Monday, December 22, 2014

Mashed Potatoes & Seitan Bacon Gravy

Recipe by Cadry from Cadry's Kitchen

picture of Mashed Potatoes & Seitan Bacon Gravy
Here's a recipe to get you in the Christmas spirit. Cadry calls this one "You Will Be Visited by Three Mashed Potato Ghosts...and Seitan Bacon Gravy" Too cute!

Serving size: 2-4 (makes 2 cups of gravy)

Gravy adapted from Creamy Sage & Pepper Gravy in Vegan Diner

Please click here for the recipe. 

Monday, June 9, 2014

Hearty Mexican Stew

Recipe by Wendy from Healthy Girl's Kitchen

Picture of Hearty Mexican Stew
This recipe makes a lot, so it's great for a crowd or sharing with your friends.

Serves 10

  • 3 cups diced yellow onion
  • 3 garlic cloves, minced
  • 8 1/2 cups vegetable broth, divided
  • 8 cups peeled and diced sweet potato (3 large sweet potatoes)
  • 1 Tbsp ground cumin
  • up to 1 Tbsp ground chipotle chili powder
  • 3 cans black beans, rinsed and drained
  • 1 can fat free refried black beans
  • 2 packages Upton's Naturals Chorizo-style seitan
  • 1 large brunch kale, sliced into ribbons abut 1/2" thick
  • juice of 1 large lime
  • 1 Tbsp salt (or not)
  • cilantro to garnish (optional)

  1. Prepare seitan according to package.
  2. Put 1/4 cup vegetable broth in a large soup pot. Turn heat to medium high. When vegetable broth begins to bubble, add onion. Cook onion, stirring frequently, for 5 minutes.
  3. Turn heat to medium low and add garlic. Stir and cook for 3 minutes.
  4. Add sweet potato and 1/4 cup of vegetable broth. Stir. Add cumin and chipotle chili powder. Add less chili powder if you like your food less spicy (the full 1 Tbsp of chipotle chili powder will make this quite spicy). Stir to coat onions and potatoes. Cover, turn heat to medium high, and cook for 10 minutes, stirring occasionally.
  5. Add 8 cups of vegetable broth, all of the black beans, and the refried black beans. Bring to a boil, stirring gently until the refried beans have dissolved.
  6. Add kale and stir. Lower heat to low and cook for about 2 minutes, until kale softens.
  7. Add lime juice and season to taste with salt. Serve immediately or keep over very low heat until ready to serve. Garnish with chopped cilantro.

Find out where you can get your Upton's Naturals seitan here.

Monday, June 2, 2014

Bacon Seitan Sandwich

Recipe by Jessica from Conveganence

Picture of Bacon Seitan Sandwich
When I toasted [this] sandwich in the oven, my house started to smell like bacon. And it tasted rather bacony when I bit into it as well.

But the bacon is not the only star of this sandwich. The mashed sweet potato spread with lime juice and cumin hits all the flavor spots: sweet, tangy, and a little spicy. Same goes for the spinach-cilantro mixture, which, by the way, is a great way to sneak a whole lotta spinach into one little meal. 

Makes 3 sandwiches
Prep Time: 30 minutes

  • 1 medium sweet potato, peeled and cubed
  • 3-4 C baby spinach
  • 1 big handful cilantro
  • 2 cloves garlic, smashed
  • 1 lime, cut in half
  • 1/2 tsp sea salt, divided
  • 1/2 ground cumin, divided
  • 5 oz Upton's Naturals Bacon Seitan
  • 1 tomato, sliced
  • Vegan sandwich bread of your choice, toasted very lightly

  1. Place the potato in a saucepan filled with salted water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until potato is tender enough to mash easily.
  2. Meanwhile, place the spinach, cilantro, garlic and juice from half of the lime in a food processor. Pulse until the spinach cilantro mix is finely minced. Add a tablespoon or two of water if necessary. Stir in 1/4 tsp salt and 1/4 tsp cumin. Set aside.
  3. Mash the sweet potato in a small bowl with the other half of the lime and the remaining salt & cumin.
  4. Spread the potato mixture on the bread, and layer with the spinach mixture, bacon seitan, and tomato. War the sandwich in a panini press, on a grill pan, or in a toaster or conventional oven until the bread is toasted to your liking.

Find out where you can get your Upton's Naturals seitan here.

Monday, May 26, 2014

Sloppy Joes

Recipe by Sammi from Dairy-Free State

Picture of Sloppy Joes
If you want to impress a meat-eating skeptic, try this recipe. It is delicious, easy and makes a lot of food!

Recipe adapted from Jolly Green Jane.

  • 1 box of vegan sloppy joe mix
  • 1 box of Upton's Naturals Ground Seitan
  • 3 oz tomato paste
  • 1 small onion, chopped
  • 1/4 cup brown sugar

  1. Bring 2 cups of water to a boil.
  2. Add the sloppy joe mix and chopped onion and bring down to medium-low.
  3. Once the water starts to cook down, add in the tomato paste, brown sugar and seitan.
  4. Cook until mix is thick and warmed through - about 5 minutes. (add more water if it needs it.
  5. Scoop onto some vegan burger buns and enjoy!

Find out where you can get your Upton's Naturals seitan here.

Monday, May 19, 2014

Chorizo Chili

Another fantastic recipe by Angela from The Veracious Vegan

Picture of Chorizo Chili
What could be better than a big bowl of chili and some crusty grain bread on a cold, winter night?! This Chorizo Chili combines hearty black beans and kidney beans with a rich tomato-based sauce, and spicy chorizo seitan for a very satisfying meal.

Serves 8


Picture of Ingredients for Chorizo Chili
  • 2 Tbsp olive oil
  • 3 carrots, sliced
  • 1 small red bell pepper, diced
  • 1/2 red onion, diced
  • 1 habanero pepper (optional)
  • 3 cloves of garlic, minced
  • 4 ounces of mushrooms, quartered
  • 1 package Upton's Naturals Chorizo Seitan
  • 1 Tbsp cumin
  • 1 Tbsp chili powder
  • 1 28-ouce can diced tomatoes
  • 1 tsp sea salt
  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 16 oz tomato salsa
  • Spring onions, sliced, for garnish

  1. Heat a large saucepan on medium heat. Add olive oil, bell pepper, onion, habanero pepper and garlic and cook for 3 minutes.
  2. Add mushrooms and cook for another 5 minutes. Add seitan and cook for 2 minutes.
  3. Add cumin, chili powder and tomatoes and simmer uncovered for 10 minutes on medium-low heat.
  4. Add salt, beans and salsa and simmer for 30 minutes on low heat.
  5. Serve garnished with spring onions and crusty seeded bread.

Find out where you can get your Upton's Naturals seitan here.

Monday, May 12, 2014

Vegan Chorizo Paella

Recipe by Angela from The Veracious Vegan

picture of Vegan Chorizo Paella
Paella has always been a dish that I avoided at the Spanish restaurants. I mean what could be so exciting about a rice-based dish with vegetables (which is how the vegan version is made)? Typically, a paella includes white rice, green vegetables, meat, beans, and seasoning. But, there are many variations - some have seafood while others don't. I decided to make a paella using a vegan chicken and vegan sausage crumbles to make a slightly spicy, delicious paella that is sure to be a crowd pleaser. So if you are interested in trying a vegan paella, try this one. It is super easy and simple to make. Serves 8.


picture of Ingredients for Vegan Chorizo Paella

  • 2 pieces of vegan chicken cut into 1/2 inch dice
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Cooking spray or olive oil for cooking
  • 1 box Upton's Naturals Chorizo Seitan, crumbled
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1-1/2 cups arborio rice
  • 3 cups vegetable stock
  • 1 15.5 ounce can fire roasted diced tomatoes
  • 1 tsp crushed red pepper flakes
  • 1 pinch saffron threads
  • 1 cup frozen peas
  • 1 lemon, juiced
  • salt and pepper to taste

  1. Heat a saute pan over medium-high heat. In a bowl, toss the vegan chicken with the olive oil, paprika and oregano.
  2. Put cooking spray or a bit of olive oil in the pan, then add the vegan chicken mixture. Cook, stirring regularly, until heated through - about 5 minutes. Remove vegan chicken mixture from the pan and set aside.
  3. Add the chorizo setian, onion, red bell pepper and garlic to the pan. Cook until the seitan has browned and the vegetables have softened - about 5 minutes.
  4. Add the rice, stock, tomatoes, crushed red pepper and saffron. Bring to a simmer, then cover and cook, stirring regularly until most liquid is absorbed and rice is soft - about 15 minutes
  5. Stir in the vegan chicken mixture and peas and cook for another 1-2 minutes. 
  6. Remove from heat and stir in the lemon juice. Season with salt and pepper.
  7. Let stand a few minutes before serving.

Find out where you can get your Upton's Naturals seitan here.

Thursday, May 8, 2014

Ground Seitan Stir-Fry

Recipe by P from Will Study for Food

picture of Ground Seitan Stir-Fry
Here's a quick, delicious recipe. We recommend this stir fry on rice or your favorite noodles.

Makes two servings.

  • about 4 cups of raw vegetables (this recipe has bok choy, broccoli, carrots, mushrooms & celery)
  • 1/4 cup chopped white onion (more or less based on preference)
  • 2 cloves chopped garlic (more or less based on preference)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 Tbs vegetable oil
  • 2 Tbs apple cider vinegar
  • 1 package of Upton's Naturals Ground Seitan

  1. Add vegetables, onion and garlic and oil into a wok or pan. Saute until softened.
  2. Add salt, sugar and apple cider vinegar to wok / pan and stir.
  3. When pan is hot, add 1/4 cup of water. When sizzling, cover with a lid and cook until vegetables are tender.
  4. Add package of seitan and stir until warm
  5. Serve and enjoy!

Find out where you can get your Upton's Naturals seitan here.