10

Vegan Sausage Round Up

Simple Italian Sausages

Vegan Sausage Hot Dog with Slaw & Beetroot Chutney

Homemade Sundried Tomato & Pine Nut Seitan Sausages with Soft Polenta & Pan Roasted Tomato Sauce

Sausage Rolls with a Trio of Dipping Sauces

Beetballs (GF/SF)

Carrot Potato Soup with Vegan Sausage

Homemade Vegan Sausage & Cheese Calzones

Oven Baked Fried Rice with Vegan Sausage

Spicy Vegan Sausage Jambalaya

Vegan Sausage French Toast Breakfast Sandwich (GF)

2

Vegan Super Burgers

Here they are! My infamous Super Burgers. Truly one of the best-tasting things I have every made. This gluteny goodness was made as a “last meal” of sorts before my boyfriend & I decided to be more health conscious, and let me tell you, this was perfection. It was absolutely everything we wanted and more. This is composed of a juicy BBQ seitan burger topped with lightly-fried mac & cheese and all the fixins (in this case, tomato, onion, avocado onion rings, and cilantro).

Here’s what you’ll need! (makes 6):
Burger buns of your choice
about a cup of BBQ sauce (store-bought or homemade)
choice toppings

1 cup vital wheat gluten
1 cup regular flour
1 T garlic powder
1 T onion powder
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup vegetable broth
1/4 cup sunflower oil (or sub canola/veg oil)
2 T ketchup
2 T BBQ sauce
1/2 recipe of vegan mac & cheese

Preheat your oven to 350 degrees and lightly oil a baking sheet.

In a large bowl, mix together the vital wheat gluten, flour, garlic powder, onion powder, salt, and pepper.

In a smaller bowl, mix together broth, oil, ketchup, and 2 T BBQ sauce. 

Add the wet mixture to the dry and gently fold ingredients together until it becomes a uniform mass. Let sit for 20 minutes. 

While it sits, lightly fry your mac & cheese in some vegan margarine or veg oil. I just cook it enough that everything is a little crispy - it doesn’t necessarily stay together and I think I like that better than having a big block of fried macaroni. 

Split the burger mixture into 6 equal portions and flatten into 1/2 burger patties (these will plump up a little when they bake). Transfer the patties onto the baking sheet and use 1/2 of the BBQ sauce to slather the tops with. 

Cover with foil and bake for 20 minutes. Flip, slather with the remaining BBQ sauce, and bake (uncovered) for 15 more minutes. Remove from the oven and assemble on a bun with the mac and cheese and whatever toppings your heart desires! 

Enjoy!

2

VEGAN BBQ WINGS

So I made my own seitan a few days ago and it’s definitely one of the best ideas I’ve had. It’s a lot cheaper compared to buying tofu and since you control the means of production (you little bougie fuck, you) it’s a lot more versatile since you can make it to fit your needs/ recipes. This is the second time I’ve made wings out of it and they rule! Here’s how:

  • Marinate your seitan in whatever broth you used to cook it. This will keep it juicy when you cook it insted of drying out like sliced “bacon” seitan.
  • Rip your seitan into wing-sized chunks
  • Roll the chunks in a veganaise/ almond milk mixture. I just kinda eyeball it, but I’d say about 4 parts veganaise to 1 part almond milk. This helps the breading stick
  • Pour about half a cup of corn meal into a gallon-sized plastic bag. Put a few chunks in, seal the bag, and shake until the chunks are coated and then take them out and set them aside. Keep doing this a few chunks at a time, adding corn meal as you need it.
  • Once all the chunks are breaded put them in a large, oiled pan over medium-high heat. It helps to have a lid to keep the oil from getting all over the place if it fizzes.
  • Turn the chunks in the oil to brown them on all sides. This can be tricky because the hand-torn pieces might have some awkward shapes.
  • After your wings are thoroughly fried, but them in a medium sized bowl, put a good amount of your sauce on them, and swirl/ flip them around until everythin is covered.
  • FEAST!

These are super yummy and don’t take more than 15 minutes to make. The veganaise is kinda pricey but you only use a little so this isn’t really that expensive to make, either! The recipe works for other types of wings (Buffalo, for instance), just change the sauce. You can also add some sass by adding seasonings to the corn meal before breading! Hope this helps!

10

Vegan Stir Fry Round Up

Mirin & Maple Tempeh Stir Fry

Sweet & Sour Crispy Vegan Chicken Stir Fry

Broccoli & Seitan Stir Fry

Sriracha Spiced Stir Fried Tofu with Eggplant, Red Bell Pepper & Thai Basil (GF)

Mango-Chili Tofu Stir Fry

Zucchini, Bell Pepper & Edamame Stir Fry

Vegan Udon Noodle Stir Fry

Korean Glass Noodle Stir Fry (GF Option)

Pointed Cabbage & Soba Noodle Stir Fry with Pan Fried Tofu

Crispy Kung Pao Tofu

Seitan Roast Stuffed with Walnuts, Dried Cranberries, and Mushrooms

The stuffing ingredients are very flexible. I was all out of regular mushrooms, so I used beech mushrooms, but any kind will do. Mushroom haters, feel free to substitute another vegetable or just leave them out. Walnut haters can use another type of nut (or no nuts at all) and cranberry phobics can use dried cherries, raisins, or no fruit at all.

Ingredients STUFFING

  • 1/2 large onion, chopped
  • 1 rib celery, chopped
  • 4 ounces mushrooms, sliced or chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • generous grinding of pepper
  • 3 ounces whole wheat bread (about 2 slices), cut into small cubes
  • 1/3 cup dried cranberries or cherries
  • 1/4 cup chopped walnuts
  • 1 teaspoon whole chia seeds or ground flax seed
  • 1 tablespoon soy sauce
  • 1/2 cup water (more as needed)
SEITAN
  • 2 cups vital wheat gluten (10 ounces)
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon marjoram
  • 1/3 cup quinoa flakes or quick oatmeal
  • 1 teaspoon chia seed or ground flaxseeds
  • 1 1/2 cup vegetable broth
  • 1 cup great northern beans, cooked
  • 2 tablespoons soy sauce
  • 1 clove garlic, peeled
  • 1 tablespoon tahini (preferred) or other nut butter
BAKING BROTH
  • 1/2 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dark sesame oil (optional)
ASSEMBLY
  • 4 sprigs fresh rosemary

Instructions MAKE THE STUFFING:

Sauté the onion and celery in a non-stick skillet until onion is becoming translucent. Add the mushrooms, thyme, sage, and a generous grating of black pepper and cover. Cook until mushrooms exude their juices, about 3 minutes. Add the remaining ingredients along with enough water to moisten the stuffing but not make it soaking wet. Remove from heat and keep covered.

MAKE THE SEITAN:

In a mixing bowl, combine the dry ingredients (vital wheat gluten through chia seeds). Place the 1 1/2 cups of broth, white beans, soy sauce, and garlic in blender and process until liquefied. Make a well in the center of the dry ingredients, add the bean mixture, and stir until gluten is completely moistened. Drizzle the tahini over the top and knead it into the dough. Keep kneading until dough holds together in a ball. Set aside while you make the broth.

MAKE THE BROTH:

Heat all ingredients until hot but not boiling. A microwave works well for this.

ASSEMBLE:

Preheat oven to 400. Lightly oil an oval or rectangular baking dish, 11-13 inches long and 6-8 inches wide. (Your seitan will expand to fit it, so try not to use a very wide dish.) Line your work surface with plastic wrap, parchment paper, or waxed paper. Place the dough in the center, cover it with plastic wrap, and roll out the seitan, making sure that it is the same thickness in all places, until it’s about 9×13 (an inch or so either way doesn’t matter, but make sure it’s not longer than your pan). Spread the stuffing evenly, leaving a 1-inch margin on all sides. Lift up the plastic wrap on one of the long edges and roll the seitan up like a jelly roll. (Alternatively, arrange the stuffing in a horizontal line across the middle of the seitan and bring one long edge up and over it to the other side.) Pinch the ends sealed first and then pinch well to seal the long seam. Take care to make sure that the edges are completely sealed and no gaps or stuffing shows. Lift the seitan roll carefully and place seam-side down in the prepared casserole dish. Pour the baking broth over it, add rosemary, and cover tightly. If the dish doesn’t have a cover, use aluminum foil to cover tightly. (Did I mention “tightly?” Tightly! I enclosed even the bottom of the dish in foil.)

Bake for 25 minutes. Remove from oven, baste with broth, recover tightly, and bake for another 25 minutes. Baste again and return to oven uncovered for about 30 minutes. Baste 2 or 3 times as it’s cooking. Seitan is done when top seems firm and brown and the broth has evaporated. You can test it by cutting a small slit in the middle; if it is doughy rather than firm, return to the oven.

Remove from the oven and let cool for 5-10 minutes. Transfer carefully to a cutting board or serving platter and cut into 1/2-inch slices.

Variation

For a roulade that holds its shape and is a little simpler to cook, though not as moist and tender, make the following adjustments: Follow the directions for assembling the roast, brush it with 1 teaspoon soy sauce mixed with 1/4 teaspoon sesame oil, and then roll it up tightly in aluminum foil (it may take two sheets), twisting the ends to seal well. (The baking broth won’t be needed.) Place on a baking sheet, bake for 25 minutes, turn, and bake for 25 more. Check to make sure it is done, and give it more time if it’s not firm and brown. Slice and serve with gravy.

Preparation time: 1 hour(s) | Cooking time: 1 hour(s) 35 minute(s)

Number of servings (yield): 6

repost from fatfreevegan.com 
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