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.

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. 

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!

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. 

Instant Pot Seitan Roast

• 3/4 cup pinto beans (cooked from 60 grams dry pinto beans)
• 2 cloves garlic
• 3 Tbsp soy sauce
• 2 Tbsp olive oil
• 2 tsp vegetable bouillon
• 1/4 tsp liquid smoke
• 1 cup water
• 240 grams vital wheat gluten
• 1/3 cup nutritional yeast
• 1 tsp garlic power
• 1 tsp onion powder
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp pepper

In a blender, combine beans, garlic, soy sauce, oil, vegetable bouillon, liquid smoke, and water. Blend until smooth.

In a large bowl, combine vital wheat gluten, nutritional yeast, and spices.

Pour wet ingredients over dry ingredients and mix until combined then knead dough for a few minutes. Form dough into a log shape then wrap tightly in parchment paper then top with aluminum foil. 

Place the metal rack that is included with the instant pot into the bottom of the pot then add water until it just reaches the bottom of the rack. Place the wrapped roast on top of the rack then seal the instant pot. Make sure the venting knob is set to seal then set instant pot to pressure cook on high for 1 hour and 15 minutes. Allow pressure to release naturally. 

Lasagna Soup

• 1 Tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 28 oz crushed tomatoes
• 6 cups vegetable broth (6 cups water + 2 Tbsp veggie bouillon)
• 8 oz lasagna noodles, broken into 2" pieces (or 8 oz shell or farfalle noodles)
• 1 cup TVP 
• 2-3 cups fresh spinach, chopped

In an Instant Pot, saute onion in oil until translucent. Add garlic, tomato paste, and spices. Continue cooking for 2-3 minutes. Add tomatoes, broth, lasagna noodles, and TVP. Secure lid and cook on high pressure for 5 minutes then quick release pressure. Open lid and stir in spinach.

Whole Roasted Cauliflower

Great in gyros! Serve on a wrap or pita with lettuce, cucumber, tomato, kalamata olives, and tzatziki!

• 1 head cauliflower (leaves and stem removed)
• 96 g. tahini
• 2 Tbsp olive oil
• 2 tsp turmeric
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt

Whisk together tahini, oil, and spices. Place cauliflower in a baking dish (preferrably a dutch oven with lid). Pour mixture over cauliflower, covering completely (to do this, you'll need to scoop mixture out from under the cauliflower and re-drizzle it over the cauliflower multiple times until you get a good covering). Bake uncovered at 400 degrees for 1 hour 15 minutes, covering about half way through. 

TVP taco "meat"

• 1 cup TVP
• 1 cup water
• 2 Tbsp taco seasoning
• 1 tsp salt

Combine all ingredients in a saucepan and let sit for 5 minutes. Turn on heat then cook until hot.

Vegan Chili with TVP

• 500 grams dried beans of your choice + water
• 28 oz diced tomatoes
• 6 cups water
• 3 Tbsp chili powder
• 1 Tbsp cumin 
• 1 Tbsp dried oregano
• 1 Tbsp paprika
• 2 tsp granulated garlic
• 1 1/2 tsp salt
• 2 vegetable bouillon cubes, crushed
• 2 carrots, chopped
• 1 onion, chopped
• 1/4 c. banana pepper rings
• 1 1/2 c. TVP 

Cook beans in water in an instant pot on high pressure for 30 minutes. Allow pressure to release naturally. Drain, rinse, and return beans to the instant pot. Add all remaining ingredients then replace lid and cook on high pressure for 12 minutes. 

Carrot Dogs

• 8 large carrots, peeled and cut to bun length
• 1/4 cup water
• 1 vegetable bouillon cube
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 2 Tbsp maple syrup
• 2 tsp liquid smoke
• 1 tsp yellow mustard
• 1 clove garlic, minced

Set a pot of water on the stove to boil. Once boiling, add peeled carrots and cook for 12-15 minutes until fork tender (be careful not to overcook). 

Meanwhile, in a small bowl or coffee mug, add 1/4 cup water and vegetable bouillon cube. Microwave for 1 minute (long enough to completely dissolve the bouillon cube). Stir in remaining ingredients and set aside. 

Once carrots are done boiling, immediately rinse them under cold water to stop them from cooking. Transfer carrots to a zip-lock bag then pour in marinade. Close the bag, squeezing out as much air as possible, and transfer to the fridge, with the bag laying flat. Marinade for a minimum of 6 hours and as many as 24 hours.

To heat, cook carrot dogs on a grill or pan until heated through. Serve on a hotdog bun with your favorite toppings. 

Baked Cauliflower Wings

• 120 g. garbanzo bean flour
• 3/4 c. almond milk
• 1 tsp garlic powder
• 1 tsp cumin
• 1 head of cauliflower, cut into florets

sauces (double if you want the entire batch to be the same)

• BBQ wings: 1 tbsp margarine + 1/2 cup BBQ sauce 
• hot wings: 1 tbsp margarine + 1/2 cup wing sauce

In a large mixing bowl, whisk together flour, milk, and spices. Using a rubber spatula, fold in cauliflower florets until evenly coated.

Using two medium-sized mixing bowls, melt one tablespoon of margarine in each bowl. Stir in BBQ sauce in one bowl and wing sauce in the other bowl.

Transfer cauliflower to a baking sheet lined with parchment paper, leaving a little space between each piece. Bake at 450 degrees for 25 minutes. Remove cauliflower from oven and transfer half the cauliflower into each bowl. Carefully coat the cauliflower in the sauce then transfer back to the pan, again with some space between each piece. Bake sauce-coated cauliflower for an additional 15 minutes. 

Serve with dips of your choice. 

Chickquin Patties

Makes 12 chickquin patties!

• 270 grams chickpeas + water
• 90 grams quinoa + 1 cup water
• 120 grams corn flakes, pulsed in food processor
• 2 carrots, pulsed in food processor
• 1/2 onion, pulsed in food processor
• 1/3 cup nutritional yeast
• 2 tsp salt
• 2 tsp paprika
• 2 tsp garlic
• 1 tsp turmeric
• 1 tsp dried dill
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1/2 tsp sage
• 120 grams vital wheat gluten

Using the pot-in-pot method with an Instant Pot, set a glass bowl or jar that has about a 4 cup capacity inside the stainless steel pot. Inside the glass bowl/jar, add 90 grams quinoa and 1 cup of water. Around the glass bowl/jar (in the stainless steel pot itself), add chickpeas and a few cups of water. Put the lid on the Instant Pot and pressure cook on high for 40 minutes.   

Meanwhile, using the food processor, pulse corn flakes then transfer to a small bowl and set aside. Next pulse carrots and onion and transfer to a large mixing bowl. Add in nutritional yeast and all spices (everything but the vital wheat gluten). 

Once the Instant Pot is finished, add cooked quinoa to the large bowl. Strain garbanzo beans then transfer to the food processor and blend until smooth. Transfer mashed beans to the large bowl. Add in vital wheat gluten then stir until it comes together. Knead mixture with your hands for 3-5 minutes.

Form chickquin patties by placing a 4" round cookie cutter on a baking sheet lined with parchment paper. Sprinkle one tablespoon of ground corn flakes (from the small bowl) into the cookie cutter then pack chickquin mixture into the cookie cutter on top of the corn flakes. Finish each patty by sprinking additional ground corn flakes on top then press the corn flakes into the patty. Bake at 350 for 40 minutes, flipping half way through. 

FREEZING: Allow patties to cool to room temperature before freezing (I like to wrap each patty individually in freezer paper then place all the wrapped patties into a gallon sized zip top bag). To cook from frozen, microwave for 4-5 minutes, flipping half way through. 

Portobello Mushroom Burgers with Garlic Sriracha Aioli

Balsamic Marinated Portobello Mushroom Burgers

• 4 portobello mushroom caps
• 1/4 cup balsamic vinegar
• 2 Tbsp olive oil
• 2-3 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• salt & pepper
• toppings: lettuce, tomato, red onion, provolone cheese, garlic sriracha aioli (recipe below)

Prepare mushrooms by twisting off stems and scraping off the gills using a spoon. 

In a bowl, whisk together vinegar, oil, garlic, and spices.

Place mushrooms, smooth side down, into a 9x13" pan. Pour marinade over the mushrooms and allow to sit for 15 minutes, flipping every few minutes.

Over medium heat, preheat a grill pan (or cook outside on a grill). Grill mushrooms for 5-8 minutes per side (or until tender). Serve on a buttered and toasted bun with toppings of your choice!

Garlic Sriracha Aioli. Makes enough for four burgers

• 120 grams (1/2 cup) miracle whip 
• 1 tsp granulated garlic
• 2 tsp lime juice
• 1 Tbsp sriracha

Whisk together ingredients then serve.

Vegan Breakfast Sausage

• 180 g. dry lentils + 2 cups water
• 80 g. oats
• 8 oz mushrooms
• 2 Tbsp flaxmeal
• 2 Tbsp maple syrup
• 2 tsp dried sage
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/2 tsp pepper

In a small pot with lid, combine lentils and water and bring to a boil. Immediately reduce heat to the lowest possible setting. DO NOT LIFT LID UNTIL COMPLETELY DONE. Allow to cook for 15-20 minutes until all water appears to have been absorbed then shut off and remove from heat. If any water remains, continue cooking with the lid off for a few minutes. 

Measure oats into a food processor and pulse until coarsely ground. Add mushrooms and pulse until finely chopped. Transfer mixture to a large mixing bowl then stir in remaining ingredients including lentils once cooked. Mash mixture with a potato masher or fork. 

On a baking sheet lined with a silicone mat, pack a spoonful of the mixture into a 3" diameter cookie, making sure that they are no more than a half inch thick. Repeat until all the muxture has been used.

Bake at 350 degrees for 30 minutes. Transfer to a cooking rack. Once cooled, wrap in freezer paper then place the wrapped patties into a large plastic freezer bag.

To cook, pan fry the patties in 2-3 teaspoons of coconut oil. 

 

Vegan Sweet Potato Burgers

• 1 large sweet potato
• 1 pint garbanzo beans (cooked from 135g dry, rinsed and drained)
• 40 grams oats
• 2 Tbsp plant-based milk
• 2 Tbsp ketchup
• 1 Tbsp nutritional yeast
• 2 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp liquid smoke
• 1/2 tsp salt

Cook whole sweet potato in the microwave for 6-8 minutes until fork tender. Carefully cut the sweet potato in half length-wise then use a spoon to scrape the insides away from the skin. Transfer sweet potato to a food processor and add all remaining ingredients. Pulse until combined.

On a baking sheet lined with a silicone baking mat, form mixture into 5 patties. Bake at 400 degrees for 25-30 minutes, flipping half way through.

Once done, remove from oven and allow to cook for 10 minutes before serving. Serve with toppings of your choice.

Vegan Falafel

Makes 5 falafel patties, each containing: 100 calories, 10 grams fiber, 5 grams protein.

• 1 pint (cooked from 135 grams dry) chickpeas, rinsed and drained
• 16 grams peanut butter
• 1 grated carrot
• 1/4 red onion, diced small
• 1/4 bunch parsley, chopped (optional)
• 1 tsp coarse salt
• 1 tsp cumin
• 1 Tbsp lemon juice

Preheat oven to 400 degrees.

Mash chickpeas and peanut butter together in a large bowl. Add in remaining ingredients and stir until combined. 

Form into 5 patties and place onto a baking sheet lined with a silicone baking mat. Bake for 30 minutes, flipping half way through. 

Serve on pita (or homemade naan) with tzatziki (greek yogurt or sour cream mixed with a little dried dill and lemon juice), lettuce, cucumber slices, tomato, kalamata olives, red onion, and feta.

Salsa

Makes about 6 quarts

• 8 pounds roma tomatoes, peeled
• 3/4th pound jalapeños, seeded
• 1 bunch cilantro
• 1 red onion, quartered
• 1 yellow onion, quartered
• 1 white onion, quartered
• 2 tbsp garlic powder
• 1 1/2 tbsp salt
• 1 1/2 tsp cumin
• 1/4 cup lemon juice

Fill your water bath canner with water and set over high heat.

Bring a large pot of water to boil on the stove. Pierce roma tomatoes with a sharp knife then peel by dropping several of them into the water at a time. Allow to boil for a minute then transfer boiled tomatoes to a bowl of ice water. Peel should come off easily.

Place peeled tomatoes (a few at a time) in a food processor and pulse, some batches until smooth and others until chunky. Transfer to a stock pot and set over medium heat. 

Pulse jalapeños, cilantro, and onions in the food processor until desired consistency has been reached. Transfer onion/pepper mixture to the stock pot with tomatoes. 

Add in spices and lemon juice and stir well.

Once water in water bath is boiling and salsa is simmering, carefully spoon salsa into hot and clean mason jars. Top with lid and screw band on until finger tight. DO NOT OVER TIGHTEN.

Carefully lower jars into the boiling water. Water should be 1 inch above top of jars. Remove or add water if necessary. Bring water back up to a boil then allow jars to process for 15 minutes. 

Shut off heat and carefully remove jars with a jar lifter. Allow to cool to room temperature before checking the seals.