Pour into a blender (works best) or food processor and run on high scraping sides once or twice until very smooth. Pour into a lightly greased or pan sprayed plastic tub. Refrigerate until totally chilled, about 4 – 6 hours. (Using a wider shallower tub allows faster cooling)Return to the top
Add TVP mixture and mix in machine for about 5 minutes, or by hand adding gluten last one fourth cup at a time until well incorporated. Grind in food grinder. Press into a small loaf pan or plastic container and refrigerate 4 hours or overnight. Flip the loaf out of the pan into the center of a roasting pan or pot with a tight fitting lid.
Cover and bake at 350' for 2 to 2 1/4 hours, checking after the first 1/2 hour adding water if needed. Carefully remove the roast using a large spatula and kitchen fork. Slice and serve with the vegetables, using the broth to make gravy if you like.Return to the top
This burrito recipe just happened by accident one night. I came home late from work and quickly through stuff together and bake it in flour tortillas. It tasted so good I quickly scribbled down the recipe.
Reduce the heat to the lowest setting. Stir rapidly in one circular motion to make a whirl pool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 15 minutes. Tilt the colander to one side and let it sit in that position every few minutes. Measure into bread machine (only using the mix or kneed setting) or dough mixer;
Add drained tofu to dry ingredients in mixer and mix 10 minutes. After 2-3 minutes if mixture is too dry, add water ¼ c. at a time. It should be the consistency of soft bread dough. Make into patties and bake @ 450’ on a lightly oiled or sprayed sheet tray for 10 - 12 minutes each side.
Reduce the heat to lowest setting. Stir rapidly in one circular motion to make a whirlpool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice around in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander to drain for about 15 - 20 minutes. Tilt the colander to one side and let it sit in that position every few minutes.
Process until fine, stopping to scrape once or twice. Sauté in a small sauce pot stirring frequently for 3 - 5 minutes in 1/4 cup vegetable oil. In a large mixing bowl, combine with tofu. Add and stir in;
Make into patties and bake @ 450’ on a lightly oiled or sprayed sheet tray for 12 - 14 minutes each side.
If you are making stuffed mushroom caps only, I recommend reducing this recipe by one half. Stuff caps and bake on a sprayed sheet tray 12-15 minutes at 400’. Sprinkle with fresh breadcrumbs and paprika or Old bay the last 3-4 minutes.Return to the top
Grind the mixture in a food grinder with the coarse attachment. Grinding isn’t absolutely necessary, but I recommend it. Grinding gives it a soother consistency that is aerated allowing more of the flavors of the sauce to be absorbed. Press the seitan into a plastic tub that is about 2 inches in diameter smaller than your crock-pot and refrigerate over night. Pour a quart of your favorite tomato or marinara sauce in the crock and add 2 cups of cold water. Flip the seitan out of the tub and gently lower it into the sauce. Cook on high for about an hour then reduce to low for another 6 – 8 hours. The easiest way to remove the roast from the crock is to steady it with a kitchen fork or tongs and cut onto quarters with a sharp French knife.
Start by making ½ batch of the crabless patty recipe on this website. For best results, make it a little dry. Squeeze out as much of the water out of the tofu in the colander as possible before mixing with the rest of the ingredients. Shape into small cakes and line up on a sheet tray. Set up a quart sized container with cold water about two inches deep and one with about a cup of vital wheat gluten about ½ inches deep. Drop the one of the crabless cakes into the wheat gluten and cover it with the gluten then shake the container back and forth to be sure it is completely covered.
Now for the tricky part. You need to pat your head and rub your belly, no, that’s my jellybean recipe. Keep one hand for dry and one for wet. Gently pick up the cake with your DRY hand, shake off any loose gluten and drop it into the cold water. Now with your WET hand pick it up and let any excess water drip off and set it back into the wheat gluten. Repeat the process two more times. If you accidentally get the wet/dry hand thing wrong, you’ll understand why it’s so important. Your hands will probably look like the thing from the swamp, or attack of the mummy. Stop and wash your hands with warm water, dry them well, and continue the process.
Carefully deep fry the cakes in vegetable or peanut oil one or two at a time and place them on a sheet tray. You want them to be very light brown. They will be done very fast, probably less than a minute. Bake the cakes at 400’ for 10 minutes on each side. Let them cool several minutes before serving. They stay hot inside a long time because the chewy crust holds in all of the heat and steam.
If you like you can stuff them with a piece of vegan cheese when shaping (before the wet/dry gluten thing).
Reduce the heat to lowest setting. Stir rapidly in one circular motion to make a whirlpool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice around in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander to drain for about 15 - 20 minutes. Tilt the colander to one side and let it sit in that position every few minutes.
Process until fine, stopping to scrape once or twice. Pour into a sauce pot and bring to a slow boil. Remove from heat and add;
In a large mixing bowl, combine TVP mixture with tofu. Add and stir in;
Make into patties and bake @ 450’ on a lightly oiled or sprayed sheet tray for 12 - 14 minutes each side.Return to the top
This “how to” recipe is for those not familiar with greens. After years of cutting collards every day for out adopted Iguana family, I have become quite good at making mounds of greens. The technique directions are for those that are right handed, lefties please reverse right-left instructions.
Hold the green in your left hand, about in the center, with the back side of the leaf facing up, and the stem end to the right. With your right hand, strip off about two or three inches of the leaf leaving the stem intact. Don’t try to get too much of the leaf with this first step; you just want to get the part that is usually small separate tender leaves on the bottom of the stem. You can skip this step when cleaning collard greens if you like, the smaller bottom leaves come off easily with the next step.
Grasp the stem with your right hand right were the leap starts and strip off the leaf with your left hand with a downward motion. If the stem breaks, just set the broken stem aside and repeat the step until the hard stem is removed.Continue with the next leaf, placing each completed leaf on top of the last, overlapping by an inch or two, until the row of leaves is about a foot long, then start another layer working right to left on the pile.
When all of the leaves are stripped and stacked in a row, cut the row in half using a French knife. Slide the knife under one of the piles and hold it in place against the knife with your left hand. Pick up the pile of leaves and place them on top of the other.
Trim the right side of the leaves to make the end even. Lift up the pile and slide the trimmed pieces under the pile. This gives you a nice stack of leaves and makes it easier to make uniform slices.
Hold the stack of leaves firmly with your left hand and carefully start cutting off thin uniform slices until you reach the end of the pile.
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If the pile was wide because the leaves were large, cut the sliced leaves in half, or into smaller strips if you like.
The most effective way to clean the greens is after they are cut. Put them in a large bin or pot with lots of cold water. Wash the greens with an up and down motion while keeping your fingers open to avoid trapping the any dirt or sand in your hand. Allow them to set for about half a minute so that any sand will settle on the bottom. Using the same partly open hand technique used for washing, pull the greens out of the water and toss into a large colander. Avoid the temptation to scoop the greens out because that will catch some of the sand you are trying to remove. Dump out the rinse water and repeat until all dirt and sand is gone.
Now you can cook the greens using your favorite recipe. I just put them in a large pot and add water to about ¼ of the depth of the greens. Cover and bring them to a boil, reduce the heat and simmer until tender. Drain the greens in a colander. Return the pot to the stove and sauté sliced onions and garlic in a little olive oil until browned. Toss in the greens and season with salt and pepper. Cook until all excess water is evaporated. Serve topped with hot sauce and soy margarine. Return to the topHomemade Tahini printer friendly version of this recipe
2 c. sesame seeds
Pour the seeds into a large sauté pan or sauce pot. With a high heat, shake or stir
constantly until seeds are lightly toasted, about 8 minutes.
Pour seeds into your food processor and add;
1/4 c. vegetable oil
process scraping down sides until you have a fine paste, add a small amount of
water or extra oil if necessary. Refrigerate in a sealed container.
Return to the topHorseradish printer friendly version of this recipe
Wash, peel, and cube fresh horseradish root. Use a sharp vegetable peeler and paring or French knife. When you are done, measure how much you have when cubed and multiply remaining ingredients accordingly.
measure and mix until dissolved;
(Base recipe per cup of horseradish, cubed. increase as needed.)
1/2 c. rice, wine, or white vinegar
1/4 t. salt
1/4 t. sugar
Divide cubed horseradish into equal amounts that will fit into your food processor. Pulse a few times then run until fine, scraping once or twice. Add the appropriate amount of vinegar mixture and run again until well mixed. The longer you wait the stronger the horseradish will be. Pack into jars and refrigerate.
Reduce the heat to its lowest setting. Stir rapidly in one circular motion to make a whirl pool, stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 15 minutes. Tilt the colander to one side and let it sit in that position every few minutes. Surprise, you just made home style, whole grain tofu!
add drained tofu to dry ingredients in mixer and mix 10 minutes. Make into patties and bake @ 450’ on a lightly oiled or sprayed sheet tray for 15 minutes each side.
I use two different methods of cooking this seitan. The first gives a firmer texture that is more suitable for slicing very thin and using for sandwiches, or cubed and used in a stir-fry, or with a sauce. The second method has a softer texture and can also be used on a sandwich, or sliced thicker and served as is, or with a sauce.
Remove from the dough mixer and allow the seitan to rest at room temperature for about 20 minutes. Divide into two or three equal parts. Stretch the top layer around each ball as if shaping dough to make a round loaf of bread. Allow it to rest 10 - 15 minutes before shaping it again, pinching the dough underneath to close any seam. At this point, most seitan recipes tell you to refrigerate over night, but I have noticed little difference if you cook it immediately. (Maybe because I almost always cook mine slowly using a crock pot.) Spray the bottom and sides of your crock pot with pan spray. Allow them to rest another 20 minutes before setting them into your crock pot. Pour in cold water to about one inch above the seitan. Cook on high for 6 – 8 hours. Gently loosen the bottom of the loaf from the crock after the first hour or two with a spatula (unless they are floating) to prevent it from getting a hard crust on the bottom.
Although not always necessary, I like to flip the seitan over when about half way done to make sure it’s cooked evenly. Add additional hot water while cooking to keep the loaf covered if needed.
When done remove the seitan capicola from the crock using a spatula and allow to drain and cool in the refrigerator before slicing. Store any unused seitan covered with water in a tightly sealed container in the fridge.
Run seitan through a food grinder and press into a round glass oven safe baking dish or small bread loaf pan sprayed with pan spray. The casserole or bread pan must be small enough to fit inside of a large pot. Allow the loaf to rest 15 - 20 minutes. Use a plate to flip the seitan and slide it back in the pan. Press the top again firmly. Set the casserole dish (or pan) into the pot, on top of a metal cooling rack. Set the pot on the stove and carefully pour cold water around the baking dish. When it starts to float, continue to add the cold water around the floating pan until it rises up about two inches off of the bottom. Gently tilt the pan to allow the pan to fill with water and sink. Take care not to disturb the loaf. Cover the pot, turn on the heat to high until it just starts to boil, then reduce to a slow simmer. The seitan may start to float, just continue cooking. Allow it to cook for three hours, adding hot water as needed. When done, carefully lift out of the water using a large stiff spatula assisted with a kitchen fork.
Return to the top
Run seitan through a food grinder and press into a round glass oven safe baking dish or small bread loaf pan sprayed with pan spray.
The casserole or bread pan must be small enough to fit inside of a large pot. Allow the loaf to rest 15 - 20 minutes. Use a plate to flip the seitan and slide it back in the pan. Press the top again firmly.
Set the casserole dish (or pan) into the pot, on top of a metal cooling rack. Set the pot on the stove and carefully pour cold water around the baking dish. When it starts to float, continue to add the cold water around the floating pan until it rises up about two inches off of the bottom. Gently tilt the pan to allow the pan to fill with water and sink. Take care not to disturb the loaf. The water level needs to be at least 2 inches above the top of the loaf. Cover the pot, turn on the heat to high until it just starts to boil, then reduce to a slow simmer.
The seitan may start to float, just continue cooking. Allow it to cook for three hours, adding hot water as needed. When done, carefully lift out of the water using a large stiff spatula assisted with a kitchen fork. Slice the seitan into steaks about ½ to ¾ inches thick. Allow them it to drain on a plate for a few minutes while you prepare the glaze.
Bake the seitan steaks on a sprayed sheet tray for 5 - 8 minutes on each side at 450’. Dip steaks into the glaze allowing excess to drip off. Bake another 3 - 5 minutes on each side. Return to the topLemon Pepper Steaks printer friendly version of this recipe 
In a sauce pot;
4 1/2 c. water
Bring to a boil, add, whipping constantly until dissolved;
2 c. soy flour
separately mix;
1 c. hot water
1/2 c. lemon juiceReduce the heat to the lowest setting. Stir rapidly in one circular motion to make a whirl pool, stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 10 minutes. Tilt the colander to one side and let it sit in that position every few minutes. Measure into bread machine (only using the mix or kneed setting) or dough mixer;
2 1/2 c. vital wheat gluten
2 t. to 1 T. black pepper
1 t. salt
2 t. minced garlic
3/4 c. vegetable oilAdd drained tofu to dry ingredients in mixer and mix 10 minutes. After 2-3 minutes if mixture is too dry, add water ¼ c. at a time. It should be the consistency of soft bread dough. Make into patties and bake @ 450’ on a lightly oiled or sprayed sheet tray for 10 - 12 minutes each side.
Return to the topMeatless Loaf printer friendly version of this recipe 
bring to a boil;
2 ½ c. water
add;
1 c. bulgur wheat
1 c. instant brown riceCover, reduce heat to lowest setting. Stir occasionally until all water is absorbed, about 12 – 15 min. Turn off the heat the last 3 – 4 minutes to keep from scorching.
separately, chop into medium pieces, then puree’ in a food processor;
1/2 c. walnuts, pecans, or cashews
1 c. mushrooms
1 medium onion
1/2 bell pepper, approximately 1/2 c.
1 large carrot, approximately 1 c.
1/2 c. celery
NOTE: I start with these amounts as a minimum, but usually add an extra 1/2 cup or so of the carrots and mushrooms. That increases the size and moisture of the loaf, and reduce the fat and calories per serving.
Pour into a large mixing bowl and add;
2 T. soy sauce
2 T. hot sauce
1 t. black pepper
1/2 to 1 t. salt
1 to 2 t. ground sage or leaf thyme
2 T. chopped fresh or dried parsley
1 c. instant oats (uncooked)
cooked rice & bulgur wheat
Mix well. Don’t worry if it looks too dry, when the mushrooms and veggies cook, they add moisture. Pack into a sprayed loaf pan and bake at 350' for 1 hour. Let it set about 10 minutes before slicing. I prefer a glass baking dish which gives the loaf a darker crispy crust. If you like you can top with ketchup or BBQ sauce the last 15 minutes of baking time.
Return to the topOnion Burgers printer friendly version of this recipe
In a sauce pot;
1 c. water
1 vegetable bouillon cubes
3/4 c. textured vegetable protein (TVP) chunks
1 t. browning sauce
1 T. vegetable flakes (dried)Bring to a boil, cover, remove from heat and let set for ten minutes stirring frequently. Un-cover and let cool for 15 minutes. Measure into dough mixer or bread machine;
3/4 c. vital wheat gluten
1/2 t. black pepper
1/2 t. ground sage
2 t. fresh cilantro, chopped
add TVP mixture to dry ingredients and mix 10 minutes. Saute until lightly brown then add and mix another 5 minutes;
3 T. vegetable oil
1/2 c. minced onion
1 t. minced garlicGrind the mixture in food grinder with coarse attachment. Grinding isn’t absolutely necessary, but I recommend it so that the consistency is a little smoother. If you don’t grind it, I recommend that you use the regular size TVP rather than the chunks.
Make into patties and bake at 400’ on a lightly oiled or sprayed sheet tray for 12 - 15 minutes each side.Return to the topPeanut Sesame Burgers printer friendly version of this recipe
2 1/2 c. water
Bring to a boil, add, whipping constantly until dissolved;
1 c. soy flour
separately mix;
1 c. hot water
1/4 c. lemon juice
Reduce the heat to the lowest setting. Stir rapidly in one circular motion to make a whirl pool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 15 minutes. Tilt the colander to one side and let it sit in that position every few minutes.
Separately, bring to a boil;
3/4 c. water
add;
1 c. TVP (crumbles)
2 T. dried vegetable flakes
1 T. peanut butter
1 T. sesame seeds
2 t. hot sauce
1 vegetable bouillon cubes
Turn off heat and cover for at least 10 minutes, stirring occasionally.
Measure into bread machine (only using the mix or kneed setting) or dough mixer;
1 c. vital wheat gluten
1/2 t. black pepper
1/2 t. onion powder (not salted)
1 T. parsley
1 t. ground sage
2 t. minced garlic
3/4 c. vegetable oil
Add drained tofu and TVP mixture to dry ingredients in mixer and mix 10 minutes. Make into patties and bake @ 450’ on a lightly oiled or sprayed sheet tray for 12 - 14 minutes each side.Return to the topPickled Ginger printer friendly version of this recipe
This recipe makes 1 quart Mason jar or pickled ginger, quite allot, reduce as needed.
2 pounds fresh ginger (before cleaning)Peel the ginger using a sharp vegetable peeler and sharp French or paring knife. Slice into 1/2 inch strips like large French fries. Slice as thin as passable and place into a large bowl. Add and toss to coat with ;
2 T. salt
Spoon into a tightly sealed container and refrigerate for one week, shaking every couple of days to recoat the ginger.
Measure into a sauce pot and bring to a boil, stirring until dissolved;
2 c. rice vinegar
1/2 c. water
1/2 c. sugar
Pack ginger into a sterilized mason jar, top with vinegar mix and cap. Shake well and refrigerate for two weeks, shaking to mix every few days. It will start to turn pink as it becomes pickled.Return to the topPizza Technique printer friendly version of this recipe This recipe is uses a simple technique to make a pizza with homemade vegan cheese using a pre-baked crust. There is no cheese grating required. A good thing since some soft homemade vegan cheese is difficult to grate. Using a sauté pan that has bottom cooking surface of about 11 inches (you’ll understand why later in this recipe) sauté your favorite toppings in about 2 T. of olive oil for 3-4 minutes. Omit any toppings you wish to use that do not require pre-cooking such as vegan sausage or pepperoni, fresh tomatoes, fresh or dried spices. They should be put on just before baking. Place the pan and all into the freezer for about 10-15 minutes while you prepare the cheese. I usually pre-measure all of the cheese ingredients first so that it doesn’t take more than the 15 minutes of cooling time required for the toppings. If it dose, just put the pan into the refrigerator until you’re ready for it.
Separately, bring to a boil;
3 1/2 c. water
1/2 c. raw cashew pieces, chopped
stir in;
5 T. agar flakes or 3 ¼ t. agar powder
Reduce to a medium heat and simmer stirring frequently until agar is dissolved
and liquid starts to thicken slightly, about 5 minutes. Mix together and add;
3 T. cornstarch
1/2 c. cold water
Using a medium heat, bring to a slow boil, continue to whip and for another 3-4 minutes. Remove from heat and whip in;
3 T. nutritional yeast flakes
1/4 t. black pepper
1/2 t. salt
1/2 t. onion powder
2 t. lemon juice
1/2 c. olive oilPour into a blender (works best) or food processor and run on high scraping sides once or twice until very smooth. The cheese recipe makes about 4 cups total. Each 12 inch pizza takes about 1 ½ to 2 ½ cups, depending on your preference, and the amount of toppings. Pour the cheese batter over the chilled toppings and return to the freezer for 10-15 minutes. Any remaining cheese batter can be poured into a sprayed plastic tub and used as regular vegan cheese spread or dip. The oil makes it softer than most vegan cheeses.Pre-heat the oven to 420’. Spread your favorite vegan pizza sauce over the crust. Remove the cheese & toppings from the freezer when firm enough that it can be loosened with a spatula and slid around (while staying in one piece) and on to the prepared crust.Baking times will vary greatly depending on the amount of toppings and cheese used. If you really load them up like me, reduce the temperature to 400’ and allow for more baking time, 20-25 minutes. Don’t judge the doneness of the pizza by the brownness or melting of the cheese since vegan cheeses soften and flow much differently than regular cheese. Judge the doneness by lifting up the edge and watching the brownness of the crust bottom and edge.Return to the topPorkless Chops printer friendly version of this recipe
Bring to a boil;
1 3/4 c. water
1 vegetable bouillon cube
1/4 t. black pepper
1 T. browning sauce
1 T. parsley
1/2 t. ground sage
1/4 c. raw cashews ground fine
Add;
2 c. TVP or chunks (if using chunks, reduce water by 1/2 c.)
Remove from heat, cover and let sit for 5 minutes, stirring occasionally. Stir in;
2 1/4 c cold water
1/2 c. vegetable oil
Place in freezer for about 10-15 minutes to cool.
Measure into bread machine or dough mixer and mix 1 minute to combine;
3/4 c. vital wheat gluten
1 c. falafel mix (Fantastic Foods brand)
Add TVP mixture and mix 10 minutes. Add up to 1/4 c. cold water if needed.
Make into patties and bake @ 450’ on a lightly oiled or sprayed sheet tray for
12 - 15 minutes each side.Porkless Roast printer friendly version of this recipe
In a sauce pot;
2 c. water
2 T. soy sauce
1 t. sugar
2 T. browning sauce
3 vegetable bouillon cubes
1 t. black pepper
1 T. garlic, minced
2 t. fennel seeds (optional)
1 t. ground sage
1 T. parsley, chopped
Bring to a boil, remove from heat.
Measure into food processor or blender;
1 1/2 c. TVP
Process until very fine, add to water mixture. Let cool, stirring occasionally.
Measure into bread machine or dough mixer;
3 c. vital wheat gluten
1/2 c. vegetable oil
1/2 c. sauerkraut juice
1 c. cold water
Add TVP mixture and mix in machine for 10-12 minutes. Grind in food grinder. Press into a small loaf pan or plastic container and refrigerate 4 hours or overnight. Place into the center of a roasting pan or pot with a tight fitting lid.
Add around the roast;
1 medium onion, chopped
1 large can sauerkraut and remaining juice
1 - 2 large tomatoes, chopped
enough cold water to completely cover the roastCover and bake at 350' for 2 to 2 1/4 hours, checking after the first 1/2 hour adding water if needed. Carefully remove the roast using a large spatula and kitchen fork, slice, eat, and enjoy!Return to the topPortabella Mushroom Burgers printer friendly version of this recipe
Bring to a boil;
2 c. water
1 vegetable bouillon cube
2 T. dried vegetable flakes
Add, cover and simmer on low 5 minutes stirring frequently;
2 T. steak sauce (Vegan) (or substitute ketchup)
1 1/2 c. TVP (chunks)
2 t. liquid smoke (optional)
1/2 t. black pepper
Remove from heat and let cool 10 minutes stirring occasionally, Add;
1 1/2 c. cooked barley
8 ounces portabella mushrooms, chopped fine
1/4 c. vegetable oil (optional)
Separately, measure into bread machine or dough mixer;
1 c. vital wheat gluten
Add TVP mixture and mix 12 - 15 minutes.
Process through a food grinder with the coarse blade.
Make into patties and bake @ 425’ on a lightly oiled or sprayed sheet tray for
10 - 13 minutes each side.Finished burgers can be served on a bun or simmered in a sauce for a few minutes. My favorite way is in a vegan brown sauce with white wine and a little pickled ginger, garnished with fresh cilantro.Return to the topQuick Burgers (or Quick Sausage Patties) printer friendly version of this recipe
Combine in a microwave safe container or sauce pot;
2 1/2 c. hot water
1 t. browning sauce
1 T. vegetable flakes
1 vegetable bouillon cube
1/4 t. black pepper
2 c. TVP (see note below)
For sausage style patties, add;
1 t. fennel seeds
1/2 t. minced garlic
1/4 to 1 t. crushed red pepper
1/2 t. ground sage
1 t. parsleyCover loosely and microwave 6 - 8 minutes, or heat on stove top until simmering, stirring frequently. Remove from microwave or stove and let set covered 5 minutes. Add and stir in well;
1 c. instant oatmeal (uncooked)
Uncover and let cool stirring occasionally for 5 - 10 minutes or until you can safely scoop and form into patties. Rinsing hands with cold water to avoid helps to stop you from getting "oatmeal mittens".
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Bake on a lightly oiled tray 9 - 10 minutes each side at 450'NOTE; You can use TVP or TVP chunks in this recipe. IF you use chunks, add an additional 1/2 c. water and 1/4 c. oatmeal. this makes them a little easier to form. When baking, re-form the patties with a spatula after the first 3 - 4 minutes of baking, and again after flipping if necessary.Return to the topQuinoa Salami printer friendly version of this recipe My “Quinoa Salami” is a vegan substitute for traditional salami that is very low in fat, low in carbohydrates, and high in protein and flavor. I couldn’t resist giving it a name that sounds like “Genoa” even though it only contains a small amount of quinoa. The seeds give the vegan version the right texture and added protein. It can’t be sliced as thin as traditional salami, but doesn’t need to be, because of its smoother consistency. Great on a hard roll with mustard or whatever, or try it cut into cubes and used in salads. You could also serve it sautéed with peppers, onions, and mushrooms over rice or pasta.
Bring to boil in a small saucepot;
1 ½ c. water
Add;
3 T. quinoa, rinsed and well drained
1/2 to 1 ½ t. salt
2 T. liquid smoke
2 T red wine vinegar
3/4 oz. tomato paste (1/4 of a 3 oz. can)Bring back to a boil, cover and reduce heat to low. Simmer 5 minutes. Set aside covered with plastic wrap for about 15 to 20 allowing it to cool without loosing moisture.
Measure into bread machine (using mix setting only) or dough mixer;
1 1/2 c. vital wheat gluten
½ t. onion powder
1/2 t. dry mustard
1/2 t. garlic powder
1 T. paprika
1 t. black pepper (coarsely ground)
1/4 t. crushed red pepperMix for a minute to combine the dry ingredients. With the machine running slowly add the wet quinoa mixture. Allow to mix for about 5 minutes, stopping to scrape the sides if necessary. This can also be done by hand if you prefer. Just add the wet ingredients to the dry ones, ¼ at a time, then mix with a kneading motion for about 8 to 10 minutes.Cut 2 pieces of aluminum foil about 12 inches long. (Regular 12 in. wide roll) Divide the dough in half. Shape each piece into a sausage shaped loaf about 5 inches long. Set the loaf across (right to left) the center of the foil. Grab the two sides (the one nearest and farthest away from you) of the foil and hold them upwards and fold over about ½ inch. Continue folding the edge over until you reach the loaf. Fold in the sides of the ends of the tubes, and then fold the end upwards to make water resistant ends. You want it well sealed to prevent the loaf from absorbing excess moisture.Put the rack in the bottom of your pressure cooker or pressure canner. Add hot water to a depth of about 1 inch above the rack. Align the foil-covered loaves across the rack. Lock the cover, put the regulator into place, and bring up to 15 # pressure and cook for 35 minutes Use the rapid cooling method if allowed or recommended by the manufacturer of your cooker. Read and follow the instructions given with you pressure cooker / canner exactly.Remove them from the cooker with tongs allowing them to drain by holding them up by one end for a few second. To store, leave the sausage wrapped in their foil and place in a plastic bag or container to refrigerate or freeze.
One portion is 1/10 of whole recipe, or approximately 1 inch of loaf.
Nutrient Total Recipe Per Portion Calories 1020 102 Protein 140 g 14 g Fat Total 11 g 1.1 g Monounsaturated 2 g .2 g Polyunsaturated 5 g .5 g Saturated Fats 1 g .1 g. Carbohydrates 100 g 10 g Sugar 0 g 0 g Fiber 10 g 1 g
Calorie Breakdown Total Recipe Per Portion / % Calories from Protein 530 53 (53 %) Calories from Fat 100 10 (9 %) Calories from Carbs 390 39 (38 %) Your actual nutrient content may vary due to your method of measurement and preparation as well as the variances in ingredients used. Cooking time may also be a factor. Actual calculations were made before cooking. Not responsible for mistprints. Actual mileage may vary. Batteries not included. No animals were hurt in the making of this food………..And so on……Return to the topRecycled Seitan Burgers printer friendly version of this recipe ”Recycled seitan burgers” are an excellent way to use leftovers. You can use any type of seitan, flavored, or loaf. The amount of water needed varies greatly depending on the moisture content of the seitan.
1 c. cooked seitan, chopped, then ground in a food grinder
1/4 c. vital wheat gluten
1/4 c. water
This is a basic formula, increase according to amount of seitan you have. Spices can also be added if the seitan you are using is bland. Mix in a dough mixer or bread machine 12 – 15 minutes. Regrind the mixture and make into burgers, bake at 450’ on a lightly oiled or sprayed sheet tray for 15 minutes each side.
Return to the topSpiced Seitan Loaf & Beans printer friendly version of this recipe
Measure into a small container, cover and let steep 10-15 minutes;
4 T. (= ¼ c.) dried vegetable flakes
1/4 c. boiling water
Measure into bread machine or dough mixer;
3 c. vital wheat gluten
1 T. minced garlic
1 T. paprika
2 t. coarse black pepper
2 t. cumin
2 t. onion powder
2 T. smoke flavor
2 t. salt
Add;
1 ¾ c. cold water
vegetable flakes and liquid
Mix for 10-15 minutes. Grind the seitan in a food grinder with the coarse attachment. Press into a plastic tub that is about 2 inches in diameter smaller than your crock pot and refrigerate over night. Spray the bottom and sides of your crock pot with pan spray. Gently flip using a plate that is slightly smaller than the diameter of the loaf. Flip into the crock.
1/2 # dried beansSoak the beans overnight, drain and rinse, then pour them around the outside of the loaf. Add the required amount of cold water following the cooking instructions on their package. Additional water is necessary for the loaf (it will absorb about two cups.)Add hot water while cooking to keep the beans and loaf covered if needed. Never add cold water to hot cooking beans. That causes then to burst.Cooking time will vary greatly depending on which beans and the amount of water that is used. The more water, the slower they cook. Follow bean package instructions for recommended cooking time.When the beans and loaf are done remove the capicola loaf from the crock using a spatula allowing it to drain and cool in the refrigerator before slicing.
Return to the topSpinach Burgers printer friendly version of this recipe
Bring to a boil;
3 ½ c. water
2 vegetable bouillon cubes
1 T. browning sauce
2 t. smoke flavor (optional)
1 t. black pepper
1 T. basil
Reduce heat to low, add;
2 c. TVP crumbles
10 oz. bag of fresh spinach, chopped
1 c. instant oats
Cover and simmer 5 minutes stirring frequently.
Allow to cool for about 15 minutes
Measure into bread machine or dough mixer;
1 c. vital wheat gluten
Add spinach mixture and mix 10 - 15 minutes.
Make into patties and bake at 450’ on a lightly oiled or sprayed sheet tray for
12 - 15 minutes each side.
Return to the topSpinach Burgers (two) printer friendly version of this recipe
In a sauce pot;
3 c. water
Bring to a boil, add, whipping constantly until dissolved;
1 c. soy flour
separately mix;
1 c. hot water
1/4 c. lemon juice
Reduce the heat to its lowest setting. Stir rapidly in one circular motion to make a whirl pool, stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 15 minutes. Tilt the colander to one side and let it sit in that position every few minutes.
Sauté in a large saucepot;
1/4 c. vegetable oil
1/2 c. onions, chopped fine
1 T. minced garlic
When lightly browned, add;
8 oz. fresh mushrooms, chopped fine
10 oz. fresh spinach, chopped fine
Sauté over a medium heat stirring frequently until the spinach is cooked and the liquid is reduced. You can tell when it is ready when the boiling sound turns to a sizzle. Add the tofu and continue cooking for another minute or two. Add;
1/2 to 1 t. salt
1/2 to 1 t. black pepper
1/2 c. oats (instant, uncooked)
Remove from heat and stir in until well combined. Continue to stir for a minute or two until you notice a thickening as well as a slight change in texture. Allow to cool then form into balls and place on a lightly oiled tray. Flatten into patties and bake at 425 for 12 - 15 minuets each side.Return to the topSpinach & Jalapeno Cheese Burritos printer friendly version of this recipe Start by making 1 batch of my Vegan Jalapeno Cheddar Cheese made in a roughly 10 by 6 inch pan, chilled and cut into 8ths.
Combine in a large saucepan;
two 9 oz. bags fresh spinach, chopped
8 ounces fresh mushrooms, sliced
1 c. salsa (vegan)
1 vegetable bouillon cube
2 T chopped fresh cilantro, used in with spinach, or as a garnish
Simmer with a medium heat, stirring frequently, until the liquids are reduced so that they are all contained in the mixture, and do not “pool” in the bottom. (About 15-20 minutes) When done, place in a colander to be sure there is not excess moisture that would make the finished burritos soggy. I do the next step four at a time so that all of the ingredients are equally distributed. You will need;
8 burrito size tortillas (lard free, vegan)
1 can vegan refried beans that contain lard
that can indicate animal ingredients.
1 lasagna size pan or glass baking dish
vegetable oil, pan spray, or seasoned oil (see tips)
Divide half of the refried beans onto the first four
tortillas, spreading it to within 1 inch of the edge.
Spoon the spinach filling on to the tortilla about
1/3 up from the bottom and top with the cheese.
Fold in the sides to pocket the filling making
the burrito the right width to fit one half of
the width of your pan.
Fold over the tortilla away from you until the
seam is the bottom. Do not roll to tightly or it
may tear causing a leak while baking.
Align the burritos in the greased pan, brush or spray
with oil and sprinkle with chili powder (optional)
bake at 425' for 20 to 35 minutes until crisp. Take care
not to burn the bottom, especially if using a
glass pan. Over baking may also cause the cheese to melt out.
Let set a few minutes in the pan to allow any excess moisture
to evaporate ensuring a crispy crust. Serve garnished with
fresh chopped cilantro. (optional)
Return to the topStuffed Cabbage Rolls printer friendly version of this recipe Stuffing
Start by making a "whole grain" home style tofu.
In a sauce pot;
4 c. water
3/4 c. soy flour
Bring to a boil, add, whipping constantly until dissolved.
separately mix;
1 c. hot water
1/4 c. lemon juice
Reduce the heat to its lowest setting. Stir rapidly in one circular motion to make a whirl pool, stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 15 minutes. Tilt the colander to one side and let it sit in that position every few minutes.
In a sauce pot, bring to a boil;
1 3/4 c. water
3 vegetable bouillon cubes
4 T. dried vegetable flakes
2 T. browning sauce
Remove from heat and add;
1 1/2 c. TVP
measure into bread machine (only using the mix or kneed setting) or dough mixer;
2 c. vital wheat gluten
2 t. black pepper
2 T. minced garlic
Add to mixer;
TVP mixture
tofu
1/4 c. vegetable oil
It's all right if the TVP and tofu are still warm. This helps the glutens to develop faster and start to tear. The long mix time also tears the fibers, which is desirable to get the proper texture in the finished rolls. Mix for 10 minutes, stopping to scrape down the sides if needed.
Add and mix another 10 minutes;
3/4 c. long grain rice (not cooked)
1/2 c. sauerkraut juice (drained from a large can of sauerkraut used later in this recipe)
1 c. waterThe Cabbage Cut off the bottom inch of the root side of a medium large head of cabbage. Carefully slide into a very large pot of boiling water and let it return to a boil. After about five minutes, start to loosen the outer most leaf off of the head using tongs. Lift out the leaf and set aside. Continue to loosen and remove the leaves off of the head until they are too small to use for the rolls, down to about six inches across or less. Remove the remaining cabbage from the water and allow it to drain. When cool, quarter and chop the unusable head and spread out in the bottom of a large deep casserole or roasting pan. The pan needs to be deep enough so that the rolls can be completely covered with liquid, and allow room so that they don’t boil over.Take the leaves and remove the ridge off of the bottom using a thin flexible blade knife. Lay out the first leaf, out side facing down, and the root end towards you. Place about a ½ to ¾ cup ball of the stuffing (determined by the size if the leaf) near the root end of the leaf. Roll the root end away from you as you fold in the sides. Continue to roll the leaf until the seam is on the bottom. Gently use your fingers to poke in the ends to ensure a tight roll, but take care not to splitting it open. Set the completed roll into the roasting pan lined with the extra chopped cabbage. Line the rolls up together, but not to tightly or they will be hard to remove when done cooking. When all of the rolls are made, top with the large can of sauerkraut from which some of the juice was used earlier in this recipe.If you like, you can add fresh chopped tomatoes, onions, tomato sauce, tomato soup, lemon juice, brown sugar, or whatever vegan ingredients YOUR grandmother used. I like fresh tomatoes, black pepper, and a little tomato soup for color, thickness and a little sweetness. What ever you use, you also need to add enough water to totally cover the rolls Cover and bake at 350’ for 2 hours adding water as needed.Return to the topSushi printer friendly version of this recipe Sushi Rice (makes enough for four nori sheets)
2 c. Japanese sushi riceRinse the rice with several changes of cold water until all of the starch powder is off and allow it to drain for at least 20 minutes. (This is a good time to prep your vegetable fillings listed below)
Put the rice in a pot that has a tight fitting cover with;
2 ½ c. water
2 T. sake or dry white wineBring to a boil over a high heat then reduce to the lowest setting. Cover tightly and let cook for 12 minutes. Do not stir; this causes more of the loose starch that you removed when you rinsed the rice. Remove from the heat and allow to sit for another 15 minutes while you measure and mix until dissolved;
4 T. rice wine vinegar
4 T. sugar
1/2 t. saltPut the rice into a shallow container. A cake pan works well. Pour the vinegar mix over the rice and toss with a wet wooden spoon. Cover the rice with a damp cloth to prevent evaporation, do not refrigerate.Suggested Fillings Japanese pickled ginger, peeled cucumber, sliced lengthwise, mushrooms, peppers, pickles, chopped olives, green onions, vegan cheese, or just about any salad type vegetable you like.Rolling Method Place a nori sheet on a bamboo rolling mat (I just use a kitchen towel) about a half inch from the end facing you. Spoon out half (about 1 cup) of the prepared rice onto the sheet and spread it evenly with the back of a wet wood spoon to all of the edges, except the back. Leave about ½ inch of the sheet exposed so that the roll will seal.Spread out the fillings in a narrow row across the center of the rice. Pick up the mat or (towel) and tightly roll away from you. Make sure as you roll that the mat doesn’t get rolled up into the sushi.Transfer the sushi “log” on to a cutting board and slice it with a sharp knife crosswise in half. Cut each half in half again, and again, until you end up with 8 pieces of sushi. Place on a covered plate and refrigerate until ready to serve.
Return to the topTriple Soy Cakes printer friendly version of this recipe
6 c. water
Bring to a boil, add, whipping constantly until dissolved;
2 c. soy flour
separately mix;
1 c. hot water
1/2 c. lemon juice
Reduce the heat to lowest setting. Stir rapidly in one circular motion to make a whirlpool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Top with;
2 c. TVP (crumbles)
Do not stir in the TVP. This would break up the curds and cause them to become too fine and slip through the in the colander in the next step. Just sprinkle them on top and lightly press them into the tofu and water mixture so that they can absorb the liquid. Cover and allow to rest about another 10 minutes. Gently ladle into a large, small holed colander to drain for about 15 minutes. Tilt the colander to one side and let it sit in a new position every few minutes. Slide the mix into a large mixing bowl and add;
2 T. soy sauce
2 T. parsley
1 t. black pepper
1/2 t. salt (optional)
Mix well. Form into steaks and bake on a sprayed sheet tray 10-15 minutes. Re-shape with a spatula if necessary before and after flipping and cook another 10-15 minutes. Serve as is or topped with a sauce such as tarter, cocktail, or tomato. You can also garnish with “hunter style” vegetables (chopped and sautéed onions, peppers, and mushrooms.)
Return to the topVegan Bratwurst printer friendly version of this recipe This was the first of my pressure cooked vegan seitan sausages that was specifically formulated to be fairly high protein, low in carbohydrates and fat. I cooked the first test batch in my pressure canner just to speed up the process. What I discovered is that pressure-cooking seitan has the same desirable effects that it has on other foods, an even cooking throughout for a consistent texture, and vary little dilution of flavors compared to other moist cooking techniques. The result is a vegan sausage that in my opinion is superior to the store bought versions that tend to be very dry, oil soaked and salty. Probably because they are trying to imitate the pork fat filled sausages that are loaded with salt as a preservative. For best results, the sausage in this recipe needs to be cooked in a pressure cooker or pressure canner. They may, however, be formed into patties and baked on a lightly oiled sheet tray, giving them more of a burger texture if you like. I highly recommend that you try the intended pressure-cooking method.Yield: Approx. 11 Sausages (one half cup each, before cooking)
Start by making whole grain tofu.
Bring to boil in a saucepot;
6 c. water
Add, whipping until dissolved;
1 ½ c. soy flour
Reduce heat to low, do not cover, as it will boil over quickly.
Separately in a small bowl or measuring cup mix;
1/4 c. white vinegar
1 c. hot waterRapidly stir the soy flour mixture in a circular motion with a large spoon. Stop stirring and immediately pour the vinegar mix into the center of the soy mix with a steady even flow. Allow the pot to sit about 10 minutes uncovered and undisturbed at the lowest heat setting to allow the tofu curds to coagulate. Turn off the heat if you start to see more than a few bubbles. Too much agitation causes the curds to break as they form. Let the pot set another 10 minutes, then gently scoop out the liquid and tofu with a large ladle into a large, small holed colander. Allow the tofu to drain for at least 10 to 15 minutes. Tilt the colander and let it rest at an angle propped against the side of your sink (or the large pot it came out of) Rotate the colander every several minutes so that it will continue to drain while you prepare the rest of the ingredients.
Bring to boil in a small saucepot;
1 ½ c. water
Add;
1 vegetable bouillon cube
1/2 t. salt
2 t. browning sauce (vegan)(optional)
1/2 c. cracked bulgur wheat
2 T. olive oil (optional) (only adds about 10 calories to each sausage)
1/2 c. red wine
Remove from heat and set aside for about 10 to 15 minutes to hydrate the bulgur and allow it to cool.
Measure into bread machine (using mix setting only) or dough mixer;
1 ½ c. vital wheat gluten
3/4 t. onion powder (not flakes)
1/2 t. caraway seeds
1/2 t. ground marjoram
1 1/2 t. black pepper (coarsely ground)
1/4 t. allspiceDry mix for a minute to combine. With the machine running slowly add the bulgur and tofu mixture. Allow to mix for about 5 minutes, stopping to scrape the sides if necessary. This can also be done by hand if you prefer. Just add the wet ingredients to the dry ones, ¼ at a time, then mix with a kneading motion for about 8 to 10 minutes.Cut 5 pieces of aluminum foil about 7 inches long. (Regular 12 in. wide roll) Using a ½ c. measure, portion the mix by packing in firmly and leveling off the top with your palm, and drop (or scoop) them side-by-side on the foil. Shape them into sausages about 4 ½ inches long with a slight gap between them so that they can be separated after cooking. You need to leave about an inch on each end to allow room to close in the ends of the foil. Roll the foil away from you up and over the sausage and slightly tighten the sausage by gently pulling the roll towards you while holding the far edge of the foil in place with your other hand. Continue to roll the sausage away from you to the end of the foil. Fold in the ends (or twist) to seal the tube shaped package. Continue the process until all of the sausages are made. If your cooker is too small to have the sausages two wide, they can be wrapped individually.Set the rack in the bottom of your pressure cooker or pressure canner and add hot water to a depth of 2 or 3 inches. Align the foil-covered sausages across the bottom in the water. If you have more than what will fit across the bottom, just start another layer. Add just enough water to submerge the sausages. Lock the cover into place and cook at 15 # pressure for 15 minutes Use the rapid cooling method if allowed or recommended by the manufacturer of your cooker. Read and follow the instructions given with you pressure cooker / canner exactly.Remove the sausage from the cooker with tongs allowing to drain by holding them up by one end for a few seconds. To serve, place un-wrapped sausage in a non-stick pan and spray the sausages lightly with oil. Cook over a medium heat turning frequently until hot and well browned.To store, leave the sausage wrapped in their foil and place in a plastic bag or container to refrigerate or freeze.Yield; approximately 11 sausages, 1/2 cup portion each
Nutrient Total Recipe Per Portion Calories 1199 109 Protein 176 g 16 g Fat Total 33 g 3 g Monounsaturated 20 g 2 g Polyunsaturated 11 g 1 g Saturated Fats 11 g 1 g. Carbohydrates 77 g 7 g Sugar 0 g 0 g Fiber 11 g 1 g
Calorie Breakdown Total Recipe Per Portion / % Calories from Protein 649 59 (54 %) Calories from Fat 264 24 (22 %) Calories from Carbs 286 26 (24 %) Your actual nutrient content may vary due to your method of measurement and preparation as well as the variances in ingredients used. Cooking time may also be a factor. Actual calculations were made before cooking. Not responsible for mistprints. Actual mileage may vary. Batteries not included. No animals were hurt in the making of this food………..And so on……Return to the topVegan Colby Cheese printer friendly version of this recipe
Puree’ in blender (works best) or food processor;
2 ¼ c. water
1/2 c. carrots grated
1/2 c. raw cashew pieces
3 T. tahini
2 t. lemon juice
Pour into a saucepot, bring to a boil reduce heat, simmer 5 minutes whipping frequently. Measure together in a small bowl;
6 T. agar flakes or 4 1/2 t. agar powder
4 T. nutritional yeast flakes
1/2 t. paprika
1/2 t. onion powder
1 t. salt
1/4 t. ground cumin
Pour the dry ingredients into the pot and immediately whip in. Continue to slowly simmer, mixing almost constantly for another 3 – 4 minutes.
Mix together and add;
1 T. cornstarch
1/4 c. cold water
Continue to whip over medium heat for another 3-4 minutes. Pour the hot mixture back into the blender or processor and run on high 2 – 3 minutes until smooth. Pour into a lightly greased or pan sprayed plastic tub, cover and refrigerate 4 – 6 hours until totally chilled. Using a wider shallower tub allows faster cooling.
Return to the topVegan Havarti Cheese with Dill printer friendly version of this recipe This cheese starts with a homemade tofu recipe, or if you prefer you can substitute 1 pound of store bought firm tofu.
Homemade tofu;
3 c. water
Bring to a boil, add, whipping constantly until dissolved;
3/4 c. soy flour
separately mix;
1 c. hot water
1/4 c. fresh lemon juice
Reduce the heat to the lowest setting. Stir rapidly in one circular motion to make a whirl pool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander for about 15 minutes. Tilt the colander to one side and let it sit in that position every few minutes.
Measure into a food processor or blender (works best) and process 2 - 3 minutes;
1 1/2 c. hot water
1 1/2 c. plain soymilk
1/2 c. raw cashew pieces
Pour into a sauce pot and bring to a boil, add and whip until dissolved;
4 T. agar flakes or 3 3/4 t. agar powder
4 T. nutritional yeast flakes
1/4 t. white pepper
1/2 t. salt
1/2 t. onion powder
1 T. fresh chopped dill weed
Reduce to a medium heat and simmer stirring frequently until agar is dissolved and liquid starts to thicken, about 5 minutes. Mix together and add;
2 T. cornstarch
1/4 c. cold water
Continue to whip over medium heat for another 3-4 minutes.Add tofu and whip until smooth. Pour into a lightly greased or pan sprayed plastic tub. Refrigerate until totally chilled, about 4 – 6 hours. (Using a wider shallow tub. allows faster cooling)
Return to the topVegan Hot Capicola Patties printer friendly version of this recipe This recipe was invented by accident while working on a vegan capicola “lunch meat.” They are quite spicy and great for burgers or can be topped with the sauce of your choice.
Let steep for 10 minutes, stirring occasionally;
2 c. boiling water
2 ½ c. TVP
1 vegetable bouillon cubes
1/2 t. minced garlic
1 ½ t. crushed red pepper
2 T. dried vegetable flakes
2 t. paprika
1 t. coarse black pepper
1 t. cumin
2 t. old bay seasoning mix
1 t. onion powder
1 T. smoke flavor
Measure into bread machine or dough mixer;
2 ½ c. vital wheat gluten
Add and mix 10 – 15 minutes;
TVP mixture
2 c. cold water (not sure on this amount, will edit next time)
½ c. vegetable oil, 2 t. vinegar, 1 t. sugar – OR – ½ c. oil from dressing (see tips)
Make into patties and bake @ 425’ on a lightly oiled or sprayed sheet tray for
15 minutes each side.
Return to the topVegan Italian Sausage Patties printer friendly version of this recipe
In a sauce pot;
1 3/4 c. water
1 vegetable bouillon cube
1 1/2 c. textured vegetable protein chunks (TVP)
2 t. browning sauce
1 T. vegetable flakes (dried)Bring to a boil, cover, remove from heat and let set for ten minutes stirring frequently. Un-cover and let cool for 15 minutes. Measure into dough mixer or bread machine;
1 c. vital wheat gluten
1 t. black pepper
1 t. paprika
1 t. crushed red pepper
1 t. minced garlic
1 t. fennel seeds
1 t. ground sage
add TVP mixture to dry ingredients and mix 10 minutes. Add and mix another 5 minutes;
1/4 c. vegetable oil
Grind the mixture in food grinder with coarse attachment. Grinding isn’t absolutely necessary, but I recommend it so that the consistency is a little smoother. If you don’t grind it, I recommend that you use the regular size TVP rather than the chunks.
Make into patties and bake at 400’ on a lightly oiled or sprayed sheet tray for 12 - 15 minutes each side.Return to the topVegan Jalapeno Cheese printer friendly version of this recipe
Puree’ in blender (works best) or food processor
Bring to a boil and simmer on low;
2 ¼ c. water
1/2 c. carrots grated
1/2 c. walnut pieces
2 T. tahini
2 t. lemon juice
Pour into a sauce pot, bring to a boil reduce heat, simmer 5 minutes whipping frequently. Measure together in a small bowl;
5 T. agar flakes or 3 3/4 t. agar powder
5 T. nutritional yeast flakes
1/2 t. chili powder
1/2 t. onion powder
1 t. salt
Pour the dry ingredients into the pot and immediately whip in. Continue to slowly simmer, mixing almost constantly for another 3 – 4 minutes.
Mix together and add;
2 T. cornstarch
1/4 c. cold water
Continue to whip over medium heat for another 3-4 minutes. Pour the hot mixture back into the blender or processor and run on high 2 – 3 minutes until smooth.Add 1 – 4 T. pickled jalapeno peppers. Pulse once or twice to chop and blend the peppers. (Not too long, they chop really fast.) Pour into a lightly greased or pan sprayed plastic tub, cover and refrigerate 4 – 6 hours until chilled. Using a wider shallower tub allows faster cooling.Return to the topVegan Mozzarella Cheese printer friendly version of this recipe This vegan cheese starts with a homemade whole grain tofu recipe. If you prefer, you can substitute 1 pound of store bought firm tofu. Homemade whole grain tofu includes the bean shell, which is in soy flour known as okara.
In a sauce pot;
3 c. water
Bring to a boil, add, whipping constantly until dissolved;
3/4 c. soy flour
separately mix;
1 c. hot water
1/4 c. lemon juice
Reduce the heat to lowest setting on water / soy mixture, stir rapidly in one circular motion to make a whirl pool. Stop stirring and immediately pour in water / lemon mix in a steady stream. Allow to sit 5 minuets, gently stir once or twice in the same circular motion. Turn off heat and allow it to sit another 10 minutes. Gently ladle into a large, small holed colander to drain for about 20 minutes. Tilt the colander to one side and let it sit in that position every few minutes.
While tofu is draining, puree’ in a blender (works best) or food processor;
2 1/2 c. water
1/2 c. raw cashew pieces
2 t. lemon juice
1/2 t. minced garlic
Pour into a sauce pot, bring to a boil reduce heat, simmer 5 minutes whipping frequently. Measure together in a small bowl;
6 T. agar flakes or 4 1/2 t. agar powder
4 T. nutritional yeast flakes
1/4 t. black pepper
1/2 t. salt
1/2 t. onion powder
Pour the dry ingredients into the pot and immediately whip in. Continue to slowly simmer, mixing almost constantly for another 3 – 4 minutes.
Mix together and add;
1 T. cornstarch
1/4 c. cold water
Continue to whip over medium heat for another 3-4 minutes. Pour the hot mixture back into the blender or processor. Add tofu and process 2 – 3 minutes until smooth. Pour into a lightly greased or pan sprayed plastic tub, cover and refrigerate 4 – 6 hours until totally chilled. Using a wider shallower tub allows faster cooling.Return to the topVegan Pastrami (pressure cooker recipe) printer friendly version of this recipe Yield: 10 servings (approx. 1 inch of loaf)
Bring to boil in a small saucepot;
2 c. water
Add;
1 1/2 oz. tomato paste (1 /2 of a 3 oz. can)
1/4 to1/2 t. salt
1/2 c. bulgur wheat
1 t. garlic, minced
Remove from heat and add;
2 T. olive oil (optional) (omitting reduces calories my about 10 per serving)Set aside covered with plastic wrap for about 15 to 20 allowing it to cool without loosing moisture.
Measure into bread machine (using mix setting only) or dough mixer;
1 1/2 c. vital wheat gluten
½ c. soy flour (or substitute chick pea flour)
1/2 t. Chinese five spices *
1/2 t. ground cumin
1 T. paprika
1 t. black pepper (coarsely ground)
1/8 t. allspice
3 T. nutritional yeast flakesMix for a minute to combine the dry ingredients. With the machine running slowly add the wet bulgur mixture. Allow to mix for about 5 minutes, stopping to scrape the sides if necessary. This can also be done by hand if you prefer. Just add the wet ingredients to the dry ones, ¼ at a time, then mix with a kneading motion for about 8 to 10 minutes.Cut 2 pieces of aluminum foil about 12 inches long. (Regular 12 in. wide roll) Divide the dough in half. Shape each piece into a sausage shaped loaf about 5 inches long. Set the loaf across (right to left) the center of the foil. Grab the two sides (the one nearest and farthest away from you) of the foil and hold them upwards and fold over about ½ inch. Continue folding the edge over until you reach the loaf. Fold in the sides of the ends of the tubes, and then fold the end upwards to make water resistant ends. You want it well sealed to prevent the loaf from absorbing excess moisture.Put the rack in the bottom of your pressure cooker or pressure canner. Add hot water to a depth of about 1 inch above the rack. Align the foil-covered loaves across the rack. Lock the cover, put the regulator into place, and bring up to 15 # pressure and cook for 35 minutes Use the rapid cooling method if allowed or recommended by the manufacturer of your cooker. Read and follow the instructions given with you pressure cooker / canner exactly.Remove them from the cooker with tongs allowing them to drain by holding them up by one end for a few second. To store, leave the sausage wrapped in their foil and place in a plastic bag or container to refrigerate or freeze.* “Chinese five spices” is available at Asian or gourmet specialty food stores. If you can’t find it you can substitute any or all of its ingredients; cinnamon, star anise, fennel, cloves, ginger, licorice, Szechwan pepper corns, and white pepper (And yes, I know that is more than five spices!)
One portion is 1/10 of whole recipe, or approximately 1 inch of loaf.
Nutrient Total Recipe Per Portion Calories 1440 144 Protein 170 g 16 g Fat Total 40 g 4 g Monounsaturated 20 g 2 g Polyunsaturated 10 g 1 g Saturated Fats 10 g 1 g. Carbohydrates 110 g 11 g Sugar 0 g 0 g Fiber 30 g 3 g
Calorie Breakdown Total Recipe Per Portion / % Calories from Protein 610 61 (43 %) Calories from Fat 380 38 (26 %) Calories from Carbs 450 45 (31 %) Your actual nutrient content may vary due to your method of measurement and preparation as well as the variances in ingredients used. Cooking time may also be a factor. Actual calculations were made before cooking. Not responsible for mistprints. Actual mileage may vary. Batteries not included. No animals were hurt in the making of this food………..And so on……Return to the topVegan Pepperoni printer friendly version of this recipe This seitan is formulated to replace pepperoni when used in other food preparations. It’s great on a pizza or in a hoagie, and very low fat. My favorite is on a salad. The normal sour taste of the partially preserved, half rotting meat of traditional pepperoni is replaced with the flavor of wine vinegar. My wife says it doesn’t even smell like real pepperoni. She doesn’t realize that that is quite a compliment since she is a meat eater. Trust me, any healthy eating vegan or vegetarian will love this sausage.Yield: Approx. 8 Sausages (one third cup each, before cooking)
Bring to boil in a small saucepot;
1 c. water
Add;
3/4 oz. tomato paste (1 /4 of a 3 oz. can)
1/4 to 1/2 t. salt
2 T. wine vinegar
1/4 c. cracked bulgur wheat
2 T. millet
1 t. garlic, minced
Remove from heat and set aside for about 10 to 15 minutes to hydrate the bulgur and allow it to cool.
Measure into bread machine (using mix setting only) or dough mixer;
1 ¼ c. vital wheat gluten
1/2 t. onion powder (not flakes)
2 T. nutritional yeast flakes
1 T. paprika
1/2 t. black pepper (coarsely ground)
1/4 t. anise seed, ground (optional)
1/2 t. hot red pepper seeds, ground or whole, or sub. CayenneDry mix for a minute to combine. With the machine running slowly add the bulgur mixture. Allow to mix for about 5 minutes, stopping to scrape the sides if necessary. This can also be done by hand if you prefer. Just add the wet ingredients to the dry ones, ¼ at a time, then mix with a kneading motion for about 8 to 10 minutes.Cut 4 pieces of aluminum foil about 7 inches long. (Regular 12 in. wide roll) Using a 1/3 c. measure, portion the mix by packing in firmly and leveling off the top with your palm, and drop (or scoop) them side-by-side on the foil. Shape them into sausages about 4 ½ inches long with a slight gap between them so that they can be separated after cooking. You need to leave about an inch on each end to allow room to close in the ends of the foil. Roll the foil away from you up and over the sausage and slightly tighten the sausage by gently pulling the roll towards you while holding the far edge of the foil in place with your other hand. Continue to roll the sausage away from you to the end of the foil. Fold in the ends (or twist) to seal the tube shaped package. Continue the process until all of the sausages are made. If your cooker is too small to have the sausages two wide, they can be wrapped individually.Set the rack in the bottom of your pressure cooker or pressure canner and add hot water to a depth of 2 or 3 inches. Align the foil-covered sausages across the bottom in the water. If you have more than what will fit across the bottom, just start another layer. Add just enough water to submerge the sausages. Lock the cover, put the regulator into place, and cook at 15 # pressure for 15 minutes Use the rapid cooling method if allowed or recommended by the manufacturer of your cooker. Read and follow the instructions given with you pressure cooker / canner exactly.Remove them from the cooker with tongs allowing them to drain by holding them up by one end for a few second. To store, leave the sausage wrapped in their foil and place in a plastic bag or container to refrigerate or freeze.One portion sausage is 1/8 of whole recipe, or approximately 1/3 cup.
Nutrient Total Recipe Per Portion Calories 898 112 Protein 120 g 15 g Fat Total 8 g 1 g Monounsaturated 20 g 2 g Polyunsaturated 10 g 1 g Saturated Fats 10 g 1 g. Carbohydrates 88 g 11 g Sugar 0 g 0 g Fiber 16 g 2 g
Calorie Breakdown Total Recipe Per Portion / % Calories from Protein 464 58 (51 %) Calories from Fat 80 10 (9 %) Calories from Carbs 352 44 (40 %) Your actual nutrient content may vary due to your method of measurement and preparation as well as the variances in ingredients used. Cooking time may also be a factor. Actual calculations were made before cooking. Not responsible for mistprints. Actual mileage may vary. Batteries not included. No animals were hurt in the making of this food………..And so on……Return to the topVegan Provolone Cheese printer friendly version of this recipe
Puree’ in a blender (works best) or food processor;
3 1/2 c. water
1/2 c. raw cashew pieces
2 t. lemon juice
Pour into a sauce pot, bring to a boil reduce heat, simmer 5 minutes whipping frequently. Measure together in a small bowl;
6 T. agar flakes or 4 1/2 t. agar powder
4 T. nutritional yeast flakes
1/4 t. black pepper
1 t. salt
1/4 t. onion powder
Pour the dry ingredients into the pot and immediately whip in. Continue to slowly simmer, mixing almost constantly for another 3 – 4 minutes.
Mix together in a small cup;
1 T. cornstarch
2 T. cold water
1 T. white wineAdd cornstarch mixture and continue to whip over medium heat for another 3-4 minutes. Pour the hot mixture back into the blender or processor and blend for 2 – 3 minutes until smooth. Pour into a lightly greased or pan sprayed plastic tub, cover and refrigerate 4 – 6 hours until totally chilled. Using a wider shallower tub allows faster cooling.
Return to the topVegan Sweet Sausage (pressure cooker recipe) printer friendly version of this recipe Yield: Approx. 8 (and ¼) Sausages (one half cup each, before cooking)
Bring to boil in a medium sized saucepot;
2 c. water
Add;
1 c. carrots, grated
1/2 c. onion, chopped fine
1/2 c. green pepper, chopped fine
Return to a boil, reduce heat to low, cover and simmer slowly for 15 minutes. Add;
1/2 c. cracked bulgur wheat
1 c. TVP (textured vegetable protein) *Keep covered and simmer another 10 minutes, stirring occasionally. Remove from heat, remove lid and cover with plastic wrap. Set aside for about 15 to 20 minutes to cool.
Measure into bread machine (using mix setting only) or dough mixer;
1 c. vital wheat gluten
1 t. ground sage
1/2 t. ground cumin seed
2 ½ t. dried basil
1/2 t. black pepper (coarsely ground)
1/2 t. leaf thyme
1/4 to ¾ t. saltMix for a minute to combine the dry ingredients. With the machine running, slowly add the wet mixture. Allow to mix for about 5 minutes, stopping to scrape the sides if necessary. This can also be done by hand if you prefer. Just add the wet ingredients to the dry ones, ¼ at a time, then mix with a kneading motion for about 8 to 10 minutes.Cut 4 pieces of aluminum foil about 7 inches long. (Regular 12 in. wide roll) Using a ½ c. measure, portion the mix by packing in firmly and leveling off the top with your palm, and drop (or scoop) them side-by-side on the foil. Shape them into sausages about 4 ½ inches long with a slight gap between them so that they can be separated after cooking. You need to leave about an inch on each end to allow room to close in the ends of the foil. Roll the foil away from you up and over the sausage and slightly tighten the sausage by gently pulling the roll towards you while holding the far edge of the foil in place with your other hand. Continue to roll the sausage away from you to the end of the foil. Fold in the ends (or twist) to seal the tube shaped package. Continue the process until all of the sausages are made. If your cooker is too small to have the sausages two wide, they can be wrapped individually.Set the rack in the bottom of your pressure cooker or pressure canner and add hot water to a depth of 2 or 3 inches. Align the foil-covered sausages across the bottom in the water. If you have more than what will fit across the bottom, just start another layer. Add just enough water to submerge the sausages. Lock the cover into place and cook at 15 # pressure for 15 minutes Use the rapid cooling method if allowed or recommended by the manufacturer of your cooker. Read and follow the instructions given with you pressure cooker / canner exactly.Remove the sausage from the cooker with tongs allowing to drain by holding them up by one end for a few seconds. To serve, place un-wrapped sausage in a non-stick pan and spray the sausages lightly with oil. Cook over a medium heat turning frequently until hot and well browned.To store, leave the sausage wrapped in their foil and place in a plastic bag or container to refrigerate or freeze.Yield: Approx. 8 (and ¼) Sausages (one half cup each, before cooking)
Nutrient Total Recipe Per Portion Calories 1010 122 Protein 141 g 17 g Fat Total 84 g 10 g Monounsaturated 1 g .12 g Polyunsaturated 2 g .24 g Saturated Fats 1 g .12 g. Carbohydrates 123 g 15 g Sugar 0 g 0 g Fiber 22 g 3 g
Calorie Breakdown Total Recipe Per Portion / % Calories from Protein 565 69 (56 %) Calories from Fat .48 .7 (.5 %) Calories from Carbs 493 60 (49 %) Your actual nutrient content may vary due to your method of measurement and preparation as well as the variances in ingredients used. Cooking time may also be a factor. Actual calculations were made before cooking. Not responsible for mistprints. Actual mileage may vary. Batteries not included. No animals were hurt in the making of this food………..And so on……Return to the top