Pot Likker

Lately, my blog hasn’t quite lived up to its name.  It’s been more like Vegan Stuff I Ate That Other People Made Outside My Home.  So here’s something I actually made, complete with a recipe!

Way back in February when I went to see Isa’s demo at the Ferry Building farmers market, I made a point to stop by Rancho Gordo’s booth.  Rancho Gordo sells lots of great stuff including beans, corn, chiles and rice, but I only had eyes for the beans.  I must’ve looked perplexed by the selection, because the guy working the booth offered some suggestions.  He highly recommended the Snowcap Beans, and mentioned that they’re good in pot likker.  Needless to say I bought them, and then had to find out exactly what pot likker is!

Pot likker (or liquor) is essentially the liquid left behind after cooking greens.  Here’s a very concise wikipedia description, and a much longer article that I did not read entirely but you might find interesting.  Because it’s a scrappy southern dish the traditional versions involve some sort of pork product or meat broth, so I set about making a vegan version.  I wanted mine to be a full meal in a bowl, with potatoes, turnips and seitan ham.  I couldn’t find a seitan ham recipe that seemed perfect, so I made up my own, based on the seitan recipe in Veganomicon.  The flavor of the seitan is perfect but the texture is a little soft, so if you have a tip for nice, firm seitan use it, and let me know!

Pot Likker

I used Rancho Gordo’s Snowcap beans, but any dry or fresh field peas or lima beans should work.  If the beans are very dry or old the cooking time may need to be increased.

2 Tbs canola oil
1 recipe Ham-ish Seitan, cut into bite-sized pieces (recipe follows)
1 large onion, diced
2 cloves garlic, minced
1 lb dry beans, soaked overnight and drained
1 bunch collard greens, cleaned and cut into 1-inch pieces
1 bunch turnips (about 4), cut into 1/2-inch dice, greens cut into 1-inch pieces
4 medium Yukon gold potatoes, cut into 1/2-inch dice
6 cups water
1/2 cup dry vermouth
sea salt
freshly ground black pepper
hot sauce, to serve (optional)

1. Place the oil in a large pot over medium-high heat.  Add the seitan and saute until browned, about 8-9 minutes.  Transfer seitan to a plate and set aside.
2. Add the onion, garlic, and a generous pinch of salt to the pot and saute about 6 minutes, until the onions are tender.
3. Add the remaining ingredients (beans through vermouth), and bring to a boil.
4. Reduce the heat to simmer, and simmer uncovered for 45 minutes, until beans and potatoes are tender.
5. Add salt and pepper to taste.  Serve hot, topped with hot sauce.

Servings: 8

Amount Per Serving
Calories 434.84
Calories From Fat (13%) 57.13
% Daily Value
Total Fat 6.53g 10%
Saturated Fat 0.71g 4%
Cholesterol 0mg 0%
Sodium 384.95mg 16%
Potassium 1606.2mg 46%
Total Carbohydrates 63.54g 21%
Fiber 13.8g 55%
Sugar 6.1g
Protein 29.3g 59%

Ham-ish Seitan

1 cup vital wheat gluten
3 Tbs nutritional yeast
1 Tbs chickpea flour
1/8 tsp freshly ground black pepper
1/2 cup water
1/4 cup soy sauce
2 Tbs tomato paste
1 Tbs maple syrup
1 Tbs olive oil
1/8 tsp liquid smoke

Cooking Liquid
4 cups vegetable broth
3 cups water
1 cup apple cider
1/4 cup soy sauce
1/8 tsp liquid smoke

1. In a large bowl, combine the vital wheat gluten, nutritional yeast, chickpea flour and black pepper.
2. In a small bowl, whisk together the water, soy sauce, tomato paste, maple syrup, olive oil and liquid smoke.
3. Add the wet mixture to the dry and mix well with a wooden spoon, until completely combined.
4. Knead for 3 minutes, then let rest a few minutes.
5. While the dough is resting, combine the cooking liquid ingredients (vegetable broth through liquid smoke) in a large pot.
6. Cut the dough into three pieces.  Shape each piece into a ball and flatten a little.
7. Put the seitan pieces in the cooking liquid.  Cover and bring to a boil.
8. As soon as the liquid is boiling, reduce the heat to simmer.  Partially uncover the pot to vent, and simmer for one hour.
9. Turn the heat off and let the seitan come to room temperature in the liquid.

Servings: 6
Yield: about 1 lb

Amount Per Serving
Calories 139.8
Calories From Fat (19%) 26.81
% Daily Value
Total Fat 3.07g 5%
Saturated Fat 0.38g 2%
Cholesterol 0mg 0%
Sodium 462.45mg 19%
Potassium 119.96mg 3%
Total Carbohydrates 10.65g 4%
Fiber 1.9g 8%
Sugar 2.96g
Protein 18.64g 37%

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5 Comments »

  1. mihl said

    What a wonderful and filling dish! I have to save this for a cold and rainy day.

  2. FoodFeud said

    Ooh, it looks great. Frank’s Red Hot is the perfect accompaniment.
    And I was definitely disappointed when I first learned that pot likker isn’t really what (one) might think.

  3. So hearty and comforting! Even though it’s maddeningly hot out, this looks so good… I’ll have to file it away for the fall and winter months, for sure.

  4. chow vegan said

    Yum, I love hearty one pot meals! :-)

  5. WOW this looks SO TASTY! Love that you added the nutritional info! Thanks!

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