Sell-Out Seitan

Ingredients (use vegan versions):

1 cup (240 ml) vital wheat gluten
1.25 oz (35g) package seasoning mix of your choice*
1/2 cup (120 ml) barbeque sauce
1/4 (60 ml) cup water

Directions:

*I've used taco, chili & sloppy joe seasonings. Package weight varies slightly between brand and variety.

Heat oven to 350 F.

In a medium bowl, combine vital wheat gluten and package of seasoning mix (about 1/4 cup). In a measuring cup, combine barbeque sauce and water. Pour the liquid mixture into the dry mixture and stir/knead until it forms a ball. Spread seitan in a lightly oiled 8"x8" or smaller pan (you could also use a loaf pan) and bake for 25 minutes.

Once cool, transfer to a cutting board and cut seitan into strips.

Source of recipe: I wanted to make Susan V's BBQ Ribz at http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html but didn't have the ingredients, so I made these with what I had on hand and liked the result.

Makes: 6, Preparation time: 3 minutes, Cooking time: 25 minutes

Quinoa Veggie Burger

1 1/2 cup quinoa, rinsed

2 cups vegetable stock

1/2 cup tomato sauce

2 leaves kale, chopped fine (I used one curly and one Tuscan)

1 tbsp fresh thyme, chopped

1 tbsp fresh oregano, chopped

1 tbsp tomato paste

1/2 cup shitake mushrooms (chopped fine)

1/2 cup cremini mushrooms (chopped fine)

2 tbsp olive oil

Salt and pepper to taste




Place the quinoa, vegetable stock, tomato sauce, kale, thyme and oregano in a pot on the stove. Heat on high until boiling, reduce the heat to low, cover and simmer for 20 minutes or until the liquid is absorbed.




Remove from the heat, stir in the tomato paste, mushrooms and season with salt and pepper. Set aside until cool enough to handle.




Form the quinoa mixture into patties. I got six nice size patties, you can make them whatever size you like but do not make them too thick.




In a skillet heat the oil over high to medium high heat. Add the patties and fry on each side for a few minutes until nicely seared and heated through. Alternatively you could bake these in the oven on a lightly greased baking pan for about 20 minutes at 350, flipping the burgers halfway through.

Colcannon Puffs

To save time, you can also form these into larger patties and pan-fry in a non-stick skillet.

Ingredients

• 1 1/2 pounds potatoes (you can peel if you want, but I didn’t)
• 6 ounces kale
• 2 tablespoons nutritional yeast
• 2 teaspoons salt (or to taste)
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons soymilk
• 2 tablespoons potato starch or corn starch

Instructions

1. Cut the potatoes into small cubes (about 1/2-inch), put them in a large pot, and cover with water. Bring to a boil and cook until potatoes are tender.
2. While the potatoes are cooking, remove the center stalk from the kale and slice the leaves into strips. When the potatoes are done, lift them out with a slotted spoon and place in a large mixing bowl. Put the kale into the potato water and cook for 6 minutes or until kale is tender. Remove kale with a slotted spoon to a food processor. Add 1/4 cup of the cooking liquid and pulse to chop fine.
3. Preheat oven to 425 F. Mash the potatoes and add the kale and all remaining ingredients. Stir well. Using a well-rounded tablespoon, form into balls about 1 inch across. Place them on an oiled baking sheet or, preferably, a baking sheet covered with a silicone mat or parchment paper. Bake for 20 minutes. Carefully turn over and bake fore 20 minutes more, until lightly browned.

Preparation time: 20 minute(s) | Cooking time: 1 hour(s)

Number of servings (yield): 6

Makes about 30 puffs or 6 servings. Per serving: 128 Calories (kcal); trace Total Fat; (3% calories from fat); 5g Protein; 28g Carbohydrate; 0mg Cholesterol; 733mg Sodium; 3g Fiber. Weight Watchers: 2 Points.