Guest guest Posted November 10, 2005 Report Share Posted November 10, 2005 I got permission from the owner of these recipes to post. they came from Bryanna Grogan and I to her newsletter which has TONS of awesome vegan recipes. what I really like is she gives you ways to make the stuff I can't find around here with stuff I " can " find for the most part--she has stumped me on a few things but they can be mail-ordered easily enough. so here goes : ): Bryanna's Veggie Italian Sausage (~1.5 lbs) 1 1/3 c. dry TVP 2/3 c. boiling water 1/3 c. dry red wine (or 3 tbsp balsamic vinegar with enough hot water to make 1/3 c.) 4 tsp tomato paste 2 tbsp + 2 tsp soy sauce 6 oz med-firm tofu, mashed 3 cloves garlic, minced 1 1/2 tsp sesame oil (I may leave out next batch or use olive oil) 1 tsp ground fennel seed 3/4 tsp red pepper flakes 3/4 tsp salt/pepper to taste 2/3 c. pure gluten powder in bowl of food processor, soak TVP, boiling water, wine, tomato paste, and soy sauce ~10 minutes. add mashed tofu, oil, and seasonings. process several times, or till not so coarse. set aside to cool. when cool, add gluten powder and process brefly to form a loose ball. with wet hands, shape mixture into 15 thin patties or 20- 24 links. steam over simmering water, covered, 20 minutes. can now be frozen or browned and served. ***these are actually quite tasty : ). I made into small patties and few small " meatballs " for sauce for spaghetti. I didn't care for taste of seasame oil but will use olive or omit it next batch*** Bryanna's Homemade Vegan Chix-Style Broth Powder 1 1/3 c. nutritional yeast flakes 3 tbsp onion powder 2 1/2 tbsp sea salt 2 1/2 tsp garlic powder 1 tbsp soy, rice, or hemp protein powder (I used soy) 1 tbsp sugar 1 tsp dried thyme 1 tsp dried leaf sage 1 tsp paprika 1/2 tsp turmeric blend well in dry blender. store in airtight container. 24 servings: 1 tbsp powder per 1 c. liquid ***this makes quite a bit and makes a nice alternative to vegetable broth. we have " not-chicken broth " premixed at health foodstore but I could never go through it before it went bad. dry works well.*** Bryanna's Tender Seitan " Chicken " Cutlets dry mix: 2 1/4 c. pure gluten powder 1/2 c. minute tapioca 1/2 c. pinto bean flakes, soy flakes, hominy flakes, TVP granules, OR rolled oats 2 tbsp chicken-style broth powder 2 tbsp nutritional yeast 2 tsp garlic granules 1/2 tsp onion powder wet mix: 2 1/4 c. COLD water 1/4 c. tahini 3 tbsp soy sauce cooking broth: 7 c. HOT " chicken " broth 7 cloves garlic, chopped 3 1/2 tbsp soy sauce 3 1/2 tbsp nutritional yeast flakes mix dry mixture with electric mixer and dough hook. add wet and knead 10 minutes after it forms a ball. let rest 1 hour, covered with a clean towel. make cooking broth. knead 10 minutes more. remove from mixing bowl and pat, knead, and stretch into a rectangle. fold in half and repeat, doing it 6 times, and folding so gluten strands all going the same way. if it doesn't let it rest 20 minutes and try again. can now be cut into cutlets or nugget chunks (would get A LOT) or whatever shape you want. flatten pieces a little more. grease a large crockpot and pour hot broth in. slide seitan pieces in and cover. make sure they stay covered by broth and turn once through cooking. cook on low 6-8 hrs. cool well in broth, chill, and wrap. can be frozen. ***initially the look of them after chilling really took me back because smell and texture were pretty close to chicken. however, the taste is because of spices and is actually OK : ). I have used diced cutlets in a veggie potpie and really liked it. I imagine cutting the pieces in chunks and rolling in some seasoned crumbs would get some good " chicken " poppers/nuggets for kids. the texture and taste of seitan is pretty close to Morningstar Farms nuggets. will try it some time here : ). I was also thinking it would be good in " chicken- less " chicken noodle soup.*** Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2005 Report Share Posted November 11, 2005 Anne, thank you for those recipes. Could you please send in the address for Bryanna's newsletter? I'd really appreciate it, particularly for the reason you stated of her giving you ways to make the stuff you can't find just any old where. :>) Bron, who thinks the 'chickenless' stuff sounds especially appealing... On 11/10/05, jandemommy <jandemommy wrote: > > I got permission from the owner of these recipes to post. they came > from Bryanna Grogan and I to her newsletter which has TONS > of awesome vegan recipes. what I really like is she gives you ways > to make the stuff I can't find around here with stuff I " can " find > for the most part--she has stumped me on a few things but they can > be mail-ordered easily enough. so here goes : ): > > Bryanna's Veggie Italian Sausage (~1.5 lbs) > > 1 1/3 c. dry TVP > 2/3 c. boiling water > 1/3 c. dry red wine (or 3 tbsp balsamic vinegar with enough hot > water to make 1/3 c.) > 4 tsp tomato paste > 2 tbsp + 2 tsp soy sauce > 6 oz med-firm tofu, mashed > 3 cloves garlic, minced > 1 1/2 tsp sesame oil (I may leave out next batch or use olive oil) > 1 tsp ground fennel seed > 3/4 tsp red pepper flakes > 3/4 tsp salt/pepper to taste > 2/3 c. pure gluten powder > > in bowl of food processor, soak TVP, boiling water, wine, tomato > paste, and soy sauce ~10 minutes. add mashed tofu, oil, and > seasonings. process several times, or till not so coarse. set aside > to cool. when cool, add gluten powder and process brefly to form a > loose ball. with wet hands, shape mixture into 15 thin patties or 20- > 24 links. steam over simmering water, covered, 20 minutes. can now > be frozen or browned and served. > > ***these are actually quite tasty : ). I made into small patties and > few small " meatballs " for sauce for spaghetti. I didn't care for > taste of seasame oil but will use olive or omit it next batch*** > > > Bryanna's Homemade Vegan Chix-Style Broth Powder > > 1 1/3 c. nutritional yeast flakes > 3 tbsp onion powder > 2 1/2 tbsp sea salt > 2 1/2 tsp garlic powder > 1 tbsp soy, rice, or hemp protein powder (I used soy) > 1 tbsp sugar > 1 tsp dried thyme > 1 tsp dried leaf sage > 1 tsp paprika > 1/2 tsp turmeric > > blend well in dry blender. store in airtight container. > > 24 servings: 1 tbsp powder per 1 c. liquid > > ***this makes quite a bit and makes a nice alternative to vegetable > broth. we have " not-chicken broth " premixed at health foodstore but > I could never go through it before it went bad. dry works well.*** > > > Bryanna's Tender Seitan " Chicken " Cutlets > > dry mix: > 2 1/4 c. pure gluten powder > 1/2 c. minute tapioca > 1/2 c. pinto bean flakes, soy flakes, hominy flakes, TVP granules, > OR rolled oats > 2 tbsp chicken-style broth powder > 2 tbsp nutritional yeast > 2 tsp garlic granules > 1/2 tsp onion powder > > wet mix: > 2 1/4 c. COLD water > 1/4 c. tahini > 3 tbsp soy sauce > > cooking broth: > 7 c. HOT " chicken " broth > 7 cloves garlic, chopped > 3 1/2 tbsp soy sauce > 3 1/2 tbsp nutritional yeast flakes > > mix dry mixture with electric mixer and dough hook. add wet and > knead 10 minutes after it forms a ball. let rest 1 hour, covered > with a clean towel. make cooking broth. knead 10 minutes more. > remove from mixing bowl and pat, knead, and stretch into a > rectangle. fold in half and repeat, doing it 6 times, and folding so > gluten strands all going the same way. if it doesn't let it rest 20 > minutes and try again. > can now be cut into cutlets or nugget chunks (would get A LOT) or > whatever shape you want. flatten pieces a little more. grease a > large crockpot and pour hot broth in. slide seitan pieces in and > cover. make sure they stay covered by broth and turn once through > cooking. cook on low 6-8 hrs. cool well in broth, chill, and wrap. > can be frozen. > > ***initially the look of them after chilling really took me back > because smell and texture were pretty close to chicken. however, the > taste is because of spices and is actually OK : ). I have used diced > cutlets in a veggie potpie and really liked it. I imagine cutting > the pieces in chunks and rolling in some seasoned crumbs would get > some good " chicken " poppers/nuggets for kids. the texture and taste > of seitan is pretty close to Morningstar Farms nuggets. will try it > some time here : ). I was also thinking it would be good in " chicken- > less " chicken noodle soup.*** > > Anne Quote Link to comment Share on other sites More sharing options...
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