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.