Monday, November 22, 2010

Shephard’s Pie Stuffed Portobello

One more by the lovely Vegan Miss

picture of Shephard’s Pie Stuffed Portobello
Prep Time: 15-20 minutes

Cook Time: 25 minutes

  • 1 8 oz package Upton’s Naturals Ground Seitan
  • 2 large portobello caps, stems and "gills" removed
  • 1 8-10 oz bag of frozen peas and carrots
  • 1 lb red creamer potatoes, peeled and quartered
  • ½ onion, diced
  • pinch of salt (to saute onions)
  • 4 cloves garlic
  • ¼ C vegan cream of mushroom soup
  • 2 Tbsp cornstarch
  • 1 Tbsp vegan soy butter
  • ½ C almond milk
  • 2 Tbsp dried or fresh chives
  • vegan parmesan cheese, as need
  • 1-2 Tbsp olive oil (for cooking seitan)
  • salt and pepper, to taste

  1. After potatoes are peeled and quartered, place the potatoes and garlic cloves in a sauce pan with water at least an inch above potatoes. Salt and bring to a boil. 
  2. Once the potatoes are soft enough to stick a fork into and they break apart, remove from heat and strain the water. In the sauce pan or a separate bowl, add the boiled potatoes, soy butter, almond milk, and chives. Mash to a smooth consistency. 
  3. While potatoes are boiling, start to prepare the filling. Heat a skillet with the olive oil. When the oil is hot, add the onions and pinch of salt; sweat until the onions are translucent. Next, crumble the Seitan into the skillet and brown. 
  4. Time to add the peas and carrots. Add the peas and carrots to the skillet and cook until tender.
  5. While the vegetables are cooking, preheat the oven to 375°F. 
  6. In a cup, mix the cornstarch and cream of mushroom soup until the cornstarch is evenly mixed. Add to the Seitan mixture and stir until evenly coated. Cook for just a few minutes until the soup has thickened and remove from the heat. 
  7. Using a spoon, start stuffing the mushrooms with the Seitan mixture. Be sure to pack the mixture in so that all the gaps are filled. 
  8. Top the mushrooms with the mashed potatoes liberally; you are basically sealing the stuffing in. 
  9. Sprinkle the Parmesan cheese over the top and place in the oven to 10 minutes on the top rack.
  10. After 10 minutes, place the oven on broil and let the tops brown, about 3-5 minutes. Remove from the oven and serve.

Friday, November 19, 2010

Biscuits and Gravy

More comfort food by Alexis at Vegan Miss

picture of Biscuits and Gravy
Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients for biscuits:
  • 2 C flour*
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1/4 tsp baking soda
  • 3/4 C almond milk (+ 1 Tbsp)*
  • 1/4-1/3 C soy butter
  • 1 tsp distilled white vinegar*
  • 1 Tbsp vegetable oil

Ingredients for gravy:
  • 1/2 package Upton's Naturals Italian Seitan, crumbled well
  • 3-4 Tbsp soy butter
  • 2 clove garlic, minced
  • 1/2 small white onion, chopped finely
  • 1/2 large red bell pepper, finely chopped
  • 1/3 C cremini mushrooms, chopped
  • 4-5 Tbsp all-purpose flour
  • 1-1 1/2 C almond milk, more to taste*
  • 1 tsp kosher salt
  • 1 tsp sage
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp ground oregano
  • 1/4 tsp ground nutmeg
  • 1 Tbsp nutritional yeast

Directions for biscuits:
  1. Combine the flour, baking powder, salt, and baking soda in one bowl. Place in the fridge.
  2. Combine the almond milk and the vinegar in a bowl. Place in fridge and let sit alone for at least 5 minutes.
  3. Preheat oven to 450 degrees.
  4. Combine the almond milk mixture with the dry mixture, then add in the butter.Do not over kneed! Combine to get most (if not all) of the lumps out but don't go over board. Only use a fork!
  5. Place in the fridge until the oven is ready. In the mean time, grease a baking sheet.
  6. In a small bowl, combine 1 tbsp almond milk with 1 tbsp vegetable oil.
  7. Form the dough into small balls and place on baking sheet. With a brush, lightly brush over the dough. This will give it a golden look when it comes out of the oven.
  8. Bake for 8-12 minutes. Some ovens take longer. Check on them after 8 minutes and see where they are at. The biscuits should look golden brown with firm tops.

Directions for gravy:
  1. In a skillet, add the soy butter under medium heat. Place the onions in the pan and stir-fry until translucent. Add the garlic, Italian Seitan, bell pepper, and mushrooms. Cook until tender.
  2. Add in the flour. The vegetable should look like a flour-y crumbled mess. This is good right now!
  3. Next, add in the almond milk. If you do this step the other way around (adding the milk before flour), you'll get a lumpy disaster. Not good.
  4. Add in all the spices and mix well. The gravy should be relatively thick, but not too much so. It also should not be like a dressing, thin. If too thin, combine a little more flour in a bowl, add soy milk, mix well (get those lumpy's out), then put it in the gravy. If too thick, add more almond milk.

* Note: It is incredibly important that the ingredients of the biscuit dough stay very cold before going in the oven. This is how they become fluffy. Make sure the dough stays in the fridge until you are ready to bake it! For the biscuits, I used all-purpose flour. Again, please use any non-dairy milk you prefer (for both biscuits and gravy). Instead of vinegar, you may also use 1 tbsp of lemon juice, if that is easier.

Deep Dish Pizza

This recipe comes from Alexis at Vegan Miss

picture of Deep Dish Pizza

Prep Time: 45 minutes 

Cook Time: 20 minutes

Ingredients for dough:
  • 1 tsp sugar
  • 1 package active dry yeast
  • 1 C warm water
  • 2 1/2 C all-purpose flour1/2 cup finely ground yellow cornmeal
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 2 Tbsp yellow cornmeal and flour (used to dust counter to roll out dough)

Ingredients for pizza filling:
  • 1 package Upton's Naturals Italian Seitan
  • 1 package mozzarella flavored Daiya
  • 1/2 package mozzarella flavored Teese, cut into slices
  • 1 C baby bella mushrooms, sliced
  • 1 C (yellow or white) onion, sliced
  • vegan Parmesan cheese

Ingredients (for sauce):
  • 1 8 oz. can tomato sauce
  • 1 Tbsp dried oregano1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper, to taste

picture of Deep Dish Pizza Slice
  1. In a separate bowl, combine water, sugar, and active dry yeast to activate yeast and let sit for at least 5 minutes.
  2. In a mixer, add the dry ingredients and mix on a low setting using a bread hook. When the yeast is ready, add it to the mixer with the olive oil. Let the dough form in the mixer until it forms a uniform ball and starts to climb the bread hook. (If you do not have a mixer, then combine the dry ingredients with the bowl of yeast, kneed until smooth.)
  3. Remove and let stand for at least half an hour or until it doubles in size.
  4. While waiting for the dough to rise, prepare the other ingredients. To prepare the sauce, add all of the ingredients in a sauce pan and let simmer on low heat until ready to use, stirring occasionally.
  5. In a lightly oiled skillet, add the Seitan and lightly brown. Prepare the mushrooms and onions now while you have the time.
  6. Once the dough has risen, punch it down and then use the the cornmeal and flour to dust the counter. Form an even roll and cut in half. Lightly oil one half and place it in a zip lock bag in the freezer for another day.
  7. Roll or press out the dough into a circle that will fit in a round, 9 inch cooking pan (I used a spring form pan for this). Lightly oil the baking pan and lightly dust with flour to prevent the dough from sticking. Place the dough in the pan so that it climbs up the sides to make a wall.
  8. Preheat the oven to 450°F.
  9. Begin layering the ingredients. To keep it authentic, add the seitan sausage first, then the mushrooms and onions. Sprinkle a layer of vegan Parmesan cheese. Now for the cheese: add half of the Daiya for the next layer, being sure to spread it as evenly as possible. Then add the sliced Teese followed by topping it with the remaining Daiya. Sprinkle oregano over the cheese for a little added flavor. Add the pan to the oven and bake for 15 minutes.
  10. Remove and add a layer of the sauce. Place in the oven again and bake for an additional 5 minutes.
  11. Remove and let cool enough that you can handle and remove from pan. Place on a cutting board, slice, and serve.