Vegan BBQ Ribs Recipe – Vegan Ribs Recipe

Prep: 20 mins – Cook: 30 mins – Total: 50 mins

Ingredients

  • 3 teaspoons extra virgin olive oil
  • 2 cups coarsely chopped white mushroom caps
  • 2 cups vital wheat gluten
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika powder
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon ground annatto
  • 1 teaspoon onion powder
  • 1 teaspoon ground sea salt
  • 1 cup mushroom broth, plus more if needed
  • 1/2 cup dark beer
  • 1/4 cup soy sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon hickory-flavored liquid smoke
  • 1 tablespoon tomato paste
  • 2 tablespoons natural creamy peanut butter
  • 2 cups BBQ-sauce
  • sliced jalapeño peppers
  • minced cilantro

Instructions

  1. Heat 2 teaspoons of the olive oil in a medium skillet on medium-high heat. Add the mushrooms and cook until they’re soft and browned, approximately 5 minutes. Let cool.
  2. In a large bowl, whisk the gluten, garlic powder, paprika, smoked paprika, annatto, onion powder and salt until fully combined.
  3. Preheat the oven to 375 °F and lightly oil a 9 x 9 -inch square pan.
  4. Put the mushrooms, broth, beer, soy sauce, Worcestershire sauce, liquid smoke, tomato paste, and peanut butter in a food processor or a high-powered blender and blend for approximately 1 minute or until smooth and creamy. Pour it into the dry mixture and stir until it turns into a stretchy ball of dough. Knead or about 1 minute.
  5. Pat the dough flat so it spreads evenly in then pan until it reaches all four corners. Bake for 30 minutes. Let cool for 10 to 15 minutes, then remove from the pan and cut in half lengthwise. Use a sharp knife and score (don’t cut all the way through) the ribz horizontally, about 1 inch thick. Each half should look like a rack or ribs.
  6. Heat a grill pan or skillet on medium-high heat and brush with 1 teaspoon of olive oil. Slather the sauce on all sides of the ribz and cook for 3 to 4 minutes per side, or until you see grill marks or a browned surface.
  7. Use extra BBQ sauce for dipping. Serve with sliced jalapeño peppers and minced cilantro for extra flavor.

These delicious vegan BBQ ribs and photos were created by VeganHeaven.com, we simply shared it. Check them out for more great ideas!

Vegan Beet & Quinoa Burger Recipe – Vegan Burger Recipe

Prep: 10 mins – Cook: 60 mins – Total: 70 mins

Ingredients

For the Burgers

  • 2 cups beetroot peeled
  • 1 cup quinoa cooked
  •  ¼ tsp chilli flakes
  • 1 white onion finely diced
  • 2 garlic cloves diced
  • 2 tbsp wholemeal bread crumbs
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp table/Kosher salt

For the Dressing

  • 2 large avocados ripe
  • 3 tbsp lime juice
  • 1 garlic clove diced
  • red onion sliced into rings
  •  ¼ tsp table/Kosher salt

Other

  • 4 Wholemeal buns

Instructions

  1. Preheat your oven to 350°F/180°F. Line a deep baking dish with parchment paper.
  2. Slice the beetroot into medium-sized cubes, and place in the lined baking dish. Pour olive oil over and bake for 25-30 minutes.
  3. Remove from oven and allow to cool for a few minutes.
  4. Place the cooked beets in a food processor or blender. Pulse only a few times.
  5. Add all the other burger ingredients in a large bowl and add the beets. Combine thoroughly. If the mix starts to become too mushy or liquidy, add more breadcrumbs.
  6. Once the mix is ready, start shaping it into burger patties one by one. When each one is done, transfer the patty onto a newly lined baking tray.
  7. Bake the patties for 30 minutes. Flip them at 15 minutes to allow even cooking across the entire burger.
  8. Prepare the dressing by combining the ingredients in a large bowl. Try to mash the avocado as best as possible until you’ve achieved your desired consistency.
  9. When cooked, remove the beet patties from the oven. Allow to cool for a few minutes.
  10. Assemble the burgers by placing the patties in the buns, and top with the avocado mix and red onion.
  11. Serve immediately and enjoy!

This delicious vegan burger recipe and photos were created by TheOnlineGrille.com, we simply shared it. Check them out for more great ideas!

Vegan Spaghetti Recipe – Vegetarian Spaghetti

Prep: 0 mins – Cook: 20 mins – Total: 20 mins

INGREDIENTS

  • 1 pound spaghetti
  • 2 tablespoons olive oil
  • 1/4 cup sofrito
  • 1 teaspoon adobo
  • 1/2 teaspoon sazon
  • 1 teaspoon oregano
  • 1 cup crushed tomatoes
  • 2 tablespoon tomato paste
  • 2 bay leaves
  • 1 cup vegetable broth
  • 1 bag Gardein Beefless Ground

INSTRUCTIONS 

  1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain and set aside.
  2. Add olive oil to a deep skillet or wok over medium heat. Once the oil is hot, add the sofrito and cook for 3 minutes.
  3. Then add, the adobo, sazon, oregano, crushed tomatoes, tomato paste, bay leaves, and broth. Stir to combine.
  4. Add in the vegan ground beef and combine it with the rest of the ingredients in the pan. Cover and cook for 3-4 minutes.
  5. Remove bay leaves. Add to combine the spaghetti with the vegan meat spaghetti sauce. Serve and top with chopped parsley, cilantro, nutritional yeast, or vegan parmesan cheese (optional)

This delicious vegan spaghetti recipe and photos were created by PlantBasedAndBroke.com, we simply shared it. Check them out for more great ideas!

Vegan Fried Rice Recipe – Oil Free Fried Rice Recipe

Prep: 5 mins – Cook: 15 mins – Total: 20 mins

INGREDIENTS

  • Water
  • 1/2 sweet onion chopped
  • 4 garlic cloves crushed
  • 2 large carrots thinly sliced or shredded
  • 1 1/2 cups cabbage shredded
  • 1 cup frozen peas
  • 2 cups cooked brown rice
  • 1 cup tofu scramble
  • 5 tablespoons low-sodium soy sauce

INSTRUCTIONS 

  1. Set a large pan or wok over medium heat and add about 1 tbsp of water. Immediately after, add onions, garlic, and carrots. Cook and stir for 2 minutes.
  2. Next, add the shredded cabbage to the pan or wok. Increase heat to medium-high heat. Stir and cook for 5 minutes. Add a splash of water when necessary throughout the cooking time to prevent sticking.
  3. Next, add the frozen peas, cooked brown rice, cooked tofu scramble, and low-sodium soy sauce. Cook and frequently stir for another 5-8 minutes.

This delicious recipe and photos were created by PlantBasedAndBroke.com, we simply shared it. Check them out for more great ideas!

Seitan Roast Stuffed With Shiitakes And Leeks Recipe – Vegan Roast Recipe

Ingredients

  • For the filling:
  • 2 tablespoons olive oil
  • 6 oz shiitake mushrooms, thinly sliced (rough ends removed)
  • 2 leeks, white and light green parts only, cut into thin half moons
  • 1/2 teaspoon salt
  • Fresh black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons fresh chopped thyme
  • 1/4 cup breadcrumbs
  • 1/4 cup vegetable broth
  • 1 tablespoon fresh lemon juice
  • For the roast
  • 3 cloves garlic
  • 3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
  • 1 1/2 cups vegetable broth
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 cups vital wheat gluten
  • 1/3 cup nutritional yeast
  • 1 teaspoon fennel seeds, crushed or finely chopped
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried thyme, crushed between your fingers
  • 1 teaspoon dried sage, crushed between your fingers
  • Several dashes fresh black pepper

Directions

  • First prepare the filling:
  • Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
  • Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
  • Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.
  • Prepare the roast:
  • Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)
  • In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
  • Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.
  • On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.
  • Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.
  • Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.
  • Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.

This delicious recipe and photos were created by ThePPK.com, we simply shared it. Check them out for more great ideas!

Vegan Fried Chicken Recipe – Vegetarian Popeyes Fried Chicken

Prep: 25 mins – Cook: 2 hrs – Total: 2.5 hrs

Ingredients

  • 2 cups vital wheat gluten
  • 5 tbsp nutritional yeast
  • 2 tsp onion powder
  • 1 tsp salt
  • 1 tsp poultry seasoning
  • 1½ cup Franks hot sauce (for a less spicy version sub some with ¾ with vegetable broth instead)
  • 5 tbsp tahini
  • 6 cups of vegetable broth, or no-chicken broth to simmer

Coating liquid

  • ⅓ cup Frank’s Original Red Hot Pepper Sauce
  • 1 tbsp mustard
  • 3 eggs worth of prepared egg replacer

Dredging

  • 2 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • ½ tsp white pepper
  • ½ tsp onion powder
  • ½ tsp paprika
  • 1 tsp garlic powder
  • ¼ tsp sugar
  • ¼ chipotle powder, optional
  • Oil for frying

How To Make The “Chicken”:

  1. In a mixing bowl, mix together wheat gluten, nutritional yeast, onion powder, salt, and poultry seasoning.
  2. In a stand mixer or larger bowl, combine 1½ cup Franks and tahini and whisk until smooth.
  3. Mix the dry ingredients with the wet, on a low setting with the paddle attachment, or with your hands, until well combined.
  4. Knead the dough at a low speed, with a dough hook until it is elastic but not dry. no more than 5 mins. Sprinkle additional gluten flour if your dough is too sticky.
  5. Divide the dough into pieces half the size of a chicken breast. The dough will grow to about twice its size when cooked.
  6. Twist and tie the dough in knots, this will create fibres in the dough, making the chicken very realistic in texture.
  7. Bring 6 cups of broth to a boil. Place the knotted seitan, ensuring they are covered completely.
  8. Reduce heat to a rolling simmer, and simmer seitan pieces in broth for 1 hour, stirring every 15 mins. It is very important that you do not boil the seitan or it will fall apart.
  9. Remove seitan from broth and place on a wire baking rack until cool to the touch. Give them a little squeeze to remove any excess liquid.

To Coat:

  1. Combine the hot sauce, egg replacer and mustard in a small bowl. This is your coating liquid.
  2. for your dredging, combine flour and all spices in another shallow bowl, and whisk until well combined.
  3. Working with one piece of seitan at a time, coat each piece with the flour, then dredge it in the hot sauce mixture, and coat again in the flour mixture.
  4. Set aside until the rest of the seitan is breaded.
  5. Heat up plenty of oil in a deep pot, or heat up your deep fryer.
  6. When hot (350F) fry the coated seitan for 3-5 mins or until they are light brown and crispy.
  7. Remove the seitan and place it on a wire cooling rack, or paper towels.
  8. Serve with biscuits and pickles, or your favourite dipping sauce. I like Buffalo Sauce, Habenero Ranch, or Vegan Honey Mustard Sauce.

This delicious recipe and photos were created by TheEdgyVeg.com, we simply shared it. Check them out for more great ideas!

Fennel Apple Seitan Sausage Recipe – Vegan Sausage Recipe

Prep: 15 mins – Cook: 35 mins – Total: 45 mins

Ingredients

Seitan Sausage

  • 1 C . + 2 T. Vital Wheat Gluten
  • 1/3 C . Chickpea Flour
  • 1 T . Nutritional Yeast
  • 1/2 T . Onion Powder
  • 1 T . Fennel Seed
  • 1 tsp . Garlic Powder
  • 1 tsp . Dried Sage
  • 1/2-1 tsp . Sea Salt
  • 1/4 tsp . Yellow Mustard Powder
  • 1 C . Vegetable Broth
  • 1/3 C . Gala Apples, Chopped
  • 1 1/2 T . Liquid Aminos
  • 3/4 tsp . Liquid Smoke

Toppings

  • 1 1/2 C . Fennel, Sliced Thinly
  • 1 1/2 C . White Onion, Sliced Thinly
  • Optional: Oil for Coating
  • 2 C . Arugula
  • 1 T . Balsamic Vinegar

Instructions

Seitan Sausages

  1. Preheat oven to 350ºF. 
  2. Sift and stir together all of the dried ingredients for the seitan in a large bowl. 
  3. In a blender, pulse the veggie broth, apple, liquid aminos and liquid smoke a few times. 
  4. Pour the wet mixture into the dry and knead for 2 minutes. 
  5. Divide the dough into four pieces. 
  6. Roll the pieces of seitan into logs, then place them on a large piece of foil (approx. 10″x10″). 
  7. Wrap the foil around them as tight as possible, then twist the side-ends tightly in opposite directions until they won’t twist anymore. 
  8. Place the sausages on a baking sheet and bake them for 25-30 minutes, turning them every 10 minutes (less baking time if you want to grill them). Your baking time may vary, but you can test if they’re done by squeezing them a little with some tongs to see if they are firm. 
  9. Once they are done baking, take them out of the oven and wait 5 minutes to unwrap them. 

Topping

  1. Toss the fennel and onion slices together and grill or roast until slightly browned. 

Assembly

  1. Toast the buns, fill with a little arugula, a sausage, top with grilled veggies and a drizzle of balsamic vinegar. Serve warm!

This delicious recipe and photos were created by VeganYackAttack.com, we simply shared it. Check them out for more great ideas!

Seitan Negimaki Recipe

INGREDIENTS

  • For the simmering broth:
  • 8 cups vegetable broth
  • 6 cloves garlic, smashed
  • 1/4 cup fresh sliced ginger
  • For the seitan:
  • 1 1/4 cups vital wheat gluten
  • 3 tablespoons nutritional yeast flakes
  • 3/4 cup cold water
  • 1/4 cup soy sauce
  • For the marinade:
  • 1/3 cup hoisin sauce
  • 1/4 cup mirin
  • 3 tablespoons water
  • 2 teaspoons Sriracha (plus extra for garnish)
  • 1 teaspoon fresh ginger, microplaned or minced to a paste
  • 1 teaspoon toasted sesame oil
  • Also:
  • 2 bunches scallions, green parts only, sliced 3 to 4 inches long
  • A few tablespoons toasted sesame seeds
  • Plain wooden toothpicks

DIRECTIONS

  • Make the seitan:
  • Place all the ingredients for the simmering broth in the pot and bring to a boil. In the meantime, make the seitan.
  • Combine wheat gluten and nutritional yeast in a mixing bowl. Add the water and soy sauce and knead until it forms a stiffish dough, two to three minutes.
  • Form dough into a flat log that is roughly 8 inches long and 4 inches wide.
  • When the broth is boiling, lower heat to a simmer and submerge the seitan. Simmer for 30 minutes, leaving the lid ajar so that steam can escape. Let cool completely in the broth.
  • Make the Marinade:
  • Once seitan is cool, start the marinade. Simply mix all ingredients together in a wide, shallow bowl.
  • Now, slice the seitan. You want it to be about an 1/8 inch thick, but it doesn’t have to be perfectly even (you can see in the pic that mine wasn’t.) Just make sure that a the slice can wrap around your pinky nicely, without breaking or being unruly.
  • Once you have 16 slices, place them in the marinade for an hour, flipping occasionally.
  • Assemble and cook:
  • In the marinade bowl, move all the seitan to the side, and add the sliced scallions, coating them in sauce. So your bowl should be one side seitan and one side scallion, more or less.
  • Form the rolls on a dinner plate, to avoid messiness. Take a slice of marinated seitan and place it on a dinner plate. Place 4 or 5 scallions across, so that scallions will poke out of the ends an inch or so. Now roll the seitan around the scallion, and secure it with a toothpick or two. Make sure that the toothpicks are going in the same direction, so that you’ll be able to grill them without toothpick interference.
  • Once rolls are formed, heat the grill over medium heat. Spray or brush grill with oil, and cook rolls until grill marks appear. I did 8 at a time, and it took about 4 minutes on my indoor cast iron grill. Use a metal spatula to get under the rolls and flip them, spraying more oil as necessary. Cook on the other side until grill marks appear.
  • Transfer rolls to a serving plate. When ready to serve, drizzle with leftover marinade, and some Sriracha (if you like it spicy, it’s ok to leave off) and sprinkle with toasted sesame seeds. Serve!

This delicious recipe and photos were created by ThePPK.com, we simply shared it. Check them out for more great ideas!

Vegan Popcorn Chicken Recipe – Meatless Popcorn Chicken

Vegan Popcorn Chicken

Ingredients

  • – 2 cups dried soy chunks (TVP chunks work too)
  • – 3 cups vegetable broth
  • – 2 cloves of garlic, mashed
  • – 1 tsp salt
  • – 1 inch cube of ginger, grated
  • – 1/2 cup flour
  • – 3/4 cup vegetable broth (use what you had soaked from the TVP)
  • – 1/2 cup cornstarch
  • – 1 cup bread crumbs
  • – 1 tbsp garlic powder
  • – 1 tbsp lemon pepper
  • – 1/2 tsp salt
  • – For the dip:
  • – 1 tbsp chopped fresh dill
  • – 1/3 cup sour cream (use soy sour cream to keep it vegan)
  • – dash of salt and pepper

Instructions

  1. In a large bowl, combine soy chunks, mashed garlic, ginger, 1 tsp salt and fill the bowl with vegetable broth until it covers the soy chunks. Soak for about 20 minutes or until the chunks are soft.
  2. Heat a pot with about an inch of oil on medium high heat.
  3. Mix together 1/2 cup flour and 3/4 cup vegetable broth from the soaking soy chunks and whisk until no lumps remain. Divide between two bowls.
  4. Once the chunks are soft and soaked, gently squeeze the excess liquid from the soy chunks and coat in one of the bowls of flour mixture.
  5. Transfer the chunks to a ziploc bag with 1/2 cup cornstarch. Shake until coated, then transfer to the second bowl of flour mixture, coat, then transfer to another ziploc bag that has the garlic powder, bread crumbs, lemon pepper, and salt.
  6. Fry the chunks in oil in batches until golden. You may need to push them around to fry all sides because they tend to like to float in one way.
  7. Remove and drain on a paper towel.
  8. In a food processor, blend the dill, sour cream, salt and pepper to make the dip.
  9. Serve the fried chunks with dip and enjoy!

This delicious recipe and photos were created by TheVietVegan.com, we simply shared it. Check them out for more great ideas!

Stuffed Squash With Leek & Mushroom Couscous Recipe

Prep: 15 mins – Cook: 40 mins – Total: 55 mins

Ingredients

  • FOR THE COUSCOUS
  • 1 cup uncooked couscous (cooks in 5 minutes) 1 cup vegetable broth
  • pinch salt
  • FOR THE SQUASH
  • 2 small acorn squash
  • 1 tbsp olive oil
  • sprinkle salt and pepper 1 tbsp soy sauce
  • 2 tsp maple syrup 1/4 tsp vinegar
  • FOR THE COUSCOUS FILLING
  • 1 tbsp olive oil
  • 1 slice maple tempeh bacon, chopped 2 cloves garlic, minced
  • 1 cup thin sliced leeks (approx. 1 leek) 1/4 cup chopped carrot
  • 1 cup sliced mushrooms
  • 1/4 tsp salt, plus more to taste
  • 1/2 cup canned chickpeas, drained 1/4 cup toasted pecans, chopped
  • 2 cups cooked couscous
  • 1/4 tsp dried thyme
  • cracked black pepper, to taste

Directions

  • FOR THE COUSCOUS
  • Cook couscous according to package instructions, subbing vegetable broth for water. (Bring vegetable broth to a simmer, turn heat off, stir in couscous, cover and let sit for 5 minutes before gently fluffing with a fork.)
  • ROASTING SQUASH
  • Preheat oven to 400F.
  • Slice squash in half and scoop out the seeds with a spoon.
  • Coat the squash (inside only) with olive oil and sprinkle with salt and pepper. Bake for 40 minutes, inner side up.
  • Combine soy sauce, maple syrup, and vinegar. Lightly brush squash with the mixture and bake for another 5-10 minutes. (This is a good time to toast the pecans!)
  • FOR THE COUSCOUS FILLING
  • Heat oil over medium-high heat. Add chopped tempeh bacon and cook for 30 seconds before adding garlic, leeks, and carrots. Cook until carrots are nearly tender. Add mushrooms and cook until vegetables are tender. Sprinkle with 1/4 tsp salt.
  • Add chickpeas, toasted pecans, cooked couscous, thyme, and remaining soy sauce, maple syrup, vinegar mixture. Stir well and set aside until squash is finished cooking.
  • Once the squash is cooked, scoop out 1/4 cup of flesh from each squash half, and add it to the couscous. Mix well and reheat if needed.
  • Spoon the leek & mushroom couscous filling into each squash half. Top with black pepper and serve.

This delicious recipe and photos were created by ILoveVegan.com, we simply shared it. Please check them out for more great ideas!