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Home , Nutritional yeast, Wheat gluten (food)

DIY Vegan Substitutes By Tiffany Bartell Presentation at Sandpoint Vegetarians Potluck, 11/09/2014

Simple Italian From Isa Chandra

• 1/2 cup cooked white beans (great northern or navy), rinsed and drained • 1 cup broth • 1 tablespoon *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement) • 2 tablespoons soy • 1 1/4 cups vital • 1/4 cup nutritional • 1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated • 1 1/2 teaspoons fennel , 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

Directions: 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 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. Place wrapped sausages in steamer and steam for 40 minutes.

Mom’s

• 1 of soup mix • 1 cup of walnuts, ground to meal • 2 c. water • Breadcrumbs

Directions: Mix first three ingredients together and then add breadcrumbs until dough is stiff enough to form into balls. Fry or bake and serve warm. Freezes well. Variation: After frying or baking them I let them cool a bit then put them in a casserole dish and cover them with sauce and bake them at 350 for about 45 minutes to an hour.

"Chicken" Sticks From Paula and Curtis Eakins (as seen on tv)

• 16oz. water packed firm ,(freeze overnight, thaw, drain) • 1/4 c. seasoned crumbs • 1/4 c. yellow cornmeal • 1/4 c. whole wheat pastry • 1 tsp.onion powder • 1 tsp. garlic powder • 1 Tbsp. • 1/2 c. • 1 t. sea salt, opt. Preheat oven to 400 degrees. 1. Cut tofu into 2x2inch sticks, set aside. 2. In a bowl use a fork and mix together soymilk and soy sauce. 3. In another bowl combine breadcrumbs, cornmeal, flour, salt, onion and garlic powders. 4. Dip tofu square into liquid mixture then coat using dry mixture. Place on sprayed cookie sheet and bake for 15 minutes. 5. Serve with favorite sauce. Serves 4

Tofu Chicken • 1 lb. firm tofu (freeze, then thaw, squeeze out water and crumble into small pieces • 1/3 cup red onion, diced small • 2 tablespoons • 1 tablespoon minced parsley • ½ teaspoon garlic powder • ½ teaspoon ground thyme • ½ teaspoon salt • 1 cup veganaise

Directions: Mix all the above ingredients together in a bowl. Chill and serve.

Gluten Recipe

Mix together: • 3 c gluten flour • ½ c Minute Tapioca • ½ c white flour • ½ c whole • 3 T brewer’s yeast • 4 T chicken style

In a separate bowl, stir together: • 3 c cold water • ½ c soy sauce

Add dry ingredients to wet and combine rapidly and thoroughly with hands, before the mixture thickens. Divide the gluten in half and roll into two logs, wrapping in plastic wrap. (Freeze until almost solid, about 7 hours. Try not to freeze too long or overnight – the logs get rock hard and then have to thaw in order for you to slice them.

When the gluten logs are ready, prepare broth by mixing together: • 8 c water • 2 T oil • 1 chopped onion • ½ c soy sauce • 3 T brewer’s yeast • 4 T chicken style seasoning

Bring to a boil. Cut gluten logs into slices and place in the boiling broth, return the pot to a boil, then lower the heat and simmer for an hour, covered. After an hour, allow the gluten and broth to cool a little, remove the gluten and use, refrigerate, or freeze.

Vegan Dad’s Hickory Smoked Turkey Lunchmeat

• 12oz firm tofu • 2 cups water • 1/4 cup oil • 2 tsp soy sauce • 1 tsp Bragg's • 1/4 cup nutritional yeast • 1 tsp paprika • 2 tsp onion powder • 1 tsp garlic powder • 1/4 tsp tumeric • 2 tsp poultry seasoning • 1/4 tsp hickory liquid smoke • 3 1/4 cups vital

Directions: Get water steaming in your steamer. You will need a large steamer. 1. Place all ingredients except the gluten flour in a blender and process until very smooth. Pour into a bowl. Add gluten flour and work into a dough. Knead for a few mins to let gluten develop. 2. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour. 3. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 40-50 mins. Seitan should swell and press against the foil. 4. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge or freezer. This recipe makes a lot, so you can cut it into 3 or four chunks and store them away for later.

Homemade Veggie Dogs (Fat Free Vegan) Preparation time: 20 minute(s) | Cooking time: 45 minute(s)

• 1/2 medium onion, coarsely chopped • 3 cloves garlic • 3/4 cup cooked pinto beans, well-drained • 1/2 cup plus 2 tablespoons water • 2 tablespoons coconut aminos or soy sauce • 1 tablespoon tomato paste • 2 teaspoons smoked paprika • 1 teaspoon ground • 1 teaspoon ground • 1/2 teaspoon white or black pepper • 1/4 teaspoon celery seed • 1/4 teaspoon mace • 1/8 teaspoon hickory smoked salt (optional) • 1 cup vital wheat gluten • 1/3 cup oatmeal (rolled or quick oats, uncooked) • 2 tablespoons nutritional yeast • 1 tablespoon ground flax

Directions: 1. Put the onion and garlic into a processor and pulse to chop finely. Heat a small non-stick skillet. Add onion and garlic and cook until onion is softened, about 3 minutes. Transfer onion mixture back to food processor. 2. Add the pinto beans, water, coconut aminos or soy sauce, tomato paste, and all to the food processor. Blend until it’s a thin paste. 3. Combine remaining ingredients (gluten, oatmeal, yeast, and flax) in a large mixing bowl. Add the contents of the food processor and stir until combined. If it seems that there’s not enough moisture, add another tablespoon or two of water. Knead in the bowl for about two minutes. 4. Set up a steamer in a pot of water and bring the water to a boil. Cut off 8 pieces of aluminum foil or parchment paper, each about 6 inches long. Divide the gluten into 8 equal pieces. Place a piece of foil or parchment on the counter. Roll a piece of gluten between the palms of your hands until it’s about the size and shape of a hot dog. Place it on the foil/paper and roll up. Roll the tube back and forth, pressing lightly with your hands, to give it an even shape, and then twist the ends closed. Repeat with the remaining gluten to form 8 veggie hot dogs. 5. Place all the veggie dogs in the top of a steamer, cover, and steam for 45 minutes. Remove from heat and allow to cool slightly before unwrapping. Store the veggie dogs in a covered container in the refrigerator. Warm gently in a frying pan or microwave or on a grill before serving.

“Chicken” Pot Pie

1 unbaked pie crust (top and bottom crust needed)

Filling: • 1 c. diced carrots • 2 c. diced potatoes • 2 c. • 1 c. frozen peas • 1 ½ c. diced mock chicken • 2 tbs olive oil

Gravy: • 6 tsp • ½ c. flour • 4 c. hot water • 2 tsp. McKay’s Chicken seasoning

Directions: Preheat oven to 450 degrees.

Cook carrots and potatoes in 1 cup water. Saute onion in olive oil. Place onion, carrots, potatoes, peas and chicken in a large mixing bowl. To make : Make a roux with margarine and flour by melting margarine in hot frying pan. Add flour gradually and cook for 1 minute. Add hot water gradually, stirring constantly to prevent lumping. Add chicken seasoning and mix well. Pour cooked gravy over the filling mixture and stir gently until completely mixed. Place bottom crust in a pie dish, pour filling into dish and place top crust on top. Make slits in top crust to allow steam to escape. Bake for 20 minutes.

Mushroom Gluten Casserole (Adapted from - Gravy & “Fake Steaks” recipes from Cooking Entrees with the Micheff Sisters)

Mushroom Gravy: • 3 tbs cornstarch • 3 tbs cold water • 3 c. soy milk • ½ c. water mixed with 3 TBS soy sauce (sorry not more exact) • ½ tsp. salt • ¼ tsp. seasoned salt • ½ c. Tofutti Better Than Sour Cream • ½ c. finely chopped canned

In a small cup, mix the cornstarch and cold water and set aside. In a medium saucepan, combine the soy milk, water & soy sauce, salt and seasoned salt. Bring to a simmer over medium heat. Add the cornstarch mixture. Stir over heat until soy milk is thickened. Remove from heat. Add the Tofutti Better Than Sour Cream and stir until well blended. Add mushrooms and onions. Stir until well blended. Dip both sides of the “fake steaks” into the seasoned flour. Place on a greased baking tray and bake at 350 degrees until browned on one side. Place in a 2-quart baking dish and pour mushroom gracy over the top of the steaks. Bake until hot and bubbly.

“Steaks”: • 1 c. walnuts • 1 ¼ c. rolled oats • ½ c. nutritional yeast flakes • 1 tsp. onion powder • 1 tsp. garlic powder • 1 ¾ c. warm water • 2 ½ c. gluten flour • Broth (recipe below)

Broth: • 12 c. water • 1 c. Bragg Liquid Aminos or soy sauce • 1 medium onion, diced • 1 tsp salt (optional)

Directions: In a blender, combine walnuts, oats, yeast flakes, onion powder, garlic powder, and warm water. Process 1 to 2 minutes until smooth. Pour into bowl of a heavy-duty mixer. Using the “dough hook,” mix in gluten four and process 3 to 4 minutes until dough is smooth and forms into a rubberlike ball. Remove dough and divide into two parts. Form each part into a log shape about 2 inches around. Slice each log into ¼-inch slices. Drop slices into boiling broth. When all slices are in the broth, simmer slowly 1 to 2 hours. Steak pieces will almost double in size and color of steaks will lighten. Remove from broth and use in any recipe asking for gluten steaks or grind and use in place of .

For broth: Combine all ingredients into a large stockpot. Bring to a boil and let simmer 15 minutes prior to adding steaks.

Notes from me: I did not have a mixer and so I kneaded it by hand. You don’t get as much flour kneaded in, but mine turned out very good. Another note is to make sure that you don’t slice them too large because they are juicy steaks.

Seasoned Flour: • 1 c. unbleached all purpose flour • ½ c. nutritional yeast • 1 tbs. McKay’s Vegan Beef Style Seasoning • 1 tbs. McKay’s Vegan Chicken Style Seasoning • 1 tbs. Vege-Sal • ½ tsp. onion powder • ¼ tsp.garlic powder

Put all ingredients into a gallon plastic bag and shake up. You can keep the mixture in the fridge to have on hand for any recipe.

Fish Sticks

• 2 boxes Morinu silken extra-firm • Kelp powder (I have the kelp powder with cayenne pepper added) • Garlic Powder • Sea salt • Cornstarch • Olive oil for frying

Directions: Freeze tofu in boxes for 2-3 days. Thaw, remove from packages and pat out excess water with paper towel. Slice tofu into slabs ¼ inch thick. Sprinkle each slab with garlic powder, sea salt and kelp. Coat both sides with cornstarch and fry in olive oil until golden on both sides, turning gently. Place on paper towel to absorb excess oil.

Serve warm with oven fries and *. ***An easy tartar sauce is made simply by mixing dill and veganaise together.

Vegan Dad’s Hickory Smoked Deli Slices From Vegan Dad

• 12oz firm tofu • 2 cups water • 1/4 cup oil • 2 tsp soy sauce • 1 tsp Bragg's • 1/4 cup nutritional yeast • 1 tsp paprika • 2 tsp onion powder • 1 tsp garlic powder • 1/4 tsp tumeric • 2 tsp poultry seasoning • 1/4 tsp hickory liquid smoke • 3 1/4 cups vital wheat gluten

Directions: 1. Get water steaming in your steamer. You will need a large steamer. 2. Place all ingredients except the gluten flour in a blender and process until very smooth. Pour into a bowl. Add gluten flour and work into a dough. Knead for a few mins to let gluten develop. 3. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour. 4. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 40-50 mins. Seitan should swell and press against the foil. 5. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge or freezer. This recipe makes a lot, so you can cut it into 3 or four chunks and store them away for later.

Skallops:

Broth: • 2 qt. water • 4 tbs McKay’s Chicken Seasoning • 1 small onion chopped • ¼ c. chopped celery

Dough: • 2 c. Gluten Flour • 2 c. Water • ¼ c. unbleached flour

Directions: Form into roll. Cut into 5 long pieces. Roll with a rolling pin. Cut each long piece into irregular pieces. Drop into broth. Cover and simmer for 45 minutes. You can freeze in broth. After thawing frozen serving, shake with soy sauce before breading and frying.

Auntie Jeni’s Chicken Salad • 2 c. canned chickpeas, drained • 2 tbs. soy sauce • 2 tbs. chick-like seasoning or McKay’s Chicken-Style Broth and Seasoning • ½ tsp. onion powder • ½ tsp. garlic powder • 1 ½ c. gluten flour Directions: Put chickpeas in the blender, just covered with water. Now blend them until the mixture is smooth (you may have to do this in two batches to really grind up the chickpeas). Pour the mixture into a bowl. Add the rest of the ingredients and stir. Pour into an oiled loaf pan and bake at 350 for one hour or until the loaf is firm in the center. (This sometimes takes an hour and a half!) Let the loaf cool. Slice off the outside crust. Cut up the rest into pieces and grind in a food processor. Put the ground loaf in a bowl and add mayo and relish. The loaf can be frozen (before it is ground up) and stored, then used later after defrosting.

Coconut Bacon From the Fettle Vegan

• 3 1/2 cups flaked coconut • 2 tablespoons liquid smoke • 1 tablespoon Braggs liquid aminos or soy sauce • 1 tablespoon pure maple • 1 tablespoon water • 1 teaspoon smoked paprika (optional)

Directions: Preheat oven to 325 degrees. Combine liquid smoke, braggs, maple syrup, and water in a large mixing bowl. Pour in flaked coconut, using a wooden spoon to gently toss the coconut in the liquid mixture. If adding smoked paprika, add and toss to coat evenly. Once the coconut is evenly coated, pour it onto a non-stick baking sheet and slide it the oven. Bake for 20-25 minutes, using a spatula to flip the 'bacon' about every 5 minutes so it cooks evenly.

Sausage-Kale Soup • ½ pkg Vegetarian Or ⅔ Cup Sausage Tvp • 1 large Onion, chopped • 3 cloves Garlic • 3 Tbsp Flour • 2 cups Water • 4 cups "Chicken" Broth • 1 tsp Oregano • 1 tsp Italian Seasoning • 1 tsp Basil • ½ tsp Thyme • ¼ tsp Sage • ½ - 1 tsp Salt • ¼ tsp Pepper-Like Seasoning • 2 cups Kale, Ribs Removed And Sliced Into Ribbons, (or more) • 3-4 medium Russet Potatoes, halved and sliced • 2 cups Unsweetened Plain Soy Milk • 1 tsp Red Pepper Flakes, (optional)

Directions: 1. Dry-fry onion, until transparent, then add garlic and cook briefly. 2. Add flour and stir. 3. When flour is no longer raw, add water, broth and spices. 4. Cook 30 minutes, then add potatoes. Cook until soft, about 30 minutes. 5. Add kale and allow to soften. 6. Add milk and stir, making sure not to let it boil.

Serves 4-6

Note: This is a copycat recipe of Olive Garden's Zuppa Toscana. I've never tried the Olive Garden version, but this one is amazing!