Don’t cry over spilled milk

I forget some of the hilarious moments that accompany this project after the fact. When I made the scalloped potatoes, I wanted to go for a nice presentation and grabbed a springform pan from the cupboard. After all of the prep was done and I had finished layering the potatoes nicely, I went to add the soy milk and put it in the oven, where I saw that the pan was leaking. The cup of soy milk I had just added looked like a gallon as it poured out of the oven and down the cupboard, pooling on the floor. I went into a frenzy trying to salvage the dish and tried to put the leaking pan into another pan, but it kept oozing soy milk. Seriously, where was the soy milk coming from? I gave up the nice presentation I was going for and relocated the potatoes to a traditional glass casserole dish. Less pretty, but much more effective. I added more soy milk, sprinkled some more Daiya on top and it was as though nothing had ever happened, if you ignored the puddle on the floor and the smell of burnt soy milk.

I did things a bit backwards by making the potato side dish a few days earlier and then the main course of Chicken Sauteed with Herbs and Garlic, Egg Yolk, and Butter Sauce. The garlic and herbs are the only items that stayed the same. This recipe comes in three steps. We don’t have to worry about how a chicken is separated in the United States versus France. We get to butcher our own seitan any way that we like. You can make your seitan ahead of time as it refrigerates well. The remainder of the recipe is easy to adjust for larger or smaller portions depending on how much seitan you have on hand. The next step comes in sauteeing the seitan and finally baking it with a hollandaise sauce. I cannot promise you “herbal, butter pan juices … beaten into egg yolks to make  a thick and creamy liaison,” but the hollandaise is equally delicious, if not better than what she describes. I am including the seitan recipe that I used with the modifications of spices (ground fennel, thyme, and rosemary) that I thought would make it more chicken-like. The original recipe from the book has a large amount of chicken and butter, and I chose not to replicate those portions. The following recipes easily feeds two with leftovers. After mine was done, I added some mushrooms to the casserole and put it in the oven for 15 minutes at 350.


  • 1 1/2 cups vital wheat gluten
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 2 tsp paprika
  • 1 tsp rosemary
  • 1-2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp ground fennel
  • 2 tsp garlic powder
  • 3/4 cups water
  • 4 tbsp tomato paste
  • 1 tbsp tamari
  • 1 tbsp olive oil
  • 2 tbsp braggs

Preheat the oven to 325F.

In a large mixing bowl mix the dry ingredients. Mix the wet ingredients in a separate smaller bowl. Whisk until well incorporated.

Add the liquid ingredients to the dry ingredients. Mix well, then knead the dough for 1-2 minutes.

Form into a log, wrap tightly in foil, and twist the ends. Place on a baking sheet and bake for 90 minutes. When done, unwrap and let cool completely.

  • 4 Tbsp Earth Balance
  • 1 tsp thyme
  • 1 tsp basil
  • 1/4 tsp ground fennel
  • Salt and pepper
  • 2 cloves unpeeled garlic
  • 1/3 cup white wine

Heat the butter and then place your sliced seitan pieces in the casserole or skillet. Turn them after they begin to brown and set aside. Add the herbs, salt, pepper, and garlic to the casserole and sautee for a few minutes. Add another tablespoon of butter if needed. Mash the garlic cloves in the casserole with a spoon and then remove the garlic peel. Add the wine and boil it down over high heat. Let reduce in half.

Place the seitan in the baking dish so that it is half layered. Spoon the hollandaise over the seitan and serve.

Vegan Hollandaise Sauce

  • 1 Tbsp olive oil
  • 2 Tbsp minced shallots
  • 3/4 cup soy milk
  • 1 Tbsp plus
  • 1/2 tsp cornstarch
  • 1/4 cup water
  • 1-1/2 Tbsp white wine vinegar
  • 1/8 tsp turmeric
  • 1 Tbsp vegetable broth powder
  • 1 Tbsp nutritional yeast flakes
  • 1 tsp fresh lemon juice
  • Pinch of salt

Heat oil in a small sauce pan on medium heat. Add shallots and cook about 3 minutes or until soft. While the shallots are cooking, mix soy milk and cornstarch in a measuring cup. Stir with a fork until the cornstarch is mostly dissolved. Set aside.

Add the water and vinegar to the shallots. Turn the heat up and bring to a boil. Cook for about 5 minutes or until the liquid has reduced to about 2 Tbsp. While it’s reducing, add turmeric and vegetable broth powder to the milk mixture.

When the liquid has reduced, add the milk mixture and lower the heat to medium. Whisk semi-furiously for 5-7 minutes or until sauce is thick to eliminate lumps. Mix in the nutritional yeast flakes, lemon juice and salt. Once combined, remove from heat and allow to cool about 20 minutes.


About Ania K

Writing, cooking, and eating in Brooklyn.
This entry was posted in Mock Meat, Uncategorized and tagged , , , . Bookmark the permalink.

One Response to Don’t cry over spilled milk

  1. math games says:

    post not working in firefox

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