Plant milk, Sweet Potato Congee, Satay Seitan, Pastry, Knives & Dr Greger

Plant milk, Sweet Potato Congee, Satay Seitan, Pastry, Knives & Dr Greger

In this episode we talk a little bit about the use of plant milk and how easy it is to make your own oat milk.

We then go on to talk about a beautiful caramelised onion, shiitake mushroom and sweet potato congee as well as a satay seitan dish from an Asian cookbook we’ve just bought. Both recipes were really simple and quick to make, delicious, complex and incredibly satisfying.

Because we made the satay seitan, we then talk a little about our recipe of the week, seitan and how to make two different types:

  1. A dark seitan, similar to lamb or beef
  2. A light seitan, similar to chicken

Neither of us really like using meat to describe any dishes we eat, however in this case it’s the easiest way to describe them!

We then have a quick chat about Japanese knives in our tip of the week, we talk about why having good knives is so important and what difference it makes.

Finally our ingredient of the week is Dr Greger’s Spice mix – a really simple mix of herbs and spices which we keep as a store cupboard staple.

Resources and show notes:

First of all we will add links to other websites which we’ve mentioned in the pod cast, after these links we will add recipes, so remember to scroll down.


Oat Milk

  • One cup of rolled oats
  • 4 cups water

If you wish you can also add vanilla extract, cocoa powder or even one date to make it a sweet drink, however if you wish to have simple oat milk then oats and water are all that are required.

Place the ingredients into a jug blender and blend for about 30 seconds. If you added extra ingredients then taste to make sure you’re happy with the flavour and alter accordingly.

Strangely ingredients through muslin into a jug or bowl, and voilà, you have home-made oat milk!

It should keep refrigerated in a sealed container for about five days, shake well each time you wish to use.

Seitan (Dark)

By Lauren Toyota, from her book Vegan Comfort Classics

Saved by Seitan loaf (for 1 large loaf):

  • 3 cups vital wheat gluten
  • ¼ cup nutritional yeast
  • 2 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp celery salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 tsp ground mustard
  • 1 tsp ground pepper
  • 2 vegan beef-flavored bouillon cubes dissolved in 3 cups hot water, or 3 cups low-sodium vegetable stock
  • ¼ cup vegetable oil
  • 2 tbsp low-sodium tamari or soy sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp tomato paste

Place all of the ingredients into a breadmaker and set to a dough only cycle. Mix for about 10 minutes, alternatively mix in a bowl and then once all of the ingredients have come together turnout onto a worktop and knead by hand for the same amount of time.

After the sticky slimy mixture has come together form it into a log shape and wrapped in tinfoil. It will be about 12 cm in diameter and 25 cm long. You may need to use a few sheets of tin foil so that it is completely enclosed. You wanted to be tightly wrapped.

Bake in an oven at 180° C for 90 min. Leave to cool before serving sliced thinly.

You can even try mixing around some of the herbs and spices to suit your taste, I’ve even added marmite!

Simple Vegan Pastry

  • 6 oz flour
  • 3 ox vegan butter
  • pinch salt

Place the flour, salt and butter into a food processor and pulse for a second or so to get the butter and flour to mix into a consistency like breadcrumbs. Slowly dribble in water whilst pulsing the food processor. You won’t need much water at all as the mixture will start to come together and form a big pastry ball. Once it has all come together wrapped in cling film and refrigerate for about 30 min.

Published by Whole Food Vegan Podcast

Vegan Blogger and Podcaster

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