Seitan Vegan Strip Fried Brown Rice

Seitan Strip Fried Brown Rice

*prepared Seitan (thawed)
*cooked brown rice (cold)
spring onion
onion
carrots
red pepper
green pepper
celery
bok choy
oil
soy sauce
mushroom soy sauce
vegetarian oyster sauce
salt
pepper
onion powder
red pepper flakes

Saute your seitan strips with onion.  Remove.  Saute vegetables.  Remove.  Fry cold brown rice.  Add spices and sauces.  Toss in seitan and vegetables.  Adjust season to taste.

Homemade Chickpea Seitan and Onions

red peppers, green peppers, spring onion, celery, carrots

Brown Rice with soy sauce

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National Pizza Day...my way!

From last weeks bread bowl, out comes a sleeve of hoagie rolls adjacent to the slider buns.  They did not get much game play during the Super Bowl Party, but this past week, plenty of turnovers!

One of those featured pizza.  In honor of National Pizza Day (2/9/18), I share this culinary delight.

Process: You take one of those hoagie rolls, steam it, slice it open, lay it flat (we're talking flat bread ICYMI) and fill with your favorite vegetarian toppings.  The starting lineup...Smart Bacon diced, micro-diced red and green pepper, sliced onion, minced garlic, mozzarella cheese, oil, and oregano!

...for the field goal, topped this yummy pizza with sauce and baked it at 450 covered in foil for 15 minutes, then 5 minutes uncovered!  We have a champ!  

Apple Smoke Tofu Bacon

Ingredients.

1 pkg of firm tofu. Froze. Thawed. Drained (Freeze this immediately to save you time later)
1 small granny smith apple, sliced
3 T Canola oil (any oil will do)
1 cup Light Soy Sauce or liquid amino's
2 T Turbinado Sugar or Brown Sugar
2 T Smoky Apple Wood Season/Smokehouse Maple Season

(to your taste, optional) Additional:
salt, cracked black pepper, onion powder, garlic powder, chives, all spice,

Apple Smoke Tofu Bacon

Directions.

Set oven to 450.  Mix oil, soy sauce, apples, sugar, and seasons.  Let it stand.  Cut tofu into thin slices, approximately 1/4" thick.  Pour half of your marinade into the bottom of a baking dish.  Place tofu slices into the marinade.  Pour the remaining marinade on top.  Cover dish with foil.  Bake at 450 degrees for 45 minutes.  Remove foil.  Bake an additional 15 minutes uncovered.  Turn oven off.  Allow to come to room temperature in the oven.  Remove.  Ready to Serve. 

For crispier or more chewy texture, reheat.

Store them up to a week in the fridge.  You may choose to freeze them in a baggie or plastic covered container. 

Tofu Bacon BLT, Carrot Cake Smoothie

Vegetarian Shepherd's Pie

Ingredients.
1/2 c frozen mixed vegetables
1 serving Gardein Beefless Tips (quartered)
1/4 c chopped celery
1/4 c chopped onion
1/2 small diced tomato
1 small baker potato
1 T minced garlic
1 pk Hunt's tomato paste
water
canola oil
margarine
milk powder
2 T shredded Colby Jack Cheese
salt, pepper, onion powder, chives, ranch flavor (potato), Italian Season, garlic powder, sugar or sweetener

Directions.  Wash and Boil your potato for 10-15 minutes.  Meanwhile, saute onion and celery in a small skillet, then toss in your tips.  Add your spices and tomato paste.  Squeeze in the tomato paste and water, 1/4 cup at a time.  Stir.  Fold in your mixed vegetables.  Sweeten to enhance the flavor of the tomato paste.  Reduce heat to low simmer.  Sauce should be thick but not stiff, forming the consistency of stew.

Remove potato from heat, rest in a ice water bath for 5-10 minutes until cool to touch.  Remove the skin.  Mash with a fork.  Season with onion powder, ranch flavor, garlic powder, and salt to your taste.  Add 1 T of margarine and 1 T of milk powder.  Stir with fork.  Add a little water, 1 T at a time, whipping potatoes into stiff peaks.  Sprinkle in chives.

Pour the stew into a large ramekin.  Do not over fill.  Leave room for the potatoes.  Add potatoes.  Sprinkle with oil, chives, and cheese.  Bake until bubbly, cheese melts, or to your desired result, starting at 350 degrees F, but only increasing heat to brown if you desire.

🍃Vegan Variant.  Omit or substitute dairy for non-dairy.  Substitute dairy for non-dairy.  

Black Bean Saute (Vegan)

Ingredients
1/3 c. bias sliced celery

¼ c. onion chunks

1 c. fresh spinach

¼ c. sliced mushrooms

1 c. Beyond Chicken

1 T Black Bean Paste

Water

Cooking Oil

Wok or Large Skillet on medium-high heat

Seasons…are for your taste. Salt,

Turbinado Sugar, Onion Powder, Garlic Powder, Coarse Ground Pepper

Directions

Mix bean paste with two parts water, sweeten if you desire.  

Heat Wok; add oil, sauté Beyond Chicken until brown.  Set aside.  Add two T. of oil to Wok, pour in bean paste mixture. The starch from the paste, mixed with water, and oil will form a light gravy.  You may add more paste or water to adjust to your desired thickness.  I prefer this to be on the thinner side.

Next, add your sauté Beyond Chicken and vegetables. Turn to coat and cover, watch the wilting of spinach.  After about 3-5 minutes, remove and serve with fried brown rice.