Day 23: In which the omnivore boyfriend wants seitan.
A few nights ago, I asked the boyfriend if he wanted to make dinner together that evening. He asked if we could do a stir fry, but with some seitan. Um, chyeah! It’s been around forever since I’ve made my go-to seitan recipe, but I dutifully went home that afternoon and whipped some up so that our dinner making would go ultra fast once I got home from pilates and yoga that evening. He put the rice in the cooker around a half hour before I got home, so the timing for everything was just perfect.
The most patient man I’ve dated, the omnivore boyfriend is really awesome at stirring things around for ages. Things are never undercooked or burned when he helps in the kitchen. Ah, to have that kind of patience. Anyway, I had picked up some stir fry essentials: broccoli, baby corn, water chestnuts, mushrooms, and snow peas. We already had some frozen red peppers, fresh garlic, and a few carrots. The seitan recipe is based on the one in Vegan with a Vengeance, with a few modifications. I generally just follow it for the ratios of gluten to broth, etc, and then add whatever seasonings I like. This time I added in a bunch of steak seasoning, so it would be ‘beefy’. Oh, and I always steam the seitan from that recipe. I just generally like the texture of steamed seitan better. To each his own!
We just used a bottle of spicy stir fry sauce from the store, and it was so yummy! There were enough leftovers for a couple of days (we were heading into a busy weekend, so I made sure we made a giant batch), plus I made enough seitan to have extra for sandwiches and wraps for a few lunches. I just love stir fry though. And curries and whatnot. They’re just a great avenue for adding in lots of extra veggies without having to think too much about how to utilize them in specific side dishes. Yay for easy and delicious!