.|
|The recipe says use a 6 inch round, that bowl measured 5 1/2. Worked out just fine.|
|The soy milk wash didn't give a very shiny finish but to me that's no sacrifice to veganize a dish. That odd piece of dough was a bunch of remnants shmooshed together. I filled it and rolled it up which you'll see later.|
|First batch out of the oven.|
|Second batch. See the roll?|