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!

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Seitan Gyros!

Looks like the real thing huh? (But without the grease, calories, and oh a lamb didn’t die).
If you have never tried seitan, this may be the dish for you. It is really easy to make and very inexpensive. Vital wheat gluten (the main ingredient) runs about $3.99/ lb around here. I used 3 cups for this recipe (because I doubled it). The mostly veg husband likes it because seitan offers the same amount of protein as a beef filet- ounce for ounce. Also, seitan is nearly fat-free, with only 2 grams of fat per 4-ounce serving and almost no saturated fat. Like all plant-based foods, seitan has zero cholesterol content. Another bonus? My kids eat it!
I started with a basic seitan “log” but added insane amounts of Greek seasoning:
Ingredients:
1 ½ cups vital wheat gluten
¼ cup nutritional yeast
2 teaspoons smoked paprika
1 -2 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons onion powder
¾ cup water or beef flavored veg. broth
4 tablespoons tomato paste
1 tablespoon tamari
2 tablespoons extra virgin olive oil
3-4 heaping tablespoons of McCormick Greek Seasoning
Directions:
Preheat oven to 325°. In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed. Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn’t need long. Form into a log (6-8″ long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired. Serves 6.
I made a Tzatziki type sauce out of a peeled and slice englished cucumber, plain yougurt, 2 tablespoons of lemon juice, and a dash of garlic powder. Served on a pita. The only thing missing was red onion slices. That would have made for a perfect mock gyro.

Stay tuned this week. I am trying out a few new dishes. I am still on the fence about St. Paddy’s Day though……….we need to have more than Jameson Irish Whiskey shots.

Vegan Italian Sausages

We finally tried Isa’s Seitan Italian Sausages last night!(http://www.theppk.com/2012/01/vegan_sausage/). Soooo good! I left the pepper flakes out of the sausage mixture (for the kids), but added them back into the green peppers and onions.

1/2 cup cooked white beans (great northern or navy), rinsed and drained
1 cup vegetable broth 1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement)
2 tablespoons soy sauce 1 1/4 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated
1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed
1/2 teaspoon red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Several dashes fresh black pepper

Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil. The rest of the recipe comes together very quickly.

Have ready 4 square sheets of tin foil. In a large bowl, mash the beans until no whole ones are left. Throw all the other ingredients together in the order listed and mix with a fork. Divide dough into 4 even parts (an easy way to do this: split the dough in half and then into quarters). Place one part of dough into tin foil and mold into about a 5 inch log. Wrap dough in tin foil, like a tootsie roll. Don’t worry too much about shaping it, it will snap into shape while it’s steaming because this recipe is awesome.
Place wrapped sausages in steamer and steam for 40 minutes.

These came together so much easier than I expected. Next time, I will be putting the pepper flakes into the mixture and using tomato paste instead of olive oil. I froze half the batch we made. They are going to be great on the grill!

I found another recipe from the Happy Herbivore (http://happyherbivore.com/recipe/vegan-italian-sausages/) that calls for TVP, beans, and vital wheat gluten. I am going to try that recipe next time. The mostly vegetarian family likes Isa’s sausages, but I am not fond of the texture of wheat gluten. The flavor was great though!

I am making Broccoli Daal tonight. Mmmmm Indian……………

Vegan Ribs, Cuban Black Bean and Jerk Asparagus Review

 The finale score on the Vegan Ribs, Cuban Black beans, and Jerk Asparagus? 8.5. The beans could have been better. I believe they are missing something (lime maybe?). The seitan ribs were the best wheat gluten fake meat we have made EVER (and fast). As you can see, we opted to dip our’s in BBQ sauce, instead of basting them. The star of the meal? Jerk Asparagus. It was amazing!!!!!!
Check back with yesterday’s post for the links to the recipes to all 3.
What did you other vegan/ vegetarian bloggers have? Did you go with traditional chili or switch it up like we did?