Vegan Cooking 101 | Gluten-Free Mock Meats and Seitan

Welcome back food family! So this whole alkaline vegan lifestyle is apparently where its at. There has been so many of you that have asked me for alkaline videos, raw vegan videos, and Dr Sebi inspired recipes. Here we go! I'm diving right in with pleasure. So for this first video, please do forgive me for the white rice and the white potatoes as they are the exact opposite of alkaline which certainly defeats the purpose of the alkaline mock meat. I was not cooking for myself which is why I did serve the mock meat with white rice and potatoes. Outside of that, I think I did pretty well! SOme of my spices and flavoring do need work, as soem of them did not meet the alkaline standard. All that being said... This was absolutely delicious  and very easy to store if I can add. I stored half of the mock roast in the freezer for a couple of weeks. Defrosted it and used it in a salad a couple days ago and it was just as delicious as the first day if not better. 

Here is the link to the food list that I am going by. https://www.blackhealthwealth.com/dr-sebi-food-list/  it includes, all of the electric food you can eat to help alkaline your body, getting rid of mucus. I am going to upload a few "what I eat in day" videos just to share my transition into this lifestyle. I will of course keep up with my standard seitan recipes because I do have a lot of friends and family that do not care much for gluten free alternatives or the health aspect of vegan eating, so I will accommodate them as well, as much as I can. 

This mock meat was very easy to make. The mushrooms are of course the quarterback of this recipe, bringing it home on the texture element; and so long as you use the porcini mushrooms in you seasoning mix as well as the re-hydrating liquid in the curry they will nail the flavor you are looking for as well. I used the dried porcini mushrooms but I have come across some frozen porcini mushrooms which are also really great to use. Just be sure that if you are using them frozen, that you over compensate for the flavor, as their flavor is not as strong and concentrated when they are frozen versus when they are dried. Some use tomato ketchup in their curry goat recipes, rather than using ketchup, I use fresh tomatoes to which I seared, cooked down, then addeda bit of rice vinegar and molasses. A somewhat impromptu quick pan-made tomato ketchup. As always food family, it has been a pleasure, I will see you soon with another video and another recipe :)

Equipment 

-Cutting Board

-Chef's Knife 

-Large Mixing Bowl

-Medium/Large Shallow Walled Pot

(or large high walled saute pan)

-Mixing Spoon

-Plate (optional for re-hydrating rice paper)

-Food Processor/Blender

-Small Bowl 

-Spoon 

-Lined Baking Rack/Sheet Tray 

-Spatula

-Tongs 

Gluten-free Vegan Curry Goat

Serves 6 people 

3 cups Mock Goat Meat (chopped into large pieces, see below)

1/2 cup Onion, yellow (chopped)

1-1/2 cup Potatoes, white (chopped)

1/2 cup Carrots (chopped)

 4 each Garlic Cloves, medium ( chopped)

1/2 cup Tomatoes (chopped)

1 t Molasses

1 t Rice Vinegar

1/4 cup Curry Spice Blend (adjust to desired flavor)

1 each Scotch Bonnet (whole)

5-6 sprigs Thyme,fresh

3-4 Scallions, fresh

1/4" each Ginger, fresh (chopped)

2 cups Porcini Mushroom Liquid ( remaining from re-hydrating dried porcini mushrooms)

1 each Vegan Beef Bouillon Cubes 

1 T Vegan Worcestershire Sauce 

1/4 cup Canola Oil ( divided 2 T)

1/4 cup Water 

Sea Salt tt

Black Pepper tt 

1. In large mixing bowl add curry blend along with 2 T canola oil. Mix in to a loose paste. Add mock goat meat and mix gently until all goat* pieces are coated evenly. 

2. Add remaining oil into large high walled saute pan on medium-high heat. Pan sear all of the mock goat pieces until golden brown, remove from pan and set aside.

3. Add tomatoes and cook down until tomatoes become macerated in to a thick sauce. Add vine gar and molasses. Mix until they are thoroghly combined. Add carrots, potatoes, garlic, thyme, scotch bonnet, scallions, and ginger. Saute until for approximately 2-3 minutes or until the carrots and potatoes begin to brown.  

4. Add bouillon, worcestershire sauce, porcini mushroom liquid and cook until carrots and potatoes are halfway nearly fully cooked. Add mock goat meat. Cook for approximately 15 minutes on medium heat. Once the potatoes and carrots are tender and the stew has thickened. It is ready to serve. Serve as desired.

Gluten-Free Mock Goat Meat

Makes 1 Roast 

6 cups Oyster Mushrooms (fresh, pulled/ shredded)

1-1/2 cup Chickpeas, dried ( re-hydrated, chopped in blender or food processor)

1/3 cup Chickpea Flour 

1 cup Porcini Mushrooms (dried)

3-1/2 cups Hot water ( for rehydrating mushrooms, reserve mushroom liquid )

2 each Vegan Beef Boullion

2 T Browning Seasoning

2 T Vegan Worcestershire Sauce

1/2 cup Lentils optional (cooked)

2 each Rice Paper sheets (optional)

Sea Salt tt

Black Pepper tt

1. Add porcini mushrooms into a large heat safe bowl. Pour boiling water over mushrooms to re-hydrate them. Allow to sit loosely covered for at least 15 minutes or until the mushrooms become re-hydrated and soft. In a large saute pan on high heat, add oyster mushrooms and cook until all the water has released from them and they begin to brown. Add 1 cup of porcini mushroom liquid and cook until all liquid reduces out and remove from the heat. Set aside

2. In a blender, blend until smooth re-hydrated mushrooms, beef bouillon, browning seasoning, worcestershire sauce, lentils (optional), and approximately 1/2 cup of mushroom liquid. Set aside.

3. In a large mixing bowl mix together mushrooms, chickpeas, chickpea flour. Add 1/4 cup of porcini puree and mix until well combined. Mixture should be very thick and pasty (use video for a reference point). Add mixture on top of a rehydrated sheet of rice paper. Cover with another sheet of re-hydrated rice paper and shape into your desire roast. You may pan sear roast if you desire but it is certainly no necessary. 

4. Preheat oven to 385F. Place mock meat on to a line baking tray and bake for approximately 25-30 minutes or until roast become nice and firm. Allow to cool. Use as desired.