Fat-Free Vegan Gravy

 

 

 

I have a thing for seitan but sometimes just a fried, steamed or boiled piece isn't enough for me. I need to stretch out and make sure that everyone who eats this also gets a great deal with veggies and that's why I think my fat-free gravy is best. It something that I loved to use on Boca Burgers with lots of jalapenos and steamed rice for Vegan Loco Mocos (I never liked it with tofu for some reason...). You can easily make chik'en seitan, boil some beans or have some tempeh for this or some other type of seitan and smothered in the gravy. I would say it even goes great with some biscuits and a tofu omelette in the morning!

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(Fat-Free Vegan Ingredients)

• 1/4 C. All-Purpose Flour
• 1/2-1 C. Vegetable Broth
• Salt & Pepper to taste
• Minced Garlic and Onions
• Sliced Mushrooms, Green and Jalapeno Peppers & Steamed Broccoli

(Directions)

• Cook your onions until translucent, then add in your garlic and stir.
• Add in your other vegetables except for the broccoli, sprinkle on your flour and cook until it has browned and the flour has cooked out.
• Slowly dribble in your broth and allow to thicken.
• Fold in your broccoli and serve it over anything you like

Enjoy!

Buffalo Chicken Seitan (Vegan Mofo)

This sandwich is really good and super big - as you can see from the seitan to bread ratio. As with all of my seitans, this is very juicy and filled with spicy flavor. Surrounding the seitan is a crisp and crunchy tempura and panko crust that makes it so good in capturing the spices and seasonings.To top it off it is baked with Sabra Brand garlic hummus, onions, kale and a delicious onion bun. I would suggest baking the sauce completely onto the seitan in an oven like I did with my second slice as it can easily irritate the system. Alright, let's get started! ^^

(Buffalo Chicken Seitan Ingredients)

• 1 C. Vital Wheat Gluten (Bob's Red Mill)
• 1 tbl. Garlic Powder
• 1/2 tsp. Salt
• 1/2 tsp. Paprika
• 1. Tbl Veg. Oil
• 1 C. Cold Water
• 1/2 C. Hot Sauce
• 1/4 C. Sriracha

(Vegan Hamburger Helper Directions)

• Mix your dry ingredients together then knead in your wet ingredients, except for the sauces, for 35 turns.
• Boil for 25 minutes, 10 of which covered with a pot top and the rest uncovered.
• Split the seitan in half then coat in a vegan tempura batter such as this one.
• Coat in crumbs and fry in a pan for 30 seconds on each side, then dip into your mixed hot sauces and bake in the oven until crisp. Add your hummus or vegan cheese, onions, kale and bake for a few more moments before serving it upon a toasted bun.

Enjoy!

Vegan Tea-Smoked Duck

Lovely and not nearly as expensive as duck, plus you don't have to worry about any of the extra fat! It practically melts in your mouth, and for an added twist I added it on top of some mashed plantains and poured on the mole sauce. Talk some about delicious culinary confusion.

(Tea-Smoked "Duck" Ingredients)

• 1 Package of Vital Wheat Gluten (I used Arrowhead Mills)
• 1/2 tsp Iodized Salt
• 1 Cup of Cold Shiitake Broth
• 1 Package (Green or Black) Tea
• Whole Five Spice Mix (Ex; Whole Cloves, Whole Anise, etc.)
• 1 tbl Sugar

(Directions)

• Mix the first three ingredients together as delicately as possible, making sure that the broth coats all of the vital wheat gluten but that you don't mix it too much.
• Steam that for about 15 minutes while you stuff your tea bag with the whole five spice mix and sugar.
• Dampen the tea bag and place it into a pan on low heat with a clear top.
• Once the fifteen minutes are up for the seitan, add it to the tea-smoker with about 1/4 cup of water and place the top back on. Once the water has evaporated, add some non-flavored oil and let that cook until one side of the tea bag is fried and the seitan is crispy.
• Remove the tea bag and flip the seitan. Once the seitan is fully crisped, feel free to spread a little bit of coconut oil on top and serve as you will.
• Enjoy!

I simply mashed some fried plantains with salt, garlic and chiles and made a quick mole sauce. The next day I had it in a delicious salad, and preferred it much better (hence no recipe)

Vegan Crab Rangoon

This recipe was only precooked because I planned on using it in soups and stews and for frying. Either way it was absolutely delicious and reminded me of some of my favorite foods that I used to get from a nearby Chinese Take-Out place. You can do what you like with it, as long as it makes you happy.

(Vegan Crab Ingredients)

• 1 jar Sweet Potato Baby Food(Make sure its vegan)
• 1 Box of Arrowhead Mills Vital Wheat Gluten
• 1/2 teaspoon of Iodized Salt
• 1/2 block of Silken Tofu
• 1 tsp of Turmeric
• 1 cup of Vegan Fish Sauce (from Sushi Quest)

(Vegan Crab Rangoon Ingredients)

• 1/2 block of pureed Silken Tofu
• 1 tbl of Iodized Salt
• 1/2 tbl of Lemon Juice
• 1/2 tbl of Apple Cider Vinegar (with Mother)
• 2 Large Green Onions minced
• 1/2 tsp of Dried Chives minced
• Salt to Taste
• 2-4 edges of Vegan Crab, finely chopped
• Your choice of wrapper

(Directions)

• For the Vegan Crab: Split the package of vital wheat gluten into two separate bowls lined with plastic wrap.
• Add the sweet potato and turmeric to one bowl and mix that together. Then add blended silken tofu to the other, make sure to add the fish sauce after the ingredients are incorporated.
• Gently shape each pieces of raw seitan into squares, and lift up the orange one by the plastic wrap, being sure to support the bottom.
• Gently place it on top of the white one and then you can place the seitan in a basket steamer for about 30 minutes.
• Pan fry the white side first (after steaming it for about 20 minutes or so), then flipped it over so that the orange one could get a nice crust. When it came out it looked like a real crab!
• Cut off the edges and then use them in a delicious vegan crab rangoon or whatever you would enjoy crab in.


• For the Vegan Crab Rangoon: Combine the ingredients together and place about half a teaspoon into the middle of a dumpling wrapper (I used Shanghai-style from an Asian Grocery), ran across the edge with some cold water.
• Form it into the star shape of the rangoon.
• Finish all of the wrappers; pan fry them and enjoy!