Tag: seitan

One of the things I love about Twitter is it’s vegan community. More often than not it helps me to discover new vegan products, restaurants and all sorts of interesting things.

One of these things is Sgaia’s Mheat! Sgaia’s mheat is a seitan product, something I haven’t really seen marketed on a mass scale over here in the UK. The US has the brilliant Upton’s Naturals, it was about time we got some! Seitan is one of my absolute favourite vegan substitutes. In my opinion it has a meaty texture and deep flavour that surpasses any of the others!

So obviously I inquired about where I could get my hands on some. Hillary at Sgaia was kind enough to offer to send me some to try!

I’m happy to say it’s damn delicious. It has a really good firm texture and slices very well!

You can find Sgaia online here and on Twitter here.

I’ve always wanted to make a stroganoff and I thought the mheat would be a perfect replacement for the usual meat component! I served mine with pasta, feel free to use whatever accompaniment you like. If you can’t find any mheat, feel free to sub with any seitan your choice! If you eat gluten-free you could try subbing with firm tofu.


For the the seitan and vegetables

  • 150g of mheat
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 100g chestnut mushrooms, sliced
  • 1 tbsp olive oil
  • 1 bay leaf
  • 1 tsp dried oregano
  • 1 vegetable stock cube
  • 50ml white wine
  • Salt and pepper

For the cashew cream

  • 1 cup raw cashews, soaked for at least 2 hours
  • 3/4-1 cup water

  1. Heat a cast iron skillet over a medium-low heat and add the olive oil. Add bay leaf and the red onion and cook for 2-3 minutes until turning translucent.
  2. Cut the mheat into chunks and add to the pan. Brown the mheat for 3-4 minutes then reduce the heat to low.
  3. Make the cashew cream – drain and rinse the cashews. Add them to a blender with 3/4 cup of water. Blend on high until smooth, adding the other 1/4 cup of water if it needs thinning out. Set aside.
  4. Crumble the vegetable stock cube into the seitan, add the garlic and the mushrooms. Cook for another 4 minutes until the mushrooms begin to soften.
  5. Add the white wine and oregano. Add the cashew cream and stir to combine. Cook for 3-4 minutes until the mixture begins to thicken.
  6. Remove from the heat, season with salt and pepper. Serve over pasta, rice or grain of your choice. Optional: garnish with nutritional yeast (the yellow powder!)

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Black beans and I are in an eternal love affair. In the zombie apocalypse I’d be looking in all the cupboards for cans of them.

The other day I was thinking about these chickpea nuggets from way back in February and how I could make them black bean related.

So here we go, smokey black bean sausages.


  • 1 can of black beans
  • 2 tbsp olive oil
  • 1/2 cup/64g vital wheat gluten (I use Bob’s Red Mill)
  • 1/2 cup/64g panko bread crumbs
  • 1/4 cup/59ml water
  • 2 tbsp light soy sauce
  • 2-3 cloves of garlic, pressed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/4 tsp liquid hickory smoke (I use Stubbs)
  • Salt and pepper



  1. Rinse and drain the black beans then add to a large bowl. Add the olive oil.
  2. With a fork or potato masher, mash the beans until fairly smooth – I left some whole beans for texture.
  3. Add the rest of the dry ingredients and mix thoroughly.
  4. Add the water, soy sauce and liquid smoke and using a wooden spoon stir to combine.
  5. Using your hands, begin to knead the dough, bringing together all the wheat gluten and bread crumbs.
  6. Tip the dough onto a clean work surface and knead for approximately 3-5 minutes to develop the gluten strands.
  7. Roll into a big ball and flatten slightly. Using a knife, cut off strips before rolling with your hands into sausage shapes.
  8. Repeat with the remaining dough (I ended up with 8 sausages)
  9. To cook, heat a small frying pan with 1/2 tbsp olive oil on a medium heat, cook for 1-3 minutes each side or until crispy and well browned.
  10. If you wish to, you can freeze the leftover sausages!


Sarah xxx

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Like a sort of less guilty chicken nugget but still packed with protein!

This is a recipe adapted from Veganomicon, the greatest book in the world.


For the chickpea “dough”
(Adapted from Chickpea cutlets in Veganomicon)

  • 1 can chickpeas
  • 2 tbsp olive oil
  • 1/2 cup/64g vital wheat gluten
  • 1/2 cup/64g  bread crumbs (I use panko bread crumbs)
  • 1/4 cup/59ml water
  • 2 tbsp light soy sauce
  • 2 cloves of garlic, pressed or finely chopped
  • 1 tsp lemon zest
  • 1/2 tsp dried oregano
  • 1/2 dried thyme
  • 1 teaspoon paprika

For the batter

  • 1 cup/128g flour
  • 1 tsp egg replacer mixed with 2 tbsp water
  • 1 cup non-dairy milk

Oil to fry.

  1. Drain and rinse your chickpeas and transfer to a big bowl, add in the olive oil.  Get a potato masher or fork and mash the chickpeas into a smooth consistency.
  2. Add in the rest of the dough ingredients. Mix thoroughly with a wooden spoon and then your hands. Making your hand into a claw shape and twisting like a mixer helps to gather up all the dough! Once a ball as formed, tip your dough out on a clean surface.
  3. Knead the dough for approximately 3-5 minutes until the gluten starts to form strands. Some chickpeas might “pop” out of your dough at this point but don’t worry about it too much.
  4. Flatten out your dough as much as possible.
  5. Using a cookie cutter or a knife, cut out small rounds of the dough and set aside.

At this point you can just fry up the chickpea nuggets as is. If you want the battered version, carry on below.

  1. Start by assembling your bowls. Non-dairy milk in the first, then flour in the next and then your egg replacer mixture.
  2. Oil and heat a heavy bottomed frying pan or skillet until the oil is shimmering. Leave on a medium heat.
  3. Put your chickpea nuggets into the milk, the flour, the egg mixture and then back into the flour.
  4. Fry for 1-2 minutes each side or until golden brown.

(These can be frozen and reheated in the oven at a later date)

Sarah xxx

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