Just A Tad More Vegan Recipes

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Loaf Recipes, Vegan

Bean Loaf

6 oz. canned kidney beans

1 cup cooked brown rice

1 cup finely chopped vegetables

garlic, minced

3 Tbs. Dijon mustard

2 Tbs. molasses

Mash the beans into a paste & add the

mustard & molasses. Mix well. Chop of

vegetables of your choice. Mince the garlic.

Mix all together & put in a lightly oiled

loaf pan. Put in a 350 degree oven & bake

for 45 minutes. If still juicy, bake longer.

Lentil Loaf

1 small onion

1 garlic clove

2 stalks celery

2 tsps. sage

3 cups cooked lentils

3 cups cooked rice

1/2 cup chopped walnuts

1/4 cup Vegan *breadcrumbs (Recipe follows)

2 Tbs. vinegar

2 Tbs., whole wheat flour

Preheat oven to 350 F. Chop onion and celery finely,

and crush the garlic clove. Spray a fraying pan with

non stick spray, and sauté the onion, garlic and

celery until onion is translucent. Add the sage.

Combine all ingredients in a large bowl and mix well.

Spray a loaf pan with non stick spray and fill the

loaf pan with the mixture. Press down. Bake 30 minutes

covered, 10 minutes uncovered. Let stand for 5 to 10

minutes before cutting and serving.

*Vegan Breadcrumbs

5 to 6 slices stale bread or fresh Vegan bread, cut into 1/2 inch cubes Vegan baguette

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

If using fresh Vegan baguette, place slices on a cookie sheet in a preheated 400 degree Fahrenheit oven for about 10 to 12 minutes. Let cool slightly and cut into cubes. Place cubes of stale or toasted baguette in a blender. Add herbs, salt and pepper and process for 15 to 20 seconds, or until the mixture is ground into fine crumbs.

Lentil Loaf With Mashed Potato Topping

Serves 8; 208 Calories per serving

5 potatoes, boiled

1/2 cup soy milk

1 Tb. each onion & garlic powders

1/2 tsp. black pepper

2 cups cooked lentils

1 cup Vegan *bread crumbs (Recipe above)

1 onion finely chopped

2 Tbs. tamari soy sauce

2 tsps. curry powder

1/2 cup ketchup

Mash potatoes with the soy milk, onion &

garlic powders & pepper. Set aside. Mix lentils

with the rest of the ingredients. Pour lentil

mixture into a lightly oiled loaf pan. Top

with the mashed potatoes. Bake for 40 minutes

at 350, or until the potato topping starts to

brown.

Lentil Rice Loaf

118 Calories per serving

1 cup cooked brown rice

1 cup cooked lentils

1 tsp. salt

1/2 cup finely chopped onion

2 Tbs. water

1 cup Vegan *croutons, highly seasoned (Recipe follows)

1 cup canned tomatoes, pasta style

1/4 tsp. thyme

Put all ingredients into a slightly oiled

casserole dish & bake at 350 degrees for 35

minutes.

*Garlic Croutons

by LikeItLoveIt; 6 servings; 156 calories per serving

4 Tbs. Vegan margarine

1 clove garlic, minced

3 slices Vegan French bread, cut into 1 inch cubes, thick slices,

Preheat oven to 350 degrees F. In a large sauté pan, melt margarine over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Linkletter Loaf

Serves 6

1 1/2 cup carrots, grated

1 onion, diced

1 cup cooked brown rice

1/4 cup peanut butter

1/2 cup ground nuts

3/4 c rich *soy or nut milk (Recipe follows)

1 tsp. each soy sauce, celery salt

Combine all ingredients in order listed, pour into

sprayed casserole dish and bake 1 hour at 350. Serve

with *cashew gravy (Recipe follows).

*Basic Nut Milk

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes 3 cups

In addition to be used as a beverage, nut

milk can be used just like regular milk to

make Vegan creem sauces, Vegan creem soups,

Vegan milk shakes, puddings, etc. Almost any

raw, unroasted, nut or seed can be used to

make nut milk. The secret to achieving a

smooth end product, however, is to first grind

the nuts or seeds to a fine powder in an

electric seed mill or coffee grinder, & to

strain the finished milk through the finest

wire mesh strainer you can find. As a general

rule, the smaller the strainer the finer the

mesh. The following nut milk recipes all have

the same easy directions with just minor

variations in ingredients.

Place the nuts, Make sure the nuts have not

been roasted. Only unroasted, raw, nuts are

suitable for making milk, in an electric seed

mill or coffee grinder. You if do not have

either, you can grind the nuts directly in a

blender. However, grinding nuts in a blender

requires a little more care & patience. Blend

briefly, stir, & repeat until you have a fine

grind. Cover the mill or grinder to activate

the grinding blades, & grind the nuts to a

fine powder or paste, about 20 seconds. Place

the ground nuts in a blender along with 1/2

cup of the hot water, the sweetener, if the

milk is to be used in savoury dishes, use

only half the sweetener & omit the flavouring

extract & the flavouring extract, if using.

Process the mixture on medium speed to make a

smooth, thick creem. Add the remaining hot

water, one cup at a time, & blend on high

until creemy. Place a very fine mesh strainer

over a large measuring cup or bowl. Pour the

contents of the blender through the strainer

into the cup or bowl. Stir the milk to help

it go through the strainer more easily, & mash

the residual nut meal firmly to expel as much

liquid as possible. Discard the nut meal into

a compost pile, or use in another recipe.

Transfer the milk to a beverage storage

container, & store it in the refrigerator. Nut

milk will keep for 5 to 7 days. Shake the

milk well before using it. Serve warm or

chilled. For a thinner milk, increase the water

to 3 1/2 cups. For a richer, extra creemy

milk, reduce the water to 2 1/2 cups. A

Precautionary Note About Blending: Several of the

milks, soups & other recipes in "Vegan

Vittles’ will require blending. This must be

done in several small batches, depending on the

capacity of your blender container, so be sure

to take this into consideration when

processing. Don’t overfill your blender jar.

This is important because the mixture will

temporarily expand with air during processing, &

without sufficient space the contents of the

blender jar will not be able to move freely &

could possibly overflow. Keep in mind that hot

liquids, such as soups or sauces, release a

surprising amount of steam when pureed. This

can force the lid of the blender jar to pop

off or propel a spray of hot mixture out from

under the lid rim. As a standard precautionary

measure, fill the blender container no more

than halfway when blending hot nut or rice

milks, pureeing soups, or processing other hot

liquids, & use a kitchen towel to hold the

lid slightly ajar to allow some of the steam

to escape.

*Cashew Gravy

Makes 4 cups

6 Tbs. soy margarine

1 medium onion

6 Tbs. whole wheat pastry flour

1 1/4 cup raw cashews, finely ground

3 Vegan vegetarian bouillon cubes dissolved in 4 cups

boiling water

5 Tbs. tamari or soy sauce

1/2 tsp. garlic powder

pepper to taste

Sauté onions in margarine until golden. Stir in flour

and cashews, cook for 3 minutes, stirring all the

while. Add bouillon gradually, whisking constantly

until smooth. Add soy sauce, garlic powder and pepper.

Bring to boil, then turn down heat and simmer until

thick. Puree in batches in blender until smooth. Great

on mashed potatoes.

Not Your Mama’s MeetLoaf

Copied from "Vegan Vittles", by Joanne Stepaniak

Serves 6 to 8; 266 Calories per serving

Have Ready:

1 recipe, 4 cups Ground *Seitan (recipe follows), or 4 cups coarsely ground Seitan, see *Note below.

2 tsps. olive oil

1 yellow onion, chopped

1 carrot, peeled & shredded

2 garlic cloves, minced or pressed

1 cup fresh, Vegan whole grain *bread crumbs (Recipe follows)

1/2 cup quick cooking rolled oats, not instant

1/3 cup smooth peanut butter or other nut butter of your choice

1/3 cup ketchup

1 Tb. Vegan *Worcestershire Sauce (recipe follows), or soy sauce

1/4 tsp. ground black pepper

1/4 tsp. dried thyme leaves, crumbled

1/4 cup fresh parsley, minced, or 2 Tbs. dried parsley flakes

1/2 cup tomato sauce

Place the oil in a 9 or 10 inch skillet, &

heat it over medium high. When oil is hot,

add the onion & carrot & sauté, stirring

occasionally, until the onion is translucent,

about 6 to 8 minutes. Add the garlic & sauté

for 1 minute longer. Remove skillet from heat,

& set it aside to allow the vegetables to

cool. Preheat oven to 350. Mist an 8 1/2x4 1/2

inch loaf pan with non stick cooking spray.

Place the ground Seitan, bread crumbs, rolled

oats, & cooled vegetable mixture in a large

mixing bowl, & toss them together until they

are thoroughly combined. Place the remaining

ingredients, except the parsley & tomato sauce,

in a medium mixing bowl, & stir vigorously

until creemy & smooth. Add this mixture to the

Seitan along with the parsley, & combine

thoroughly using your hands. Pat the Seitan

mixture firmly into the prepared loaf pan.

Spread the tomato sauce evenly over the top.

Bake for 1 1/4 hours. Remove pan from oven, &

place it on a cooling rack. Let the loaf cool

for at least 15 to 20 minutes. To serve, cut

the loaf into thick slices &, using a

spatula, lift the slices out of the pan. Serve

warm or cold. Note: To grind Seitan, first

cut it into 1 1/2 inch chunks. Place the

chunks in a food processor fitted with a metal

blade, & process the Seitan until it is

ground.

*Ground Seitan

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 4 cups; 56 Calories per 1/4 cup

Dry Ingredients:

1 1/2 cups instant gluten flour, vital wheat gluten

2 Tbs. nutritional yeast flakes

1/2 tsp. garlic granules

1/4 tsp. onion granules

Liquid Ingredients:

1 cup water, or 1/2 cup water plus 1/2 cup tomato juice

2 Tbs. soy sauce

1 Tb. olive oil (optional)

Preheat the oven to 350. Mist a baking sheet

with non stick cooking spray. Place the gluten

flour, nutritional yeast flakes, garlic & onion

granules in a bowl, & stir them together.

Place the liquid ingredients in a small bowl,

& whisk them together. Pour this liquid into

the dry ingredients. Mix well. If there is

still flour around the edges, add a small

amount of additional water, 1 to 2 Tbs. only.

You should now have a large, firm, spongy mass

in the bowl. This is called gluten. Knead the

gluten in the bowl for about a minute, just

to blend. Do not add any more flour. Place

the gluten on the prepared baking sheet, & let

it rest for 3 to 5 minutes. Stretch &

flatten the gluten into a slab about 1/2 inch

thick. The gluten will be very springy &

elastic, so just try to get it as close to

1/2 inch thick as you can. Bake the gluten

for 15 minutes. Remove the gluten from the

oven & prick it all over with a fork. Return

the gluten to the oven to continue baking 10

to 15 minutes longer. Remove the Seitan from

the oven, & invert a large mixing bowl over

it. After gluten is cooked it is called

Seitan. If necessary, fold the Seitan or push

it together to fit under the bowl. Let the

Seitan rest under the bowl until it is cool

enough to handle, about 30 minutes. The

inverted bowl will keep the Seitan from drying

out & forming a hard crust. Tear the Seitan

into chunks, & place about one third of the

chunks in a food processor fitted with a metal

blade. Grind the Seitan to a grounded

condition. Transfer to a bowl, & grind the

remaining Seitan in a similar fashion in 2

more batches. Cool the ground Seitan completely.

Then transfer it to storage containers in 2

cup portions, & store in the refrigerator or

freezer. It will keep in the refrigerator for

about one week & in the freezer for at least

4 months. Thaw frozen ground Seitan in the

refrigerator before using.

*Vegan Breadcrumbs

5 to 6 slices stale bread or fresh Vegan bread, cut into 1/2 inch cubes Vegan baguette

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

*Worcestershire Sauce

Makes about 2 cups; 10 Calories per Tb.

Combine in a blender:

1 cup cider vinegar

1/3 cup dark molasses

1/4 cup soy or mushroom sauce

1/4 cup water

3 Tb. lemon juice

1 1/2 Tb. salt

1 1/2 tsp. powdered mustard

1 tsp. onion powder

3/4 tsp. powdered ginger

1/2 tsp. black pepper

1/4 tsp. each garlic granules, cayenne, cinnamon

1/8 tsp. each ground cloves or allspice, ground cardamom

Pour into a saucepan & bring to a boil.

Store in a jar in fridge.

Seitan Burgur Loaf

Serves 6; 1 serving loaf, 264 calories

1/2 cup rolled oats, uncooked

1 cup soy milk

1/4 cup oil

1/2 cup onion, chopped

1/2 cup celery, diced

3/4 cup ground fresh gluten

3/4 cup bread crumbs

1 tsp. *Vegan vegetable broth (Recipe follows)

1 1/2 tsp. seasoning salt or less to taste

Combine oats and milk, allow to stand 5 minutes.

Sauté onion and celery in oil; add gluten burgur and

sauté, mixing well for three more minutes. Combine all

ingredients, mixing well. Pour into Pam sprayed

casserole or loaf pan. Bake at 375 degrees for 45

minutes or until set.

*Vegan Vegetable Stock, or broth, Clear

Makes 2 quarts; 5 Calories per 1 cup

1/2 cup dried mushrooms, preferably a boletus

variety, cepes in French, porcini in Italian

2 onions, thinly sliced

2 cups carrots, chopped

1 leek, about 2 cups, thinly sliced

3 stalks celery, 1 1/2 cups, thinly sliced

5 to 6 garlic cloves, 1 Tb., thinly sliced

1 tsp. herbs of choice

10 cups water

Place all in a stock pot & bring to a boil,

reduce the heat to low, cover & boil gently

for 1 hour. Strain the mixture through a fine

strainer into a large bowl, pressing on the

solids to extract as much liquid as possible.

You should have about 2 quarts. If you have

more, boil it until reduced; if less, add

water. Cool to room temperature. Cover &

refrigerate for use within 4 to 5 days, or

freeze in 2 cup containers for use as needed.

Stuffed Country Loaf

Serves 4

1 9" round Vegan *whole wheat loaf of bread (Homemade recipe below, form loaves into round pans)

1/3 cup prepared *pesto (Recipe follows)

2 Tbs. balsamic vinegar

1/4 cup kalamata olives, pitted and chopped finely

1 small jar marinated artichoke hearts, chopped

3 to 4 slices Vegan *tirkee (Recipe follows)

3 to 4 slices soy luncheon meet

6 slices soy cheeze

1 roasted red pepper, or small jar prepared roasted red pepper

1 medium red onion, sliced very thinly

6 leaves of fresh dark green lettuce

2 small or 1 large tomato, sliced

cling film and aluminum foil

*Note: Feel free to substitute your favourite soy meet

like product for those in the recipe, or even use a

Vegan veggie burgur. Slice the bread so that you cut

off the top third of the loaf. Scoop out the inside of

the lid and bottom with your fingers, leaving a

generous wall of bread. In a small bowl, mix the

balsamic vinegar and the pesto. In another bowl mix

together the artichoke hearts and olives. Spread the

pesto mixture on the underside of the lid and in the

bottom and along the sides of the bread. This will

glue all the other ingredients together. Place the un

tirkee slices in a layer on the bottom of the loaf

over the pesto. Next layer one half of the soy cheeze,

followed by a layer of the soy baloney and another

layer of soy cheeze. Then layer the red pepper, the

red onion slices, the lettuce leaves and the tomato

slices. Finally, add the artichoke olive mixture. The

loaf will be very full. Place the lid back onto the

bread and press down firmly. Wrap the loaf tightly in

cling film to bind it together and then in aluminum

foil. Place in the refrigerator for at least 4 to 5

hours or overnight. Cut into slices to serve.

*Whole Wheat Bread, Fabulous Homemade Bread

SUBMITTED BY: J. Drury, Servings Per Recipe: 72; Amount Per Serving Calories: 115; Original recipe yield, 6 loaves

"Best Homemade Bread - 6 loaves in less than 3 hours! This is a variation of my mother Elaine's recipe. She is 75, and still makes hers by hand. I cheat and use a Bosch mixer, that's my time saver."

1/2 cup warm water

3, .25 oz. pkgs. active dry yeast

1/4 cup bread flour

1 Tb. Vegan white sugar

2 cups quick cooking oats

2 cups whole wheat flour

4 1/2 cups warm water

1 1/2 Tbs. salt

2/3 cup Vegan brown sugar

2/3 cup vegetable oil

10 cups bread flour

In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 Tb. sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.

Bake at 350 degrees F for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

*Garlic Greens Pesto

Serves 4

2 packed cups garlic greens, chopped

1/3 cup olive oil

1/3 cup walnuts

1/2 cup soy *pirmeshin cheeze (Recipe follows)

Put all ingredients in a food processor, and blend until smooth.

*Pirmeshin Cheeze

Serves 24

1 cup yeast flakes

1/2 cup slivered, blanched almonds (*Blanching procedure below)

1/2 tsp. salt

Place all ingredients in a food processor,

process until almonds are very finely ground.

Sprinkle on top of desired foods. Store in an

airtight container in refrigerator.

*ALMONDS, BLANCHING

Cover shelled nuts with cold water. Bring to a boil;

simmer 2 to 3 minutes, drain. Add cold water; drain. Pinch

nuts to slip skins.

*Tomato Basil Pasta Sauce

5 to 6 Roma, plum Italian, tomatoes

1/2 cup fresh basil

1/2 tsp. salt

1 to 3 cloves garlic, to taste

Core the tomatoes; place in blender or Cuisinart with

basil and salt. Blend until combined.

*Vegan Pesto

1 1/2 cups fresh basil

1/3 cup olive oil

]1 cup pine nuts; nuts, such as almonds or walnuts may be substituted

5 cloves garlic

1/3 cup nutritional yeast

3/4 tsp. salt

1/2 tsp. black pepper

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste. One variation is to add 1/2 cup rehydrated sun dried tomatoes.

*Tirkee

Serves 8; 111 Calories per serving

8 ozs. tempeh

1/4 cup tamari soy sauce

1 onion, chopped

1 tsp. grated ginger root

16 ozs. tofu, crumbled

2 Tbs. nutritional yeast flakes

1/2 tsp. each sage, basil

Cook tempeh, onion & ginger in tamari over

medium heat. Crumble tempeh into small pieces.

Mash together with crumbled tofu, onions,

ginger, nutritional yeast flakes, sage & basil.

Shape each 1/2 cup of the mixture in your

hands. Place on an oiled cookie sheet & bake

at 350 for 40 minutes.

Tofu Dinner Loaf

Serves 6; 169 Calories per serving

In a large bowl, mix:

1 cup Vegan *bread crumbs (Recipe follows)

1/3 cup water

In a large, lightly oiled non stick skillet,

steam fry:

2 cups onion, minced

2 cloves garlic, minced

When the onions are very soft & beginning to

brown, they are ready. This is very important

to the taste & texture of the dish, so don’t

undercook them. Add the onions to the bread

crumbs along with:

1 1/2 pounds frozen reduced fat, firm or medium

firm regular tofu, thawed, squeezed, & crumbled

1/2 cup soy sauce

1/2 Tb. tomato paste or 1 Tb. ketchup

1/2 tsp. each dried basil, sage & oregano

1/4 tsp. each dried thyme & dried savoury

1 tsp. Kitchen Bouquet (optional, for colour)

pepper to taste

Mix well & allow the mixture to cool, you

can speed this up by placing it in the

freezer for a few minutes. Preheat oven to

350. When mixture is cool, add:

1/4 cup instant gluten flour, vital wheat

gluten, or 1/3 cup whole wheat flour.

Mix well & pat mixture into a lightly greased

or non stick 9 inch round cake or pie tin.

If you like, spread the top with a thin layer

of ketchup. Bake for 30 minutes, then let sit

for 10 to 15 minutes before cutting into

wedges.

*Vegan Breadcrumbs

5 to 6 slices stale bread or fresh Vegan bread, cut into 1/2 inch cubes Vegan baguette

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

Tofu Loaf One

150 calories per slice

1 medium onion

1 cup rolled oats, or whole grain bread crumbs or

crushed Vegan cornflakes (Or use Recipe for breadcrumbs above)

1 1/2 pounds tofu, mashed

1/2 cup parsley, chopped

1/3 cup soy sauce

1/3 cup ketchup

2 Tbs. dijon mustard

1/4 tsp. each black pepper, garlic powder

Preheat oven to 350. Mix all ingredients together.

Press the mixture into a loaf pan. Bake for one hour.

Let cool about 15 to 20 minutes before trying to

remove from pan. This loaf also freezes well. The

author calculated the calories per slice if you were

to slice the loaf into 9 one inch slices, and using

the rolled oats, 150 calories per slice.

Tofu loaf Two

Serves 8; 175 Calories

16 ozs. tofu

2 cups Vegan *bread crumbs (Recipe above)

1/2 cup ketchup

1 onion, chopped

2 tbs. raw garlic

1/2 cup *salsa (Recipe follows)

1/2 tsp. black pepper

Blend tofu, breadcrumbs, ketchup, garlic, and black

pepper in a food processor. Remove, pour into a bowl,

and mix in salsa and onion. Pour mixture into a bread

pan and bake for one hour at 350 or until brown.

*Mild Salsa Recipe

From Diana Rattray, Your Guide to Southern U.S. Cuisine.

1 can 14.5 ounces stewed tomatoes, sliced

2 large green onions, finely chopped

1 large ripe tomato, cored, peeled, seeded, and diced

1/2 tsp. salt

1/2 tsp. black pepper

dash Tabasco sauce, or to taste

Combine stewed tomatoes in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Boil hard for about 1 minute . Remove from heat. Blend half of the mixture until finely chopped.

Meets, Vegan & Fake

Bakin Bits

2 cups texturized vegetable protein

1/2 cup liquid amino acids or tamari

4 Tbs. maple syrup

1 1/3 cups boiling water

1/2 tsp. garlic powder

Combine all liquid ingredients and garlic powder and simmer to a boil. Add to tvp (textured vegetable protein) and allow to sit for about 10 minutes, or until all liquid is absorbed. Spread in thin layer on non stick baking sheet, or lightly oiled pan. Bake in a 250 degree oven up to 20 minutes, until dry and crunchy. Some ovens may require additional time. Stir every 6 minutes. Allow to cool completely, store in airtight container in refrigerator.

Comments from robertjaimes :

Best flavor if brought to room temperature before using.

Bakin, Tempeh One

1 package tempeh, about 1 pound

1/4 cup soy sauce

1/4 1/2 tsp. liquid smoke

2 Tbs. maple syrup

1/4 cup water

Mix all ingredients except tempeh. Slice tempeh in

1/4 inch strips, and marinade for a few hours. Fry in

a little oil.

Bakin, Tempeh Two

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes 4 servings, 3 strips per serving; 145 Calories per serving

tempeh needs to marinate at least 1 hour

1 8 oz. pkg. tempeh, if the packaging does

not state that it is fully cooked & ready to

eat, the tempeh must be steamed for 20 minutes

1/3 cup each water, soy sauce

1 1/2 Tbs. pure maple syrup

1 to 2 tsps. liquid hickory smoke

1/2 tsp. garlic granules

canola oil, as needed for browning

Slice the tempeh into 4 pieces, each about

1x5 inches. Carefully slice each strip

horizontally into 3 very thin strips. Place the

strips in a wide, shallow bowl. Place the

rest of the ingredients, except oil, in a

small measuring cup. & whisk them together.

Pour this liquid over the tempeh strips. Cover

the bowl with cling film, & place it in the

refrigerator. Let the tempeh marinate for at

least 1 hour up to 24 hours. Place a small

amount of canola oil in a large skillet,

spreading it out to coat the bottom of the

pan. Heat the skillet over medium high. When

the oil is hot, add a few of the tempeh

strips in a single layer. Reduce heat to

medium. & brown the strips well on both sides,

turning them often with a metal spatula.

Transfer the cooked strips to a plate lined

with a double thickness of paper towels, &

cook the remaining strips in the same fashion,

adding a small amount of oil to the skillet

between each batch. The bakin will crisp

further as it cools. Store leftovers in the

refrigerator.

Bakin, Tofu One

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes 4 to 6 servings, about 24 to 28 strips; 75 Calories per serving

Tofu needs to marinate from 1 hour up to 24 hours

Slicing the tofu paper thin & browning it

thoroughly are the keys to achieving a crisp &

crunchy Vegan vegetarian bakin

1/2 pound fat reduced regular tofu, firm,

rinsed, patted dry, & pressed.

3 Tbs. soy sauce

1 Tb. pure maple syrup

1 Tb. nutritional yeast flakes

1 tsp. canola oil

1/4 to 1/2 tsp. liquid hickory smoke

Slice the tofu into 24 to 28 1/8 inch thick

strips, approximately 1 inch wide by 3 1/2

inches long. Arrange the tofu strips in a

single layer on two large dinner plates, & set

them aside. Place the remaining ingredients in

a measuring cup, & whisk them together until

they are well combined. Spoon this marinade

equally over the tofu strips on each plate.

Turn the strips carefully, dipping each one

into the marinade that remains on the plate so

that all the pieces are coated well on both

sides. Cover the plates tightly with cling

film, & let the tofu marinate in the

refrigerator for at least 1 hour or up to 24

hours.

*Skillet Browned Tofu Bakin: Place a thin

layer of canola oil in a large skillet, &

heat it over medium high. When oil is hot,

add several of the tofu strips in a single

layer. Cook them until they are a deep golden

brown on both sides, turning them several times

with a metal spatula. Transfer the cooked

strips to a plate lined with a double

thickness of paper towels to blot off any

excess oil & keep the strips crisp. Cook the

remaining strips in the same fashion, adding a

little more canola oil to the skillet between

each batch as needed. Oven Browned Tofu Bakin:

Preheat the oven to 400. Mist a baking sheet

with non stick cooking spray, & arrange the

tofu strips on the baking sheet in a single

layer. Bake the strips for 20 to 22 minutes,

carefully turning the strips over with a metal

spatula midway in the cooking cycle. The strips

will crisp further as it cools. pinkyjain sez

these are delicious.

Bakin, Tofu Two

Makes about 40 thin slices; 9 Calories per slice

Mix together in a shallow container:

1/2 cup soy sauce, Low salt if Vegan

1 Tb. nutritional yeast flakes

1 Tb. maple syrup

1/2 Tb. liquid smoke

Shave into very thin slices:

1/2 pound reduced fat, extra firm regular tofu

Marinate the tofu in the soy sauce mixture

for 1 day or more. To cook, heat a lightly

oiled, heavy skillet or non stick griddle over

medium high heat. When pan is hot, fry the

tofu slices until they are golden brown &

almost crispy on both sides, scraping underneath

the slices as you turn them with spatula.

Turn several times during cooking, & cool in

pan, it crisps up as it cools.

Barbecue Style Braised Short Reebs

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes 6 servings; 336 Calories per serving Dry Ingredients:

1 1/2 cups instant gluten flour, vital wheat gluten

1/4 cup nutritional yeast flakes

1/2 tsp. each garlic & onion granules

Liquid Ingredients:

1 cup water

3 Tbs. soy sauce

3 Tbs. canola oil for sautéing

Sauce:

2 yellow onions, cut in half & thickly sliced

2 carrots, peeled & sliced

4 garlic cloves, coarsely chopped

1 16 oz. can, 2 cups, tomato sauce

1 cup bottled Vegan *barbecue sauce (Or make your own, recipe follows)

1 cup water

1 Tb. soy sauce

salt & pepper to taste

Place the dry ingredients in a large bowl, &

stir them together. Place the liquid ingredients

in a small bowl, & stir them together. Pour

this liquid into the flour mixture. Mix well.

If there is still flour around the edges, add

a small amount of additional water, 1 to 2

Tbs. only. You should now have a large, firm,

spongy mass in the bowl. This is called

gluten. Knead the gluten directly in the bowl

for about a minute, just to blend. Do not add

any more flour. Slice the gluten into 6 equal

pieces. Place 2 Tbs. of the oil for sautéing

in a very large skillet or a 4 1/2 Dutch

oven, & heat it over medium high. When the

oil is hot, add the gluten pieces & brown

them evenly on all sides, taking care that

they do not stick. Do not allow them to touch

each other. Transfer the reebs to a plate

lined with several layers of paper towels to

drain briefly. Then transfer them to a large,

heavy pot or deep baking dish. Preheat oven to

325. Add the remaining 1 Tb. of the oil to

the skillet or Dutch oven, & heat it over

medium high, When the oil is hot, add the

onions & sauté them until they are lightly

browned & starting to caramelize, about 15

minutes. Add the carrots & sauté until they

are softened, about 5 minutes longer. Add the

garlic & sauté for 1 minute. Then add the

tomato sauce, barbecue sauce, water, & soy

sauce, mixing well. Bring to a boil. Then

reduce the heat to medium low, & simmer the

sauce for 1 minute to blend the flavours. Pour

the sauce over the reebs in the pot or

baking dish, & turn the reebs so they are

evenly coated. Bake uncovered for 1 1/2 hours,

turning them every 30 minutes. Season with salt

& pepper, to taste. pinkyjain made this for

the first time, on 12 Dec, 2001, it is very

delicious.

*Barbecue Sauce

Serves 10; Amount Per Serving 94 Calories

1/2 cup catsup

1/2 cup Vinegar

1/2 cup Agava Nectar

1/4 cup Molasses

1 Tb. Chili Powder

1 Tb. Onion Powder

1/2 tsp. Garlic Powder

1 Tb. Dry Mustard

1/4 tsp. Cayenne

Combine all ingredients and mix well. Store in a covered jar in the refrigerator.

Crib Cakes

Serves 5

4 Tbs. of brown flax seed, to make Egg replacer

2 cups of *bread crumbs (Recipe follows)

1 Tb. of Vegan *mayonize (optional) (Recipe follows)

1 small onion, grated

1 Tb. Old Bay seasoning

2 cups grated zucchini with juice squeezed out.

To make Egg replacer: Pour four cups of water and

the flax seed into a large pot. Bring to a boil. Boil

down to about 3 cups. Pour out about 1/3 cup of the

Egg replacer into large bowl. Try to keep the flax

seed from getting into the bowl, it is ok if some of

it does get in though. This Egg replacer works very

well for a wide variety of recipes. One fourth cup is

equal to one large Egg. It can stay in the

refrigerator for weeks and can be frozen for future

use. Mix in the remaining ingredients. Fry in oil

until golden brown.

*Vegan Breadcrumbs

5 to 6 slices stale bread or fresh Vegan bread, cut into 1/2 inch cubes Vegan baguette

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

*Mayonize, Tofu

Makes 2 cups; 15 Calories per 1 oz.

3/4 pound lite tofu, silken soft

2 Tbs. lemon juice

1/2 Tb. Vegan sugar

3/4 tsp. white pepper

1/2 Tb. Dijon mustard

1/4 tsp. salt

Blend all ingredients in a blender until

smooth. Depending on the moisture content of

the tofu & the smoothness of the mixture, you

may want to add a little water when blending.

Fesh Patties with Cucumber Sauce

Serves 6 medium size patties

Patties:

29 oz. can chickpeas, garbanzo beans

1/2 cup quick cooking oatmeal

1 tsp. each salt, lemon pepper seasoning, kelp powder,

add more if wanted

1/2 cup flour

favourite Vegan breading (optional) (Recipe for *bread crumbs above, pulverize them for the breading)

olive oil

Cucumber Sauce:

1 medium cucumber

1 1/2 tsp. salt

1/2 tsp. onion powder

1 1/2 tsp. lemon pepper

1 12 oz. pkg. Mori Nu silken tofu, firm

Drain chickpeas and process in food processor or

blender until small crumbles. Mix together the dry

ingredients in a separate bowl. Gently but thoroughly

mix the dry ingredients into the chickpeas, keeping

the mixture fluffy or crumbly so that it mixes well.

Form into patties. This step can be omitted: Place on

wax paper, sprinkle with your favourite breading, turn

over and sprinkle the other side. Fry on both sides in

a skillet with olive oil on medium heat. The amount of

oil will depend on how brown you want the patties.

While the patties cook, cut the cucumber long ways,

and scoop out the seeds. Process into small pieces and

not mushy. Remove to a bowl and add the dry

ingredients. Process the tofu until creemy. Add 3/4 of

the cucumber mixture to the tofu and continue to

process. Pour the tofu mixture into microwavable bowl

and stir in the rest of the cucumber. Heat the

cucumber sauce in the microwave, and serve with the

Fesh Patties.

Hickory Bits

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 2/3 cups; 21 Calories per Tb.

Sprinkle them wherever you want a smoky

flavour, on Uncheeze sandwiches, in ogless

emlettes, on salads, baked potatoes.

1/2 cup textured vegetable protein flakes or

granules (found in natural food stores)

1/3 cup water

2 Tbs. soy sauce

1 tsp. pure maple syrup

1/2 to 1 tsp. liquid hickory smoke

1 tsp. canola oil

*Stovetop Method: Place the textured vegetable

protein flakes or granules in a small,

heatproof mixing bowl. Place the remaining

ingredients, except the oil, in a 1 quart

saucepan, & bring them to a boil. Pour the

boiling liquid over the textured vegetable

protein. Mix well, & let the mixture stand for

5 minutes. Heat the oil in a 9 or 10 inch

skillet over medium high heat. When the oil is

hot, add the textured protein. Reduce heat to

medium, & cook, stirring constantly, until the

moisture has evaporated & the textured vegetable

protein is lightly browned, about 6 to 8

minutes. Remove the skillet from the heat, &

allow the bits to cool. When cool, transfer

the bits to an airtight storage container, &

store them at room temperature for 1 or 2

days, or in the refrigerator for longer storage.

*Oven Method: Preheat the oven to 350. Mist a

baking sheet with non stick cooking spray, &

set aside. Place the textured vegetable protein

flakes or granules in a small, heatproof mixing

bowl. Place the remaining ingredients in a 1

quart saucepan, & bring them to a boil. Pour

the boiling liquid over the textured protein.

Mix well, & let stand for 5 minutes. Spread

the mixture on the prepared baking sheet in a

thin layer. Place the baking sheet on the

centre rack in the oven, & bake the bits for

10 minutes. Stir the bits well, & redistribute

them so they are again in a thin layer.

Continue baking them for about 10 minutes

longer, or until they appear dry & are well

browned. Watch closely so they do not burn.

Remove baking sheet from oven, & allow the

bits to cool. When cool, transfer the bits to

an airtight storage container. Store the bits

at room temperature for 1 or 2 days, or in

the refrigerator for longer storage.

Jirkee, Tofu Jirkee

Serves, as much tofu as you marinate, Preparation time: about a day and half.

a few bricks of extra firm tofu.

1 cup of liquid smoke

3 cups of soy sauce

3 Tbs. of Vegan brown sugar

You can do it with a dehydrator but you could do

it in the oven. Mix the liquid smoke, soy sauce, and

brown sugar together, then cut the tofu into 1/4"

thick strips. Let it sit in the marinade overnight.

Take the strips out and put them in the dehydrator.

Let them dry for about 8 hours or until everything is

chewy and very dark brown.

Livir, Veggie livir

About 6 servings

1 tsp. oil

1 small onion, chopped

3/4 pound fresh mushrooms, chopped

1/2 pound green beans, trimmed and cut into 1 inch

pieces

1/4 cup walnut meets

1/4 cup water

Salt and ground black pepper to taste

Heat oil in a heavy skillet over medium high heat.

Add the onions and sauté for about 2 minutes. Add the

mushrooms and green beans, and continue to sauté for

another ten minutes, until vegetables are soft. Remove

from heat and transfer to a food processor bowl. Add

in the walnuts, water, and seasonings, then process

the mixture until smooth and creemy. Adjust seasonings

if necessary, then transfer to an airtight container

and chill thoroughly. Serve as a dip with raw

vegetables or as a spread with bread or crackers. Be

sure to chill the mixture thoroughly, in a sealed

container, for a couple of hours or overnight so the

flavours marry and it has a good texture. You can use

fresh, frozen, or canned, well drained, green beans

in this recipe; use whichever is available, or

experiment with each until you find the flavour you

prefer.

Marinated Tofu, Tempeh & Seitan

Copied from "Vegan Vittles", by Joanne Stepaniak

Always use firm, regular tofu, not silken

tofu, for marinating. The following recipes make

sufficient marinade for 1 pound of tofu, 8

ozs. of tempeh, or 2 cups of sliced or

chunked Seitan, four servings. Note: If the

tempeh’s packaging does not state that the

tempeh is fully cooked & ready to use, steam

it 20 minutes prior to marinating it. Leftovers

keep well.

Marinade 1

40 Calories per serving

2 Tbs. fresh lemon juice

2 Tbs. water

2 Tbs. soy sauce

1 Tb. olive oil

1 Tb. fresh ginger root, grated, or 1/2 tsp. ground ginger (optional)

2 garlic cloves, pressed

1/2 tsp. dry mustard.

Marinade 2

57 Calories per serving

2 Tbs. soy sauce

1 1/2 Tbs. pure maple syrup

1 Tb. brown rice vinegar

1 Tb. fresh ginger root, grated, or 1/2 tsp.

ground ginger (optional)

1 Tb. toasted sesame oil (available in natural

food stores, Asian grocery stores, & some

supermarkets)

2 garlic cloves, pressed

Marinade 3

38 Calories per serving

4 Tbs. ketchup

2 Tbs. balsamic vinegar

2 Tbs. water

2 tsps. olive oil

2 garlic cloves, pressed

Marinade 4

41 Calories per serving

4 Tbs. vinegar

2 Tbs. orange juice concentrate

2 Tbs. soy sauce

2 tsps. olive oil or toasted sesame oil

several drops tabasco sauce, to taste

Marinade 5

42 Calories per serving

3 Tbs. soy sauce

2 Tbs. fresh lemon juice

1 Tb. toasted sesame oil

2 garlic cloves, pressed

1/4 tsp. ground ginger

Stir or whisk the marinade ingredients together

in a small glass measuring cup. Cut the tofu,

tempeh, or Seitan into cubes, strips, or

slabs, & place the pieces in a wide, shallow,

ceramic or glass mixing bowl. Pour the marinade

over the tofu, tempeh, or Seitan, turning each

piece so it is well coated. Cover the bowl

with a lid or cling film, & let the pieces

soak up the flavours of the marinade for at

least 2 hours or longer in the refrigerator.

Overnight is great. Occasionally, turn the tofu,

tempeh, or Seitan over gently so all the

pieces remain evenly covered with the sauce.

Prior to cooking, drain off any excess

marinade. Then sauté, bake, broil, or grill the

pieces until they are golden brown all over,

turning them as necessary. If you like, brush

any remaining marinade over the pieces while

they cook. Note: If you are exceptionally

rushed, you can marinate the tofu, tempeh, or

Seitan pieces for a minimum of 20 minutes.

However, they will not be as well infused with

flavour as they would be with the longer

marinating time. A pinch of cayenne pepper or

crushed hot red pepper flakes may be added to

the marinades if you prefer your food with a

little heat.

Broiling or Grilling Marinated Tofu, Tempeh & Seitan

To broil or grill tofu, tempeh, or Seitan,

after marinating, first mist a baking sheet or

the cold grill with a little non stick cooking

spray to keep the pieces from sticking. Then

heat the broiler or grill. Arrange the pieces

in a single layer on the baking sheet, &

place them under the broiler, or place them

directly on the grill in a single layer, just

a few inches from the heat source. When the

sides exposed to the heat are lightly browned

& blistered, turn the pieces over to finish

cooking them. Watch closely so they do not

burn. Direct dry heat can rapidly scorch foods.

Remove the pieces from the broiler or grill

as soon as they are browned to your liking.

Season with salt, pepper, & herbs to taste,

after cooking so the seasonings do not burn.

Meetbells

Serves 5 to 6

2 onions

a half of a package of tempeh

flour or Vegan *bread crumbs (Recipe follows)

soy margarine

pepper

chili powder

1 cup of ketchup

1 cup of water

Vegan *Worcestershire sauce (Recipe follows)

In a frying pan fry tempeh, cut up, and 1 onion. Once

fried, place into a bowl with 2 Tbs. of margarine.

Microwave for 1 minute. Form this mixture into small

balls. Set aside. In a pot, place 1 cup of ketchup, 1

cup of water, 3 Tbs. of chili power, pepper,

Worcestershire sauce and 1 onion. Bring to a boil.

Place meetballs into a deep pan and pour sauce over

top. Cook in the oven for 20 or so minutes at 350.

*Vegan Breadcrumbs

5 to 6 slices stale bread or fresh Vegan bread, cut into 1/2 inch cubes Vegan baguette

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

*Worcestershire Sauce

Makes about 2 cups; 10 Calories per Tb.

Combine in a blender:

1 cup cider vinegar

1/3 cup dark molasses

1/4 cup soy or mushroom sauce

1/4 cup water

3 Tb. lemon juice

1 1/2 Tb. salt

1 1/2 tsp. powdered mustard

1 tsp. onion powder

3/4 tsp. powdered ginger

1/2 tsp. black pepper

1/4 tsp. each garlic granules, cayenne, cinnamon

1/8 tsp. each ground cloves or allspice, ground cardamom

Pour into a saucepan & bring to a boil.

Store in a jar in fridge.

Meetbells, Italian

Serves 10

1 1/2 cups whole wheat flour

2 cups fresh Vegan *bread crumbs (Recipe above)

1 cup walnuts, chopped

1 tsp. each sweet basil, ground marjoram

1/2 tsp. garlic powder

1 cup water

1 cup slivered almonds

1 Tbs. nutritional yeast flakes

1/4 cup lemon juice

2 oz. jar pimento, chopped

1 1/4 tsp. salt

1 tsp. onion powder

1/4 tsp. garlic powder

Combine Whole Wheat Flour bread crumbs, walnuts,

basil, marjoram and garlic powder in large mixing

bowl, mix well. Blend 1/2 c water and the almonds

until very smooth, 2 to 3 minutes on high speed. Add

the remaining water and ingredients and blend until

smooth. Add to the ingredients in the mixing bowl and

mix well. Form meetballs with a 1 oz. cookie scoop or

with hands. Bake on oiled or Pam sprayed baking sheet

35 minutes at 350'. Serve topped with tomato sauce or

well seasoned *spaghetti sauce. (Or make your own, recipe below)

*Little Joe's Spaghetti Sauce

by lynnski / LA; 12 servings; 86 Calories per serving 2? hours 20 minute preparation

3 Tbs. olive oil

1 medium onion, chopped

2 Tbs. bell peppers, minced

1 celery, chopped

1 garlic clove, minced

1 28 oz. can whole tomatoes, chopped

1 28 oz. can tomato puree

1 Tb. dried basil

1 Tb. crushed dried oregano

1 bay leaf

1/2 cup dry red wine

1 cup water

2 tsps. salt

1/2 tsp. black pepper

Heat oil in a large heavy pot. Add onion, green pepper, celery and garlic and sauté until vegetables are tender. Add tomatoes, tomato puree, basil, oregano,and bay leaf. Simmer for one hour, stirring frequently. Add wine, water, salt and pepper. Simmer one hour longer. If sauce is too thick, add water.

Meetbells, Spaghetti meetbells

4 to 6 servings

3/4 pound soft or firm tofu, drained

1 small onion, minced

1/2 cup Vegan *bread crumbs (Recipe follows)

2 Tabs. tamari soy sauce

1 Tb. spring water

1/4 cup fresh parsley,chopped fine, or 2 Tbs. dried parsley flakes

1 garlic clove, pressed or minced

1/2 tsp. dry mustard

pinch of ground black pepper

oil for browning

Mash the tofu well. Mix in all the other ingredients

except the oil, and mix with a wooden spoon or your

hands until well blended. Heat a heavy skillet coated

with oil. Shape the mixture into small logs or patties

and brown all sides over medium heat. Drain on paper

towel and serve on pasta topped with your favourite

tomato sauce.

*Vegan Breadcrumbs

5 to 6 slices stale bread or fresh Vegan bread, cut into 1/2 inch cubes Vegan baguette

1 tsp. dried parsley

1/4 tsp. dried basil

1/4 tsp. dried oregano

salt and pepper

Oven Roasted Tim Tofu

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 8 slices, 4 servings; 132 Calories per serving

Tofu should be marinated over night

1 pound fat reduced regular tofu, firm, rinsed

& patted dry

Marinade:

3/4 cup water

3 Tbs. soy sauce

3 Tbs. nutritional yeast flakes

1/2 tsp. curry powder, chili powder, or dried

basil & oregano leaves, or any other herbs &

seasonings you prefer.

1/2 tsp. each ground coriander, onion & garlic granules

Coating Mix:

1/2 cup whole wheat pastry mix

1/4 cup yellow cornmeal

1/4 cup nutritional yeast flakes

1/2 tsp. each onion granules, salt

1/8 tsp. ground black pepper

Cut the tofu into 1/2 inch thick slices, &

place them in a wide, shallow mixing bowl.

Place all the ingredients for the marinade in

a small mixing bowl, & whisk them together.

Pour the marinade over the tofu in the bowl,

spooning it over each slice. Turn the slices

over so that all sides are coated well with

marinade. Cover the bowl & place it in the

refrigerator. Let the tofu marinate for several

hours or overnight, or up to 2 days, turning

the slices over occasionally, or spooning the

marinade over them from time to time. When you

are ready to cook the tofu, place the

ingredients for the coating mix in a shallow

mixing bowl, & stir well to combine the

ingredients thoroughly. Preheat the oven to 400.

Mist a baking sheet with non stick cooking

spray. Remove each slice of tofu from the

marinade, one at a time, & dredge it in the

coating mix, covering it well all over. Place

each slice of tofu on the prepared baking

sheet as soon as it is coated. Mist the tops

lightly with non stick cooking spray. Bake the

tofu until the bottoms are golden brown, about

15 minutes. Turn the slices over using a metal

spatula, & bake the other sides until they

too are golden brown, about 15 minutes longer.

Transfer the slices to a cooling rack. Serve

the slices warm, or let them cool, wrap them

tightly, & store in the refrigerator. They will

keep for several days. Store leftover Coating

Mix in the refrigerator & use it as a

breading for sliced tomatoes prior to baking

them or browning them in a skillet. To use in

a stir fry, do not coat the tofu. Cut the

marinated slices into thin strips, & sauté them

in a small amount of canola oil until they

are well browned all over. Alternatively, add

the strips directly to your stir fry near the

end of the cooking time, or bake them as

directed above. Sautéed, baked, or uncooked

strips are also delicious in salads.

Pegs In Blankets

1 1/4 cups yellow cornmeal

1 finely chopped onion

4 ozs. chopped mushrooms

4 cups Vegan *vegetable stock (Recipe follows)

1 tsp. dried herbs of choice

1 pkg., Vegan *sasages, cooked & sliced in half

length ways, or make your own (Recipe below)

Place onions, mushrooms, stock, cornmeal &

herbs in a large bowl & mix well. Microwave

on high for 12 minutes, stirring well every 3

minutes. Spread half of the mixture in a

baking dish, arrange the Vegan sasage halves on

top. cover with the remaining mixture & smooth

the top. Leave until completely cold. Turn out

of the dish & cut into portions. Grill on

both sides until sizzling & golden brown.

*Vegan Vegetable Stock, or broth, Clear

Makes 2 quarts; 5 Calories per 1 cup

1/2 cup dried mushrooms, preferably a boletus

variety, cepes in French, porcini in Italian

2 onions, thinly sliced

2 cups carrots, chopped

1 leek, about 2 cups, thinly sliced

3 stalks celery, 1 1/2 cups, thinly sliced

5 to 6 garlic cloves, 1 Tb., thinly sliced

1 tsp. herbs of choice

10 cups water

Place all in a stock pot & bring to a boil,

reduce the heat to low, cover & boil gently

for 1 hour. Strain the mixture through a fine

strainer into a large bowl, pressing on the

solids to extract as much liquid as possible.

You should have about 2 quarts. If you have

more, boil it until reduced; if less, add

water. Cool to room temperature. Cover &

refrigerate for use within 4 to 5 days, or

freeze in 2 cup containers for use as needed.

*Sasage, Vegan & Fat Free

Makes about 10 patties; 66 Calories per patty

In a bowl soak together:

1 cup dry textured vegetable protein granules

3/4 cup boiling water

2 Tbs. soy sauce

When soft, add & mix well:

1/2 cup reduced fat firm tofu, mashed

2 tsp. crumbled sage leaves

1 tsp. marjoram

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. thyme

1/2 tsp. salt

1/2 tsp. red pepper flakes

black pepper to taste

1 tsp. liquid smoke (optional)

When cool add:

1/2 cup gluten flour, or unbleached flour

Mix well with hands, then shape into 10 thin

patties or 20 small sasages. Steam fry in 2

batches in a lightly oiled cast iron skillet

over medium heat, covered, until firm &

browned, 7 to 10 minutes per side for patties,

at least 20 minutes total for sasages. These

can be refrigerated or frozen for later use.

To reheat, place in a covered, lightly oiled

skillet with a few Tbs. of water, & cook over

high heat until the water has evaporated.

*Sasage Style Ground Seitan

Copied from "Vegan Vittles", by Joanne Stepaniak

Dry Ingredients:

1 1/2 cups instant gluten flour, vital wheat

gluten

2 Tbs. nutritional yeast flakes

1/2 tsp. garlic granules

1/4 tsp. onion granules

2 tsps. dried sage

1 tsp. each ground fennel seed, dried marjoram

leaves, ground cumin

1/2 tsp. dry mustard

1/4 tsp. ground black pepper; for Hot sasage

style Seitan, also add 1/4 tsp. cayenne pepper.

Liquid Ingredients:

1 cup water

2 Tbs. soy sauce

1 Tb. olive oil (optional).

Mix, bake & grind the Seitan as in directions

for *"Ground Seitan" (Recipe follows). Crumble

sasage style ground Seitan on top of pizza, or

brown the ground Seitan in a little canola

oil & add it to salads, soups, or sauces.

*Ground Seitan

Copied from "Vegan Vittles", by Joanne Stepaniak

Makes about 4 cups; 56 Calories per 1/4 cup

Dry Ingredients:

1 1/2 cups instant gluten flour, vital wheat

gluten

2 Tbs. nutritional yeast flakes

1/2 tsp. garlic granules

1/4 tsp. onion granules

Liquid Ingredients:

1 cup water, or 1/2 cup water plus 1/2 cup

tomato juice

2 Tbs. soy sauce

1 Tb. olive oil (optional)

Preheat the oven to 350. Mist a baking sheet

with non stick cooking spray. Place the gluten

flour, nutritional yeast flakes, garlic & onion

granules in a bowl, & stir them together.

Place the liquid ingredients in a small bowl,

& whisk them together. Pour this liquid into

the dry ingredients. Mix well. If there is

still flour around the edges, add a small

amount of additional water, 1 to 2 Tbs. only.

You should now have a large, firm, spongy mass

in the bowl. This is called gluten. Knead the

gluten in the bowl for about a minute, just

to blend. Do not add any more flour. Place

the gluten on the prepared baking sheet, & let

it rest for 3 to 5 minutes. Stretch &

flatten the gluten into a slab about 1/2 inch

thick. The gluten will be very springy &

elastic, so just try to get it as close to

1/2 inch thick as you can. Bake the gluten

for 15 minutes. Remove the gluten from the

oven & prick it all over with a fork. Return

the gluten to the oven to continue baking 10

to 15 minutes longer. Remove the Seitan from

the oven, & invert a large mixing bowl over

it. After gluten is cooked it is called

Seitan. If necessary, fold the Seitan or push

it together to fit under the bowl. Let the

Seitan rest under the bowl until it is cool

enough to handle, about 30 minutes. The

inverted bowl will keep the Seitan from drying

out & forming a hard crust. Tear the Seitan

into chunks, & place about one third of the

chunks in a food processor fitted with a metal

blade. Grind the Seitan to a grounded

condition. Transfer to a bowl, & grind the

remaining Seitan in a similar fashion in 2

more batches. Cool the ground Seitan completely.

Then transfer it to storage containers in 2

cup portions, & store in the refrigerator or

freezer. It will keep in the refrigerator for

about one week & in the freezer for at least

4 months. Thaw frozen ground Seitan in the

refrigerator before using.

Sasage, Seitan, Salami, Papaloni, & Pistrim

Copied from "Vegan Vittles", by Joanne Stepaniak

pinkyjain sez these are Wonderfullll. And easy to make.

Makes about 8 to 10 servings; 139 Calories per serving

Dry Ingredients:

1 1/2 cups instant gluten flour, vital wheat

gluten

1/4 cup nutritional yeast flakes

Salami & Papaloni Seasonings:

1 Tb. paprika

1/2 tsp. each ground cumin, dry mustard

1/4 tsp. each onion granules, ground black

pepper

1/8 tsp. cayenne pepper

Pistrim Seasonings:

2 tsps. paprika

1/4 tsp. each ground cinnamon, ground cumin,

ground black pepper

1/8 tsp. each cayenne pepper, ground allspice

Liquid Ingredients:

3/4 cup water

4 Tbs. tomato paste

2 Tbs. each soy sauce, olive oil

3 garlic cloves, pressed

1 tsp. salt

Place the gluten flour, nutritional yeast

flakes, & the salami & Papaloni seasonings, OR

the Pistrim seasonings in a large mixing

bowl, & stir them together. Place the liquid

ingredients in a bowl, & whisk them together.

Pour this into the dry ingredients, & mix

thoroughly. If there is still flour around the

edges, add a small amount of additional water,

1 to 2 Tbs. only. You should now have a

large, firm, spongy mass in the bowl. This is

called gluten. Knead the gluten directly in the

mixing bowl for about a minute, just to

blend. Do not add any more flour. Preheat the

oven to 325. Form the gluten into one smooth

log, about 6 to 8 inches long, for salami or

Pistrim or 2 longer, thinner logs, about 9 to

10 inches long each, for Papaloni. Wrap the

log, or logs, tightly in silver foil, twist or fold

the ends, & place on a dry baking sheet. If

you do not want foil to be in contact with

your food, place a sheet of parchment paper on

the foil before rolling the gluten in it.

Bake the salami or Pistrim for 1 1/2 hours,

bake the Papaloni for 60 to 70 minutes.

Unwrap the Seitan, transfer it to a cooling

rack, & cool thoroughly. After gluten is

cooked, it is called Seitan. When completely

cool, wrap the Seitan tightly in cling film &

chill in the refrigerator for several hours

before eating. Slice into paper thin rounds.

Tempeh Sasage

1 pkg. low fat tempeh, approximately 8 ozs., cubed

1/2 tsp. ginger, more if you like it spicy

1 Tb. soy sauce

1 tsp. each sage, rosemary

1/2 tsp. each garlic powder, dried basil,

oregano

1/4 tsp. black pepper

1/2 cup warm water

Mix the above dry ingredients well with the

water & add the cubed tempeh, & let it stand

for about 1/2 hour before using.

Tirkee

Serves 8; 111 Calories per serving

8 ozs. tempeh

1/4 cup tamari soy sauce

1 onion, chopped

1 tsp. grated ginger root

16 ozs. tofu, crumbled

2 Tbs. nutritional yeast flakes

1/2 tsp. each sage, basil

Cook tempeh, onion & ginger in tamari over

medium heat. Crumble tempeh into small pieces.

Mash together with crumbled tofu, onions,

ginger, nutritional yeast flakes, sage & basil.

Shape each 1/2 cup of the mixture in your

hands. Place on an oiled cookie sheet & bake

at 350 for 40 minutes.

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