Garlic Pepper Seitan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Karla

"I just love seitan and there's only two other recipes for it on this site!! I thought I better add one of my recipes for others like me who love seitan and can't find any recipes for it. I use a lot of garlic, but it's not overwhelming at all. It had a very Asian smell and flavor to it which was not my initial intention, but it works great with noodles, stir fry's, over rice or with a side of mashed potatoes and green beans. Enjoy!"

Ingredients

• 1/4 cup olive oil
• 1/2 cup chopped onion
• 5 cloves garlic, finely minced
• 1/4 cup chopped green bell pepper
• 2 (8 ounce) packages chicken style seitan

• 1/2 teaspoon ground black pepper
• salt to taste
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. Heat olive oil in a skillet over medium-low heat. Add onions and garlic, and cook, stirring until lightly browned. Increase the heat to medium, and add the green pepper and seitan to the pan, stirring to coat the seitan evenly. Season with salt and pepper. Reduce heat to low, cover, and simmer for 35 minutes in order for the seitan to absorb the flavors. Dissolve cornstarch in cold water, and stir into the skillet. Cook, stirring until thickened, and serve immediately.

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19.02

Chicken Seitan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ShrimpGhost

"The easiest and best seitan recipe I've ever used. You can use this recipe wherever meat is called for, shape it before cooking to make nuggets or patties, and after cooking you can grind or shred the 'meat' to fit whatever the recipe calls for. This recipe has a slight chicken flavor, but if you want it to have more of a beef flavor, just add beef bouillon or soup-mix to the liquids in your broth. Seitan soaks up so much flavor, the possibilities are endless so go ahead and experiment with your favorite seasonings."

Ingredients

• 2 cups vital wheat gluten
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/4 teaspoon cumin seed
• 1/4 teaspoon garlic powder

• 2 cups water
• 1/3 cup tamari or soy sauce
• 8 cups water
• 1/2 cup tamari or soy sauce
• 1/2 teaspoon onion powder
• 2 (4 inch) pieces dashi kombu (dried kelp)

Directions

1. In a large glass bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a sturdy spoon and working very quickly, gradually pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Working on a flat, clean countertop, knead the dough a few times then shape into a log about the diameter of your fist. Shaping the dough can be a little tricky as it is rubbery and resistant, but just be patient. Set aside to rest for 15 minutes while making stock.
2. In a large stock pot, boil 8 cups water with 1/2 cup tamari or soy sauce, onion powder, and dashi kombu. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into boiling stock. Reduce heat to low, cover, and simmer for 45 minutes. Seitan may now be breaded and fried, chopped up and used in salads, or seasoned in any way you like.

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15.46

Thanksgiving No-Turkey Turkey - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ChristinaW

"This vegetarian treat is a beautiful addition to the Thanksgiving holiday table. My family has been making it for years. You won't even miss the turkey! For a shiny crust, brush pastry lightly with soy milk. To serve, cut straight down through pastry, stuffing, and seitan to make neat 1/2 inch slices. Spoon additional gravy over each serving."

Ingredients

• 2 (1 pound) loaves multigrain bread
• 2 tablespoons margarine
• 2 carrots, minced
• 2 large stalks celery, minced
• 1 onion, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon crumbled dried sage

• ground black pepper to taste
• 5 1/2 teaspoons egg replacer (dry)
• 1/2 cup water
• 1/2 cup vegetable broth
• 2 (16 ounce) packages chicken-style seitan, cut horizontally into 1 inch thick strips
• 1 cup garbanzo bean gravy
• 1 (17.5 ounce) package frozen puff pastry, thawed

Directions

1. Tear bread into 1-inch cubes and place into a large bowl. Let bread dry in the bowl, uncovered, at least 8 hours.
2. Melt margarine in a large skillet over medium-high heat. Stir in carrots, celery, and onion. Cook and stir until the onion has softened and turned golden brown, about 10 minutes. Scrape onion mixture into the bowl with the dried bread; season with parsley, sage, and pepper. Whisk egg replacer, water, and vegetable broth in a small bowl until smooth. Pour over bread cubes and gently fold until evenly mixed. Let stand 30 minutes to allow bread to absorb the liquid.
3. Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
4. Brush seitan with gravy on both sides; arrange overlapping slices on foil in a row, mounding in the center. Press stuffing mixture around seitan to cover. Wet hands lightly and press into a neat oval. Roll pastry sheets out to 1/16-inch thickness; arrange, overlapping slightly, to make a large rectangle. Seal edges with dabs of cold water. Drape pastry over mound; trim excess away from bottom. Use scraps to cut out decorative shapes (leaves, apples, etc). Attached with dabs of cold water.
5. Bake until the pastry in deep golden brown, 1 to 1 1/4 hours. Cover the pastry with aluminum foil if it begins to brown too much.

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21.15

Seitan Diavolo - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:AnnaBanana

"Spicy and flavorful. This is one of my all-time favorite meals. My meat-eating family loves it too. Serve over pasta."

Ingredients

• 1 1/2 pounds seitan, cut into 1/4-pound, hand-size slices
• 1/2 cup finely chopped fresh parsley
• 1 lemon, juiced, divided
• 1 pinch garlic powder, or to taste
• salt and ground black pepper to taste
• 16 ounces drained artichoke hearts

• 1 (26 ounce) jar spicy tomato sauce (such as diavolo)
• 1/2 cup red wine
• 1 1/2 cups onion and garlic-flavored croutons
• 1 tablespoon olive oil
• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Season seitan slices with parsley, 1/2 of the lemon juice, garlic powder, salt, and black pepper. Fold each slice in half, seasoned-side facing inwards, and place in a 9x13-inch baking dish.
3. Sprinkle remaining lemon juice over artichoke hearts; spread artichokes out between seitan slices.
4. Stir spicy tomato sauce and wine together in a bowl; pour over seitan and artichokes. Toss croutons and olive oil together in another bowl. Spread croutons and mozzarella cheese over tomato sauce.
5. Bake in the preheated oven until golden brown and bubbly, 30 to 40 minutes.

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13.19

Basic Seitan - Wheat Meat (Vegan Meat Substitute) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JustDMarine

"I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used."

Ingredients

• Dough:
• 1 cup vital wheat gluten
• 3 tablespoons nutritional yeast
• 1/2 cup vegetable broth
• 1/4 cup liquid amino acid (such as Bragg(R))
• 1 tablespoon olive oil

• 1 1/2 teaspoons minced garlic
• Cooking Broth:
• 4 cups vegetable broth
• 4 cups water
• 1/4 cup tamari

Directions

1. Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
2. Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.

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19.38

Seitan Fajitas - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MFord

"Vegan seitan fajitas! Serve with taco sauce, Tofutti(R) Better Than Sour Cream, and guacamole."

Ingredients

• 3 tablespoons olive oil
• 1 red bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1/2 red onion, chopped
• 1 pound seitan, cut into strips

• 2 tablespoons reduced-sodium soy sauce
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 10 whole grain tortillas

Directions

1. Heat oil in a large skillet over medium heat; cook and stir red bell pepper, green bell pepper, yellow bell pepper, and onion until tender, 3 to 5 minutes. Add seitan, soy sauce, garlic, chili powder, paprika, and cumin; cook and stir until seitan is heated through, 7 to 10 minutes.
2. Spoon seitan filling onto each tortilla and fold tortilla around filling.

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22.53

Best Homemade Seitan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:soapymayhem

"This seitan is eaten by vegans as a meat substitute. The flavoring for this goes well with pretty much any dish, but depending what you are using it for you can change the flavors up a bit by adding finely-chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt."

Ingredients

• 1 1/2 cups vital wheat gluten flour
• 1/4 cup nutritional yeast
• 1 cup ice cold vegetable stock
• 1/2 cup soy sauce
• 1 tablespoon tomato paste
• 2 cloves garlic, minced

• 1 teaspoon grated lemon zest
• 1 teaspoon salt-free seasoning blend
• Simmering Broth
• 1/2 cup soy sauce
• 10 cups ice cold water
• 1 teaspoon vegetable oil

Directions

1. Combine the vital wheat gluten flour and nutritional yeast flakes in a bowl; set aside. In a separate bowl, mix the vegetable stock, 1/2 cup of soy sauce, tomato paste, garlic, lemon zest, and seasoning blend.
2. Pour the wet ingredients into the flour mixture and stir with a firm spatula. Knead the dough until a spongy, elastic dough forms, about 3 minutes. Roll the dough into a log shape and cut it into 3 equal pieces.
3. Combine 1/2 cup of soy sauce and cold water in a large pot. The simmering broth should be very cold when you add the dough to help it keep a firm texture and ensure that it doesn't break apart. Place the dough pieces in the cold broth, partially cover the pot, and bring it to a boil over high heat. Reduce the heat to low, partially cover the pot, and simmer for 1 hour, turning the dough pieces occasionally.
4. Remove the pot from the heat and let the gluten cool in the broth for at least 30 minutes. To store the gluten, refrigerate, covered in the broth, in a sealed container for up to 5 days.
5. If your recipe calls for seitan, cut the gluten into pieces. Add vegetable oil to a heavy skillet and turn the heat to medium-high. Add the gluten pieces and cook for 20 minutes, turning the pieces occasionally.

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18.12

Seitan Makhani (Vegan-Style Indian Butter Chicken) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:soapymayhem

"Chicken Makhani is a dish I always loved before becoming vegan. It is my absolute favorite Indian dish, so I knew I had to try to make it so I could curb my cravings. The sauce tastes amazing with naan and white rice. The seitan is an excellent substitute for meat in many dishes. You can buy store-bought seitan, which can be expensive, or you can make your own."

Ingredients

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 cup onion, chopped
• 2 tablespoons vegan margarine
• 2 teaspoons lemon juice
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1 teaspoon chili powder
• 2 teaspoons ground cumin
• 1 bay leaf

• 1 cup tomato puree
• 1 cup soy milk
• 1/4 cup plain vegan yogurt
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt and black pepper to taste
• 1 1/2 teaspoons peanut oil
• 1 (16 ounce) package chicken-style seitan, cut into strips or cubes
• 2 teaspoons garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup cold water

Directions

1. Heat 1 tablespoon peanut oil in a saucepan over medium heat. Stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Stir in the tomato puree and cook for 2 minutes more.
2. Reduce the heat to low, and mix in the soy milk and soy yogurt. Simmer for 10 minutes, stirring frequently. Season to taste with cayenne, salt, and black pepper; remove from heat and set aside.
3. Heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat. Add the seitan and cook, stirring constantly, for 10 minutes. Reduce the heat to low and season the seitan with 2 teaspoons garam masala and a pinch of cayenne. Stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes. Transfer the seitan mixture to the saucepan.
4. Mix the cornstarch and cold water. Return the saucepan to the stove over medium-high heat. Stir the cornstarch mixture into the sauce. Bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.

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18.49

Monica's Vegetable and Seitan Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SPACEKADET

"A delicious stew of fresh vegetables and seitan! It is not only easy to make, but also very satisfying!"

Ingredients

• 1 cup uncooked brown rice
• 2 1/2 cups water
• 1 quart vegetable broth
• 1 (14.5 ounce) can diced tomatoes with garlic
• 1 (8 ounce) package seitan

• 1 cup cauliflower
• 2 carrots, chopped
• 1/2 cup chopped fresh green beans
• 1/4 cup sliced green onions
• celery salt to taste

Directions

1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. In a separate pot, bring the broth to a boil. Stir in the tomatoes, seitan, cauliflower, carrots, green beans, and green onions. Reduce heat to low, and simmer 10 minutes, or until vegetables are tender. Season with celery salt, and serve in bowls over the cooked rice.

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13.31

Barbeque Seitan and Black Bean Burritos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Philip Blum

"This is an easy, hearty meal for a family or dinner party--burritos also freeze well! Great served with salsa and sour cream! Habanero chile peppers are extremely hot! You might only need half of one to generate enough heat for your tastes! Be careful when you chop the habanero chile, remember to use gloves!"

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 5 green onions, chopped
• 2 cloves garlic, minced
• 2 habanero peppers, seeded and minced
• 1 red bell pepper, chopped
• 1 1/2 (8 ounce) packages seitan

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can diced tomatoes
• 3 cups cooked white rice
• 3 tablespoons chopped fresh cilantro
• 1 (18 ounce) bottle barbecue sauce
• 10 (10 inch) flour tortillas

Directions

1. In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
2. In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
3. Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside.
4. In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.

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12.06

Vegan Guinness Stew - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:The Inquisitive Vegetarian

"You'll find some of the most versatile vegetables simmering in a pot of thick Irish beer that, when thickened with flour and sweetened with a bit of brown sugar and soy sauce, becomes a rich and flavorful stew. Serve when it's cold or when you're looking for a hearty stew that will satisfy vegetarian and non-vegetarians alike! Make sure to get the regular beer, not stout!"

Ingredients

• 5 tablespoons olive oil, divided
• 2 tablespoons soy sauce
• 14 ounces seitan, cut into bite-size pieces
• 1 yellow onion, diced
• 3 ribs celery, thinly sliced
• 2 carrots, halved lengthwise and thinly sliced
• 2 potatoes, diced

• 3 cloves garlic, minced
• 2 (12 fluid ounce) bottles dark beer (such as Guinness(R))
• 2 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh thyme
• salt and ground black pepper to taste

Directions

1. Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
2. Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
3. Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.

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22.28

Slow Cooker Jambalaya (Vegan) - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Maggie Huffman

"A good meal to freeze and throw in the slow cooker on a busy day. I prefer the rice cooked separately. You can substitute Creole seasoning for the Cajun seasoning and bok choy for the celery, if desired."

Ingredients

• 1 tablespoon olive oil, or to taste
• 1 (28 ounce) can diced tomatoes with juice
• 8 ounces seitan, cut into cubes
• 8 ounces smoked vegan sausage, cut into 2-inch slices
• 1/2 large onion, chopped
• 1/2 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 cup vegetable broth

• 2 cloves garlic, minced
• 1 tablespoon miso paste
• 1 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup rice
• 1 tablespoon chopped fresh parsley, or to taste (optional)

Directions

1. Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.
2. Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

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11.06

Sweet and Sour Seitan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LITTLEBOO1982

"This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety."

Ingredients

• 2 teaspoons canola oil
• 1 pound chicken style seitan
• 2 cloves garlic, minced
• 1 large bell pepper, cut in strips
• 1 large onion, chopped
• 1 (20 ounce) can pineapple chunks with juice

• 1 cup pineapple juice
• 1/3 cup brown sugar
• 1/4 cup cider vinegar
• 2 1/2 tablespoons soy sauce
• 2 tablespoons cornstarch

Directions

1. Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
2. Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.

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14.21

Seitan Philly Cheese Steak Sandwiches - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:jgaines

"Quick, easy vegetarian dinner that is a guaranteed success! This recipe hinges on the quality of the seitan that is used. We make our own. For people in the Northeast, Susie's(R) sliced seitan is very good and comes in a variety of flavors. We add and subtract veggies based on what finicky kids will eat that day."

Ingredients

• 2 tablespoons olive oil, divided
• 1 onion, cut into matchstick-size pieces
• 1 green bell pepper, cut into matchstick-size pieces
• 1 red bell pepper, cut into matchstick-size pieces
• 1 (4 ounce) package mushrooms, sliced

• 1 (10 ounce) package seitan, thinly sliced
• salt and ground black pepper to taste
• 4 hoagie rolls, split lengthwise
• 4 slices provolone cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Heat 1 tablespoon oil in a skillet over medium heat; cook and stir onion, green bell pepper, and red bell pepper until onion is translucent, 5 to 10 minutes. Add mushrooms; cook and stir until tender, 5 to 10 minutes. Transfer vegetable mixture to a bowl.
3. Pour remaining olive oil into the skillet over medium heat; add seitan and cook, turning frequently, until browned on all sides, 5 to 10 minutes. Return vegetable mixture to skillet and mix with seitan; season with salt and pepper.
4. Arrange hoagie rolls on a baking sheet and fill with seitan-veggie mixture. Place 1 provolone cheese slice over the filling of each sandwich.
5. Heat sandwiches in the preheated oven until cheese is melted, about 5 minutes.

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11.43

Seitan in Peanut Sauce or Vegetarian Gai Tua - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ENDLESSSKY

"This is a delicious modification of a classic Thai dish! You've probably had the chicken version if you're a meat eater, and I'm sure you could substitute meat for the seitan, however, I urge you to give the seitan a try. Seitan is a meat substitute made from wheat gluten. Seitan comes the closest to real meat that a vegetarian or vegan can have. Seitan really picks up the flavor of whatever marinade it's put into. If you've ever had 'mock duck' at a Thai restaurant, then you've had seitan before. It can be found at natural food or Asian food stores."

Ingredients

• 2 teaspoons chopped fresh ginger
• 3 cloves garlic, chopped
• 1 teaspoon red curry paste
• 1 (15 ounce) can coconut milk, divided
• 1 (16 ounce) package chicken-style seitan, cut into strips or cubes
• 3 tablespoons smooth peanut butter
• 3 tablespoons white sugar

• 1 tablespoon vegetable oil
• 1 teaspoon tamari or soy sauce
• 1/2 teaspoon chili garlic sauce
• 1/2 teaspoon vegetarian oyster sauce
• 1/2 sweet onion, chopped
• 1 bunch fresh spinach, chopped
• 4 green onions, chopped

Directions

1. Combine the ginger, garlic, and curry paste in small bowl. Slowly pour in 1/4 cup coconut milk; stirring until the mixture is smooth. Gently stir in the seitan, coating the seitan with the marinade. Refrigerate for 30 minutes to 1 hour. The longer you let it soak, the more flavorful the seitan will taste!
2. Stir together the remaining coconut milk, peanut butter, sugar, vegetable oil, tamari, chili garlic sauce, and oyster sauce in a medium bowl. Don't worry if it's not completely blended: when you cook it, the various substances will meld wonderfully. Set sauce aside.
3. Lightly coat a large skillet with cooking spray; add the chopped onion; cook over high heat for 3 to 4 minutes, or until the onion is tender. Stir in the seitan, and cook until the seitan is heated through, about 7 minutes. Pour in the sauce, and stir to combine. Mix in the spinach and green onions; cook 3 minutes, or until the sauce has thickened and the spinach is cooked.

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15.22

Veggie Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Yves Veggie Cuisine

"The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe."

Ingredients

• 3 tablespoons Spectrum Naturals(R) Canola Oil, divided
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 1 (8 ounce) package sliced button or cremini mushrooms
• 1 (170 gram) package Yves Veggie Cuisine(R) Beef Veggie Tenders
• 2 tablespoons all-purpose flour
• 1 cup Imagine(R) Organic Vegetable Broth

• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground thyme
• 1/2 teaspoon seasoning salt
• 1/2 cup The Greek Gods(TM) Traditional Plain Yogurt or sour cream
• 1 tablespoon chopped fresh parsley
• 1 (8 ounce) package Egg or egg-free noodles, cooked according to package directions

Directions

1. In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
2. Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
3. Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
4. Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
5. Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

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22.16

Seitan and Cauliflower - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:mary jane

"Seitan and cauliflower with mushroom gravy is vegan and goes well with mashed potatoes!"

Ingredients

• 1 tablespoon vegetable oil
• 1 (8 ounce) package seitan, sliced
• 1 1/2 teaspoons vegetable oil
• 1/2 cup mushrooms, cut into bite-size pieces, or to taste
• 1/4 cup all-purpose flour
• 1 cup water, or as needed

• 2 cubes vegetable bouillon
• 1 pinch cayenne pepper, or to taste (optional)
• 1 pinch dried rosemary, or to taste (optional)
• 1 pinch dried thyme, or to taste (optional)
• 1 small head cauliflower, cut into bite-size pieces

Directions

1. Heat 1 tablespoon oil in a skillet over medium-high heat; saute seitan until cooked through and browned, about 5 minutes. Remove skillet from heat and cover with a lid.
2. Heat 1 1/2 teaspoons vegetable oil in a small saucepan over medium-high heat; saute mushrooms until lightly browned, about 3 minutes. Whisk flour into mushroom mixture using a fork until mushrooms are coated, 2 to 3 minutes.
3. Slowly pour water into mushroom-flour mixture while constantly stirring with a fork until smooth; add bouillon cubes. Decrease heat to medium-low and continue stirring until bouillon is dissolved and gravy is smooth, 5 to 10 minutes more. Season gravy with cayenne pepper, rosemary, and thyme.
4. Mix cauliflower into seitan; cook and stir over medium heat until cauliflower is slightly softened, 3 to 5 minutes. Add gravy; bring to a boil, reduce heat, cover skillet, and simmer, stirring occasionally, until seitan is softened, 7 to 10 minutes.

Seitan and Cauliflower - Vegetarian Recipes - Best Vegetarian Recipes
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Seitan and Cauliflower - Vegetarian Recipes - Best Vegetarian Recipes
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