Southern Seitan (cue 'The Devil went Down to Georgia')

We really enjoyed this meal yesterday!

Bryanna's 'Vegan Pork Tenderloin' tops steamed organic Collard Greens. Beside that is Robin Robertson's 'Skillet Cornbread' surrounded by tomatoes from a friend's bountiful garden. I prefer collards with a little Earth Balance, sea salt, and a big squeeze of lemon juice.





You need to make the 'Vegan Pork Tenderloin' the day or more before. Plan ahead, it takes well over 4 hours from start to finish, and then, it's best after being in the fridge overnight. It's a great thing to do while laundry is going, and it's really quite fun and easy. Here I'm forming the dough to place in my Romertopf clay cooker with the cooking broth waiting to be poured on. I've printed out the recipes from the Everyday Dish DVD, and keep them in a file folder.


This is our favorite faux meat recipe. Just look at how nicely it slices, and it tastes great. When we eat packaged faux meat products at home, it's usually because we're out of this. This time, I used bbq sauce instead of ketchup in the basting broth, and Art used the same sauce to saute it in on the stove.

On my quest to find more recipes like this, I emailed Bryanna, and found out she is working on a seitan e-book. I can't wait for it to be available!

The 'Skillet Cornbread' recipe is in this month's VegNews (p. 63). The article convinced me to break out our cast iron skillet, but first I needed to season it:

1. Scour thoroughly with hot water and soap; dry
2. Coat with cooking oil (vegetable works well)
3. Heat in 300* oven for an hour
4. Remove excess oil after cooled

We really enjoyed the cornbread! Art says it's possibly the best he's eaten. It was crusty outside & soft inside. I think using a cast iron skillet makes all the difference.