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.