Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Mains

No Cheese Vegan Pizza

Okay Okay, stop giving me that face. No seriously, pizza CAN be delicious without cheese. It’s all in the sauce and toppings. Sure we can use fake cheeses, but sometimes we just don’t have that laying around the house. This light, easy to make vegan pizza is a fantastic way to…


Vegan Turkey Dinner with Seitan! (Video)

 Just in time for the holidays… seitan? We’re talking about wheat meat here… not about Beelzebub Because Turkeys are cute, and have funny feet, and they wobble and gobble!!!! Say it with me ” Turkeys are friends, NOT food…”
The secret ingredients:
– vital…


At Home With The Edgy Veg Episode : Vegan Stuffing

Is there anything better than stuffing during the holidays? Make this vegan stuffing for you family and I promise they will not know the difference! Vegan stuffing – the stuffing without the turkey butt!


Vegan Christmas “Turkey” Roast : Made with Seitan

 
DRY
2 cup vital wheat gluten
½  cup chickpea flour
1/2 cup  nutritional yeast flakes
2 tsp. onion powder
1 tbsp poultry seasoning
1 tsp. garlic powder
¼  tsp. white pepper
 
WET
¼ cup tahini
½ grated onion, or finely chopped
1 to 1 ½  cup vegetable or “chicken-style”…


The Edgy Veg Show: Taco Soup

 
Have you liked the Edgy Veg Facebook Page?
 


German Spaetzle

Serves 2

1 cup of flour

1/2 teaspoon salt

1/4 teaspoon white pepper

2 eggs worth of egg replacer mixed with mylk ( not water)

1 ¼ – 1 ½  cups of your favorite nut mylk

 

  • Put a large pot of water on to boil.
  • In a very large bowl, make an ice bath.
  • In another large bowl whisk together egg replacer mixture and 1 cup mylk.
  • Mix together flour, salt and white pepper. Add to the wet ingredients and mix until you end up with a smooth, yet stiff dough. Add more mylk as needed. The dough should be thicker than pancake batter, but not as thick as bread dough.
  • Liberally salt the water, and then press the dough into the water using a spaetzle press, or colander.
  • After you press the dough into the water, immediately stir around with a large slotted spoon or else they will clump together. They will float up to the top when they are ready.
  • This takes 2-3 minutes. Do not overcook.
  •  Take the finished spaetzle out of the water, and place on your ice bath. This will stop the noodles from sticking to each other.
  • Reheat the spaetzle in a frying pan with a small amount of coconut oil. If frying isn’t your thing reheat in the oven!

Top these magical noodles with your favorite mushroom sauce and sauerkraut. Enjoy with an ice cold bier or a bottle of your favorite red wine. 


Oktoberfest Schnitzel

It’s That time of year! Bust out your stein and clear your calendar  It’s Oktoberfest Season! No more will you the the sad vegan resorting to a liquid dinner while your friend munch down on your traditional favorites! This recipe rivals even the BEST German Schnitzel recipes! Why?! Because I used the traditional recipe and made it your all vegan pal! Chow down mein schatz and Zum Wohl!!!

 

Makes 4 Schnitzels

Cutlet

1 cup vital wheat gluten

2 tbsp nutritional yeast

1 tsp onion powder

1/2 tsp salt

1/2 tsp poultry seasoning

3/4 cup vegetable broth

2 tbsp tahini

2-3 cups of vegetable broth

coconut oil

1 onion chopped

 

Breading

Bowl 1

1 cup all purpose flour mixed with 1 tsp black pepper

Bowl 2

2 eggs worth of egg replacer mixed with almond mylk

Bowl 3

1 1/2 cups breadcrumbs mixed with 1 tbsp all purpose flour

 

Cutlets

  • In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder and poultry seasoning.
  •  In a larger bowl, combine broth and tahini and whisk until smooth.
  • Mix the dry ingredients with the wet and stir until well combined.
  • Knead  the dough until it is elastic but not dry. Sprinkle some additional gluten flour if you find you have made your dough too sticky.
  • Divide the dough into eight equal pieces.
  • Roll each piece of dough until it is a 1/2″ cutlet and then place  in casserole dish, covering them with vegetable broth.
  • Cook cutlets in broth and onions for 1 hour at 350 degrees, flipping at 45 minutes.

 

Breading The Cutlets

  • Get your three bowls ready.
  • Dip each seitan cutlet in the flour/black pepper, then the egg replacer/mylk, then the breading/flour.

Frying

  • In a large, heavy-bottomed frying pan, heat 1/2″ to 1″ of oil. There should be enough oil to cover the cutlets completely.
  • Fry the seitan a couple cutlets at a time, about 5 minutes or until they are golden brown, flipping once.
  • Pat excess oil off each cutlet and place cutlet on a bun, topping with your favorite mushroom gravy, or sauerkraut.