Vegan BBQ Ribs Recipe – Vegan Ribs Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins

Ingredients

• 3 teaspoons extra virgin olive oil
• 2 cups coarsely chopped white mushroom caps
• 2 cups vital wheat gluten
• 2 teaspoons garlic powder
• 2 teaspoons paprika powder
• 1 teaspoon smoked paprika powder
• 1 teaspoon ground annatto
• 1 teaspoon onion powder
• 1 teaspoon ground sea salt
• 1 cup mushroom broth, plus more if needed
• 1/2 cup dark beer
• 1/4 cup soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 1 tablespoon hickory-flavored liquid smoke
• 1 tablespoon tomato paste
• 2 tablespoons natural creamy peanut butter
• 2 cups BBQ-sauce
• sliced jalapeño peppers
• minced cilantro

Instructions

1. Heat 2 teaspoons of the olive oil in a medium skillet on medium-high heat. Add the mushrooms and cook until they’re soft and browned, approximately 5 minutes. Let cool.
2. In a large bowl, whisk the gluten, garlic powder, paprika, smoked paprika, annatto, onion powder and salt until fully combined.
3. Preheat the oven to 375 °F and lightly oil a 9 x 9 -inch square pan.
4. Put the mushrooms, broth, beer, soy sauce, Worcestershire sauce, liquid smoke, tomato paste, and peanut butter in a food processor or a high-powered blender and blend for approximately 1 minute or until smooth and creamy. Pour it into the dry mixture and stir until it turns into a stretchy ball of dough. Knead or about 1 minute.
5. Pat the dough flat so it spreads evenly in then pan until it reaches all four corners. Bake for 30 minutes. Let cool for 10 to 15 minutes, then remove from the pan and cut in half lengthwise. Use a sharp knife and score (don’t cut all the way through) the ribz horizontally, about 1 inch thick. Each half should look like a rack or ribs.
6. Heat a grill pan or skillet on medium-high heat and brush with 1 teaspoon of olive oil. Slather the sauce on all sides of the ribz and cook for 3 to 4 minutes per side, or until you see grill marks or a browned surface.
7. Use extra BBQ sauce for dipping. Serve with sliced jalapeño peppers and minced cilantro for extra flavor.

These delicious vegan BBQ ribs and photos were created by VeganHeaven.com, we simply shared it. Check them out for more great ideas!

Seitan Roast Stuffed With Shiitakes And Leeks Recipe – Vegan Roast Recipe

Ingredients

• For the filling:
• 2 tablespoons olive oil
• 6 oz shiitake mushrooms, thinly sliced (rough ends removed)
• 2 leeks, white and light green parts only, cut into thin half moons
• 1/2 teaspoon salt
• Fresh black pepper
• 3 cloves garlic, minced
• 2 tablespoons fresh chopped thyme
• 1/4 cup breadcrumbs
• 1/4 cup vegetable broth
• 1 tablespoon fresh lemon juice
• For the roast
• 3 cloves garlic
• 3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
• 1 1/2 cups vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cups vital wheat gluten
• 1/3 cup nutritional yeast
• 1 teaspoon fennel seeds, crushed or finely chopped
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme, crushed between your fingers
• 1 teaspoon dried sage, crushed between your fingers
• Several dashes fresh black pepper

Directions

• First prepare the filling:
• Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
• Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
• Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.
• Prepare the roast:
• Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)
• In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
• Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.
• On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.
• Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.
• Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.
• Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.

This delicious recipe and photos were created by ThePPK.com, we simply shared it. Check them out for more great ideas!

Vegan Fried Chicken Recipe – Vegetarian Popeyes Fried Chicken

Prep: 25 mins – Cook: 2 hrs – Total: 2.5 hrs

Ingredients

• 2 cups vital wheat gluten
• 5 tbsp nutritional yeast
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp poultry seasoning
• 1½ cup Franks hot sauce (for a less spicy version sub some with ¾ with vegetable broth instead)
• 5 tbsp tahini
• 6 cups of vegetable broth, or no-chicken broth to simmer

Coating liquid

• ⅓ cup Frank’s Original Red Hot Pepper Sauce
• 1 tbsp mustard
• 3 eggs worth of prepared egg replacer

Dredging

• 2 cup all-purpose flour
• 1 tsp salt
• ½ tsp cayenne pepper
• ½ tsp white pepper
• ½ tsp onion powder
• ½ tsp paprika
• 1 tsp garlic powder
• ¼ tsp sugar
• ¼ chipotle powder, optional
• Oil for frying

How To Make The “Chicken”:

1. In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder, salt, and poultry seasoning.
2. In a stand mixer or larger bowl, combine 1½ cup Franks and tahini and whisk until smooth.
3. Mix the dry ingredients with the wet, on a low setting with the paddle attachment, or with your hands, until well combined.
4. Knead the dough at a low speed, with a dough hook until it is elastic but not dry. no more than 5 mins. Sprinkle additional gluten flour if your dough is too sticky.
5. Divide the dough into pieces half the size of a chicken breast. The dough will grow to about twice its size when cooked.
6. Twist and tie the dough in knots, this will create fibres in the dough, making the chicken very realistic in texture.
7. Bring 6 cups of broth to a boil. Place the knotted seitan, ensuring they are covered completely.
8. Reduce heat to a rolling simmer, and simmer seitan pieces in broth for 1 hour, stirring every 15 mins. It is very important that you do not boil the seitan or it will fall apart.
9. Remove seitan from broth and place on a wire baking rack until cool to the touch. Give them a little squeeze to remove any excess liquid.

To Coat:

1. Combine the hot sauce, egg replacer and mustard in a small bowl. This is your coating liquid.
2. for your dredging, combine flour and all spices in another shallow bowl, and whisk until well combined.
3. Working with one piece of seitan at a time, coat each piece with the flour, then dredge it in the hot sauce mixture, and coat again in the flour mixture.
4. Set aside until the rest of the seitan is breaded.
5. Heat up plenty of oil in a deep pot, or heat up your deep fryer.
6. When hot (350F) fry the coated seitan for 3-5 mins or until they are light brown and crispy.
7. Remove the seitan and place it on a wire cooling rack, or paper towels.
8. Serve with biscuits and pickles, or your favourite dipping sauce. I like Buffalo Sauce, Habenero Ranch, or Vegan Honey Mustard Sauce.

This delicious recipe and photos were created by TheEdgyVeg.com, we simply shared it. Check them out for more great ideas!

Seitan Negimaki Recipe

INGREDIENTS

• For the simmering broth:
• 8 cups vegetable broth
• 6 cloves garlic, smashed
• 1/4 cup fresh sliced ginger
• For the seitan:
• 1 1/4 cups vital wheat gluten
• 3 tablespoons nutritional yeast flakes
• 3/4 cup cold water
• 1/4 cup soy sauce
• For the marinade:
• 1/3 cup hoisin sauce
• 1/4 cup mirin
• 3 tablespoons water
• 2 teaspoons Sriracha (plus extra for garnish)
• 1 teaspoon fresh ginger, microplaned or minced to a paste
• 1 teaspoon toasted sesame oil
• Also:
• 2 bunches scallions, green parts only, sliced 3 to 4 inches long
• A few tablespoons toasted sesame seeds
• Plain wooden toothpicks

DIRECTIONS

• Make the seitan:
• Place all the ingredients for the simmering broth in the pot and bring to a boil. In the meantime, make the seitan.
• Combine wheat gluten and nutritional yeast in a mixing bowl. Add the water and soy sauce and knead until it forms a stiffish dough, two to three minutes.
• Form dough into a flat log that is roughly 8 inches long and 4 inches wide.
• When the broth is boiling, lower heat to a simmer and submerge the seitan. Simmer for 30 minutes, leaving the lid ajar so that steam can escape. Let cool completely in the broth.
• Make the Marinade:
• Once seitan is cool, start the marinade. Simply mix all ingredients together in a wide, shallow bowl.
• Now, slice the seitan. You want it to be about an 1/8 inch thick, but it doesn’t have to be perfectly even (you can see in the pic that mine wasn’t.) Just make sure that a the slice can wrap around your pinky nicely, without breaking or being unruly.
• Once you have 16 slices, place them in the marinade for an hour, flipping occasionally.
• Assemble and cook:
• In the marinade bowl, move all the seitan to the side, and add the sliced scallions, coating them in sauce. So your bowl should be one side seitan and one side scallion, more or less.
• Form the rolls on a dinner plate, to avoid messiness. Take a slice of marinated seitan and place it on a dinner plate. Place 4 or 5 scallions across, so that scallions will poke out of the ends an inch or so. Now roll the seitan around the scallion, and secure it with a toothpick or two. Make sure that the toothpicks are going in the same direction, so that you’ll be able to grill them without toothpick interference.
• Once rolls are formed, heat the grill over medium heat. Spray or brush grill with oil, and cook rolls until grill marks appear. I did 8 at a time, and it took about 4 minutes on my indoor cast iron grill. Use a metal spatula to get under the rolls and flip them, spraying more oil as necessary. Cook on the other side until grill marks appear.
• Transfer rolls to a serving plate. When ready to serve, drizzle with leftover marinade, and some Sriracha (if you like it spicy, it’s ok to leave off) and sprinkle with toasted sesame seeds. Serve!

This delicious recipe and photos were created by ThePPK.com, we simply shared it. Check them out for more great ideas!