Reply To This Post         Return to Posts Index           VegSource Home

From: Deborah (
Subject:         Re: smoked spanish paprika
Date: August 27, 2014 at 1:39 pm PST

In Reply to: smoked spanish paprika posted by susan on August 17, 2014 at 9:41 am:

Smoked paprika is good for various uses.
It has a nice, mild smoky flavor
which goes well with/in many dishes.

Add some to chili, spice mixtures (seasoned salt, etc),
dips, casseroles, and barbecue sauces.
Sprinkle it on pan-fried tofu slices.

If you can't find smoked paprika, substitute regular
paprika and a dash of Liquid Smoke or Dry Smoke powder.


Gluten/Seitan "Brisket" (Baked)

In a large bowl, mix together:
2 cups vital wheat gluten flour
1 Tbs nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/4 tsp coriander
1/8 tsp pepper

In a bowl, mix:
1 Tbs vegetable oil
1 tsp vegetarian "beef" bouillon powder
1 cup water

Pour into flour mixture.
Knead into a ball
(add additional water or flour if needed to get proper consistency).

In another bowl, mix:
2 cups water
4 tsps vegetarian "beef" bouillon powder
1 large onion, chopped
1 cup chopped celery
2 bay leaves
2 cloves garlic, peeled and minced
1/2 tsp black pepper
2 Tbs chopped fresh parsley
1 Tbs oil

Flatten gluten ball slightly, and put into a greased baking pan (with
room around and above gluten for liquid).
Pour mixture over gluten.
Cover with foil.
Roast in a moderate oven (325 F) for 2 - 3 hours,
or in a low oven for even longer.
Slow cooking at a low temperature makes gluten moist and "meaty"
(High temperature for shorter time gives you "meaty-flavored bread"!).
Replenish water as needed, or the gluten will dry out or burn.
Check for doneness occasionally.

When done, cool roast slightly.

Slice for sandwiches, or use as desired.

Reply To This Post         Return to Posts Index           VegSource Home

Follow Ups:

Post Reply

E-mail: (optional)


Optional Link URL:
Link Title:
Optional Image URL: