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Summary: Seitan is a very popular meat substitute, that is for people who tolerate gluten well.
It is made by mixing wheat gluten (extracted from wheat flour) with water into a dough, shaping the dough and then boiling or baking it. Once cooked and cooled, the Seitan can be sliced or cubed, and then prepared as you would prepare tofu or texturised vegetable protein.
Seitan is super versatile in that it absorbs the flavour of any seasonings you add to it, or any sauce you cook it in or serve it with.
I like this basic recipe where I simply flavour the Seitan with freshly chopped onion (or onion powder if kneading the dough by hand because it can be difficult for the dough to hold the onion pieces if kneaded by hand) and garlic powder, nutritional yeast, chilli and black pepper ; I then boil it in a broth made with vegetable bouillon, onion, garlic and bay leaves.
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Summary: This is a spinach, boiled egg, mushroom and croutons salad coated with a creamy dressing. Make your croutons yourself and you will be rewarded with intense and fresh flavours.
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Summary: Misr Wat or Mesir Wat is a vegan Ethiopian stew made from red split lentils and the famous Ethiopian Berbere spice mix.
Some Ethiopians, for religious reasons, eat an exclusively vegan diet, and many eat vegan dishes on special 'fast' days. This explains the abundance of vegetarian and vegan specialties. Ethiopian cuisine is one of the most flavoursome cuisines in Africa, and this red lentil stew is no exception.
You can of course use a ready-made, shop-bought Berbere since mix, but I promise you that if you make your own, you will be rewarded by a rich and complex tantalising flavour that is well worth the small effort of assembling the all very common ingredients (except perhaps the fenugreek, just leave it out if you have trouble sourcing it) needed to make your own Berbere spice mix.
Misr Wat is traditionally served with Injera, a soft sourdough flat bread, but you can also enjoy it with a crispy green salad.
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