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Home > posts > 2018 > 11 > 2018-11-03_Vegetarian_Adovada.html

Vegetarian Adovada Saturday, November 03, 2018, 01:30 PM

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I have been wanting to test making a vegetarian version of my carne adovada both out of curiosity and as a potential for Thanksgiving.

I figured I would do it with tofu and seitan as a test. Tofu is (way) easier but I wasn't sure it could hold up to the simmering. Seitan we figured would be (a) tastier and (b) more resilient.

Adovada (sauce)

The sauce was pretty typical except that we got a different brand chile (see picture). These seemed to be both darker and more moist. As such, I went a bit heavy on them. I was also afraid they were spicier but they were about the same. See how dark the liquid is in the seitan photos.

The other main change was to use a mixture of Seasoned Vegetable and Roasted Garlic bouillon

I went slightly heavy on the water since I knew I would be reserving some

Seitan

I based the seitan on regular seitan logs, 2016-01-12, and the referenced recipe.

I made it with

I decided to use the blender since it was already used so I figured I would use it to mix all of the ingredients and the oil would help soften the seitan. Since I was using the blender, I knew the oil would emulsify fine.

I heated the liquids post blending and added the gluten to the liquid. It came together really nicely and I kneaded it for a little bit. I then cut it up into strips, rolled it out, and then cut it into pieces which I added to the sauce.

The liquid for the seitan (left) and the chile liquid (right) Seitan before kneading

Final Result

After mixing two blocks of "Super Firm Tofu" with the seitan, I braised it at 325°. As you can see, it came out super dry! I think what happened was the seitan absorbed the rest of the liquid! It still tasted good but was very, very dry.

The tofu held up well but wasnt super flavorful. I liked the flavor, and even the texture of the seitan. But it did absorb a lot of the liquid.

I think if I wanted to do this again, I would do it with the seitan but simmered independently first.



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