Meat Substitutes

Open Faced Vegan Roast "Beef" Sandwich with Jackfruit

Our oldest daughter used to order an open faced roast beef sandwich any chance she could get. Once we went vegetarian and eventually vegan, it was a dish she often mentioned missing. While it was not something I ever craved, I decided I would try to make a vegan version of an open faced roast beef sandwich that would hopefully satisfy her craving. Although the jackfruit does not mimic the usual thinly sliced beef, the flavor is rich and convincing. This recipe takes a while to cook, but the prep time is fairly short. So if you are hanging around the house on a weekend, you can easily prep a batch of this vegan roast jackfruit, and let it cook while you go along your merry way! I add red wine to this recipe and it truly makes all the difference in the rich, savory flavor, so I strongly suggest not skipping that ingredient. If you choose to skip out on the wine, I can not account for what that will do to the flavor of the jackfruit. I would suggest adding extra water or maybe some mushroom broth if you do decide to skip it! This recipe is warm, savory, delicious, comfort food that has now become a regular on our families winter dinner rotation and hopefully yours, as well!

Our oldest daughter used to order an open faced roast beef sandwich any chance she could get. Once we went vegetarian and eventually vegan, it was a dish she often mentioned missing. While it was not something I ever craved, I decided I would try to make a vegan version of an open faced roast beef sandwich that would hopefully satisfy her craving. Although the jackfruit does not mimic the usual thinly sliced beef, the flavor is rich and convincing. This recipe takes a while to cook, but the prep time is fairly short. So if you are hanging around the house on a weekend, you can easily prep a batch of this vegan roast jackfruit, and let it cook while you go along your merry way! I add red wine to this recipe and it truly makes all the difference in the rich, savory flavor, so I strongly suggest not skipping that ingredient. If you choose to skip out on the wine, I can not account for what that will do to the flavor of the jackfruit. I would suggest adding extra water or maybe some mushroom broth if you do decide to skip it! This recipe is warm, savory, delicious, comfort food that has now become a regular on our families winter dinner rotation and hopefully yours, as well!

Ingredients:

  • Sliced sourdough or french bread

  • Vegan cheese slices

  • 2 cans of jackfruit in brine

  • 2 tablespoons Vegetable Better than Bouillon

  • 1 and 1/2 cups water

  • 1/2 cup red wine

  • 1 tablespoon tomato paste

  • 1 larger yellow onion, thinly sliced

  • 1 teaspoon dried thyme

  • 1 teaspoon black pepper

  • 2 tablespoons coconut aminos or soy sauce

  • 1 teaspoon minced garlic

  • 1/2 teaspoon black pepper

For the Gravy

  • 1 yellow onion thinly sliced

  • 3 tablespoon all purpose flour

  • 3 teaspoons Vegetable Better Than Bouillon

  • 2 cups water

  • 1 teaspoon dried thyme

  • salt and pepper to taste

  • 1 teaspoon minced garlic

  • 2 teaspoons vegan butter

Instructions:

Preheat oven to 350 degrees.

  1. Heat a dutch oven, or another large OVEN SAFE pot, over medium heat on the stove top. Add a little oil, and the sliced onion, and cook until the onions are translucent. While the onion are cooking, drain the jackfruit, and using your fingers, shred the jackfruit apart into the pot with the onion. Add the Better than Bouillon and let the onion and jackfruit continue to cook for a few minutes to help remove the brine flavor the jackfruit tends to have.

  2. After about 5 minutes, add the water and remaining ingredients to the pot. Stir well and allow the mixture to come to a simmer. Once it is simmering, put the lid on the pot and carefully transfer it to the oven.

  3. Allow the jackfruit to cook in the oven with the lid on for about 1 hour. After an hour, remove the lid and cook for another hour, or until all the liquid has been absorbed. Check on the jackfruit and give it a stir a few times while it’s in the oven. Once all the liquid has been absorbed, carefully remove the pot from the oven and place the lid back on. Set aside while you prepare the gravy.

  4. For the gravy: In a medium deep skillet (I use my cast iron) add a few teaspoons of vegan butter over medium heat. Once the butter has melted, add the onions and garlic and sauté until translucent. Sprinkle the 3 tablespoons of flour over the onions and allow the flour to cook for a few minutes. Reduce heat to low. Whisk the Better Than Bouillon into the water and carefully pour the mixture into the pan. Add the remaining seasonings and stir well. Continue to stir the gravy until it has thickened.

  5. Place enough slices of bread on a baking sheet and top with cheese. Place in the oven until bread is toasty and cheese has melted (if you do not want cheese, just put the bread in until toasted).

  6. To make the sandwiches, top toasted bread with jackfruit roast “beef”and gravy.

Yields 6 - 8 open faced sandwiches.

Popcorn Tofu

Popcorn chicken used to be a serious weakness of mine! My kids even used to beg me to get them a box from our grocery store deli every time I went shopping. After we went vegan we were all so excited to find the most delicious popcorn tofu at Costco! Imagine my joy! But in true Costco fashion, I was able to buy it maybe twice before they stopped selling it, despite my long, pleading notes in the suggestion box. Eventually, I decided I could just start making our own. Sometimes I truly wonder what has happened to my brain, then I remember I have 4 kids, enough said. So when it FINALLY occurred to me to make my own, it was game on. And I promise this recipe is way better than what I got at Costco! You could just as easily make this recipe in your air fryer if you are avoiding oil. I would try it at 375 degrees for 15 - 20 minutes, but check half way to see if they are getting too crispy. This recipe is quick and easy, perfect for a quick dinner, a salad topper, filling for wraps, party appetizer, or a tasty snack! This popcorn tofu also works well for meal prep. Just fry up a batch and store it in the fridge. When you are ready to use it, just pop it in a 350 degree oven for 10 minutes and you are good to go! And if you were ever a fan of honey mustard, I highly suggest making our Sweet No Honey Mustard dip for these tasty nuggets!

Popcorn chicken used to be a serious weakness of mine! My kids even used to beg me to get them a box from our grocery store deli every time I went shopping. After we went vegan we were all so excited to find the most delicious popcorn tofu at Costco! Imagine my joy! But in true Costco fashion, I was able to buy it maybe twice before they stopped selling it, despite my long, pleading notes in the suggestion box. Eventually, I decided I could just start making our own. Sometimes I truly wonder what has happened to my brain, then I remember I have 4 kids, enough said. So when it FINALLY occurred to me to make my own, it was game on. And I promise this recipe is way better than what I got at Costco! You could just as easily make this recipe in your air fryer if you are avoiding oil. I would try it at 375 degrees for 15 - 20 minutes, but check half way to see if they are getting too crispy. This recipe is quick and easy, perfect for a quick dinner, a salad topper, filling for wraps, party appetizer, or a tasty snack! This popcorn tofu also works well for meal prep. Just fry up a batch and store it in the fridge. When you are ready to use it, just pop it in a 350 degree oven for 10 minutes and you are good to go! And if you were ever a fan of honey mustard, I highly suggest making our Sweet No Honey Mustard dip for these tasty nuggets!

Ingredients:

  • 1 block extra firm tofu

  • 3/4 cups corn or tapioca starch

  • 2 cups bread crumbs

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 1/2 cup non dairy milk

  • 1 teaspoons salt

  • 1 1/2 teaspoons each, garlic, smoked paprika, and all purpose seasoning (we use a greek seasoning)

  • 1/2 teaspoon each chili powder, thyme, black pepper

  • oil for frying

Sweet No Honey Mustard Sauce:

  • 1/3 cup vegan mayo

  • 3 tablespoons yellow mustard

  • 2 tablespoons agave

  • 1/2 teaspoon all purpose seasoning (we use an all purpose greek seasoning)

  • pinch of salt

Instructions:

  1. Remove tofu from package and drain. Wrap the tofu in a clean kitchen towel or some paper towels and place a few books, or a heavy pan on top. Let the tofu sit for 15 minutes to press out any extra water.

  2. Cut the tofu block in half, then cut halves into 1/2 inch strips. Using your hands, break off pieces of the strips to form little tofu nuggets.

  3. In a medium bowl, whisk together the yogurt and milk.

  4. In another, bowl whisk 1/2 cups of the starch and all of the seasonings.

  5. In another bowl, add the bread crumbs.

  6. First toss the tofu into the starch and seasoning mixture

  7. Next add the tofu to the milk and yogurt and stir. All of the liquid should be absorbed by the tofu, although it will be a sticky mess. Now sprinkle the remaining 1/4 cup of starch over the tofu and toss.

  8. Using your hands (I promise, it’s just easier) pick up a small handful of tofu and toss it around in the breadcrumbs until fully coated. You can use your hands to separate any tofu that got clumped together, sifting it though your fingers. Place coated tofu into a dish, and repeat until all of the tofu is coated.

  9. Heat a few inches of oil in a high sided skillet. I use my cast iron for this. While the oil is heating, place a wire cooling rack on top of a paper towel lined baking sheet. This is where you will place the finished tofu to cool.

  10. Once the oil is nice and hot, carefully add the tofu in small batches to the pan (you can poke a chopstick into the oil, and if tiny bubbles form around the stick, the oil is ready). Using a slotted spoon, keep the tofu moving around for a few minutes to make sure all of the sides get nice and crispy. Once tofu is browned and crispy, remove and place on a wire cooling rack. Repeat with remaining tofu.

  11. If making the Sweet No Honey Mustard, whisk all ingredients together and store in an air tight container in the fridge. Serve tofu hot, or even room temp with sweet mustard, or any dip you like.

Cilantro Avocado Tofu Wraps

Easy weeknight dinners are a must in our busy house, so I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps. The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal! These gluten free  wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Easy weeknight dinners are a must in our busy house, so I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps. The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal! These gluten free wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Ingredients:

  • 1 - 2 heads romaine lettuce

  • 1 block extra firm tofu

  • 1 - 2 avocados

  • 1/2 cup coconut aminos

  • 1 teaspoon agave

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon oil (olive or grape seed)

  • juice from 1 lime

  • 1/3 cup chopped cilantro

Smokey lime cream sauce

  • 1/3 cup vegan sour cream, or plain unsweetened vegan yogurt (I use Kite Hill plain yogurt)

  • Juice from 1/2 lime

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • salt and pepper to taste

Instructions:

  1. Drain tofu and wrap in a a clean kitchen towel or a few clean paper towels. Place a few cookbooks on top for 10 - 15 minutes to press out as much liquid from the tofu as you can. Once pressed, dice tofu into 1/2 inch cubes.

  2. In a shallow 8x8 dish, whisk together the aminos, oil, agave, garlic, paprika, and lime juice. Add the cubed tofu to the dish and allow it to marinate for 10 - 15 minutes.

  3. While tofu is marinading, wash and pat dry the lettuce, and trim the ends. Slice avocado into thin strips. Wash and chop 1/3 cup of cilantro.

  4. Prepare the smokey lime cream sauce by whisking all of the ingredients together in a small bowl and set aside.

  5. Heat a large skillet on medium heat. Spray with some cooking oil or add a few teaspoons of oil to the pan as it heats. Add the tofu AND the marinade to the pan. Allow the tofu to cook until all of the liquid is absorbed and the tofu has started to brown and get a little crispy around the edges.

  6. To build the wraps, line each lettuce leaf pieces of tofu, a few slices of avocado, drizzle with sauce, and sprinkle with cilantro.

Serves 4 - 6.

Savory Cranberry Vegan Meatballs with Mashed Potatoes

I often make meatballs wth thawed  Beyond Meat Burgers . They work very well as a meat substitute in all kinds of recipes other than just using them as burgers. Once thawed, they can be used just as you would ground meat. This particular recipe is sweet, tangy, and savory. The sauce screams holidays, and would make a perfect alternative to a traditional holiday meal. The cranberries, onion, and savory spices make such a beautiful sauce for the meatballs, and wonderful topping for the mashed potatoes. You can just as easily use a bag of frozen plant based meatballs, but I really encourage you to try a batch using the  Beyond Burgers!

I often make meatballs wth thawed Beyond Meat Burgers. They work very well as a meat substitute in all kinds of recipes other than just using them as burgers. Once thawed, they can be used just as you would ground meat. This particular recipe is sweet, tangy, and savory. The sauce screams holidays, and would make a perfect alternative to a traditional holiday meal. The cranberries, onion, and savory spices make such a beautiful sauce for the meatballs, and wonderful topping for the mashed potatoes. You can just as easily use a bag of frozen plant based meatballs, but I really encourage you to try a batch using the Beyond Burgers!

Ingredients:

  • 1 batch plant based meatballs (Use frozen or follow recipe below)

  • 1 can whole cranberry sauce

  • 1 cup water

  • 1 yellow onion

  • 2 teaspoons Vegetable Better Than Bouillon

  • 2 tablespoon balsamic vinegar

  • 1 teaspoon dried thyme

  • 2 teaspoons minced garlic

  • 2 teaspoons tapioca or corn starch

  • salt and pepper to taste

Mashed Potatoes:

  • 4 - 5 medium russet potatoes, peeled and diced

  • 2 tablespoons vegan butter

  • 2 tablespoons vegan cream cheese or plain vegan yogurt

  • salt and pepper to taste

  • a few splashes of plant based milk

Meatballs:

Instructions:

Preheat oven to 350 degrees.

  1. For the meatballs: If using frozen, bake to package instructions. If making meatballs with Beyond Meat Burgers, put sliced bread into a blender or food processor, and break them down to crumbs. Combine bread crumbs, thawed Beyond Beef patties, flax egg, and dried thyme in a bowl. Mix well. Form meatballs with a small scoop or spoon and place them on a parchment lined baking sheet. Bake for 25 minutes or until meatballs are cooked through.

  2. While meatballs are baking, thinly slice the onion. Heat a large pot or dutch oven over medium heat. Add a few teaspoons of oil or vegan butter. Drop the onions in and sprinkle with a little salt. Let onions cook until they become translucent and soft. Add the cranberry sauce, balsamic vinegar, thyme, salt and pepper. Stir well and reduce heat to low.

  3. In a bowl, whisk together the water, Better Than Bouillon, and starch. Add to the pot of cranberry sauce and stir. Allow sauce to simmer and thicken while the meatballs finish baking. Once the meatballs are done baking, add them to the pot of cranberry sauce and let them simmer along with the sauce while you prepare the mashed potatoes.

  4. Bring another large pot of water to a boil, then add the diced potatoes. Let potatoes boil until they are soft enough to pierce with a fork. This should take about 10 - 15 minutes. Drain the water from the potatoes and return them to the pot you boiled them in. Using a hand masher or an electric hand mixer, begin to mash the potatoes. Add the butter, cream cheese or yogurt, salt and pepper. Begin adding milk, just a few tablespoons at a time, until the potatoes are your desired consistency.

  5. To serve, scoop some potatoes onto a plate and top with meatballs and sauce. Garnish with fresh time or parsley flakes.

Serves 4 - 6.

"Chicken" Divan with Jackfruit

To be honest, I had never even heard of Chicken Divan until I was married and my husband introduced me to this southern classic. It was a staple and favorite in his house growing up! It is traditionally a creamy, cheesey, chicken, and broccoli comfort food that is often served with rice. Since going vegan we haven’t been able to have this dish in years, so naturally it was one that needed veganizing! Using jackfruit in place of the chicken works very well as long a you cook the brine flavor out of the jackfruit first. I took the suggestion of my friend Mike who said his grandmother always added curry powder, and he was right! It is a delicious addition! So if you have never heard of this dish, or have had it in the past and miss it, go ahead and try this vegan version. I think you will be pleasantly surprised! And thanks to my mother in law, Debbi, for introducing me to this southern classic!! We wouldn’t have this vegan version with you!

To be honest, I had never even heard of Chicken Divan until I was married and my husband introduced me to this southern classic. It was a staple and favorite in his house growing up! It is traditionally a creamy, cheesey, chicken, and broccoli comfort food that is often served with rice. Since going vegan we haven’t been able to have this dish in years, so naturally it was one that needed veganizing! Using jackfruit in place of the chicken works very well as long a you cook the brine flavor out of the jackfruit first. I took the suggestion of my friend Mike who said his grandmother always added curry powder, and he was right! It is a delicious addition! So if you have never heard of this dish, or have had it in the past and miss it, go ahead and try this vegan version. I think you will be pleasantly surprised! And thanks to my mother in law, Debbi, for introducing me to this southern classic!! We wouldn’t have this vegan version with you!

Ingredients:

  • 2 cans of jackfruit in brine

  • 1 head of broccoli

  • 1 cup vegan sour cream or plain yogurt (I use Kite Hill plain almond milk yogurt)

  • 1 cup vegan mayo

  • 1 cup vegan cheddar shreds

  • 1 teaspoon Better than Bouillon, plus 3 tablespoons water

  • 1/2 cup cashews

  • 1 cup water

  • 2 tablespoons tapioca starch

  • 2 tablespoon nutritional yeast

  • 1/2 of a small yellow onion

  • 2 teaspoon curry powder

  • salt and pepper to taste

  • 1/2 cup soft bread crumbs (use whatever bread you have laying around, gf works fine too)

  • 2 tablespoon melted butter

  • 1 tablespoon lemon juice

Instructions:

  1. Drain jackfruit. Chop or use hands to break up the pieces to resemble shredded meat.

  2. Heat a large pot or dutch oven over medium heat. Add the Better Than Bouillon and 3 tablespoons of water. Next, add in the jackfruit, and allow to cook until all of the liquid is absorbed. Cooking the jackfruit like this will help cut down on some of the brine flavor it has.

  3. Wash and chop up the head of broccoli. Add it to the pot with the jackfruit, and allow the broccoli to cook for 3-5 minutes, or until it begins to soften. Once it’s done remove the pot from the heat, set aside.

  4. Put the cashews in a microwave safe container. Cover them in water and microwave for 3 minutes. Place the 1/2 onion into a high speed blender or food processor and blend until it is broken down. Drain the water from the cashews and add them, plus the 1 cup of fresh water, nutritional yeast, starch, and lemon juice to the blender with the onion. Process until the mixture is completely smooth. Transfer mixture to a sauce pan and heat on medium/low heat, whisking the whole time, until the mixture begins to thicken into a thin pudding consistency.

  5. Pour the cashew mixture over the jackfruit and broccoli. Add in the sour cream, mayo, curry powder, cheddar shreds, salt and pepper to taste, and stir until combined. Transfer mixture to a 9x13 baking pan.

  6. In your blender or food processor, break down the soft bread into crumbs. Stir in the melted butter and spread the mixture evenly over the casserole. Bake the casserole for 35 - 45 minutes on the middle rack of your oven.

  7. Serve “chicken” divan as is, or over rice, and sprinkle with vegan parmesan cheese.

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Unstuffed Vegan Cabbage Rolls

Cabbage rolls are one of my favorite comfort meals, however they are not quick. That’s why I love this recipe for “unstuffed” cabbage rolls. It’s so much faster, and just as delicious, and comforting. This recipe makes a lot and freezes well, so it’s also perfect for meal prep, or even a pot luck.

Cabbage rolls are one of my favorite comfort meals, however they are not quick. That’s why I love this recipe for “unstuffed” cabbage rolls. It’s so much faster, and just as delicious, and comforting. This recipe makes a lot and freezes well, so it’s also perfect for meal prep, or even a pot luck.

Ingredients:

  • 1 medium to large head of green cabbage; cored, and cut into strips

  • 1 bag meatless crumbles, or 4 Beyond Meat Burgers thawed

  • 1 large yellow onion, diced

  • 1 28 oz can crushed tomatoes

  • 1 14.5 oz can diced tomatoes

  • 2 tablespoons tomato paste

  • 2 cups cooked brown rice

  • 2 tablespoons brown sugar

  • 1/2 cup water

  • 1 teaspoon each dried thyme, dill, garlic powder, and salt

  • 2 teaspoons smoke paprika

  • pepper to taste

  • juice from 1 lemon

  • fresh, or dried parsley for garnish

Instructions:

  1. In a large, deep skillet, heat a few teaspoons of oil medium heat. Add diced onion, and meatless crumbles, or Beyond Burgers to the pan. Cook until the crumbles have cooked through.

  2. Next, add the cabbage, and water. Allow the cabbage to cook for about 5 minutes, just long enough for it to cook down a bit. Add the remaining ingredients, and give every thing a good stir.

  3. Once it begins to come to a simmer, reduce heat to low, and cover with a lid.

  4. Allow to cook for 30-35 minutes, stirring occassinsaly to keep anything from sticking to the bottom of the pan.

  5. Serve garnished with some fresh, or dried parsley.

This recipe will serve 6 - 8 people. If you are single, or a small family, you can easily freeze any leftovers portioned in freezer bags. I often freeze half for a quick week night dinner. Just leave out to thaw, and reheat in a pan on the stove top.

Southern Tofu Scallops and Grits

We make a lot of variations of tofu scallops in this house. These southern tofu scallops are by far my family’s favorite. The recipe is reminiscent of classic southern shrimp and grits, but using tofu scallops. It’s creamy, savory comfort food, at its finest. This recipe is also fairly quick and pretty easy to throw together, so what are you waiting for!

We make a lot of variations of tofu scallops in this house. These southern tofu scallops are by far my family’s favorite. The recipe is reminiscent of classic southern shrimp and grits, but using tofu scallops. It’s creamy, savory comfort food, at its finest. This recipe is also fairly quick and pretty easy to throw together, so what are you waiting for!

INGREDIENTS:

  • 1 Package extra firm tofu

  • 2 cups sliced mushrooms

  • 1 small diced onion

  • 1 teaspoon minced garlic

  • 3 tablespoons butter

  • 1/2 teaspoon Better Than Bouillon

  • 1/3 cup plus 2 tablespoons white wine, like chardonnay

  • 2 tablespoons vegan Worcestershire sauce

  • 1 tablespoon coconut aminos

  • Juice from 1 lemon

  • 1 teaspoon parsley

  • 1 teaspoon all purpose seasoning, I use Trader Joes 21 season salute

  • 1-2 green onions or chives for garnish.

The Grits

  • 1 cups of dried grits (not instant)

  • 2 cups plant based milk

  • 3 cups water

  • 1 tablespoon vegan butter

  • 1/2 teaspoon salt

  • 1/4 cup vegan cream cheese

  • 1-2 teaspoons lemon zest

  • pepper to taste

COOKING INSTRUCTIONS:

  1. Drain tofu, and wrap up in a clean kitchen towel, or some paper towels. Place a few books on top and let sit for 5 minutes to press out the excess liquid.

  2. Cut tofu in half length wise, and using an 1 inch circle cutter, cut scallops from the 2 pieces tofu. You can use the scraps as well or save them to make something else later, like tofu ricotta.

  3. In a shallow dish mix 2 tablespoons of wine, Worcestershire sauce, and aminos. Add the tofu and let marinade for 15 mintues.

  4. In a large pot or dutch oven, bring the milk and water to a boil for the grits. Once the liquid is boiling, add in the grits, salt, and butter. Lower the heat to low, and allow the grits to simmer until thickened, stirring occasionally to avoid sticking. This takes about 15- 20 minutes. The grits can cook and thicken while you prepare the tofu.  Once the grits are thick, stir in the cream cheese, pepper, and lemon zest.

  5. In large high side skillet, melt 1 tablespoon of butter on medium heat. Add the tofu scallops along with marinade and cook on each side for 3-5 minutes, or until they begin to brown and crisp, and all of the liquid is absorbed. Once tofu is done, remove from the pan and set aside. Add 2 tablespoons of butter back to the pan, along with the mushrooms, and onions. Cook until the onions become translucent, then add the wine, Better Than Bouillon, lemon juice, minced garlic, and seasoning. Allow the wine to cook down for several minutes, then add the tofu back to the pan. Let the tofu simmer on low heat in the sauce for 5-10 minutes.

  6. To serve, scoop some grits into each bowl and top with tofu scallops and sauce. Garnish with chopped green onions or chives.

serves 4-6

"Meaty" Vegan Potato Knish

If you have had knish then you know just how delicious they are, and if you haven't, I promise you won't be disappointed. Knish originated as an Eastern European Jewish street food. Traditionally filled with mashed potatoes and minced meat, these days you can them filled with just about anything. Once again, I am southern, so I take every opportunity to smother almost everything in gravy, giving this traditional dish a southern twist. Feel free to omit the gravy! They are just as good without! Finally, if you are not a fan of faux meat, feel free to replace it in this recipe wth some minced  and sautéed mushrooms, or walnut meat. Both would be just as tasty!

If you have had knish then you know just how delicious they are, and if you haven't, I promise you won't be disappointed. Knish originated as an Eastern European Jewish street food. Traditionally filled with mashed potatoes and minced meat, these days you can them filled with just about anything. Once again, I am southern, so I take every opportunity to smother almost everything in gravy, giving this traditional dish a southern twist. Feel free to omit the gravy! They are just as good without! Finally, if you are not a fan of faux meat, feel free to replace it in this recipe wth some minced  and sautéed mushrooms, or walnut meat. Both would be just as tasty!

INGREDIENTS:

The Filling

  • 2 Thawed Beyond Meat burgers, or half a bag of meatless crumbles
  • 2 medium sized potatoes 
  • 1/2 onion
  • 1/3 cup vegan cream cheese
  • 1 teaspoon of thyme
  • 1/2 teaspoons salt
  • pepper to taste
  • 2 teaspoons cooking oil

Knish dough

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 flax egg
  • 1/2 cup oil, I use grapeseed, but you could use vegetable or even coconut if you want
  • 1 teaspoon apple cider vinegar
  • 1/2 cup water 
  • vegan butter for brushing

Brown onion gravy

  • 3  cups of water
  • 3 tablespoons all purpose flour
  • 1 small onion, diced 
  • 1 teaspoon minced garlic
  • 2 teaspoons reduced sodium Better Than Bouillon
  • 1 tablespoon tomato paste
  • 2 teaspoons dijon mustard
  • salt and pepper to taste

COOKING INSTRUCTIONS:

Knish Dough

  1. First prepare the dough by mixing the dry ingredients together in large bowl.
  2. In a smaller bowl mix the oil, water, vinegar and flax egg together, then add to the dry mix.
  3. Work the dough with your hands until it is well combined.
  4. Kneed the dough for a few minutes, just until smooth.
  5. Place dough back into the bowl, and cover with plastic wrap.
  6. Pop it in the fridge for one hour to rest.

The Filling

  1. Begin preparing the filling by peelinig, and dicing the potatoes to a very fine dice.
  2. Dice onion to a very fine dice as well.
  3. In a large skillet on medium heat, add a teaspoon or two of oil, onions, and potatoes. Cook the veggies until the potatoes are cooked through. It wont take too long since they are cut so small.
  4. Now add the thawed burgers (breaking them up with a spatula,) or meatless crumbles, and seasonings to the pan with the potatoes. Continue cooking until the "meat" is cooked through.
  5. Transfer mixture to a medium sized bowl, and let cool for 5 minutes. Mix in the cream cheese until well combined. Set pan aside to use later for the  gravy. Don't wash the pan. 

Making the Knish

pre-heat oven to 350 degrees

  1. Remove dough from the the fridge and roll it out on a big floured surface (a counter top works best, you need a lot of room) into a large rectangle. The dough should be about a 1/4 inch thick. It's ok if you cannot get it into a perfect rectangle, you can trim up the edges with a sharp knife to even it out. You can save the scrap dough and roll it back out, adding any left over filling you may have to yield a few more knish.
  2. Now at the edge of the dough closest to you, form a log 2 inches wide by 1 inch thick (give or take) with your filling, the length of the dough. 
  3. Once all of the filling is in place, start rolling the dough (starting on the filling end) trying to get the roll as tight as you can, without having the filling squish out the ends. Before you come to the end, brush some water along the edge  of the dough to help seal the seam.
  4. You now have a long log of dough. Starting at either end of the dough, measure in about 3 inches from the end and pinch, then twist the dough. Cut the dough on the twist, and place twist side up on a parchment-paper-lined baking sheet. Take your finger and poke the twist down into the center of the knish. Repeat with the remaining dough. You will get about 8 knish depending on the length of your original dough rectangle , and how big you make each knish. You may have some scrap dough, and extra filling that you can use to make a few more, as well.
  5. Brush the tops of the knish with some vegan butter and bake for 30 - 35 minutes. You can brush some more butter on mid bake if you like. This will help the knish brown a little better.
  6. As the knish are baking, prepare the gravy by sauteing the onions and garlic in the same pan you used for your filling, with a few teaspoons of vegan butter over medium heat. Once the onions are translucent, sprinkle on the flour and stir, letting it cook for a few minutes. Whisk the water, Better than Bouillon, tomato paste, and mustard together, then add to the pan. Reduce the heat to low, add salt and pepper, and let simmer, stirring regularly, until the gravy begins to thicken.
  7. Once knish are done, you can top with the gravy, and garnish with some fresh parsley.

The knish freeze, and reheat really well. We often make a double batch, and freeze half. They should be good in the freezer for up to one month. 

Vegan Seitan Ribs

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INGREDIENTS: 

  • 1 cup vital wheat gluten
  • 3/4 cups vegetable broth
  • 2 tablespoons nutritional yeast
  • 1 teaspoon minced garlic
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 1/2 teaspoon salt
  • 2 tablespoons nut butter (I use almond butter)
  • 1 tablespoon coconut aminos
  • 1 - 2 cups BBQ sauce

COOKING INSTRUCTIONS:

  1. Add all ingredients except for the BBQ  sauce in a food processor, and blend until a sort of  dough forms. Let the dough mix for about a minute.
  2. If you do not have a food processor, you can combine dry ingredients in a bowl. Mix together the wet ingredients in a separate bowl. Slowly add the wet ingredients to the dry,  combining until forming a dough. Kneed the dough for several minutes by hand.
  3. Preheat oven to 350 degrees.
  4. Press dough into an 8x8 baking dish. Score the dough with a sharp knife, cutting only about halfway through the dough (don't cut to far, you want then to hold together through grilling.) 8 lines down, then one through the middle making 16 ribs. This will make it easy for them to pull apart after you grill them.
  5. Bake ribs for 25 minutes
  6. Remove ribs from oven, and let cool enough to handle.
  7. Baste ribs with BBQ sauce, then transfer to a heated grill.
  8. Grill on each side for about 5 minutes, adding more sauce while grilling. You just want to get a little char on them, and some nice grill marks before taking them off of the grill.
  9. Once done pull the ribs apart, and serve with extra BBQ sauce for dipping.

Serves 4.

 

Seitan Lemon Piccata with Mashed Potatoes

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INGREDIENTS:

  • 1 batch seitan (all 4 pieces)
  • 2 lemons 
  • 3 tablespoons capers
  • 2 tablespoons vegan butter, like Earth Balance
  • 3 tablespoons to 1/4 cup olive or grape seed oil (this amount depends on the size of the pan you are using to fry the seitan )
  • 1 cup vegetable broth
  • 3 tablespoons chopped flat leaf parsley 
  • 2 teaspoons minced garlic
  • 1/3 cup four
  • 1/3 cup organic corn starch
  • salt and pepper to taste
  • 1/4 cup white wine (optional)

Mashed Potatoes

  • 6 medium russet potatoes 
  • 2 tablespoons vegan butter
  • 1/4 cup vegan cream cheese or vegan sour cream
  • 1/4 cup plant based milk (give or take)
  • salt and pepper to taste

COOKING INSTRUCTIONS:

  1. With a very sharp knife, carefully slice all 4 pieces of seitan into cutlets. You should be able to get about 3 cutlets from each piece.
  2. Mix flour and corn starch in a shallow dish, and dredge the cutlets in the mixture. Make sure you fully coat each piece. 
  3. Heat oil in a med/large skillet on medium heat. You may need more or less oil depending on the size of your pan. You need just enough oil  in the bottom of your pan to quickly fry each side  the seitan cutlets. 
  4. Once the pan is good and hot, add the cutlets and cook each side a few minutes, or until they begin to brown and get crispy.
  5. Place finished cutlets on a paper-towel-lined plate.

Mashed Potatoes

  1. Peel, dice, and boil potatoes in a large pot while preparing the piccata sauce.
  2. Once potatoes and soft enough to pierce with a fork, drain the water, and return potatoes to the pot you boiled them in.
  3. Mix in cream cheese or sour cream, and butter. Mash with a hand masher, or use an electric hand mixer.
  4. Add enough milk to get the potatoes to the consistency you prefer using 1/4  cup of plant based milk,  give or take.
  5. Add salt and pepper to taste.

Piccata sauce

  1. Wipe out the pan you just used for the seitan.
  2. Reheat the pan on medium heat, and add the 2 tablespoons of vegan butter.
  3. Add the garlic, and wine if using. Let the alcohol cook out of the wine for a few minutes, then add the juice from 1 and 1/2 lemons, vegetable broth, capers, half of the parsley, and salt and pepper to taste.
  4. Let sauce simmer for about 5 minutes on low heat.

Prepare you plates by adding mashed potatoes, topping with a few cutlets, and drizzling the piccata sauce over each plate. Garnish with the remaining parsley and a thin lemon slice (using your remaining half a lemon)

Serves 4 - 6.

Quinoa Black Bean Veggie Burger

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INGREDIENTS:

  • 1 cup cooked quinoa
  • 1 cup bread crumbs or panko
  • 1 red bell pepper
  • 1/2 red onion
  • 1 cup carrots
  • 1/2 cup shredded beets
  • 1 and 1/2 cups broccoli
  • 1 can drained and rinsed black beans
  • 1 8 ounce can tomato sauce
  • 1 flax egg
  • 1/2 - 3/4  cups whole wheat flour
  • 1 teaspoon turmeric 
  • 1 teaspoon smoked paprika 
  • 1 teaspoon minced garlic
  • 1 - 2 teaspoons liquid smoke (optional) 
  • 1 teaspoon salt
  • pepper to taste

COOKING INSTRUCTIONS:

  1. Dice veggies and sauté in pan with preferred oil until tender. Rinse and drain beans, and add them to the veggies while sautéing.
  2. Once veggies and beans are done, put them in a food processor or blender and pulse, just to break them down and mix them up a bit.
  3. Mix quinoa, bread crumbs, and tomato sauce in large bowl.
  4. Combine veggies with quinoa and bread crumbs.
  5. Add spices and flax egg and mix until combined.
  6. Add flour a little at a time, just until it has thickened up a bit and you can form burgers.
  7. Form burgers and cook in skillet or grill until cooked through. About 10 minutes or so.

This recipe will make around 10 burgers. These burgers freeze nicely as well, making them a perfect recipe for meal prepping.

Party Perfect "Crab" Puffs

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These little “crab” puffs are so delicious and addictive that you may not be willing to share. But if you can find it within yourself to let a few go, they will make a perfect party snack, or even a wonderful topping to a light summer salad.

INGREDIENTS:

Crab puffs

  • 1 can of jackfruit in brine
  • 3 tablespoons vegan mayo
  • 1/4 finely chopped small onion
  • 2 - 3 sheets seaweed snack or 1/2 sheet of nori (optional) 
  • 1/2 cup panko bread crumbs
  • 1 tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • 2 teaspoons dijon mustard
  • 1/8 teaspoon cayenne pepper

Batter

  • 2 flax eggs
  • 1/4 cup dairy free milk
  • 1/4 cup of beer or club soda
  • 1/2 cup all purpose flour
  • 1  teaspoon Old Bay seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

COOKING INSTRUCTIONS:

  1. Drain jackfruit and add pieces to a food processor, pulsing a few times to break up.  Be careful not to over process. Just pulse enough to break up the pieces to resemble crab meat.
  2. Mix jackfruit  and remaining  puff ingredients into bowl until well incorporated. Make sure you can form a ball with the mix that holds together. If the mix seems too wet, add a little more panko. If it seems too dry, add a little more mayo.
  3. Form balls from  the mixture with a small cookie scoop or small spoon, and place on a cookie sheet.
  4. Place cookie sheet in the freezer for about 30 minutes so the crab puffs firm up.
  5. Mix all of the ingredients for the batter together in a medium sized bowl.
  6. In a deep skillet, begin heating an inch of oil over medium heat.
  7. While oil is heating, remove crab puffs from the freezer and gently dip one at a time into the batter. You don’t want them falling apart so be careful to just get them coated then remove from the batter.
  8. Work in batches depending on how many will fit in your pan at one time. Coat what will fit and pop the rest back in the freezer. 
  9. Fry each batch for about 5 minutes until the they are golden brown all over.
  10. Place cooked puffs on a cooling rack on top of a paper-towel-lined cookie sheet, and keep warm in a 200 degree oven.
  11. Continue coating and frying the remaining puffs, storing finished puffs in the 200 degree oven.
  12. Serve finished puffs with a side of horseradish aioli.

Horseradish Aioli

  • 1/3 cup vegan mayo
  • 2 teaspoons prepared horseradish
  • 1 teaspoon dijon mustard
  • 1 teaspoon minced garlic
  • 1 scallion finely chopped
  • Juice from 1/2 lemon
  • 1/2 teaspoon salt

Whisk all ingredients together for the aioli, and server on the side with crab puffs.

Beyond Meatball Subs

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Beyond meat brand burgers are truly amazing. They really are one of the closet to "meat" substitutes available in stores right now. What I love most about them, is that you can thaw the patties and use them in place of meat in a TON of recipes. Each patty is 1/4 pound so 4 will equal a pound of meat. They are not hard to find, a lot of stores carry them now.

INGREDIENTS:

  • 4 thawed Beyond Beef burgers 
  • 1/4 cup panko bread crumbs
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning (a mix of thyme, sage, basil, marjoram, rosemary, and oregano) if you do not have Italian seasoning feel free to add a combo of any of the listed spices
  • 1 teaspoon tomato paste
  • 1 flax egg

Sauce

  • 1  onion, diced
  • 1 carrot, diced
  • 1 28 ounce can crushed tomatoes 
  • 1 small 14.4 oz can diced tomatoes 
  • 1/3 red wine (optional)
  • 2 teaspoons crushed garlic
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning

COOKING INSTRUCTIONS:

Meatballs

  1. Mix thawed burgers, panko bread crumbs, garlic, spices, and flax egg together in a bowl. 
  2. Once well combined, form meatballs with a small scoop, or spoon, and place them on a baking pan.  You can line the pan with  parchment paper for easier clean up. 
  3. Bake at 350 degrees for 30 minutes. 

Sauce

  1. Sauté onions and carrots in 1 teaspoon of oil, and 1 teaspoon of salt, in a large pot for 5 minutes.
  2. Add the wine, and let it cook for 2 minutes.
  3. Add the remaining ingredients, and let the sauce simmer for 30 minutes. 
  4. Add the cooked meatballs, and let simmer in the sauce for 15 minutes.
  5. Use whatever bread you like to make the sandwiches. We typically buy a baguette, and cut it into sections. French bread is often plant based. Just be sure to read the label.
  6. Add the meatballs to the bread, and top with any kind of plant based cheese you like. We prefer Follow Your Heart brand because it tastes good, and also melts.
  7. Place sandwiches on a baking sheet in the oven on 350 until cheese melts.
  8. You can also add some vegan parmesan on top before serving.

Crispy Fried Tofu

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INGREDIENTS:

  • 1 block of organic extra firm tofu
  • 3 tablespoons all purpose flour
  • 3 tablespoons tapioca starch, organic corn starch, or arrow root powder
  • 1 teaspoon of salt

COOKING INSTRUCTIONS:

  1. Wrap tofu in a clean kitchen towel or some paper towels and place a few books, heavy plate, or cans on top for 5 - 15 minutes to remove excess moisture.
  2. Cut the tofu into one inch cubes.
  3. Mix the flour, starch, and salt in a bowl big enough to also hold the tofu.
  4. Add the tofu to the bowl and toss with your hands or a large spoon until all pieces are evenly coated.
  5. In a large skillet, heat a quarter inch of oil until sizzling.
  6. Add the tofu pieces, being careful they don’t touch, or the starch will cause the pieces to stick together.
  7. Fry on each side for several minutes or until all sides are nice and crispy.
  8. Place tofu on a cooling rack with some paper towels underneath for a few minutes before serving.

SERVING IDEAS

Cover in you favorite sauce and add it to stir fry.

Add some garlic powder, and paprika (or any other spice you may like) to the flour mix before coating and serve as "chicken" nuggets.

Cover in buffalo sauce for vegan wings.

Use to top salads or add to sandwiches and wraps.

"Meaty" Cheddar Queso

In college I waited tables at popular casual dinning restaurant. Not naming names, but one of our jingles involved baby baby ribs, and customers thought it was hilarious to ask us to sing it. But hey, the job got me through college! One of our most popular appetizers was a chili queso dip in a skillet, and I probably ate my weight in this dip before I was vegan. I have not eaten that dip in forever, but I think of it often and knew I needed to try and create a vegan version. This one did not disappoint, and I can still eat my weight in it! You can use any store bought meatless crumble, vegan sausage, or you could even use your own vegan crumble recipe. I love to roll up warm flour tortillas and dip them into this cheesy, spicy, magic! It also makes a delicious enchilada or quesadilla filling!!

In college I waited tables at popular casual dinning restaurant. Not naming names, but one of our jingles involved baby baby ribs, and customers thought it was hilarious to ask us to sing it. But hey, the job got me through college! One of our most popular appetizers was a chili queso dip in a skillet, and I probably ate my weight in this dip before I was vegan. I have not eaten that dip in forever, but I think of it often and knew I needed to try and create a vegan version. This one did not disappoint, and I can still eat my weight in it! You can use any store bought meatless crumble, vegan sausage, or you could even use your own vegan crumble recipe. I love to roll up warm flour tortillas and dip them into this cheesy, spicy, magic! It also makes a delicious enchilada or quesadilla filling!!

INGREDIENTS:

Cashew Queso:

  • 1 bag of frozen spicy meatless crumbles or vegan sausage (we like Beyond Meat brand, but use your favorite)

  • 1 cup cashews soaked in hot water for one hour or microwaved for 3 minutes

  • 1/4 cup nutritional yeast

  • 2 teaspoons of miso paste

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon kosher salt

  • 1 teaspoon of turmeric

  • 1 - 2 teaspoons smoked paprika

  • 1/4 cup of tapioca/corn starch or arrow root powder

  • 2 cups of water

  • 1 small can of chili peppers

  • a few shakes of favorite hot sauce

COOKING INSTRUCTIONS:

  1. Add all ingredients except the, crumbles, chilis and hot sauce to a high speed blender or food processor.

  2. Process and blend on high until the mixture is completely smooth (no lumps at all).

  3. Transfer the mixture to a medium size pot and cook on medium heat, stirring with a whisk continually until the mixture thickens.

  4. Once the queso gets to a pudding like texture remove it from the heat and mix in the chilis and hot sauce.

  5. Heat the crumbles in a pan until cooked.

  6. In a baking dish or smalls cast iron skillet, combine the queso and cooked crumbles. Bake for 10 minutes at 350 degrees.

Serve with chips, rolled tortillas, or veggies. Add to burritos or enchiladas. 

My favorite vegan cookbook is “Veganize It!” by Robin Robertson. I adapted her recipe for cashew “cheese” sauce and created this queso. If you omit the hot sauce and chiles, and meat you will be left with a very versatile cheddar “cheese” sauce.

Brown Bag "Chicken" Fried Seitan

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INGREDIENTS:

  • half batch of seitan
  • 1/2 cup of all purpose four
  • 2 tablespoons of corn starch or tapioca starch 
  • 1 teaspoon each of garlic powder, salt, onion powder, paprika, and turmeric
  • 1/2 teaspoon each of cinnamon, pepper, and ground mustard
  • 1/2 cup grapeseed oil
  • a paper grocery store bag (you can use a plastic trash bag or a large zip lock as well)

COOKING INSTRUCTIONS:

  1. Add the flour, starch, and all the seasoning to the bag. Give it a good shake to mix it up!
  2. You should have 2 seitan pieces from your batch. With a very sharp knife CAREFULLY cut the pieces horizontally into 3 - 4 cutlets.
  3. Drop the seitan cutlets into the bag and shake, shake, shake, giving a peek to make sure all sides of the cutlets are coated super well.
  4. In a deep skillet heat the oil on medium/high.
  5. Begin adding the cutlets in batches, being careful not to overcrowd the pan. Cook several minutes per side or until they are crispy.
  6. Place cooked seitan on a cooling rack with some paper towels underneath to catch the excess oil and allow to cool for a few minutes before serving.
  7. We use these cutlets on our fluffy southern biscuits, but they are just as amazing slathered with mushroom gravy, and a side of mashed potatoes!

Seitan "Wings"

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INGREDIENTS:

  • half a batch of seitan
  • one bottle of buffalo sauce (Check the back for ingredients  to make sure there is not dairy. Most brands are fine, though.)
  • 3 tablespoons tapioca or organic corn starch
  • 3 tablespoons all purpose four
  •  salt
  • 4 - 5 tablespoons of grapeseed oil
  • 1 teaspoon of vegan butter (like earth balance)

COOKING INSTRUCTIONS:

  1. Cut the seitan in 1 inch cubes.
  2. Mix the tapioca (or corn) starch, flour and a few dashes of salt in a bowl.
  3. Add the cubed seitan and mix to coat.
  4. Heat the oil in a medium skillet and add in the cubes in batches, cooking for a few minutes on each side. You want each side to slightly brown and be crispy. You may need to turn them a few times.  Place cooked wings on a cooling rack with some paper towels underneath.
  5. In a small sauce pan, heat half the bottle of sauce and butter, just until the butter melts.
  6. Combine the cooked sietan and buffalo sauce in a bowl until the wings are well coated.

Seitan Philly "Cheese Steak"

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INGREDIENTS:

  • half batch of seitan (refer to recipe or video)

  • 1 package sliced mushrooms, white or baby portabello are fine

  • 1 red or orange bell pepper

  • 1 medium onion

  • 1 teaspoon garlic

  • 2 tablespoons coconut aminos

  • 1 batch of vegan cheddar cheese sauce or any vegan cheese you like (optional)

  • 1 teaspoon smoked paprika

  • 1 teaspoon onion powder

  • salt and pepper to taste

Vegan Cheddar Cheese Sauce:

  • 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon turmeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

COOKING INSTRUCTIONS:

  1. Cut seitan and vegetables into thin strips.

  2. Next heat a few teaspoons of oil over medium heat adding the onions once the oil is hot. Sauté for several minutes.

  3. Next heat a few teaspoons of oil over medium heat adding the onions once the oil is hot. Sauté for several minutes.

  4. Now add the rest of the vegetables and a dash of salt and let those cook for 3 to 4 minutes.

  5. Add in the seitan, garlic, coconut aminos, and seasoning and saute until all of the vegetables are cooked though and the seitan begins to brown, around 5 minutes.

  6. TO MAKE THE CHEESE SAUCE add all of the ingredients to a high speed blender or food processor, and blend until completely smooth.

    Transfer the cheese mixture to a medium pot and heat on medium/ low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out.

  7. Use any kind of sandwich/hoggie bun or bread you like. I often buy french bread baguettes and cut them. French bread should be plant based and often the other options in the grocery store bakery are not.

  8. Add the philly mixture to the buns and top with cheese sauce.

Seitan Fajitas

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INGREDIENTS:

  • 1/4 batch of seitan cut into thin strips
  • 1 red bell pepper

  • 1 yellow onion

  • 1 small carton sliced mushrooms

  • 1/4 cup cilantro

  • 1 lime

  • 1-2 teaspoons of cumin and chili powder

  • salt and pepper to taste

  • sliced jalapeños (optional)

  • corn or flour tortillas

COOKING INSTRUCTIONS

  1. Heat a few teaspoons of oil  on medium heat in a large skillet. Add the onions, peppers and mushrooms and sauté for a few minutes.

  2. Add the seitan and the seasoning along with the juice from the lime.

  3. If you are adding jalapeños add now and continue cooking for 5 minutes or  until all of the vegetable are cooked through.

  4. Chop cliantro and sprinkle on top. Serve with tortillas and toppings.

TOPPINGS:

  • pico or salsa

  • guacamole 

  • vegan sour cream

  • lettuce

  • vegan cheddar shreds like Follow your Heart brand

  • thinly slice onions, peppers, and seitan

Seitan

Ingredients:

  • 1 cup vital wheat gluten
  • 1/4 cup coconut aminos 
  • 1/4 cup of water
  • 1/2 cup of vegetable broth
  • 1 tablespoon minced garlic
  • 1/2 of a small onion  (if you only have a large onion, use 1/4)
  • 1/4 cup of flour
  • 1/4 cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1teaspoon of salt
  • 1 teaspoon mustard powder

Cooking liquid:

  • 4 cups of water
  • 4 cups vegetable broth 
  • 1/4 cup coconut aminos
  • 3 teaspoons liquid smoke (optional)

Cooking Instructions:

  1. Add all of the seitan ingredients in a food processor and mix until it forms a ball of dough. This normally takes a few minutes. You want a dough you can pick up and handle. Once it is all incorporated and has formed a dough, remove and kneed (you may have to sprinkle some additional flour on your work surface if it seems extra sticky) for several minutes. 
  2. Cut the ball of dough into 4 pieces and flatten it into a disk shape. 
  3. Bring the cooking liquid ingredients to a boil in a large pot.
  4. Add the seitan and let it simmer on medium/low heat for one hour, flipping the pieces once or twice while cooking. 
  5. Once its done remove and let it cool before storing it in the fridge. 

Seitan will stay good in a tightly sealed container in the refrigerator for up to 10 days or it can be frozen for up to 6 months.