Sounds delicious! :9vegcourtesy.blogspot.com
I have made something similar with tofu and it was SO good. I will have to try your seitan version!
I love you drawings so cute!! xhttp://www.danceonflour.com/
I am drooling all over my keyboard. This looks scrumptious.
This looks wonderful!Definitely going to make this for lunch today.Thanks for sharing!cakegirllosangeles.blogspot.com
love that post !
I just wanted to say that I am blown away by your blog. The recipes are creative yet simple and delicious! I am incredibly impressed by everything you've created here! So happy I've found your blog (it's my new favorite), keep up the excellent work!
Que amor esse blog, esse lanche da muito apetite quero ele aqui na minha barriguinha...http://receitasdebelezaverde.blogspot.com.br
Ugh, this looks so enticing. Adding it to the list of things to make!☯ Carmen
I'm eating this right now, it's super good! Great blog :-)
Where do you get seitan in NZ!?!? I am having such trouble finding it :(
Hey New Zealander — We're not familiar with the stores in your neighborhood, but firm tofu is the most readily available substitute for seitan (skip the boiling step if using tofu). We would also recommend textured vegetable protein (TVP) and soy curls for this recipe, which are both products you can order online. If you know any vegan restaurants or shops in your neighborhood, it might be fun to go in and ask them about where they find things. Best of luck.
your blog is so perfect aahh I too am a vegan stoner haha. I just wish that you would make a tumblr, pretty please? much love to you <3
i love this, do you make the illustrations yourself?
Hi Teleoid,Yes, we make the illustrations!
Sounds like an estrogen soy party up in here.. Get off the bleached flour and tofu
Hi Anonymous,We hear you. We've often written recipes for people replacing guilty pleasure foods in their diet. One common hurdle for people who are used to eating meat is that there are no vegan replacements for their usual cravings. So recipes like this one have that purpose in mind.You would probably be more interested in our next cookbook, which we're working on now. In it we'll specifically focus on healthier recipes with less soy products.Thanks for the comment.
We read every comment received (except spam), and we try to respond to direct questions within the week. If we take longer to answer a question, it's usually because you've suggested something for the recipe or posed a problem, and we are gathering ingredients and re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner