About a year ago, a group of kosher food bloggers came together as a group. We call ourselves the Kosher Connection. As a group, we have grown and learned a great deal from each other as food bloggers. We’ve supported each other and have been sounding boards for each other throughout the year. I am so glad we all got together. Since the group started, we have come together monthly for various themed blog challenges. For our anniversary challenge, we are doing a blog swap. Each kosher blogger has been assigned another kosher blogger to seek inspiration from. We are challenged with choosing a recipe from that blogger’s blog and making it our own.

I was super excited for this blog swap. I had no idea what to expect.

I was pleasantly surprised when I was tasked with coming up with a recipe from Chanie Apfelbaum’s blog – Busy in Brooklyn.  I mulled it over for a while and studied her blog intently. What would I make? I have already cooked a few of her recipes and all have been wonderful. Her recent recipe for chili and cornbread was amazing! What would I make this time? At first I thought I bought veganizing her Sesame Noodle dish. But I realized that was cop-out for me. I make sesame noodles often and swapping out chicken for tofu wasn’t much of a challenge.

I decided to turn one of her meat dishes in to a vegan dinner. From around the kosher blog world, I knew that her BBQ Brisket was a huge hit. What if I took the flavors of that dish and made it vegan? I knew that I could pull something similar off with seitan. I love that her ingredients are simple and something I would already have on hand.

I played around with the quantities a bit to make it work with the seitan. I cooked up about a pound of seitan in advance – about a day before. You can easily use prepared seitan with this dish as a shortcut. I am so happy I chose to make this dish! The flavor was fantastic and was a huge hit with the family. Even the picky kid ate it, gobbling it up quickly.

To celebrate the 1-year anniversary of the Kosher Connection, we are giving away two prizes from Emile Henry, a Bread Cloche valued at $130 and a 4.2 qt Dutch Oven valued at $170! Use the Rafflecopter below to win- you can enter up to 23 ways! Two winners will be chosen at random.

The contest winners will be contacted via email. They will have 48 hours to respond before other winners are chosen. This contest is open to United States residents over the age of 18

Be sure to check out the rest of this month’s Kosher Connection’s bloggers below!

Vegan Pulled Seitan

 

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This recipe is inspired by Busy in Brooklyn

Author: Hindy Garfinkel

Ingredients

• 1 tbsp. olive oil
• 1 onion, chopped
• 6 cloves garlic, chopped
• 1 lb. Seitan (homemade or store-bought)
• 6 oz. sliced baby bella mushrooms
• ½ cup ketchup
• ½ cup apple cider vinegar
• ⅓ cup packed brown sugar
• 1 tbsp smoked paprika
• 1 tbsp Hungarian paprika
• ¾ cups vegetable stock
• 2 tsp. chili powder
• 2 tsp. garlic powder
• 2 tsp. salt
• ½ tbsp. vegan worcestershire sauce
• 3 tsp. ground pepper

Instructions

1. Heat up the olive oil in a large saute pan.
2. Add in the onions and garlic and cook a few minutes, until it softens.
3. Add a teaspoon of the salt and pepper to that mix.
4. Chop of the seitan in to thin pieces and add to the pan. Let the seitan brown a bit.
5. Add in the mushrooms and cook a few minutes.
6. In a small bowl, mix together the ketchup, the apple cider vinegar, the vegetable stock, worcestershire sauce and the rest of the spices. Pour the mixture over the seitan mixture. Stir everything together.
7. Let some of the liquid cook off a bit. This will only take about 5-8 minutes on medium-high heat.
8. Taste and adjust seasoning as necessary.
9. Serve the pulled seitan on buns or in a wrap along with some avocado. A cole slaw would be a great way to give it some needed crunch.
10. Enjoy!

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