Daily Vegan Lunch for 22 December, 2013: Seitan and Two Potato Soup

seitan soup

INGREDIENTS:

1 tablespoon vegetable oil (optional)
2 cups onion, chopped
2 cups seitan, tofu, tempeh, or veggie meat, chopped finely
2 cups peeled, chopped sweet potatoes
2 cups peeled, chopped potatoes
1.5 cups celery, chopped
2 cups carrots, chopped
2 tablespoons garlic, minced
8 cups vegetable broth

DIRECTIONS:

In the bottom of a large stockpot, sauté garlic and onions in oil or in 1/4 cup of water to make a fat-free version.  Add broth, potatoes, sweet potatoes, celery, carrots, and seitan.  Bring to a boil on high heat; this will take anywhere from 10 – 20 minutes.  Once it boils, turn the stove down to medium heat and simmer until sweet potatoes and carrots are tender.

Daily Vegan Lunch for 12 December, 2013: Three Bean Salad

Vegan 3 bean salad IMG_3816

INGREDIENTS:

1.5 cup cooked kidney beans
1.5 cups cooked garbanzo beans
1.5 cups cooked cannellini or navy beans (any white bean will do)
1 cup chopped green onion
2 cups chopped celery
1.5 cups chopped red radishes

1/3 cup any kind of vinegar except balsamic
1/3 cup sugar
3/4 teaspoon salt or to taste
2 Tablespoons olive oil
Black pepper, to taste

DIRECTIONS:

Rinse and drain beans and place them in a bowl with celery, green onion, and chopped radishes.  In a separate bowl, mix together sugar, vinegar, salt, and oil, whisk with a fork.

Pour the vinegar mixture over the bean mixture and add salt and pepper to taste.  Allow it to chill in the refrigerator for about 3 hours for best taste.

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 21 November, 2013: Lentil Loaf with Small Roasted Potatoes

vegan lentil meatloaf vegan lentil meatloaf
INGREDIENTS:

3/4 cup dry lentils (about 2 cups cooked)
4 – 5 cups water for cooking lentils

2 cups onion, chopped
1 tablespoon oil
1 cup carrots, chopped
1 cup celery, chopped

1 teaspoon sage
1 teaspoon paprika or smoked paprika

1.5 cups panko or breadcrumbs
1/4 cup flour, I used chickpea flour
Up to 2 cups vegetable broth, to moisten
Salt to taste
1.5 cups ketchup

DIRECTIONS:

Bring lentils to boil with the water.  As soon as it boils, turn heat to medium and let simmer for about 30 minutes.  Taste test the lentils for doneness, adding more water if needed depending on how soft you like lentils.

In a large pan, fry celery, carrots, and onions on medium heat in the tablespoon of oil until they begin to caramelize, about 20 minutes.  Add sage and paprika, stir until fragrant, about 2 minutes.

Transfer the mixture to a large bowl.  Add cooked lentils, panko, and flour and stir to make a dry mix.  Slowly pour and mix in the vegetable broth and stir until everything sticks together and makes a thick dough.

Grease a loaf pan and press mixture into the bottom of the pan, smoothing out the top to make it even.  Squirt ketchup in an even layer or zig zags across the loaf.  Bake at 400 degrees for 20 minutes.

For the potatoes, wash about 5 cups of potatoes thoroughly and put them in a medium casserole dish.  Drizzle 2 tablespoons of oil on them and then toss them with your hands to coat.  Add about a teaspoon of salt if desired.  Bake at 400 degrees for 30 minutes, then flip the potatoes and cook 20 minutes more.

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 28 September, 2013: Cajun Yuba

Yuba is bean curd skins, or the chewy skin from the top of the tofu vat in the tofu-making process. You could easily sub any form of veggie meat or veggie sausages instead of yuba if yuba is not available.

vegan cajun yuba

INGREDIENTS:

1 tablespoon oil
1 tablespoon flour

2 cups yuba (bean curd skins, available in most Asian grocery stores) soaked in water for 15 minutes and drained
1.5 cups chopped onion
2 cloves garlic, minced or about 2 teaspoons
2 cups crushed tomatoes
1.5 cups chopped celery
1 cup chopped sweet bell pepper (optional)

1 teaspoon thyme
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon allspice

DIRECTIONS:

In the bottom of a large fry pan, combine oil and flour and raise heat to medium high. Put the onions on the side of the pan with an additional teaspoon of oil if desired. Stir the flour-oil mixture constantly and watch carefully. The flour-oil paste will brown into a chestnut/peanut butter color. Once it does, douse the resulting roux with crushed tomatoes, mixing in the onions. Add the drained yuba, celery, garlic, bell pepper, and spices. Stir until tomato sauce is heated through and add salt to taste.

Serve with rice.

Daily Vegan Lunch for 25 September, 2013: Vegan Chickpea Toona Macaroni

Vegan chickpea toona

INGREDIENTS:

4 cups cooked macaroni (I used organic whole wheat macaroni)
1 cup of cooked chickpeas, fork mashed
1/2 cup minced onion
1.5 cups celery, chopped
2 tablespoons vegan mayonnaise
2 teaspoons sugar or 1 teaspoon agave nectar
1 teaspoon kombu dashi (kombu seaweed squares ground up in a blender to a powder, you could also use substitute 1/2 a crumbled nori sheet)
1/2 a lemon’s juice

DIRECTIONS:

Mash the chickpeas with a fork or pulse them for 10 seconds in the food processor, set aside. Cook macaroni according to package directions, drain, set aside. Combine macaroni, onion, and celery in a large bowl and stir. You could pre-cook the onion and celery but I decided not to. I think it tasted much better with them raw. Add the mashed chickpeas to the bowl. Add vegan mayo, sugar, and kombu. Sprinkle with lemon juice and stir well to incorporate all ingredients. Salt to taste.