Daily Vegan Lunch for 28 November, 2013: Poor Woman’s Tofurky with Sourdough Stuffing

poor woman's tofurky seitan roast with sourdough stuffing IMG_3734

I love Tofurky, however, they are $14 and fairly small so I made this seitan roast because I had to feed a crazy large crowd. Luckily this recipe made so much that my husband and I got to eat a mini rendition of the roast before the big day.

SOURDOUGH STUFFING INGREDIENTS:

1 tablespoon oil

2 cups onion, chopped
7 cups sourdough bread, I used homemade
1.5 cup shiitake mushrooms, reconstituted in water if from dry
3 – 5 cloves garlic (about 1.5 tablespoons) minced
2 cups celery, chopped
1.5 cups carrots, finely chopped
1.5 cups walnuts, optional
2 cups plus up to 4 cups more vegetable broth

1 teaspoon sage
1/2 teaspoon thyme
1 teaspoon paprika
2 teaspoons taco seasoning
1/2 teaspoon ground or whole fennel seeds

INGREDIENTS:

3 cups vital wheat gluten flour

3 cloves garlic, chopped roughly
1/4 cup tahini
2 cups cooked white beans, rinsed and drained
1 cups vegetable broth
1/4 cup canola oil
1/2 cup soy sauce

1 teaspoon sage
Additional oil and soy sauce, for basting

Here is the what the vital wheat gluten flour package looks like:

vital wheat gluten flour package

DIRECTIONS:

For the sourdough bread stuffing, pulse the bread in a blender or food processor until it is almost completely crumbs. In the bottom of a large pot, spread walnuts over the bottom and set heat to medium. When the walnuts become fragrant, about 5 minutes, add the onion and the oil and fry until onion is translucent, another 3 minutes. Add all herbs and spices (sage, paprika, thyme, taco seasoning, and fennel) to a well in the center of the mixture and allow to sauté about 30 seconds. Chop mushrooms into fine bits and add them along with celery, carrot, and garlic. Add 2 cups of the vegetable broth and simmer until carrots reach al dente stage, up to 20 minutes. Add the breadcrumbs to the pot. Add more broth a half cup at a time until the mixture is thick but not dry or runny.

For the seitan, chill a large mixing bowl, the vital wheat gluten flour, and the spoon you will use to mix it in the freezer. Also use cold broth and chilled beans if possible. The reason is because seitan is much easier to handle when it is cold because once it is warm, the gluten gets firmer and more obstinate.

In a blender, combine chilled broth with garlic, tahini, beans, oil, sage, and soy sauce. Blend until beans are completely pureed. In the large chilled bowl, pour in the vital wheat gluten flour. Make a well in the center of flour. Add the white-bean broth slurry. Stir until just mixed.

On a cutting board, roll the seitan dough into one oblong rectangular-ish sheet for a large loaf and one smaller oblong sheet for a mini-loaf or 2 equal sheets for 2 equal loaves.

Lay about 1.5 cups of stuffing in the center of the loaf.

lay stuffing in loaf center

lay stuffing in loaf center

Turn the loaf over and seal up the edges with your fingers by pinching. Use a little water if it doesn’t want to stick.

Put the remainder of the stuffing in a casserole dish.

Heat oven to 375 degrees. Put the stuffing in the oven. While it bakes, oil a pan or a cookie sheet very generously. Bake the loaves for 25 minutes. Take them out of the oven and baste them with a tablespoon of oil and soy sauce each, return to the oven for 20 more minutes.

Daily Vegan Lunch for 25 October, 2013: Tomato Toasts

A very fast broiler meal or snack.

vegan tomato toasts

INGREDIENTS:

2 slices tomato
1 clove garlic, minced
2 teaspoons olive oil
2 pieces of homestyle bread or baguette
1 tablespoon nutritional yeast
Salt and pepper

DIRECTIONS:

Mix oil with garlic and divide and spread the mixture on 2 slices of bread. Broil the bread for 2 minutes at 400 degrees or until bread begins to brown. Take the bread out of the oven and top them with tomato, nutritional yeast, salt, and pepper. Broil 2 more minutes.

Daily Vegan Lunch for 21 October, 2013: Rustic Bread Soup

Many people don’t realize most bread, including sourdough, is vegan. It’s a combination of yeast, flour, sugar and salt. Unless there’s an egg wash or a butter top, bread is as vegan as it gets.

This dish reminds me of pre-made frozen white bread dumplings my mom used to make with gravy. Like most meat dishes, it was a heavy, greasy dish. This version brings me back to all of the good things about that dish with none of the grease or heavy fat that used to stick to everything.

vegan rustic bread soup
INGREDIENTS:

1 tablespoon oil
1.5 cups chopped onion

1.5 cups chopped celery
1.5 cups chopped carrot
1.5 cups chopped peeled potatoes
2 cups chopped red cabbage or other cabbage (I just really like red cabbage this time of year as you can probably tell)
6 cups vegetable broth (I used water, 2 broth cubes, and a pinch of salt)
1/2 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon basil
2 cups pureed tomatoes (I used some late garden tomatoes puréed in the blender)
1 heaping tablespoon minced fresh garlic

1-2 slices of bread per bowl, I used a crusty homestyle bread from a bakery

DIRECTIONS:

Sauté onion and cabbage in oil in the bottom of a large stockpot on medium high until translucent. Add cumin and paprika and saute 30 more seconds. Add celery, carrot, potatoes, and broth. Cook until carrots and potatoes are fork tender. Add pureed tomatoes, basil, and garlic and cook 10 – 15 more minutes. To serve, place 1-2 slices of bread in the bottom of the bowl and ladle soup over it like this:

IMG_3539

Daily Vegan Lunch for 10 April, 2010: French Toast

french toast

The sausages are Gimme Lean, which comes in a tube. I fried them alongside the toast.

INGREDIENTS:

1 small ripe banana
1 teaspoon agave syrup
1/4 cup nondairy milk
2 Tablespoons flour
1/2 teaspoon almond extract

3 – 4 pieces of bread

Makes about 4 slices of toast depending on size of banana.

DIRECTIONS:

Blend all ingredients except bread in a blender. Dip bread in mixture to coat both sides. Heat a skillet or griddle to medium heat and fry the wet bread on one side, then flip. Works best with stale bread. Don’t turn it up any higher because banana likes to burn! So sweet it does not need syrup.