A thick low-fat vegan cream-style chowder using hijiki
(a sea vegetable) to impart a nautical flavor.
1 C (135 g) gluten flour (vital wheat gluten)
1 large onion
4 medium potatoes scrubbed or peeled, cubed 1/2 inch (12 mm)
2 1/4 C soy milk (not flavored or sweetened)
1 t garlic powder
3 3/4 C water or mild veggie broth
1/4 t salt (or 1 t Bragg's liquid aminos)
1/4 C (30 g) whole wheat flour
1/4 C (10 g) dried hijiki (broken in very small pieces)
2 T fresh chopped parsley
1/4 t fresh ground black pepper (or to taste)
Mix garlic powder with gluten flour and then blend in 3/4 C water.
Knead until elastic and form into a 12 inch (30 cm) disk. Cut into
10 pieces. Add to a large pot with hijiki and 3 C water, bring to
boil and simmer for 30 minutes. Remove cooked seitan but reserve
liquid. Allow seitan to cool, press out excess liquid and dice
into small cubes.
When seitan water is cooking, boil potatoes until tender. In water
or veggie broth cook onions until transparent and slightly brown.
Mix w/w flour and 1/4 C soy milk until smooth and slowly add to the
onions, then add 1/2 C of the water used for cooking the potatoes
and 1/2 C of the broth used in cooking the seitan (include the all
hijiki bits). Optionally add salt or liquid aminos. When hot, add
remainder of the soy milk, diced seitan, potato, parsely and black
pepper. The result is a thick chowder, but it can be thinned as
desired with additional soy milk. (Metric: 1 C liquid = 240 ml)
If hijiki is not available (try oriental markets), use any other
dried seaweed, preferably one that comes in thin strands.
6 servings, each 205 calories: 7% from fat (1.94 g), 58% from
carbohydrate (38.4 g), 36% from protein (24 g). 210 mg sodium.
Recipe courtesy of the Healing Heart Foundation - heart@xxxxxxxxx
Adapted from cooking with Gluten and Seitan by Dorothy R. Bates
and Colby Wingate.