Reply To: Vegetarian Braciole

It surprisingly tastes close enough to the real thing. I don’t like simple cooking. I make an effort to make gourmet meals.

The recipe I use for seitan reminds me of the “beef” I get at Buddha Bodhai, which at least in terms of texture and umami, approximates beef well enough for those of us who want a dairy/vegetarian alternative.

The way the braciole is stuffed is certainly authentic. Pecorino Romano honestly imparts the most authentic taste here. And I am not seeking criticism for recipes. I like sharing recipes so that others looking for delicious recipes can find them.

All of these ingredients are available at any quality kosher market. I get Auricchio Star K, cholov yisroel provolone at Pomegranate.

Admittedly, I could never live in a yennevelt place where kosher food is hard to come by.