Orange Chick'n Stir Fry

• half batch seitan cutlets (recipe below), sliced
• 1 Tbsp toasted sesame oil

sauce

• 1 cup high pulp orange juice
• 1/4 cup agave nectar
• 3 Tbsp soy sauce
• 2 Tbsp mirin
• 4 tsp cornstarch (or arrowroot flour or tapioca flour)

veggies

• 1 Tbsp toasted sesame oil
• 1 cup thinly sliced shallots
• 1 red bell pepper, thinly sliced
• 2 tsp minced ginger
• 1 1/2 tsp minced garlic
• 1 can green beans

rice (180 grams basmati + 2 cups water, cooked in an Instant Pot or stovetop*)

Preheat a large pan over medium-high heat and add 1 Tbsp oil and sliced seitan cutlets. Cook until lightly browned. Transfer to a bowl then set aside.

Meanwhile, whisk together all sauce ingredients in a mixing bowl and slice shallots and bell pepper.

Using the same pan the seitan was cooked in, saute shallots and bell pepper in 1 Tbsp oil until lightly browned. Add ginger and garlic and saute for an additional minute. Add in green beans, sauce, and cooked seitan and cook until sauce thickens and darkens (5-8 minutes).

Serve over rice.

*How to cook rice perfectly on the stove. Add rice and water to a small pot with lid and set over high heat. Once it begins to lightly boil, reduce heat to the lowest possible setting. Continue cooking until all water as been absorbed (about 15-20 minute). DO NOT LIFT LID UNTIL DONE.

Seitan Cutlets

• 300 grams vital wheat gluten
• 1/4 cup nutritional yeast
• 4 tsp garlic powder
• 4 tsp onion powder
• 2 tsp salt
• 1 tsp fresh ground pepper
• 2 Tbsp soy sauce
• 1 3/4 cup water
• 2 tsp vegetable OR "no-chicken" bouillon

Marinade

• 2 cup water plus 1 tsp "no-chicken" bouillon 

Combine dry ingredients in a mixing bowl and stir. Add soy sauce, water, and vegetable bouillon then stir once more until ingredients are incorporated. Knead mixture for a couple minutes until elastic.

Cut seitan dough into 8 equal pieces then flatten them into cutlet shapes. Place seitan cutlets onto a baking sheet lined with parchment paper. Bake at 350 degrees for 20 minutes, flipping half way though.

Once baked, place seitan cutlets into a shallow, wide dish that has a lid. Pour marinade over and, once cool, move the dish to the fridge, allowing to set over night.

Vegetable Dumping Stew

stew

• 2 cups cooked great northern OR navy beans (cooked from 120 grams dry)
• 3 Tbsp olive oil
• 1/4 c. flour
• 1 yellow onion, diced
• 1 1/2 tsp minced garlic
• 1 tsp salt
• 6 cups vegetable broth (6 c. water + 2 Tbsp vegetable bouillon)
• 2 celery, sliced
• 3 carrots, diced
• 1 1/2 pounds potatoes
• 2 tsp dried dill
• 1 tsp dried thyme
• 1/2 tsp paprika
• fresh ground pepper to taste

dumplings

• 187 grams flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp dried rosemary
• 2/3 c. almond milk
• 1 Tbsp olive oil

Pressure cook dry beans and a quart of water in an Instant Pot on high pressure for 40 minutes. Rinse, drain, and set aside (store in fridge when doing this ahead of time). This step can be done anywhere from a couple days in advance to two hours before dinner time.

Using the instant pot on the saute setting, heat 3 Tbsp oil. Add flour and cook for a couple minutes while stirring constantly. Add in onion and continue sautéing for 5 minutes, stirring frequently. Add in garlic and cook for an additional minute or two then turn off sauté setting.

Add in all remaining stew ingredients into the Instant Pot. Secure the lid and pressure cook for 6 minutes.

Meanwhile, in a small bowl, stir together dumpling ingredients. Once the stew is finished cooking, quick release the pressure then stir in the beans and drop in the dumping batter by the spoonful. Secure lid once more and set to pressure cook for 4 minutes. Quick release and serve!

Lip Balm

• 8 grams beeswax
• 12 grams cocoa butter
• 12 grams coconut oil
• 4 grams castor oil
• 3/4 tsp zinc oxide

Microwave then stir in 30 second intervals until melted. Recipe will refill 6 regular sized tubes or 2 jumbo sized ones. 

Vanilla Frosting

• 16 oz powdered sugar
• 1/2 c. vegetable shortening
• 2 Tbsp warm water
• 1/2 tsp. salt
• 1/2 tsp vanilla

Using a hand mixer, mix all ingredients together until fluffy and smooth.

Vegan Totdish

Mushroom Gravy

• 8 oz mushrooms, chopped
• 1/2 yellow onion, chopped
• 1 1/2 tsp minced garlic
• 2 Tbsp butter
• 1 cup almond milk
• 1 cup water
• 3/4 cup flour
• 1/4 c. nutritional yeast
• 1 tsp oregano
• 3 Tbsp soy sauce
• 2 tsp vegetable bouillon

Veggies 'n Tots

• 2 cans green beans, drained
• 1 cup frozen corn
• frozen tater tots

In a pan set on medium heat, saute mushrooms, onion, and garlic in butter until onions are browned. Transfer to a blender and add all remaining mushroom gravy ingredients. Blend until creamy and smooth. 

In a large mixing bowl, add drained green beans and corn. Pour in mushroom gravy and stir until combined. Transfer mixture to a 9" square or 7x11" pan. Top with a layer of frozen tater tots. Bake at 425 degrees for 30 minutes. 

Vegan Ranch Dressing

More like a spread than a dressing. Perfect for sandwiches.

• 1 1/2 c. raw cashews
• 3/4 c. water
• 2 Tbsp rice vinegar
• 2 Tbsp lemon juice
• 2 tsp dried dill
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 tsp salt

Soak cashews overnight (or to speed things up, microwave them in some water for 2 minutes then drain and rinse with cold water).

Add all ingredients to a blender and blend on high for 2-3 minutes until creamy. Add more water if needed. 

Simple Salad Dressing

• 1/4 c. olive oil
• 2 Tbsp lemon juice
• 2 Tbsp red wine vinegar
• 1 Tbsp dijon mustard
• 1 tsp honey
• 1/2 tsp dried oregano
• 1/2 tsp minced garlic
• 1/4 tsp salt

Whisk all ingredients together. 

Fried Chick'n

Buffalo chick'n sliders (see bottom of post)

Seitan Cutlets

• 300 grams vital wheat gluten
• 1/4 cup nutritional yeast
• 4 tsp garlic powder
• 4 tsp onion powder
• 2 tsp salt
• 1 tsp fresh ground pepper
• 2 Tbsp soy sauce
• 1 3/4 cup water
• 2 tsp vegetable OR "no-chicken" bouillon

Marinade

• 2 cup water plus 1 tsp "no-chicken" bouillon 

Combine dry ingredients in a mixing bowl and stir. Add soy sauce, water, and vegetable bouillon then stir once more until ingredients are incorporated. Knead mixture for a couple minutes until elastic.

Cut seitan dough into 8 equal pieces then flatten them into cutlet shapes. Place seitan cutlets onto a baking sheet lined with parchment paper. Bake at 350 degrees for 20 minutes, flipping half way though.

Once baked, place seitan cutlets into a shallow, wide dish that has a lid. Pour marinade over and, once cool, move the dish to the fridge, allowing to marinade over night.

Frying

• bowl #1: 1/2 cup flour + 1 Tbsp nutritional yeast + 1/2 tsp salt + 1/2 tsp garlic powder
• bowl #2: 1/2 cup plant-based milk
• bowl #3: 1 cup corn flakes, pulsed in a food processor

Heat some oil in a large frying pan. Remove each seitan cutlet once at a time from the marinade then dip into bowl #1, then bowl #2, then bowl #3, then back into bowl #1. Set aside and repeat with all remaining cutlets.

Fry cutlets in the oil until golden brown.



Buffalo chick'n sliders (can be made into wraps)
Coat fried chick'n in hot sauce of your choice. Top with kale that has been tossed in simple dressing. Add a smear of vegan ranch dressing to the bun/wrap then serve!

Vegan Mayo

• 1 cup raw cashews
• 1 tsp lemon juice
• 1 tsp white vinegar
• 3/4 tsp salt
• 1/2 tsp nutritional yeast
• 1/4 tsp Dijon Mustard
• 1/3 cup water

Soak cashews overnight OR microwave them in some water for 1 minute, strain, then rinse with cold water.

Combine strained cashews and all remaining ingredients in a blender and blend until smooth and creamy. 

Instant Pot Madras Lentils

• 1 yellow onion, diced
• 1 tsp minced garlic
• 1 Tbsp oil
• 2 tsp chili powder
• 1 1/2 tsp salt
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp ground ginger
• 1/2 tsp curry
• 3 cups water
• 1 can diced tomatoes
• 1 cup dried lentils
• 1/3 cup dried kidney beans

Cashew cream (optional)

• 1/2 cup raw cashews
• 1/2 cup water

Add onion, garlic and oil to the instant pot and sauté until onions are browned. Add spiced and continue cooking for one minute. Add remaining ingredients then pressure cook for 40 minutes.

To make cashew cream, blend cashews and water together until smooth. Stir cashew cream into the lentil dish once done. 

Serve alone as a stew or alongside rice or quinoa as a curry. 

Zucchini Bread

Bread

• 200 grams sugar
• 1 egg
• 1/4 cup oil
• 1 tsp vanilla
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp cinnamon
• 200 grams all purpose flour
• 175 grams (1 medium) zucchini, grated 

Crumble Topping

• 15 g. brown sugar
• 10 g. white sugar
• 20 g. all purpose flour
• 20 g. oats
• 1 Tbsp butter, sliced

Whisk all ingredients together in a large bowl. Mix together crumble ingredients in a separate bowl. Transfer bread mixture to a loaf pan and top with crumble topping. Bake at 350 degrees for 60 minutes.

Vegan Parmesan Cheese

• 1 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tsp salt
• 1/2 tsp garlic powder

Pulse all ingredients in a food processor until coarsely chopped. 

Korma

• 2 Tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 can coconut milk
• 1 Tbsp curry powder
• 1 Tbsp garam masala
• 1 Tbsp brown sugar
• 1 1/2 tsp cumin
• 1 1/2 tsp turmeric
• 1 1/2 tsp salt
• 1/2 tsp coriander
• 1 head cauliflower
• 1/2 cup raw cashews
• 1 cup frozen peas

Saute onion, garlic, and oil in an Instant Pot until browned. Transfer onion mixture to a blender. Add coconut milk and all spices to the blender. Set aside.

Remove stem and leaves from cauliflower and break up into florets. Transfer cauliflower florets to the Instant Pot then add cashews along with a couple cups of water.* Cook on high pressure for 10 minutes. Once done, open the valve to quickly release the pressure, strain the cauliflower and cashews, then transfer to the blender.

Blend on high until smooth then pour mixture into the instant pot and add frozen peas. 

Serve over basmati rice or quinoa, which can be cooked using the pot-in-pot method to save time. To do this, simply add rice or quinoa plus water (180 grams rice/quinoa + 2 cups water) to a stainless steel or glass bowl that's small enough to fit inside the Instant Pot and place the bowl with its contents on top of the Instant Pot rack. Add cauliflower, cashews, and enough water to reach the bottom of the rack around the bowl.  Increase the cook time to 12 minutes. 

*Save time by doing the pot-in-pot method. Add 270 grams of quinoa or basmati rice and 3 cups of water to a glass or stainless steel bowl then place bowl on top of cauliflower. Increase cook time from 10 minutes to 12 minutes.