Not-Beef Recipes
Not
Roast Beef
Yield: 4 to 5 servings
4 to 5 cups
seitan, sliced in strips
2 Tablespoons oil
2 Tablespoons tamari or substitute
3 Tablespoons nutritional yeast
Sauce
2-½ cups water
¼ cup nutritional yeast
½ cup tomato paste
1 ½ Tablespoons tamari or substitute
1/8-cup miso (blonde)
2 Tablespoons molasses
¼ teaspoon turmeric
¼ teaspoon black pepper
½ Tablespoon parsley (fresh or dried)
1 Tablespoon onion powder
½ Tablespoon garlic powder
1. Grill
or panfry the seitan slices in the oil and season with tamari and yeast.
Brown the seitan on both sides. If desired, grill some sliced onions and
mix in.
2. In a blender, blend the Sauce ingredients. Pour into a saucepan and
simmer for 25 minutes. Stir frequently, never bringing the sauce to a
rapid boil.
3. Pour the sauce over the seitan and pan fry once again or bake in the
oven at 350. (Baking in the oven or letting it sit in the refrigerator
with the sauce will allow the seitan to absorb the sauce and its flavors.)
Recipe courtesy Incredibly Delicious: Recipes for a New Paradigm, Gentle World Publishing
Spaghetti with Meaty Mushroom Sauce
Yield: 3 servings
½
cup textured vegetable protein flakes or granules
½ cup boiling water
8 ounces spaghetti
2 teaspoons olive oil
1 cup chopped onions
2 cloves garlic, minced or pressed
1 cup chopped mushrooms
1 16-ounce can tomato sauce (2 cups)
2 Tablespoons tomato paste
2 Tablespoons soy sauce
1 teaspoon dried basil leaves
½ teaspoon dried oregano leaves
Salt and ground black pepper, to taste
1. Place
the textured protein in a small, heatproof mixing bowl and pour the boiling
water over it. Mix well and set aside.
2. Fill a 4 ½ -quart saucepan two-thirds full with water. Bring
the water to a rolling boil, and cook the pasta in it until it is al dente.
Drain the pasta well and return it to the saucepan. Cover the saucepan
with a lid and set it aside.
3. Meanwhile, heat the oil in a 2-quart (or larger) saucepan over medium-high
heat. When the oil is hot, add the onion and garlic and sauté them
for 10 minutes.
4. Then add the mushrooms and rehydrated textured protein (from step 1),
and sauté them for 5 minutes longer.
5. Stir in the remaining ingredients, and bring the sauce to a boil. Reduce
the heat to medium-low, and simmer the sauce uncovered for 15 minutes,
stirring occasionally.
6. Pour the sauce over the reserved pasta in the saucepan (from step #2).
Toss them together well, and serve at once.
Per serving:
Calories: 273, Protein: 14 gm., Carbohydrates: 45 gm., Fat: 4 gm.
Recipe courtesy Vegan Vittles, Book Publishing Company
Neat
Loaf
Yields one large skillet or casserole
2 onions,
diced, sautéed
1 bell pepper, diced, sautéed
4 cups seitan, ground
1 cake tempeh, ground
Tamari/nutritional yeast, to taste
2 cups millet (cooked) or other grain
¼ cup oil
½ teaspoon black pepper
1-cup tofu, rinsed, drained, mashed
1 Tablespoon liquid bouillon
1 ½ cups tomato paste
1 ½ - 2 Tablespoons dried oregano
2 teaspoons salt-free herb seasoning
1-teaspoon cumin powder
1-teaspoon sea salt
2 Tablespoons nutritional yeast + 1 - 2 Tablespoons oil
1. Sauté
onions in a little oil. When soft, remove from pan and put half of them
aside. Put the rest in a large mixing bowl. Sauté bell pepper and
add to onions in bowl.
2. In a food processor, using the “S” shaped blade, grind the
seitan, then the tempeh. Fry together in a large skillet and season with
tamari and yeast, to taste. When browned, place this in the mixing bowl.
Add cooked millet.
3. In the food processor, blend oil, remaining onion sauté, black
pepper, tofu, bouillon and one cup of tomato paste. Stir this into the
mixture in the large bowl. Add oregano, herb seasoning, cumin, sea salt
and the half-cup of tomato paste. Mix well.
4. Place into an oiled casserole or large cast-iron skillet. Sprinkle
with nutritional yeast and spread 1 - 2 Tablespoons of oil on top. Bake
in a pre-heated oven at 350 for 50 minutes.
Recipe courtesy Incredibly Delicious: Recipes for a New Paradigm, Gentle World Publishing
Seitan
& Mushroom Stroganoff
Yield: 4 servings
2 Tablespoons cornstarch
3 Tablespoons soy sauce
1 1/3 cups vegetable broth or water
½ teaspoon garlic granules
2 Tablespoons tahini
2 teaspoons canola oil or olive oil
2 cups thinly sliced onion
4 cloves garlic, minced or pressed
4 cups sliced fresh mushrooms
2 cups thinly sliced seitan strips
Ground black pepper, to taste
1. Gravy:
Stir cornstarch and soy sauce together in a 2-quart saucepan and make
a thin, smooth paste. Whisk in the vegetable broth or water and garlic
granules. Cook over medium-high heat, stirring constantly until it thickens
and comes to a boil. Remove from heat and beat in the tahini. Cover the
saucepan and set aside.
2. Place oil in a large skillet and heat over medium-high. When the oil
is hot, sauté the onion and garlic for 10 minutes.
3. Add the mushrooms and cook, stirring often, for 5 to 7 minutes.
4. Stir the seitan strips and the reserved gravy into the onions and mushrooms.
Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan
is heated through.
5. Season the stroganoff with ground pepper. Serve at once.
Per serving:
Calories: 248; Protein: 27 gm; Carbohydrates: 20 gm; Fat: 7 gm
Recipe courtesy Vegan Vittles, Book Publishing Company
