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.

Monday, April 28, 2014

Sausage Pizza Pasta

Recipe by Ashley from Plant Strong Diva

picture of Sausage Pizza Pasta
Makes around 5 servings
Prep time: 10 minutes
Cook time: 15 minutes

  • 1 package Upton's Naturals Italian Seitan
  • 1/2 yellow onion, sliced
  • 2 vine ripe tomatoes, sliced
  • 1 cup fresh spinach leaves, de-stemmed
  • 1/2 green bell pepper sliced
  • 2 tsp fennel seed
  • 1 Tbsp fine sea salt
  • Red chili flake to taste (Calabrian preferred)
  • 3 Tbsp olive oil
  • 2 cloves garlic pressed
  • 1 package sliced button/champignon mushrooms
  • 1/4 cup dry white wine
  • 1 cup red sauce of choice
  • 4 cups cooked pasta of choice

  1. Cook pasta according to package accounting for 25 minutes prep and cook time for rest of the recipe
  2. Head medium skillet
  3. Add olive oil and 1 clove pressed garlic
  4. Add all veggies and 1/8 cup white wine
  5. Flip veggies to ensure oil, garlic and wine mixture fully coats
  6. Cook for 5 minutes then add in 1 package of crumbled italian seitan
  7. Add in fennel seed, 1 more clove of garlic, remainder of cooking wine and crushed red pepper, and toss so coated
  8. Let cook for another 5-10 minutes until vegetables are cooked through
  9. Combine veggie-sausage mixture with red sauce and serve over pasta
  10. Top with extra red chili flakes

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

Monday, April 21, 2014

Smoky Bacon and Navy Bean Soup

Recipe by Lisa from Second City Vegan

picture of Smoky Bacon and Navy Bean Soup
So it's not really soup season, but this looks so delicious we had to share anyway.

Makes 3-4 bowls.

  • 2 cups dry navy beans
  • 4 medium red potatoes, cubed
  • 1/3 red onion, chopped
  • 2 Tbsp vegan margarine
  • 2 Tbsp vegan liquid smoke
  • 1 vegetable bouillon cube
  • 1 1/2 cups unsweetened almond milk (or other unsweetened non-dairy beverage)
  • 5 slices of Upton's Naturals Bacon Seitan
  • 1 Tbsp olive oil
  • 1 Tbsp salt

  1. Soak navy beans in water overnight or for at least 8 hours. Once soaked - rinse and drain.
  2. Pour 6 cups of water into a large soup pan and add beans - boil for 30 minutes.
  3. While the beans are boiling, cube your potatoes and place in a separate bowl. Chop red onion into small pieces and chop bacon into small strips, as well. 
  4. Place 1 Tbsp of olive oil in a small frying pan and fry bacon with onion until the onion is translucent and the bacon is a little browned - set aside.
  5. After beans have cooked for half an hour, drain again. Place 5 fresh cups of water into your soup pot and add beans again, as well as cubed potatoes and bring to a boil.
  6. Dissolve 1 vegetable bouillon cube in 1 cup of boiling water and add to soup mix.
  7. Add 2 Tbsp of liquid smoke and 1 Tbsp of salt and stir.
  8. Allow sup mix to boil for 30 minutes or until potatoes are tender. Take off heat and use potato masher to mash soup mix.
  9. Once beans and potatoes have been mashed, add bacon and onion from the pan you set aside earlier and return pot to heat. Stir and allow to simmer until water evaporates and mixture starts to look like the mashed potatoes (10-15 minutes).
  10. Stir in almond milk, margarine and other 2 Tbsp of liquid smoke. Allow to simmer for another 10 minutes, stirring occasionally so nothing sticks to the bottom of the pot.
  11. Add salt and pepper to taste and serve.

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

Monday, April 14, 2014

Seitan Veggie Casserole

Recipe by from Cowgirls & Collard Greens

picture of Seitan Veggie Casserole

  • 1 small zucchini
  • 1 yellow squash
  • 8-10 mushrooms
  • 1 green, 1 yellow, 1 purple & 1 red bell pepper (small)
  • 1 medium onion
  • 1 package Upton's Naturals Italian Seitan
  • 1/2 pound of fingerling potatoes
  • 1-2 packages of your favorite shredded vegan cheese
  • olive oil
  • vegan butter spread

picture of Seitan Veggie Casserole
  1. Preheat oven to 350 degrees.
  2. Slice all veggies into thin 1/4 slices.
  3. In a saucepan, saute sliced onions in olive oil (enough to lightly cover the pan) in 1 tsp of your favorite vegan buttery spread.
  4. Drizzle olive oil lightly covering. the bottom of a 3 quart baking/casserole dish.
  5. Place sliced potatoes cover the olive oil on the bottom of the baking dish.
  6. Place a layer of shredded vegan cheese lightly covering the potatoes.
  7. Layer in all other sliced veggies (no specific order).
  8. Place sauteed onions on top of raw sliced veggies.
  9. Crumble a layer of the italian seitan over the top of the veggies.
  10. Top with a layer of more shredded vegan cheese.
  11. Place casserole dish in oven to bake for 45 minutes to an hour (note: oven temperatures vary).
  12. Change the oven settings from bake to broil for 15 minutes until potatoes are tender and cheese is melted.
  13. Cut casserole into 6-8 servings (squares). Serve warm topped with your favorite ketchup and/or hot sauce.
  14. Enjoy!

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

Monday, April 7, 2014

Stuffed Poblano Peppers

Recipe from Silly Little Vegan

picture of Stuffed Poblano Pepper
The first thing that you will need to do is preheat your oven to 450 degrees to prebake the poblano peppers (directions below). Then you can start making the poblano sauce. 

Sauce Ingredients
  • 1 6 oz can tomato paste
  • 1 1/2 cups water
  • 2 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp sugar

Sauce Directions
  1. In a small sauce pan at medium/high heat, whisk the tomato paste with the water. When it is fully mixed and has reached a boil, turn down the heat to low.
  2. Add all of the rest of the ingredients and stir. On low heat, stir occasionally while preparing the chorizo seitan.
Poblano Ingredients
  • 4 poblano peppers
  • 1 package of Upton's Naturals Chorizo Seitan
  • 1 small white onion
  • 1/2 red bell pepper
  • 2 garlic cloves
  • 1 Tbsp olive oil
Poblano Directions 
picture of Stuffed Poblano Peppers
  1. Cut the pepper to make an opening for the chorizo filling and de-seed it. Do this with all four of the poblano peppers.
  2. Spray the baking dish with cooking spray and place the peppers in the baking dish. I arranged them by flipping every other one upside-down so they could all fit nicely in the dish. 
  3. Place the baking dish with the peppers in the oven for approximately 15-20 minutes. I only baked ours for about 15 minutes, and they were a bit al dente. If you like yours softer, bake them longer.
  4. Dice the onion and half the red pepper. Mince 2 garlic cloves.
  5. Head up your skillet and add olive oil. When your pan gets hot, add your onion and peppers and stir and cook for a few minutes.
  6. Add the minced garlic and cook for a few more minutes. You should start to smell the wonderful aroma of your vegetables.
  7. Crumble the seitan chorizo into the pan. Stir it well. Let it cook for a few minutes. Turn down the heat to low so that it doesn't burn, and get ready to stuff your poblanos.
  8. When the poblanos have started to get tender, pull them out of the oven.
  9. When they are cool enough to handle, take the peppers out of the baking dish so that you can cover the bottom of the dish with the poblano sauce. I used approximately 1/4 cup of sauce to cover the dish.
  10. Stuff the cooled down poblanos with the chorizo mixture and place back into the sauced baking dish.
  11. Eat any left over chorizo mixture with chips or make a little taco
  12. Pour about 1/4 cup of the poblano sauce onto each stuffed pepper, and place back into the oven for another 10 minutes.
  13. Then plate! 

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

Monday, March 31, 2014

Indian Spiced Seitan Flatbread

Recipe by Jared from The Laughing Vegan

picture of Indian Spiced Seitan Flatbread
My initial gameplan was to infuse the seitan with a lot of flavor. I've been cooking a lot of warm, smoky Indian food lately and decided to go that route. Once I started to crumble the seitan into the pan, I could smell the effervescent peppery bits already baked into the wheat gluten. This naan came together nicely, and caramelized onions were the perfect topper. I legitimately enjoyed the flavor and texture of this crumbled seitan!

Makes one flatbread.

Essentially serves two/three as an appetizer, serves one as a meal.

  • 1 tsp oil
  • 1/2 package Upton's Naturals Ground Seitan
  • 1/4 tsp tumeric
  • 1/2 tsp curry powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cardamom
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp minced ginger, fresh
  • 2 tsp tomato paste
  • 2 tsp tamarind concentrate
  • 3/4 cup vegetable broth
  • 2 Tbsp carmelized onions, prepared
  • 1 vegan naan flatbread

  1. Preheat oven to 450.
  2. Heat the oil in a small saute pan over medium heat. Crumble in the ground seitan. Allow it to cook for about 5 minutes, stirring occasionally, until it starts to brown.
  3. Add in all the dry spices. Toss to coat the seitan and cook for 1 minute. 
  4. Add in ginger, tomato paste, tamarind, and veg broth. Allow to reduce until a nice sauce coats the seitan, about 5 minutes.
  5. Spread the seitan onto the naan. Top with carmelized onions.
  6. Bake for about 10 minutes, until light brown.
  7. Serve and enjoy!

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

Monday, March 24, 2014

Vegan Biscuits and Sausage Gravy

Recipe by JL Fields from JL Goes Vegan

Serves 4

Biscuits recipe adapted from Alton Brown's recipe.

Biscuit Ingredients
  • 1 cup almond milk
  • 1 Tbsp lemon juice
  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt

Sausage Gravy Ingredients
  • 1 tsp extra virgin olive oil (or 1-2 Tbsp vegetable broth)
  • 1 package Upton's Naturals Ground Seitan
  • 1/4 tsp each: thyme, rosemary, cumin
  • dash of red pepper flakes
  • 1/4 cup vegan butter
  • 1/2 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 tsp each: thyme and rosemary
  • 1/8 tsp ground black pepper
  • 1 1/4 cup vegetable broth
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 cups canned or cooked cannellini beans
  • 1 tsp lemon juice
  • 2 Tbsp nutritional yeast flakes

Biscuit Directions
  1. Preheat oven to 450
  2. Mix the almond milk and lemon juice and refrigerate
  3. In a large bowl, mix all the dry ingredients (flour, baking powder, baking soda and salt). Then drop in the vegan butter - make sure it's really cold (leave in the fridge until the last moment). Cube it up a bit with a knife and then break it up into the dry mixture. Use your hands to mix and be quick as you don't want the vegan butter to start to melt. When it's pretty well mixed, stop. It'll look like breadcrumbs.
  4. Add the almond milk and lemon juice. Use a wooden spoon to stir until the dough just starts to come together. Don't over mix it.
  5. Drop the dough out on a floured surface. Dust the top of the dough with flour and fold / press it over on itself 6-7 times. You want to end up with a circle (ish) of dough about 1 inch thick, give or take. Don't over handle it.
  6. Then take a biscuit cutter, or some circular mold that you can use to cut out the biscuits. Cut out the biscuits by pressing straight down through the dough and place them on a cookie sheet - let the biscuits just barely touch each other. Reform the remaining dough quickly and create as many biscuits as possible. The more you handle the dough, the less they might rise - be warned.
  7. Melt a little vegan butter and brush the tops of the biscuits. Then with your thumb, make a small indentation in the top of each biscuit (so they rise a little more uniformly).
  8. Drop those bad-boys into the oven for 15-20 minutes. They'll be tall and lightly golden brown on top. Eat em' fast cuz they're awesome.

Sausage Gravy Directions
  1. Saute seitan, thyme, rosemary and cumin in olive oil or vegetable broth until lightly browned (about 5 minutes). Set aside
  2. Heat vegan butter in saucepan on medium-high. Add onion and garlic saute until translucent.
  3. Add thyme, rosemary, cumin, ground black pepper and stir well.
  4. Stir in vegetable broth and soy sauce. Bring back to a boil.
  5. Add beans and lemon juice. Bring back to a boil.
  6. Use an immersion blender in the saucepan to blend the gravy, approximately 20-30 seconds. (You can use blender; simply return the gravy back to the saucepan once blended.)
  7. Add nutritional yeast and cooked seitan, cover and cook on medium heat for five minutes, stirring as needed.
  8. Put gravy on biscuits and enjoy.

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

Monday, March 17, 2014

Chorizo and Potato Frittata

Recipe by The Sexy Vegan. Doesn't this look amazing??

Want to make this recipe? Find out where you can get your Upton's Naturals seitan here.

Monday, March 10, 2014

Uncle Sancho's Udon

Recipe by Kim from Kim Cooks Veg 4U

picture of Uncle Sancho's Udon
I've been in the mood for some Asian inspired stuff lately. Udon is a simple comfort food dish in Japan that consists of a simple broth made with mirin, soy sauce and dash. It can be served as a soup or a noodle dish. I made it as a noodle dish here, but have given instructions on the soup version as well. In Japan, there are regional differences on how Udon is made. I've added chorizo and jalapenos for my own Southwestern regional touch.

  • 1/4 cup dulse tossed into cooking water for noodles
  • 6 oz dried Udon noodles
  • water for cooking noodles
  • 1 Tbsp olive oil
  • 1 package Upton's Naturals Chorizo Seitan
  • 1/2 medium yellow onion, very thinly sliced
  • 1 jalapeno, seeded and minced (I used a red one)
  • 1 clove garlic, minced
  • 1 tsp minced pickled ginger
  • 1 Tbsp mirin
  • 2 cups finely shredded cabbage
  • 1/4 cup thinly sliced green onions for garnish
  • chopped cilantro for garnish (optional)

  1. Cook noodles according to package directions but toss dulse flakes into cooking water
  2. Drain and rinse noodles under colder water, leaving dulse in the noodles
  3. If you are making the soup style version, reserve 3 cups cooking liquid and stir in 1 1/2 tablespoon red or brown miso
  4. In wok or large saute pan, heat olive oil over medium heat. Add seitan and saute until just starting to brown, about 3 minutes
  5. Add onion and saute for about 3 more minutes until onions are starting to soften
  6. Add jalapeno, garlic and pickled ginter. Saute until jalapenos start to soften, about 2 minutes
  7. Add mirin to pan and deglaze removing browned bits from bottom of pan
  8. Add cabbage and saute until it is just starting to soften, about 2 minutes
  9. Toss in noodles (and cooking liquid if making the soup version) and cook until noodles are warmed through, about 3 minutes.
  10. Separate into 4 large bowls. Garnish with green onions and cilantro.
  11. Serve immediately.

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

Monday, February 24, 2014

Stuffed Manicotti with Homemade Ricotta

Recipe by Tom from The Vegan Hucklebuck

recipe for Stuffed Manicotti with Homemade Ricotta
Stuffed manicottis are not hard to make, just time consuming. It's well worth it at supper time! 

Ricotta Ingredients
  • 1 package of firm tofu
  • 2 Tbsp lemon juice
  • 2 Tbsp canola oil
  • 2 cloves minced garlic
  • 1/4 cup nutritional yeast
  • 2 Tbsp Italian seasoning
  • 1/2 tsp sea salt
  • 1 tsp black pepper

Ricotta Directions
  1. Mix all the ingredients together and chill for at least 4 hours (or overnight).

Manicotti Ingredients
  • 1 package manicotti noodles
  • 1 package Upton's Naturals Italian Seitan
  • 1 jar of marinara sauce

Manicotti Directions
  1. Boil the manicotti until al-dente and then place in cold water
  2. Crumble the italian seitan and mix into the ricotta
  3. Preheat oven to 350
  4. Carefully stuff the manicotti noodles with the seitan and ricotta mixture
  5. Put a thin later of marinara in a baking pan and place the stuffed manicotti on top. Lightly cover the top of the manicotti with additional marinara
  6. Cover the pan with foil and bake for 30 minutes
  7. Heat the remainder of the marinara on your stove top and pour over the manicotti when it comes out of the oven
  8. Plate and enjoy!

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

Monday, February 17, 2014

Urban Tofu Scramble

This yummy recipe is from Urban Herbivore.

"My favorite meal to make for breakfast, lunch or dinner. It's full of flavor and packed with nutrients!"

Want to make this recipe? Find out where you can get your hands on some Upton's Naturals seitan here.

Monday, February 10, 2014

Vegan Shepherd's Pie

Recipe by Angela from The Veracious Vegan

picture of Vegan Shepherd's Pie
I had recently enjoyed a Shepherd's Pie at a local restaurant and thought I'd try my hand at making one. This version uses sauteed carrots, celery, peas and tomatoes mixed with Upton's Naturals traditional seitan to make a delicious stew that is then topped with mashed potatoes and vegan cheese. 

Serves 8

Mashed Potato Layer Ingredients
  • 5 russet potatoes, peeled and cut into cubes
  • 1/2 cup vegan mayonnaise
  • 1/2 cup soy milk
  • 3 Tbsp vegan cream cheese
  • 2 tsp salt

Bottom Layer Ingredients 
picture of Shepherd's Pie
  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 4 small carrots, chopped
  • 3 stalks celery, sliced
  • 1/2 cup frozen peas
  • 2 tomatoes, chopped
  • 3 tsp Italian seasoning
  • 1 clove garlic, minced
  • Salt to taste
  • 8 oz of Upton's Naturals Traditional Seitan

Topping Ingredients:
  • 1 cup shredded cheddar-style cheese

picture of Shepherd's Pie
  1. Place the potatoes in a pot, cover with cold water, and bring to a boil over high heat. Turn down the heat to medium-high and boil until softened, about 25 minutes
  2. In the meantime, heat the oil in a large skillet over medium heat. Add the onion, carrots, celery, peas, tomatoes, Italian seasoning, garlic and salt and cook until softened, about 10 minutes. Add the seitan and cook for an additional 5 minutes.
  3. Once the potatoes are done, drain and cool. Then, put them in a bowl and stir in the vegan mayonnaise, soy milk, cream cheese and salt. Mash with a potato masher until smooth and fluffy. Set aside
  4. Preheat the oven to 400-degrees. Spray a 9" x 13" dish with cooking spray.
  5. Spread the seitan and vegetable mixture in the bottom of the dish.
  6. Top with the potatoes. Then sprinkle vegan cheese shreds on top. Bake for 20 minutes, until cheese is melted
  7. Scoop out and serve.

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

Monday, February 3, 2014

Mexican Rice with Guacamole, Pico de Gallo, Chorizo Seitan and Potatoes

Recipe by Vegan Miam 

picture of Mexican Rice with Guacomole, Pico de Gallo, Chorizo Seitan and Potatoes
The Super / Puppy Bowl may be over but that doesn't mean you can't still enjoy some party food! 

Pico De Gallo Ingredients
  • 1 cup cilantro, finely chopped
  • 1/4 jumbo white onion, finely diced
  • 4 small tomatoes, diced
  • 2 small green jalapenos, seeded, cut into short strips and snipped into small pieces
  • 2 garlic cloves, finely minced
  • Fleur de sel, or kosher salt to taste
  • 2 Tbsp lime juice

Pico De Gallo Directions
  1. In a medium bowl, mix cilantro, white onion and tomatoes.
  2. Make sure there are some seeds from green jalapenos for a bit of heat and flavor. Add finely diced jalapenos to the mix. Mix together.
  3. Add minced garlic cloves, mix.
  4. Add Fleur de sel (or kosher salt) to taste and lime juice.
  5. Place in refrigerator for a few hours

Guacamole Ingredients
  • 2 handful soft haas avocados
  • 2 Tbsp Pico de Gallo juice (see recipe above)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp lime juice
  • 1 Tbsp salt, to taste

Guacamole Directions
  1. Scoop both avocados out. Do not dice or cut. Leave them whole
  2. In a medium bowl, add Pico de Gallo juice, chili powder, garlic powder and lime juice
  3. Mash it up with a big fork. Season with salt for taste

Mexican Rice Ingredients
  • 3 1/2 cups canned diced tomatoes
  • 1/4 jumbo white onion, finely diced
  • 3 Tbsp sunflower oil
  • 4 garlic cloves, minced
  • 1 1/2 cups long grain rice
  • 1 Tbsp ground cumin
  • 2 Tbsp vegan vegetable bouillon  (i.e. Organic Gourmet Vegetable Bouillon)

Mexican Rice Directions
  1. At medium heat, add sunflower oil and chopped onions in a large skillet with a lid. Saute for a minute.
  2. Add uncooked rice, stir for 30 seconds to a minute.
  3. Add minced garlic and stir.
  4. Add diced tomatoes, ground cumin, and bouillon. Stir. Add salt if it tastes too acidic.
  5. Cover with lid. Let cook at medium heat for 25 minutes.
  6. Uncover, stir, fold rice to keep from sticking to the pan.
  7. Cover again at low heat for 3 minutes.
  8. Serve

Chorizo & Potatoes Directions
  1. Break apart 1 package of Upton's Natural's Chorizo-Style Seitan and set it aside.
  2. Cook 1 cup of diced potatoes in boiling water for about 4 minutes, until just tender, but not cooked. Drain potatoes.
  3. Heat oil on medium heat in a heavy skillet and add potatoes. Fry for several minutes until golden brown.
  4. Add the chorizo-style seitan immediately and cook for several minutes.
  5. Season to taste with salt and pepper.

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

Monday, January 27, 2014

Pumpkin Stew

Today's recipe is a classic! Coming to you from the one and only Vegan Zombie

Want to make this recipe? Find out where you can get your hands on some Upton's Naturals seitan here.

Monday, January 20, 2014

Vegan White Chili

Recipe by Tracy aka Boozie Homemaker 

picture of Vegan White Chili
Winter is here! Warm up with this cruelty-free White Chili recipe adapted from 

  • 1 package Upton's Ground Seitan
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 2, 4oz cans of chopped green chillies
  • 1 TB ground cumin
  • 1 TB dry oregano
  • 1 tsp cinnamon cayenne pepper to taste (I like about 1/2 tsp)
  • white pepper to taste
  • 3, 15oz can of cannellini beans
  • 5 cups water
  • 3 vegan chicken bouilloun cubes

Optional Toppings:
  • vegan mozzarella shreds
  • corn tortilla chips
  • vegan sour cream

  1. In a large pot over medium heat, saute the onion, garlic and seitan for about 10 minutes until the onion is translucent.
  2. Add the canned chillies, cumin, oregano, cinnamon, cayenne and white paper. Saute for 5 more minutes.
  3. Add two cans of beans, the vegan chicken bouillon and water to the pot. Stir well.
  4. In a food processor puree that third can of beans until smooth. Add them to the pot and stir until incorporated well.
  5. Simmer for at least 10 more minutes and the chili will thicken a bit.
  6. Optional: Serve topped with crumbled corn tortilla chips, vegan sour cream and vegan mozzarella shreds

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