Tag Archives: vegan

Recipes, The Veg Life

Buffalo Seitan Wings

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Y’know, I’d never had ‘real’ buffalo wings before I went vegan, so I was a little hesitant about making these, but I actually enjoyed them. Also, my best friend (not vegan) says this is ‘amazing’. She loves seitan though, so she might be a bit biased.

If the buffalo sauce isn’t spicy enough for you, you can always add more hot sauce. Or, if it’s too spicy, add more ketchup. I’m just a wimp when it comes to spicy things so this is spicy for me.

AterImber.com - Vegan Buffalo Seitan Chick'N Wing Recipe

Chick’N Seitan

Coconut Oil

2C Flour

Spices: 1tsp

  • S+P
  • Garlic Powder
  • Onion Powder
  • Oregano
  • Basil
  • Parsley

2 Egg Replacers

A Splash of Silk

Buffalo Sauce:

  • 3Tbsp Franks Red Hot Sauce
  • 3Tbsp Ketchup

 

Directions:

  1. Add the flour and spices to a bowl, mix together until combined.
  2. Mix up the Egg Replacer in a separate bowl and add a splash of milk to make it more liquid-y (I use the Bob’s Red Mill Egg Replacer so using the milk helps make the consistency more liquid-y)
  3. Take the seitan wings and coat first in egg and then in the flour. Do this until all wings are coated.
  4. Get a pan and heat some oil (I used just enough to cover the bottom) to high. Once oil is ready add the seitan a few at a time. Cook both sides for 30 seconds*, then take out and let drain/pat excess oil off with a paper towel.
  5. For the sauce: heat up a pot on the stove (medium heat) then add the ketchup and hot sauce, stirring constantly. Once mixture begins to bubble/thicken, remove from heat.
  6. Toss the wings in the sauce and serve.

Note: The seitan recipe I use makes about 30-34 wings – I split the batch and only buffalo-ed half of it. The other half I put in a ziplock bag and put in the deep freeze. (It lasts up to a year)

*Every time I go to fry something, the oil is always super hot. I’m not sure if it’s because of the pan or that we just have a powerful burner, but even recipes that it says to leave in for 5 minutes to get it ‘golden brown’, if I leave it in that long they always get super burned. So, adjust the cooking time for your burner/stove.

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Recipes, The Veg Life

Chick’N Seitan

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Before learning how to make it, I’d had my first taste of seitan at Hogtown Vegan (their Unchicken Ceasar Wrap, definitely recommend) and I was blown away how much it tasted like chicken. It tasted exactly like it.

After that, I started searching the Internet for how to make this amazing creation at home, and I’m not gonna lie, all the recipes I found overwhelmed me. (Vital Wheat Gluten??? Nooch?????)

After a lot of research and a sort of stealing myself, I decided to finally try and make seitan at home. The first time I ever made it, I followed Peta’s SolFoods Vegan’s Spicy Fried Chicken recipe. (I’ll link it below)

So this recipe is originally adapted from theirs.

Also, I’ve never really enjoyed the taste of beef or pork, etc., which is why I only have a chick’N recipe, and not a beef or pork recipe. I will probably end up making one for if I want notballs or fausages in something, but for now, anytime I refer to using seitan, I’m using this one.

AterImber.com - Seitan Chick'N Vegan Recipe

Dry:

2C Vital Wheat Gluten

5tbsp Nooch

2tsp. Poultry Seasoning

1tsp:

– S+P

– Garlic+Onion Powder

– Oregano

– Basil

– Parsley

– Paprika

Wet:

5Tbsp Tahini Paste

1 1/2C Mushroom Broth

Directions:

  1. Combine all the dry ingredients in a bowl.
  2. In a measuring cup, (or another bowl), combine the wet ingredients – mix together.*
  3. Mix the wet into the dry and mix together until you get a doughy consistency.
  4. Shape however you like (I usually make patties, breast-like shapes or wings)
  5. Wrap each piece in foil*
  6. Fill a pot with water and turn it on to high.
  7. Once water is boiling, get a steamer basket (or, use a cooling rack and place foil on top of chick’N) and place the chick’N pieces in.
  8. Let steam for 30 minutes.
  9. Once done, remove from steamer (put next batch in), remove the foil and allow to cool on a cooling rack.

*The original recipe I read said to wrap the seitan loosely in foil because they’d expand, but I haven’t notice them expand much if at all

Peta’s SolFoods Vegan’s Spicy Fried Chicken recipe

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Recipes, The Veg Life

Faushi

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Hey guys!

I decided to name this dish Faushi because it’s just a compound word of ‘faux’ and ‘sushi’, and since there is no fish OR seaweed in this (I don’t like the taste), I didn’t want to confuse anyone. (Also, making up words is fun!)

Since it’s getting warmer, I didn’t want to make something hot, so I decided to make sushi. I had originally planned on swapping the seaweed for swiss chard, but that failed. (Going off the memory of 1 Youtube video probably didn’t help any)

So, because I ended up using tortillas, I technically made wraps, and then just cut them up. Aaaand that’d be why I didn’t label this real sushi.

If you wanted to though, you could not cut these into pieces and then you would have a cold wrap instead.

Anyway, onto the recipe!

AterImber.com - Faushi Platter - Vegan food, sushi, vegetables, healthy, recipe

(You can see the failed Swiss Chard wrapped ones at the back)

3C White Jasmine Rice

Tortilla Wraps (I used Whole Wheat)

1 large Cucumber

½ a Yellow and ½ a Red Bell Pepper

1 bag of Bean Sprouts

½ a Large Carrot

 

Spices:

S&P (Optional)

 

Directions:

  1. Make the rice. Don’t add any spices or anything, leave it plain. Once the rice is done, allow it to cool.
  2. Cut the cucumber and bell peppers into strips and shred the carrot and put all veggies off to the side once done.
  3. Grab one tortilla and lay it flat in front of you. Wet your hands a little (I kept some water in a bowl on the counter) and place some rice into the center of the wrap in a line. Flatten it out a little bit. Be sure to leave room on either edge so that you can fold it. Next, place some of the pepper strips on either side of the rice (like a border) and place one cucumber strip on top of the rice. (If adding, sprinkle some S&P on top of the cucumber/rice)
  4. Fold both top and bottom edges of the tortilla and wrap it up. (It should look like a burrito now) Take a sharp knife and cut the wrap into pieces (About the width of your finger) If needed, secure with toothpicks.
  5. Continue doing that for the remainder of the wraps/until you run out of veggies. If you’re not making a platter, or don’t want to eat them now, you could make a bunch and then put some in the freezer for later.

Serve with soy sauce to dip and enjoy!

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Recipes, The Veg Life

Egg Breakfast Wrap

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Hey guys!

I was very excited to see that Good Rebel finally had the VeganEgg in stock! I went as soon as I could and bought it. Let me tell you, it is amazing! I had scrambled it plain before this, with just a bit of S&P and it was so good! I highly recommend trying it. Now, granted, I haven’t had ‘real’ eggs in a while, but as soon as you open the package, you definitely smell that distinctive egg smell. And it just gets more intense when you mix it with the water.

Seriously, go try it, I promise you won’t be disappointed.

Now, for this recipe, I’ve seen a bunch of breakfast wrap/burrito ads lately, and I’m not sure if it’s due to the warm weather or what, but I decided I might as well try it now that I’ve found an egg substitute I like. (Sorry Tofu Scramble, you just don’t hold up to this glorious creation)

So, I figured, why not? And thus, this little masterpiece was born. It’s quite simple, but who says good food has to be complicated?

AterImber.com The Veg Life - Egg Breakfast Wrap (vegan)

1 VeganEgg

2, 6in. Tortillas

¼ pk Ground Round (I used the Italian Ground Round)

(About) 2Tbsp White Rice

Daiya Mozz Shreds

Spices:

A Pinch of

– S&P

– Garlic Powder

– Onion Powder

Directions:

  1. Make the VeganEgg in a pan, scramble it up. Add the S&P.
  2. Place the VeganEgg off to the side and keep warm.
  3. In the same pan, add the ground round, stirring until cooked. Once almost done cooking, add the rice and mix until rice is hot. You can sprinkle some cheese shreds in now if you’d like.
  4. Once that’s done, remove from heat. Take your tortilla and lay down a sprinkle of cheese shreds first, then add ½ the VeganEgg and half the ground round mixture. Fold in both ends and roll so it’s a burrito. Do the same to the other tortilla.
  5. The a pan, add a splash (1Tbsp) of oil and allow to heat on med-high. Once heated, place one of the wraps seam-side down. Let cook until it turns a nice golden brown and then flip over. Once both sides are golden, remove from pan and do the same to the other wrap.
  6. Place on plate and cut in half (optional) and add a handful of grapes.

Serve immediately and enjoy!

So, what do you guys think? Like it? Hate it? Should be thrown into a pit and never made again? Let me know in the comments!

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Recipes, The Veg Life

Stuffed Peppers

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AterImber.com Vegan Recipe - Stuffed Peppers

3 Large Bell Peppers

3C Rice (I used Jasmine rice)

1 Can of No Name Peaches and Cream Corn (341mL, 12oz)

1 Can Ferma Romano Beans (540mL, 19oz)

1 Can Money’s Sliced Mushrooms (284mL, 10oz)

1 Can Primo Thick and Zesty Original Recipe Tomato Sauce (680mL)

 

Directions:

  1. Make the rice.
  2. Once the rice is done cooking, add the mushrooms, corn and beans to the rice cooker and mix. (If canned in water, dump out the water) Dump about half the can of tomato sauce into the rice and mix that in too.
  3. Preheat oven to 350. Cut the peppers in half vertically and take out the innerds.
  4. Get a roasting pan and pour some of the tomato sauce into the bottom of the pan and spread around. Place the pepper halves into the pan.
  5. Scoop the rice mixture into the peppers. I was able to fit about 3Tbsps of the rice into each half.
  6. Scoop about 1Tbsp of tomato sauce on top of all the peppers, smearing some on the sides of the peppers as well.
  7. Cover the pan with foil and bake in the oven for 20min.
  8. Take peppers out and uncover, adding the remaining sauce on top (and some in the bottom of the pan if it dried out) and place back in oven for another 10min.

Allow to cool and enjoy!

*I put the left over rice in the deep freeze for later use.

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Recipes, The Veg Life

Roasted Veggie Rice

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I know I’ve been on sort of a rice kick lately, but I have to use it, right?

Don’t worry if you’re sick of rice though – summer IS coming, so I’ll be making much less ‘hearty’ dishes for the warming weather. Stay tuned!

But, for now… more rice-y goodness!

AterImber.com Vegan Recipe - Roasted Veggie Rice

5C white rice (I used Jasmine Rice)

5 carrots

5 potatoes

1 head of broccoli

1 Container of Mushroom Broth*

½ container of vegetable broth*

 

Spices:**

S&P

Garlic and Onion Powder

Paprika

Oregano

Basil

Parsley

Nooch

 

Directions:

 

  1. Cut up the carrots, potatoes and broccoli. The carrots I just left as slices (feel free to make them smaller) and the potatoes I cut into eighths. The broccoli I left pretty chunky.

 

  1. Place the cut up carrots and potatoes into a bowl. Add the broccoli to another bowl. Fill the bowls up with the Mushroom Broth until all the pieces are covered (or mostly covered).

 

  1. Add the spices and stir the veggies around.

 

  1. Cover and place in the fridge. Let the veggies marinate in the broth for about an hour and half. (I went for a bike ride while they were marinating so the timing might not be exact)

 

  1. Preheat the oven to 350. Take veggies out of the fridge and spread out on a baking sheet. (Carrots and potatoes on one, broccoli on another) Keep the liquid! (We’re gonna use it to cook the rice)

 

  1. Bake the carrots/potatoes for about 40 minutes, (until soft enough to poke with a fork), then cook the broccoli.

 

  1. In the last twenty minutes of cooking time, make the rice. Use the marinating liquid instead of water. (To give the rice more flavour)

 

  1. Once the rice is done, transfer to a container (or a serving dish) and mix in the veggies.

 

*I used Campbell’s Mushroom/Veggie Broth, it comes in a red square container, 900ml/container

** I didn’t measure out how much spice I put in, but if I had to guess, I’d say it was a couple of Tablespoons for each bowl

So, what do you guys think? Like it? Hate it? Let me know in the comments! Also, I know this one takes a while, but marinating definitely gives the veggies (and rice) way more flavour.

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Recipes, The Veg Life

Hot Wrap w/ Wee Bit Spicy Cheesy Rice

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Okay guys, here’s the recipe for the Wrap I posted last week.

I used Gardein Mandarin Orange Chick’N, but since I don’t like the sauce packet that comes with it, I just left them plain. They taste more like ‘regular’ nuggets that way too. If you like the sauce though, feel free to make them with it, just beware – the wrap might get mushy because of the sauce.

Wrap with Wee Bit Spicy Cheesy Rice - Vegan Recipe

Tortilla Wraps

Wee Bit Spicy Cheesy Rice

Gardein Mandarin Orange Chick’N

Cucumber (1/2 mini)

Green Pepper (1/4 of a pepper)

Extra Daiya Mozz Shreds

Directions:

  1. Cook the Gardein Chick’N according to instructions.
  2. While nuggets are cooking (in the last half of the cooking time), cut the green pepper and cucumber. I cut the green pepper into strips, so I could line them up on the edges to keep the rice in. I cut the cucumber into slices.
  3. Heat up the cheesy rice in a pan until it’s warm, just enough to get the cheese to re-melt.
  4. Now to assemble: take the cheesy rice and make a little mountain, (be sure to leave room at the bottom of the wrap so you fold it), lay out some of the nuggets on top (I could only fit 4), then add the cucumbers on top of that. The add the green peppers along the side of the rice, like a border. Sprinkle some extra Daiya shreds on top and roll up. (Use toothpicks to keep together if needed)

Here’s a picture of how I assembled the wrap:

Wrap w/ Wee Bit Spicy Cheesy Rice - Vegan Recipe aterimber.com

5. Heat about 1Tbsp of oil up in a medium-hot pan. Once oil is hot, place the wrap fold side down and let heat for a few minutes, until the side gets golden/brown, then flip it over. (I didn’t time it, but I’d guess about 3 minutes)

6. Once done, take out of pan and cut in half. (Optional)

Enjoy!

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Recipes, The Veg Life

Wee Bit Spicy Cheesy Rice

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Usually, I don’t make cheesy rice spicy, but I had some left over Pepper-Jack shreds from something else and decided to try it. It’s not overly spicy, and for some of you, you might not even be able to tell it’s ‘spicy’. But since I don’t eat a lot of spicy food, this has a bit of a kick to it for me. That’s why I called it ‘Wee Bit of Spicy’.

Also, I only made 4C of rice so that I would have room to add the cheese shreds to the rice cooker without spilling anything. If you need to make more, feel free, just be careful when mixing in the cheese that it doesn’t spill.

Wee Bit Spicy Cheesy Rice Vegan Recipe

4C brown rice

Daiya Pepper-jack Cheese Shreds (it was the end of the bag, about ¼ C)

Half a pack of Daiya Mozz Shreds

 

Spices (All 1Tbsp)

S&P

Garlic Powder

Onion Powder

Oregano

Nooch

Paprika

Poultry Seasoning

1/2Tbsp Cayenne

1/2Tbsp  Red Chili Flakes

Directions:

  1. Cook rice according to rice instructions (I used my rice cooker, but you could do it on the stove if you don’t have one.) I also mixed in all the spices here before turning the cooker on.
  2. Once rice is done cooking, fluff around with fork and make sure none of it stuck onto the pot. Add the cheese and mix in. Replace the lid and wait until cheese is melted. (About 5-10minutes)
  3. Once cheese is melted, you can add veggies if you want and turn it into a cheesy rice stir-fry. I left mine plain because tt’s kind of like mac n cheese – you can add veggies, but it’s good by itself too. Also, I added it to a wrap and put the cold veggies in that separate.

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Recipes, The Veg Life

Wings Over Mixed Rice Stir Fry

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I know Gardein stopped making wings, so you could either make some homemade seitan to go on top of this, or buy their Seven Grain Crispy Tenders because they’re basically the same. (Since I didn’t put the sauce packet on them)

Or, you could leave out the wings completely and just eat a mixed rice stir fry.

Also, I know in the picture there’s a mushroom – it’s because the ‘brown rice’ I mixed with the white rice was left over take-out mushroom fried rice.

https://www.instagram.com/p/BQN6aFeg4fp/?taken-by=aterimber

Gardein Wings (or Seitan Wings)

4C Brown Rice

4C White Rice

Frozen Veggies (corn, peas, green beans, broccoli, carrots, green peppers)

2 Tbsp Soy Sauce

1 tsp S&P

1 tsp. Garlic Powder

1 tsp. Onion Powder

1 tsp. Poultry Seasoning

1 tsp. Basil

1 tsp. Ginger

1 tsp. Paprika

¼ tsp Tumeric

Directions:

  1. Make seitan wings first, (if none on hand, if precooked/in fridge skip to Step 2).
  2. Cook rice according to instructions.* (Can spice rice here if throwing in a rice cooker)
  3. In the last 10min. of rice cooking time, fill a pot with water, dump in the frozen vegetables and place on high heat. Once water starts boiling, dump out veggies. Reheat the seitan wings in oven so they’re not cold. (Keep these separate from vegetables)
  4. Add veggies back to drained pot, and add spices. Turn the pot back on to low-medium.
  5. Once rice is done, mix the white and brown rice together in a bowl. Add the Soy Sauce to the rice and mix.
  6. Throw the rice in the pot with the vegetables and stir until evenly mixed. You can also add more spices here if needed.
  7. Once heated, turn off pot and scoop rice mixture out into a bowl/plate, laying the wings across the top of the rice.

Enjoy!

*If you’re using a rice cooker, I don’t recommend tossing both brown and white rice together at once – it will mess up the cooking time and might end up not cooking/over cooking some rice. I’d say to do it in two batches. (Or, you could make this if you have different rice left in the fridge and don’t know what to do with it.)

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Recipes, The Veg Life

Beef with Broccoli Over White Rice

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This was one of the earlier recipes I tried to make, and it actually turned out pretty good. Only thing was it was too sweet for my taste, so when I make it in the future, I’m going to use less sugar.

For you guys though, I left the amount the recipe I followed said – since everyone has different tastes, you might not find it too sweet.

3Tbsps Cornstartch (Divided)

½ C water plus

2 Tbsps water, divided

½ tsp garlic powder

Beef strips (I used a whole bag of Gardeins Beefless Tips*)

2 Tbsp veg oil, divided

4C broccoli (I used frozen, but you can use fresh if you want)

1 onion (small)

1/3 C soy sauce

2 Tbsp brown sugar

1 tsp ground ginger

 

Directions:

  1. Combine 2Tbsp cornstarch, 2Tbsp water and garlic until smooth. Add the beef and toss
  2. Over medium-high heat, stir fry beef w/ 1 Tbsp oil. Remove from heat once thoroughly cooked and keep warm.
  3. Stir fry broccoli and onion in remaining oil until onions are translucent.
  4. Return the beef to the pan. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water. Blend until smooth and add to pan.
  5. Cook for about 2 minutes or until everything is well combined and the beef is hot.
  6. Remove from heat and serve over rice. (If desired)

*I know that Gardein stopped making the Beefless Tips, so I would suggest, either seeing if you can find another one, or maybe make some beef-style seitan to go with it? Or, if you want to really not eat beef, you could substitute Tofurkey Sausages (cut into pieces).

Let me know in the comments if it was too sweet for you, or any other question/concern/comment you might have about it!

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