Adjust the Phillips to taste or you can use Old Bay if so inclined. I am not so inclined.
Also note this is a work in progress. I was not happy with the original Veggie Life site recipe on this. Posted here to work on it.
From Veggie Life. The one thing I miss about a no fat lifestyle was the Chicken Pot Pie Note: just chop the seitan into bite size chunks. Also note if you can find them buy eggless pot pie noodles or eggless southern dumplings [they both work]
Vegetarian Times 2003,
Do not use garlic flakes for minced garlic. Note the original recipe called for the links to be added with the seitan. Don't. They don't benefit from cooking that long. Best added last.
My love affair with Enoki started when I got some on special at the local store. I had to use it so I used the standard saute a bit in butter and went to heaven. I could tell you what I said but its words you use to not be able to say on TV coupled with ......... this is good. So I did a bit of surfing for recipes. From the Mushroom Council.
In honor of my favorite cooking shows when I was a child... from Vegetarian Times Jan 2002. And today on the show, we are going to steam water.. ah wait. Steam something.. OH yes.. Steam the Temper.. I mean tempeh. YO Camera Guy my wine bottle is empty.
Vegetarian Times 2007. Note the recipe directions called for 2 tbsp oil. I have no clue where the 3rd came from in the ingredients but use one for the mix and the spare if you need it when you baste the meatballs before baking.
I dedicate this to Pot Scrubber and he will understand why...
IF you do not press the tofu or use the right type it won't brown. To make the texture a bit more 'meaty' simply freeze the tofu first then drain and press after thawing. If you like you can marinate it in whatever you choose for several hours.