Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Posts tagged “easy vegan recipe

Super Bowl 2013 Vegan Vs Tailgate – Chili wars at Heinz Stadium (Video)

 

We took this footage at a Pittsburg Steelers Tailgate when they Played the Battle of Pennsylvania 2012 vs. the Philadelphia Eagles. The tailgate at Heinz Field was made even crazier with a vegan vs. the tailgaters in attendance. My vegan snack recipe is a perfect addition to your Super Bowl…


Vegan Snack Alternatives for The Superbowl

 
Score a touchdown with the football lovers in your life with these vegan tailgate-friendly Super Bowl snacks and treats.  Hosting and event is a great way to take control of your destiny food-wise. Invite your football fan friends over for a pot-luck luck style afternoon with plenty of…


Balsamic Glazed Carrots

Here’s a video showing you how to make Balsamic Glazed Carrots Video on YouTube.

Let’s face it, some times, to some people, vegetables can be boring. Like Ho-Hum, carrots next to the stuff I really want to eat, blah blah blah… WELL NOW YOU CAN MAKE THEM AWESOME-LIKE!!!…


No Bake Gluten Free Chocolate Cookies

(Makes about 10- 15 cookies)
Sometimes you are just too gosh darn, lazy too bake your cookies.  Or for those of you that forget about your cookies, despite you iPhone timer app, this cookies recipe is quick, easy and to die for delicious! It is even good for you! High in protein and good for…


The Edgy Veg Show: Taco Soup

 
Have you liked the Edgy Veg Facebook Page?
 


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.

Easy Seitan Steak

Dry ingredients

1 1/2 cup vital wheat gluten

1/4 cup nutritional yeast

1/2 cup garbonzo bean powder (or chick pea flour)

2 tbsp brown sugar

1/2 tbsp garlic powder

½ tbsp onion powder

1/2 tsp turmeric

Wet ingredients

1 cup vegetable stock

1 tbsp soy sauce

¼ cup organic ketchup or BBQ sauce ( or both!)

1 tsp liquid smoke

2 cloves of shredded garlic

pinch of pepper

Stock

1 1/2 cup vegetable stock

1 diced onion

4 smashed cloves garlic

2 bay leaves

1/4 cup brown sugar

1/2 tsp chili powder

1 tbsp dried parsley

1/2 tsp thyme

1 tbsp soy sauce

1 tbsp molasses

¼ cup BBQ Sauce

3 tbsp Dijon mustard

2 cups water

  • Mix all dry ingredients and set aside.
  • In a large bowl, mix together all wet ingredients and whisk until well combined.
  • Slowly pour wet ingredients into dry and knead with your hands. The mixture should be dough like, not overly sticky. Knead well.
  • Form two “logs” with the mixture and let them sit on the preheating oven for 5 to 10 minutes.
  • Mix together your stock in a large bowl.
  • Place “logs” into a deep casserole dish and cover with your stock.
  • Cover dish and place in oven 350 for 1 hour.
  • Flip seitan and continue to cook for 1/2 hour uncovered. If it is still soft, then cook for another 15 – 20 minutes.
  • Remove from pan and set aside to cool.