Vegan MoFo Day 13- A German-esque feast!

In the early afternoon I made a big batch of seitan. I always add onions to the cooking broth for extra flavor, and I also save the broth for later use. Usually it ends up being French Onion soup but I have other plans for this broth!

This dinner’s menu was another one of those decided largely by the vegetables in the fridge needing to be used- in this case a giant head of red cabbage. I’ve managed to whittle it down here and there in various slaws and salads and garnishes, but there was still a big chunk left. I also had a jar of juniper berries that I bought randomly at Penzey’s, so this recipe for Braised Red Cabbage with Apple and Juniper was perfect. I decided to add another German-inspired dish- Baked German Potato Salad, and also to cook up some of the freshly-made seitan to go with it.

I pretty much followed the recipes closely, except of course making vegan substitutions where necessary. I also added some fresh dill to the potatoes, which I think really made them something interesting.

I was considering making a breaded and fried style seitan, but since my plan for Sunday already involved that I decided to go a simpler route. I made a mixture of agave nectar and german-style mustard, dredged the seitan pieces lightly in flour and then dipped them in the agave-mustard and panfried until slightly crispy.