Vegan Broccoli Slaw and Grilled Seitan Sausages

Remember the seitan italian sausages that I posted a few weeks ago? Well, I pulled a few of the extra out of the freezer and grilled them last night. Yum! I can’t decide if I like them better smothered in peppers and onions or dipped in yellow mustard? Next time we are going to go with sauerkraut and buns!

The real star of the meal was the broccoli slaw. Meijer had little baggies of mixed broccoli slaw on sale last week and I was inspired. I threw 3 of those, a cup of raisins, a cup of roasted and chopped peanuts, and the dressing together and viola! Vegan broccoli slaw salad! The dressing consisted of 3 tablespoons of Trader Joe’s Reduced Fat Mayo (which happens to be super cheap and vegan!), 2 tablespoons of sugar, and 1/4 cup of red wine vinegar. The vegan version of Broccoli slaw is so much lower in calories and fat than the ones made with real mayo or Marzetti’s coleslaw dressing. Trader Joe’s reduced Fat mayo is only 35 calories per tablespoon- added bonus.

I have been dying to try Happy Herbivore’s “bacon” bits for a while and thought it would be a great topping for the salad. Smokey sweet TVP crumbles were a perfect fit. They will be super tasty the next time we make a cobb salad!


Roasted Red Pepper and Green Bean Salad

I mentioned the amazing weather in my previous post. The warmer weather makes me want less crock pot and casserole meals and more salad like dishes. Green bean salad! I had the pleasure of enjoying this salad at a friend’s BBQ last summer. She was kind enough to share the recipe (since I probably ate half of it at the party).
It is also good practice for roasting your own peppers. Please do not get lazy and purchase the overly expensive jar of roasted red peppers. They are not even close to the real thing and taste so much different. And you need the practice. Once you roast your own- you will find yourself making them for all kinds of dishes. Humus, pasta sauces, scrambled tofu/ or eggs, and sandwiches. EVERYTHING! Just do it, you won’t be sorry.
5 red bell peppers
3 medium shallots, thinly sliced
2 garlic cloves, minced
1/4 cup red wine vinegar
1 tablespoon sherry or balsamic vinegar
1/2 cup extra-virgin olive oil
Freshly ground pepper
1 1/2 pounds green beans
1 pound cherry tomatoes, halved
2 tablespoons chopped parsley
1/2 cup roasted almonds, chopped
1. Preheat the broiler. Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool. Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
2. In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt. Let stand for 10 minutes. Stir in the olive oil and season with salt and pepper.
3. Meanwhile, bring a large pot of salted water to a boil. Add the beans and cook until crisp-tender, about 4 minutes. Drain and spread out on a large baking sheet. Let cool to room temperature.
4. In a large bowl, combine the peppers with the beans, tomatoes, and parsley. Add the shallot dressing and toss well. Sprinkle with the almonds and serve.

Wheat Berry Salad

Back On Track Wheat Berry and Bean Salad

Adapted from Alive Magazine and
Yield: 7.5-8 cups
Salad Ingredients:

  • 1 cup dry wheat berries, cooked and drained
  • 2 cups/500 ml cooked navy beans (I was out so I used chickpeas!)
  • 1 English cucumber, diced
  • 1 red pepper, diced
  • 1 large tomato, diced
  • 2 large garlic cloves, minced
  • 1 cup fresh parsley, diced with large stems removed
  • 4 green onions, diced
  • Kosher salt + pepper, to taste

Dressing Ingredients:

  • 2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
  • 2 tbsp balsamic vinegar
  • 1 tsp hot mustard (I used regular)
  • 1 tbsp Tamari
  • 2 tbsp fresh lemon juice

Directions: In a medium bowl, soak the wheat berries overnight in cold water. The next day, drain the wheat berries and place in a medium sized pot, covered in 3 inches of water. Bring to a boil and then reduce heat to medium and simmer for 1 hour. Drain and cool.
In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, minced garlic, parsley, green onions). Add in cooked and drained navy beans (or other bean of choice) and stir.
In a small bowl whisk together the dressing ingredients (olive oil, balsamic vinegar, mustard, Tamari, fresh lemon juice). Set aside.
When the wheat berries are ready, drain and rinse and then stir into the salad. Add the dressing just before serving and stir well. Now season with kosher salt and freshly ground black pepper to taste. Garnish with additional parsley if desired.

This was my first “go” with wheat berries. If you have not tried them, they are delicious! They are similar to brown rice in flavor. They remind me of mini barley pearls. This salad turned out fantastic and will be my lunch for the next few days.

Spinach and Orzo Salad

This is what is for lunch! It makes quite a bit, so we will have enough for a few days.

Spinach and Orzo Salad

1 (16 ounce) package uncooked orzo pasta
1 (10 ounce) package baby spinach leaves, chopped
1/2 pound crumbled feta cheese
1/2 red onion, finely chopped
3/4 cup slivered toasted  almonds
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
1/4 cup olive oil
1/2 cup balsamic vinegar

  1. Bring a large pot of lightly salted water to a boil.  Add orzo and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.  Transfer to a large bowl and stir in spinach, feta, onion, almonds, basil and white pepper.  Toss with olive oil and balsamic vinegar.  Refrigerate and serve cold.