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…
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…
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!!!…
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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
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
1 onion chopped
1 cup all purpose flour mixed with 1 tsp black pepper
2 eggs worth of egg replacer mixed with almond mylk
1 1/2 cups breadcrumbs mixed with 1 tbsp all purpose flour
- 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.
- 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.
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
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
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.