Tuesday, April 17, 2012

Vegan Mexican Casserole

Recipe by Ceal Watson of Maineville, OH.

Serves 2-4

Ingredients:
  • 8 oz package Upton's Naturals Chorizo Seitan
  • 2 C tortilla chips
  • 1 can pinto beans, drained
  • 1 C taco sauce
  • ½ onion, chopped
  • ½ C vegan cream cheese (I used Tofutti)
  • ½ C vegan sour cream (I used Tofutti)
  • 1 Tbsp vegan creamer
  • 1 C vegan cheddar or Mexican-style shreds

Directions:

  1. Heat oven to 400°
  2. Crush half of the tortilla chips into the bottom of casserole dish. 
  3. On medium heat, sauté the Chorizo Seitan with onions in one Tbsp oil, for approximately 10 minutes. Add pinto beans and taco sauce and sauté another 10 minutes. Remove from heat. 
  4. In a small mixing bowl, beat cream cheese with creamer until smooth. Fold in vegan sour cream. 
  5. Spoon Chorizo Seitan mixture over crushed chips in casserole dish. Spoon cream cheese mixture over Chorizo Seitan mixture. Crush remaining half of tortilla chips over cream cheese mixture. Spread cheese shreds over top. 
  6. Cover with aluminum foil and bake at 400° for 30 minutes. Remove aluminum foil and bake an additional 10 minutes. 
  7. Let casserole sit for five minutes before serving. Have additional taco sauce, cilantro leaves, and lime slices on the side, if desired. Serve “Mean greens” or spicy corn on the side.

Tuesday, March 13, 2012

Stuffed Zucchini Cups

And another delicious recipe by Vegan Miss!

Prep Time: 10 minutes

Cook Time: 30-40 minutes












Ingredients:
  • 1 8 oz package Upton's Naturals Ground Seitan
  • 2 large zucchini
  • 2-4 Tbsp olive oil
  • 1/2 medium white onion, finely diced
  • 4 cloves garlic, minced
  • 1 small green pepper, finely diced
  • 1/2 C button mushrooms, sliced
  • 1 Tbsp fresh basil, minced
  • 1 Tbsp fresh parsley, minced
  • salt and pepper, to taste
  • 1/4 tsp oregano
  • 1/4 C tomato basil pasta sauce
  • vegan mozzarella, to top
  • vegan Parmesan, to top (optional)
  • sea salt, to top (optional)

Directions:
  1. Preheat oven to 350 degrees.  
  2. In a large skillet, heat olive oil over medium heat. Cook the onions with salt and pepper until translucent. Add the garlic, green peppers, mushrooms, and Ground Seitan. Cook for about ten minutes, until the crumbles are brown. Add the basil, parsley, and oregano and keep cooking for another two minutes. 
  3. Cut the zucchini in about one inch pieces. Using a small spoon or melon baller, scoop out the insides of the zucchini being careful not to take out the bottom.
  4. Fill the zucchini with the crumble mixture and top with pasta sauce, mozzarella, and parmesan. On a lightly oiled cookie sheet, bake zucchini cups for 20 minutes. When done, top with a bit of sea salt.

Southwestern Skillet

Another delicious recipe by Vegan Miss!

picture of Southwestern Skillet

Prep Time: 15-20 minutes
Cook Time: 30 minutes











Ingredients for potatoes:

  • 5-6 red potatoes, cleaned and cubed
  • 1/2 medium red pepper, diced
  • 1/2 medium green pepper, diced
  • 1/2 medium white onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp chilli powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 Tbsp parsley
  • salt and pepper, to taste
  • olive oil, to coat entire bottom of skillet

Ingredients for scramble:

  • 1 package (16 oz) firm tofu, water pressed out
  • 1/2 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tap cumin
  • 1/2 tsp chili powder
  • 1/8 tsp turmeric 
  • salt and pepper, to taste
  • 1/3 C vegan cheddar cheese, shredded
  • 1 Tbsp olive oil
  • 1 medium tomato, diced

Ingredients for sausage:

  • 1 box (8 oz.) Upton's Naturals Ground Seitan
  • 1 tbsp olive oil


Directions for potatoes:

  1. Heat oil over medium heat in large skillet. 
  2. Add onion, garlic, and peppers, and sautee for 1 minute. 
  3. Add potatoes and seasonings. Cook until brown and tender.

Directions for scramble:
  1. Heat oil over medium heat in a large skillet. 
  2. Sauté onions until soft. 
  3. Add garlic, crumble tofu into skillet, and add spices. 
  4. Slightly brown tofu and add diced tomatoes. 
  5. Sauté for 3-5 minutes or until tomatoes are cooked. 
  6. Top with cheese and cover with lid to melt.

Directions for sausage:
  1. In a medium skillet over medium heat, add the Ground Seitan with olive oil and cook until brown.

Directions for assembly:
  1. Assemble by layering potatoes on the bottom of a plate then the sausage and "scrambled egg" and cheese. 
  2. Top with salsa and chili peppers if you like spice. 
  3. Serve with a side of toast.

Perfect for brunch for two or as hangover food!

Thursday, January 12, 2012

Chili (is Better Without Meat)

This recipe for vegan chili came to us from Samantha, who says, "I love making dinner in the slow cooker in the winter...something about coming home to a warm meal you barely had to do anything to make it work." We agree!

Makes about 6-8 servings.

Ingredients:
  • 2 packages of Upton's Naturals Chorizo Seitan
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1 (16 ounce) can white beans (or black beans), rinsed and drained
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 green pepper, chopped
  • 1 small can of tomato paste
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp chili powder

Directions:
  1. Put everything in the slow cooker for 10 hours on low or 4 hours on high.
  2. Enjoy!