STEAMED SEITAN CHIPOTLE LINKS

SERVES 1 CUP OR 4 LINKS

1⁄3 cup plus 2 tbsp vital wheat gluten

2 tbsp chickpea flour

1 tsp garlic powder

1 tsp onion powder

1 tsp taco seasoning

2 tbsp tomato sauce

1 tsp chipotle hot sauce

NUTRITIONAL VALUES

Calories: 1220kcal
Fat: 77.1g (66.1g S.Fat)
Carbs: 140.1g
Protein: 11.6g
Sugar: 94.4g
Sodium: 153mg

METHOD

In a large mixing bowl, combine the gluten, flour, garlic and onion powders, and taco seasoning.

In a small mixing bowl, combine 14 cup water, tomato sauce, and hot sauce. Mix the liquid mixture into the dry ingredients. Knead for 2 minutes, or until the dough is elastic. As you knead it, you'll notice it pull back into a rounder shape. This is a firm dough that will not expand as it cooks.

Divide the dough into four equal parts and roll each one into a log shape.

In a saucepan, combine 5 cups of water. Bring the water to a boil. Turn off the heat and place a steamer basket inside the pan. Cover the steamer basket with seitan links. 40 minutes of steaming

Allow the seitan to cool before storing it in the refrigerator for up to 5 days or the freezer for up to 4 months.

STEAMED SEITAN SMOKY NUGGETS

SERVES 4 PORTIONS

3⁄4 cup vital wheat gluten

1⁄4 cup plus

2 tbsp chickpea flour

2 tsp garlic powder

2 tsp onion powder

1⁄2 cup vegetable broth

2 tbsp tomato sauce

1 tbsp tamari

1 tsp liquid smoke

1⁄2 tsp coconut oil

NUTRITIONAL VALUES

Calories: 68kcal
Fat: 1.2g (0.6g S.Fat)
Carbs: 7.2g
Protein: 7.2g
Sugar: 1.9g
Sodium: 393mg

METHOD

In a large mixing bowl, combine the gluten, flour, garlic, and onion powders.

In a small mixing bowl, combine the broth, tomato sauce, tamari, liquid smoke, and oil. Mix the liquid into the dry ingredients. Knead for 2 minutes, or until the dough is elastic. As you knead it, you'll notice it pull back into a rounder shape. This is a firm dough that will not expand while cooking.

In a saucepan, combine 5 cups of water. Bring the water to a boil. Place a steamer basket in the pan and reduce the heat to a low simmer.

Slice off irregular pieces with a pastry cutter. You can shape them into a ball as best you can or leave them chunky. You can also steam as a single log and cut into chunks after steaming and cooling.

Steam for 40 minutes.

Remove the seitan to cool and store in the refrigerator for up to 5 days or the freezer for up to 4 months.

SLOW COOKER VERSATILE SEITAN BALLS

SERVES 3 CUPS OR 34 BALLS

1 1⁄2 cups vital wheat gluten

1⁄2 cup chickpea flour

1 tbsp mushroom powder

1⁄2 tsp dried oregano

1⁄2 tsp onion powder

1⁄4 tsp garlic powder

1⁄4 tsp nutmeg

1⁄4 tsp ground ginger

1⁄4 tsp ground cloves

1⁄4 tsp ground sage

1⁄2 tsp salt

1⁄2 cup tomato sauce, divided

1 tsp liquid smoke

1 1⁄2 cups vegetable broth, divided

NUTRITIONAL VALUES

Calories: 38kcal
Fat: 0.5g (0.1g S.Fat)
Carbs: 3.3g
Protein: 5.1g
Sugar: 0.6g
Sodium: 179mg

METHOD

In a large mixing bowl, combine the gluten, flour, mushroom powder, oregano, onion and garlic powders, nutmeg, ginger, cloves, sage, and salt.

Put 1/4 cup tomato sauce, 1/4 cup water, liquid smoke, and 1/2 cup vegetable broth in a small bowl Combine thoroughly.

Fill a well in the center of the dry ingredients with the tomato sauce mixture. Begin kneading after thoroughly mixing. Knead the dough for 1 minute, or until it becomes mildly elastic. The dough will slightly pull back as you knead it, and it will be a little sticky. Fill the slow cooker with the remaining 14 cup tomato sauce, 1 cup vegetable broth, and 3 cups water. Stir.

Tear off small chunks of dough, shape into a round shape, and drop into the slow cooker's liquid. There will be a total of forty-four balls. You can also make seventeen larger balls and cut them after they've been cooked and cooled. Alternatively, cut two logs into desired shapes. Cook on low for 4 to 6 hours, covered. As they cook, they will expand in size. Check the texture after 4 hours to see if you like it. As they sit in the refrigerator, they will firm up.

Remove from the heat and set aside to cool. Refrigerate for up to 5 days or freeze for up to 4 months.

SEITAN PAPRIKASH

SERVES 4 PORTIONS

1 cup (235 ml) water

1⁄4 cup (35 g) (1.2oz) raw cashews

1 1⁄2 cups (355 ml) vegetable broth, divided

1 tbsp (15 ml) apple cider vinegar

1 tbsp (15 ml) unsweetened plain vegan milk

1 1⁄2 tsp fresh lemon juice

Salt and pepper

1⁄3 cup plus 1 tbsp (50 g) (1.8oz) all-purpose flour

3 (each 4 ounces, or 113 g) Seitan cutlets or Tempeh (store bought), cut into quarters, or 12 Seitan nuggets

2 tbsp (30 ml) high heat neutral- flavoured oil

1 medium onion, cut into 1⁄2-inch (1.3 cm) thick slices

1 red bell pepper, cut into 1⁄4-inch (6 mm) thick slices

4 cloves garlic, minced

2 tbsp (14 g) (0.49oz) Hungarian paprika

1⁄2 tsp caraway seeds, optional

3 tbsp (48 g) (1.7oz) tomato paste

NUTRITIONAL VALUES

Calories: 386kcal
Fat: 13.7g (1.1g S.Fat)
Carbs: 63.6g
Protein: 11.7g
Sugar: 33.7g
Sodium: 256mg

METHOD

In a small saucepan, bring the water to a boil. Mix in the cashews. Reduce the heat to a low setting and continue to cook for 10 minutes. Transfer to a small high-powered blender with 1/4 cup (60 mL) broth, vinegar, milk, lemon juice, and a pinch of salt. Set aside after processing until completely smooth.

On a shallow plate, combine the flour with a pinch of salt and pepper. Dredge the seitan in the flour until completely covered. In a large skillet over medium-high heat, heat the oil. Cook (in batches) the seitan for 4 to 6 minutes, or until browned. Cook the second side for 3 to 5 minutes, or until browned. Take out and set aside.

Turn the heat down to medium. Scrape any bits from the bottom of the skillet before adding the onions. Cook for 4 to 6 minutes, or until the vegetables are softened. Cook for 3 to 4 minutes after adding the bell pepper. The pepper should still be crunchy. Cook and stir for 2 minutes after adding the garlic, paprika, and caraway seeds. Add the remaining 1 1/4 cup (295 mL) broth and tomato paste to the pot.

Bring to a boil, then reduce to a low heat and continue to cook for 10 to 12 minutes, or until thickened. Stir in the cashew mixture until well combined. Cook for 4 to 6 minutes, or until the seitan is heated through. Season with salt and pepper to taste. If desired, serve over pasta or a grain.

SEITAN MARSALA

SERVES 4 PORTIONS

1⁄4 cup (32 g) (1.1oz) all-purpose flour, plus 3 tbsp (24 g) (0.84oz), divided

Pinch of fine sea salt

Pinch of ground black pepper

4 (each 4 ounces, or 113 g) Seitan cutlets or Tempeh (store bought)

3 tbsp (45 ml) olive oil

3⁄4 cup (120 g) (4.2oz) minced shallot

1⁄4 plus cup 2 tbsp (54 g) (1.9oz) minced bell pepper (any colour)

12 ounces (340 g) (12oz) cremini mushrooms, sliced

6 sun-dried tomato halves (moist vacuum packed), thinly sliced

5 cloves garlic, thinly sliced

3⁄4 tsp dried thyme, or

2 1⁄2 tsp minced fresh thyme

Pinch of dried tarragon

1⁄2 cup (120 ml) vegan Marsala wine

1 cup (235 ml) vegetable broth, more if needed

Salt and pepper

Fresh minced parsley, for garnish

NUTRITIONAL VALUES

Calories: 743kcal
Fat: 23.8g (5.6g S.Fat)
Carbs: 93.6g
Protein: 50.8g
Sugar: 2.8g
Sodium: 3643mg

METHOD

Preheat the oven to 300°F (150°C, or gas mark 2).

On a plate, combine 1/4 cup (32 g) flour with a pinch of salt and pepper. Dredge the cutlets in the flour mixture on both sides. In a large skillet over medium-high heat, heat 2 tbsp (30 ml) oil. Cook the cutlets for 3 to 5 minutes, or until they are browned. Cook the second side for 3 to 4 minutes, or until browned. Place in the oven to keep warm.

Turn the heat down to medium. In the same skillet, combine the remaining tablespoon (15 mL) oil, shallot, bell pepper, and the remaining 3 tbsp (24 g) flour. Cook, stirring constantly, for 3 to 5 minutes, or until the shallot is softened.

Combine the mushrooms, sun-dried tomatoes, garlic, thyme, and tarragon in a mixing bowl. Cook for 4 to 6 minutes, or until the mushrooms are slightly darkened. Bring the wine and broth to a simmer. Cooking time is 15 minutes. If desired, add more broth to thin the sauce. Season with salt and pepper to taste.

Spoon some of the sauce over the cutlets in the skillet. To achieve the best texture contrast, do not completely cover the cutlets with the sauce. Garnish with parsley if desired.

BARBECUED SEITAN

SERVES 4 SANDWICHES

FOR THE SAUCE

1 tbsp (15 ml) olive oil, divided

1⁄3 cup (53 g) (1.9oz) chopped onion

3 cloves garlic, chopped

1 can (15 ounces, or 425 g) tomato sauce

1 can (6 ounces, or 170 g) tomato paste

1⁄3 cup plus 1 tbsp (90 g) (3.2oz) packed brown sugar

2 to 3 tbsp (40 to 60 g) (1.4 to 2.1oz) molasses

2 tbsp (30 ml) vegan Worcestershire sauce

1 tbsp plus 1 tsp (20 ml) liquid smoke

1 tbsp (8 g) (0.28oz) chili powder

1 tbsp (15 g) (0.53oz) Dijon mustard

1 tsp fine sea salt

1⁄2 tsp ground black pepper

1⁄2 to 1 tsp cayenne pepper, or to taste

FOR THE SANDWICHES

4 seitan cutlets or tempeh, (store bought)

1 tbsp (15 ml) olive oil

1⁄2 of a small onion, thinly sliced

1⁄2 of a small bell pepper (any colour), thinly sliced

4 burger buns or crusty rolls, split and toasted

2 tbsp (28 g) (0.99oz) vegan mayonnaise, optional

NUTRITIONAL VALUES

Calories: 697kcal
Fat: 27.4g (4.7g S.Fat)
Carbs: 81.5g
Protein: 41.9g
Sugar: 17.3g
Sodium: 1496mg

METHOD

To make the sauce:
In a medium-sized saucepan, heat 1 tbsp (15 ml) oil over medium heat. Cook for 5 minutes, stirring occasionally, until the onion is translucent. Cook for 1 minute after adding the garlic. Stir in the tomato sauce and cayenne pepper until well combined. Bring to a boil, then turn down to a low heat.

Cook, stirring occasionally, for 30 minutes. The sauce should be thick enough to leave surface trails. Cook for a longer period if you want a thicker sauce. Place the sauce in a blender and puree until smooth.

To make the sandwiches:
Using a sharp knife, cut the cutlets into thin strips. In a large skillet over medium-high heat, heat the oil. Cook for 6 to 8 minutes, stirring occasionally, until the seitan is browned. Cook for 2 minutes, or until the onion and bell pepper are slightly crisp. Reduce the heat to low and stir in the sauce to taste.

Cook for 3 minutes to combine and evenly heat. Distribute the mayonnaise evenly over the bottom buns. Distribute the mixture among the buns and cover with the tops. Extra sauce can be stored in the refrigerator for up to a week or frozen for up to two months.

HARISSA SEITAN AND GREEN BEANS

SERVES 4 PORTIONS

1 tbsp (15 ml) high heat neutral- flavoured oil

8 ounces (227 g) (8oz) Seitan or Tempeh (store bought), cut into 1⁄2-inch (1.3 cm) strips

2 handfuls green beans, trimmed, cut into bite-size pieces

1⁄2 of a red bell pepper, cut into thin strips

1 leek, white part only, cut in half, sliced into half-rounds

1⁄3 cup (80 ml) dry red wine, or vegetable broth

1 1⁄2 tbsp (24 g) (0.85oz) harissa paste, or to taste

3 tbsp (48 g) (1.7oz) tomato paste

1 cup (235 ml) vegetable broth

2 cloves garlic, minced

Juice from 1⁄2 lemon

Salt and pepper

NUTRITIONAL VALUES

Calories: 379kcal
Fat: 0g (0g S.Fat)
Carbs: 92.3g
Protein: 4.6g
Sugar: 76.7g
Sodium: 55mg

METHOD

In a large skillet over medium-high heat, heat the oil. Cook for 4 to 6 minutes, stirring occasionally, until the seitan is browned. Cook for 3 minutes, or until the green beans are bright green.

Cook, stirring constantly, for 2 minutes, or until the bell pepper and leek are tender but not soft. Scrape any bits from the bottom of the skillet before adding the 1/3 cup (75 ml) wine or broth. Turn the heat down to medium- low.

Combine the harissa paste, tomato paste, broth, garlic, and lemon juice in a mixing bowl. Toss the seitan and vegetables in the sauce to coat. Cook, stirring occasionally, for 10 minutes. Season with salt and pepper to taste.

TAKE-OUT SESAME SEITAN WITH BROCCOLI

SERVES 4 PORTIONS

1 1⁄2 cups (355 ml) chilled vegetable broth, divided

3 tbsp (45 ml) tamari

2 tbsp (30 ml) seasoned rice vinegar

1 tbsp (15 g) (0.53oz) sambal oelek, or to taste, optional

1 tsp sriracha, or to taste

5 tbsp (40 g) (1.4oz) cornstarch, divided

1⁄2 tsp 5-spice powder

12 ounces (340 g) (12oz) Seitan or Tempeh (store bought), cut into bite-sized pieces, or 20 medallions

2 tbsp (30 ml) high heat neutral- flavoured oil

1 head of broccoli, cut into florets

1 tsp toasted sesame oil

4 cloves garlic, minced

1⁄2 tsp grated fresh ginger root

1⁄3 cup (33 g) (1.2oz) minced scallion

2 tbsp (16 g) (0.56oz) toasted sesame seeds

Salt and pepper

Rice for serving, optional

NUTRITIONAL VALUES

Calories: 1198kcal
Fat: 65.5g (8.3g S.Fat)
Carbs: 80g
Protein: 69.8g
Sugar: 4.4g
Sodium: 1558mg

METHOD

1 cup (235 mL) broth, tamari, vinegar, sambal oelek, and sriracha in a small bowl 2 tbsp (16 g) cornstarch, whisked in Place aside.

On a plate, combine 3 tbsp (24 g) cornstarch and the 5- spice powder. Using your hands, dredge the seitan in the mixture. In a wok or large skillet, heat the oil over high heat.

Reduce the heat to medium-high and add the seitan when the oil begins to ripple. Be cautious because it may spatter. Cook for 4 to 6 minutes, stirring occasionally, until the seitan is browned. Set aside after removing from the wok.

Cook the broccoli in the same wok for 3 to 4 minutes, or until some of the edges are slightly brown. Turn the heat up to high and add the remaining 12 cup (120 ml) of broth. Cook for 3 to 5 minutes, stirring occasionally, until the broccoli is bright green and slightly crisp. Cooking time should not be exceeded.

Combine the sesame oil, garlic, ginger, scallions, and sesame seeds in a mixing bowl. Pour the sauce mixture over the seitan in the wok. Cook, stirring constantly, for 3 to 5 minutes, or until thickened. Season with salt and pepper to taste and serve with rice if desired.

NO CLUCK NUGGETS WITH MUSTARD CHIVE SAUCE

SERVES 10 NUGGETS

FOR THE NUGGETS

1⁄2 cup (120 ml) unsweetened plain vegan milk

1 tbsp (8 g) (0.28oz) cornstarch

3⁄4 cup (94 g) (3.3oz) all-purpose flour

1 1⁄2 tsp dried parsley

1 1⁄2 tsp onion powder

1 tsp garlic powder

1⁄4 tsp fine sea salt, plus a pinch

1⁄4 tsp ground white pepper, plus a pinch

10 Seitan nuggets (store bought)

High heat neutral-flavoured oil, for cooking

FOR THE SAUCE

1⁄4 cup (56 g) (2oz) vegan mayonnaise

1 tbsp (3 g) (0.11oz) minced fresh chives

2 tsp Dijon mustard

1 tsp white wine vinegar

Salt and pepper

NUTRITIONAL VALUES

Calories: 564kcal
Fat: 18.6g (2.1g S.Fat)
Carbs: 90.6g
Protein: 12.2g
Sugar: 47.4g
Sodium: 291mg

METHOD

To make the nuggets:
In a shallow bowl, whisk together the milk, cornstarch, and a pinch of salt and pepper. On a plate, combine the flour, parsley, onion powder, garlic powder, 1/4 tsp salt, and 1/4 tsp white pepper.

Preheat the oven to 350°F (190°C, or gas mark 5). Line a baking sheet with parchment paper. Dip each nugget in the milk mixture, then in the flour mixture, coating it well with one "wet" and one "dry" hand. Continue with the remaining nuggets on the lined baking sheet. Refrigerate for at least 30 minutes and up to 8 hours.

To make the sauce:
In a small mixing bowl, combine the mayonnaise, chives, mustard, and vinegar. Season with salt and pepper to taste. The sauce can be prepared up to 24 hours ahead of time, covered and refrigerated.

Preheat the oven to 300°F (150°C, or gas mark 2) and set aside. In a large, heavy-bottomed skillet, spread a thin layer of oil. Cook on high heat.

Cook (in batches) the nuggets for 4 to 6 minutes, or until golden. If the nuggets are browning too quickly, reduce the heat to medium-high. Cook the second side for 4 to 6 minutes, or until golden. Keep warm in the oven while you cook the rest of the nuggets the same way. Serve immediately with the dipping sauce.

RECIPE NOTES

Reduce the flour mixture by half for super crispy nuggets. Use 1/2 cup (40 g) panko crumbs seasoned with salt and pepper for the second dipping.

SMOKY SAUSAGES

SERVES 4 SAUSAGES

1 1⁄4 cups (180 g) (6.3oz) vital wheat gluten

1⁄4 cup (30 g) (1.1oz) chickpea flour

1⁄4 cup (30 g) (1.1oz) nutritional yeast

1 tbsp (8 g) (0.28oz) tapioca flour

1 tbsp (7 g) (0.25oz) onion powder

2 tsp smoked paprika

1 1⁄2 tsp ground cumin

1 tsp ground coriander

1⁄2 tsp fine sea salt (if your broth isn’t very salty)

1⁄4 tsp cayenne pepper

2⁄3 cup (160 ml) vegetable broth

2 tbsp (30 ml) tamari

2 tbsp (30 ml) vegan Worcestershire sauce

1 tbsp (15 ml) neutral-flavoured oil

1 tbsp (15 ml) toasted sesame oil

1 tbsp (16 g) (0.56oz) tomato paste

1 to 2 tbsp (15 to 30 ml) liquid smoke, to taste

2 tsp pure maple syrup

4 cloves garlic, grated or pressed

NUTRITIONAL VALUES

Calories: 563kcal
Fat: 31.1g (4.6g S.Fat)
Carbs: 47.5g
Protein: 25.8g
Sugar: 4.9g
Sodium: 958mg

METHOD

Combine the vital wheat gluten, chickpea flour, nutritional yeast, tapioca flour, onion powder, paprika, cumin, coriander, salt, and cayenne pepper in a medium- sized mixing bowl.

Whisk together the broth, tamari, Worcestershire sauce, oils, tomato paste, liquid smoke, maple syrup, and garlic in a glass measuring cup. On top of the dry ingredients, pour the liquid ingredients. Begin by mixing with a fork, then knead thoroughly with your hand, squeezing to ensure all ingredients are thoroughly combined.

If necessary, add an additional 1 tbsp (15 mL) broth or (9 g) gluten to make a soft, workable dough.

Divide the mixture evenly between two 12-inch (30 cm) pieces of foil (10 ounces or 280 g each). Form into two 6 inch (15 cm) long rolls. Wrap the foil around the mixture tightly, twisting the ends to enclose the sausages.

Make a steamer. 1 hour 15 minutes to steam the rolls Remove the foil (be careful of the steam!) and set aside to cool on a wire rack.

Allow to cool completely before slicing thinly with a sharp, serrated knife in a seesaw motion. Wrap tightly in plastic wrap and refrigerate for up to 1 week or freeze for up to 2 months.

BROCCOLI STIR-FRY WITH SEITAN AND CASHEWS

SERVES 2 PORTIONS

1 cup jasmine rice

2 cups broccoli, stems peeled and diced, florets cut into bite- size pieces

1⁄2 cup tamari

2 tbsp rice vinegar

2 tbsp maple syrup

1⁄2 tsp ground ginger

1⁄4 tsp garlic powder

1 red bell pepper, diced

2 tbsp cornstarch or potato starch

3⁄4 cup Pressure Cooker Thai Nuggets

1⁄2 cup raw cashews

NUTRITIONAL VALUES

Calories: 315kcal
Fat: 0.9g (0.2g S.Fat)
Carbs: 78.2g
Protein: 5g
Sugar: 51.2g
Sodium: 15mg

METHOD

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water is absorbed and the rice is tender.

Meanwhile, bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 5 minutes over boiling water. Set aside after removing from the steamer.

In a small mixing bowl, combine the tamari, 1/4 cup plus 2 tbsps water, vinegar, syrup, ginger, and garlic powder.

1 tbsp sauce mixture in a large skillet Increase the heat to medium-high and add the bell peppers. Cook for 5 minutes. Cook for 5 minutes after adding the broccoli. Push the vegetables to the side and thicken the liquid with cornstarch. Stir for 1 minute over medium-high heat. Mix everything together, then add the seitan nuggets and cashews. Cook for about 3 minutes to heat through.

Serve with jasmine rice.

SEITAN NUGGETS ROTELLE

SERVES 6 PORTIONS

3 cups rotelle pasta

1 tbsp extra virgin olive oil

1⁄2 cup chopped onion

2 cups Steamed Seitan Smoky Nuggets, cut into bite- size pieces if necessary

2 cloves garlic, finely chopped

1 425g (15oz) can diced tomatoes

1⁄2 tsp Italian seasoning

1⁄2 tsp salt

1⁄4 tsp ground black pepper

Scallions, for garnish (optional)

NUTRITIONAL VALUES

Calories: 295kcal
Fat: 8g (1.1g S.Fat)
Carbs: 43.9g
Protein: 12.3g
Sugar: 2.4g
Sodium: 273mg

METHOD

Cook Rotelle according to package directions.

Meanwhile, in a large skillet over medium-high heat, heat the oil. Sauté the onion and seitan for 10 minutes, or until the onion is translucent. Cook for another minute after adding the garlic. Combine the diced tomatoes, Italian seasoning, salt, and pepper in a mixing bowl.

Bring to a boil, then reduce to a low heat and continue to cook for 5 minutes. Cooked Rotelle should be added now. 5 minutes on high heat

Garnish with scallions if desired.

CHICKPEA SEITAN FRIED RICE

SERVES 2 PORTIONS

1 cup jasmine rice

1 cup Pressure Cooker Tender Patties

1 425g (15oz) can chickpeas, drained and rinsed

3 tbsp tamari

3 tbsp maple syrup

1⁄4 tsp ground ginger

2 tbsp coconut oil

2 carrots, peeled and diced small

1 clove garlic, minced

Green onions, sliced, for garnish

NUTRITIONAL VALUES

Calories: 1406kcal
Fat: 29.3g (14.4g S.Fat)
Carbs: 229.3g
Protein: 61.7g
Sugar: 44.1g
Sodium: 1632mg

METHOD

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water has been absorbed and the rice is tender. Place aside.

In a food processor, pulse the seitan a few times to make small pieces. Place in a small bowl.

Add the chickpeas to the food processor and pulse three or four times to make small pieces.

Set aside the tamari, maple syrup, and ginger in a small bowl.

Heat the oil in a large skillet over medium-high heat. Fry the carrots for 5 to 10 minutes, flipping with a spatula. Reduce the heat as needed to keep the carrots from burning. Cook for 1 minute after adding the garlic. Continue to sauté the rice, prepared chickpeas, and seitan until the seitan begins to brown. Continue stirring and flipping with a spatula to incorporate all of the sauce and to slightly cook it.

Garnish with the sliced green onions and serve.

SEITAN BALLS WITH SLOW COOKER SPAGHETTI SAUCE

SERVES 6 PORTIONS

2 tbsp extra virgin olive oil

2 cups finely diced yellow onion

4 cloves garlic, finely diced

2 794g (28oz) cans diced tomatoes

4 170g (6oz) cans tomato paste

1 tsp crumbled bay leaf

2 tbsp coconut sugar

1 tsp oregano

1 tsp basil

1 tsp salt

1⁄2 tsp ground black pepper

1 1⁄2 cups Slow Cooker Versatile Seitan

340g (12oz) spaghetti

NUTRITIONAL VALUES

Calories: 166kcal
Fat: 11.8g (4.5g S.Fat)
Carbs: 6.4g
Protein: 8.8g
Sugar: 1.1g
Sodium: 413mg

METHOD

Heat the oil in a large skillet over medium high heat. Cook until the onion is translucent, about 10 to 15 minutes. Reduce the heat to medium, add the garlic, and cook for 2 minutes more. In the slow cooker, combine all of the ingredients (except the seitan and pasta) and 112 cups water. Cook for 6 to 8 hours on low, adding the seitan in the last hour. If cooking on high, cook for 3 to 4 hours, adding the seitan for the last half hour.

Cook the spaghetti according to the package directions, then top with the seitan pasta sauce.

ARROZ CON SEITAN

SERVES 4 PORTIONS

2 tbsp extra virgin olive oil

1 cup chopped onion

1 bell pepper, chopped

1 clove garlic, minced

2 cups jasmine rice

1 425g (15oz) can tomatoes, diced

1 cup vegetable broth

2 cups Steamed Seitan Chipotle Links, torn into bite-size pieces

227g (8oz) peas, fresh, frozen, or canned (optional)

1 tsp salt

1⁄4 tsp ground black pepper

NUTRITIONAL VALUES

Calories: 83kcal
Fat: 2.9g (0g S.Fat)
Carbs: 2.1g
Protein: 11.8g
Sugar: 0.8g
Sodium: 798mg

METHOD

Heat the oil in a large skillet with a lid over medium-high heat. Sauté the onions and bell peppers for 10 minutes. Stir in the garlic and heat through. Combine the rice, tomatoes, and vegetable broth in a mixing bowl. To ensure that all the rice is submerged in liquid, stir and pat it down with the back of a wooden spoon.

Cover, bring to a boil, then reduce to a simmer for 15 minutes. Check to see if the rice is done and most of the liquid has been absorbed.

Replace the cover and lightly stir in the seitan, peas (if using), salt, and pepper. Allow to steam for 10 minutes over low heat.

ARTICHOKE FLATBREAD WITH CRUMBLED SEITAN

SERVES 2 PORTIONS

FOR THE CASHEW CHEESE

3⁄4 cup raw cashews, soaked from 1 hour to overnight and drained

1⁄2 cup water

1 tbsp nutritional yeast

1 tbsp tapioca starch or tapioca flour

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tbsp lemon juice

FOR THE ASSEMBLY

2 8-inch flatbreads

1⁄4 cup baby spinach, cut in strips

1⁄2 cup Steamed Seitan Smoky Nuggets

397g (14oz) artichoke hearts in water, discarded

1 Roma tomato, chopped

1⁄4 cup canned sliced black olives

Raw shelled hempseed, for topping

NUTRITIONAL VALUES

Calories: 1624kcal
Fat: 54.5g (5.9g S.Fat)
Carbs: 237.6g
Protein: 71.2g
Sugar: 14.9g
Sodium: 2735mg

METHOD

CASHEW CHEESE:
In a blender, combine all of the cheese ingredients and blend until smooth. Place the blended mixture in a saucepan. Cook, stirring constantly, until the sauce thickens slightly. It will take between 5 and 10 minutes. Remove from the heat and set aside to cool.

ASSEMBLY:
On each flatbread, spread a 1/2-cup layer of cashew cheese. Half of the spinach should be spread on each flatbread. Divide the seitan, artichokes, tomatoes, and olives among the flatbreads and distribute evenly.

Serve with hempseed strewn on top.

PANANG SEITAN CURRY

SERVES 6 PORTIONS

1 cup red quinoa

1 sweet potato, peeled and chopped into bite-size pieces

1 tbsp extra virgin olive oil

1 red bell pepper, diced

1⁄4 cup finely chopped shallot

2 cloves garlic, finely diced

1⁄4 cup creamy peanut butter

2 tbsp red curry paste

1 tsp sriracha

2 tsp turmeric

1 tsp ground ginger

1 tsp ground cumin

1 14-ounce can coconut cream

1 tbsp lime juice

1⁄2 tsp salt

2 cups Pressure Cooker Thai Nuggets

NUTRITIONAL VALUES

Calories: 437kcal
Fat: 30.2g (16.5g S.Fat)
Carbs: 31.9g
Protein: 12.1g
Sugar: 5.6g
Sodium: 591mg

METHOD

Rinse the quinoa thoroughly in a sieve. Cover the quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a low heat and cover. Simmer for 15 to 20 minutes, or until all of the water has been absorbed and the quinoa is tender. Cover and set aside.

Bring water to a boil in a medium saucepan with a steamer insert. Place the sweet potato in the insert and steam for 10 minutes over boiling water.

In a large skillet over medium heat, heat the oil. Sauté the bell pepper for 10 minutes. Cook for 2 minutes after adding the shallots and garlic. Combine the peanut butter, red curry paste, sriracha, turmeric, ginger, and cumin in a mixing bowl. Cook, stirring occasionally, for 5 minutes. 1 cup water, coconut cream, lime juice, and salt should be added at this point. Combine the sweet potato and seitan nuggets in a mixing bowl. Stir well and increase the heat to medium-high. Bring to a low boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes at a time.

Toss with quinoa and serve.

SLOW COOKER SEITAN BOURGUIGNON

SERVES 4 PORTIONS

2 tbsp extra virgin olive oil

1 cup diced yellow onion

1 1⁄2 cups sliced carrots

2 tbsp dairy-free butter, divided

2 cloves garlic, minced

2 tbsp flour

2 1⁄2 cups vegetable broth

1 tbsp liquid smoke

2 tbsp tomato paste

1 cup good Burgundy wine

1 bay leaf

1⁄2 tsp thyme

1 tsp salt

1 pound mushrooms, sliced

2 cups Slow Cooker Versatile Seitan Balls, cubed

NUTRITIONAL VALUES

Calories: 145kcal
Fat: 9.8g (4.2g S.Fat)
Carbs: 2.1g
Protein: 12.2g
Sugar: 0.6g
Sodium: 456mg

METHOD

In a large skillet, heat the oil. Sauté the onions and carrots for 10 to 15 minutes, or until the onions are translucent. 1 tbsp butter Cook for another minute after adding the garlic.

Cook for another minute after adding the flour and stirring to coat everything. Check that the flour has been thoroughly incorporated and that there is no visible dry flour in the mixture.

Add to the slow cooker, all the ingredients from the skillet. 1/2 cup water, the broth, the liquid smoke, the tomato paste, the wine, the bay leaf, the thyme, and salt Cook for 6 to 8 hours on low heat.

About an hour before serving, sauté the mushrooms in a large skillet with a tablespoon of butter for about 10 minutes. Cook for another hour after adding the mushrooms and seitan to the slow cooker.

Serve alone or alongside noodles, potatoes, or rice.

AIR-FRIED STICKY RICE FEATURING SEITAN

SERVES 4 PORTIONS

2 cups jasmine rice

1⁄2 cup soy sauce or gluten-free tamari

4 tbsp maple syrup

4 cloves garlic, finely chopped

2 tsp Chinese five spice

1⁄2 tsp ground ginger

4 tbsp white wine or rice vinegar

1 pound cremini mushrooms, wiped clean, or any large mushrooms cut in half

1 cup Pressure Cooker Thai Nuggets

1⁄2 cup frozen peas

NUTRITIONAL VALUES

Calories: 504kcal
Fat: 3.1g (0.4g S.Fat)
Carbs: 100g
Protein: 15.3g
Sugar: 15g
Sodium: 1858mg

METHOD

In a large saucepan, combine the rice and 2 cups of water. Bring to a boil, covered. Reduce the heat to medium and cook for 20 minutes, or until the water has been absorbed.

If your air fryer does not already have a built-in insert, add one now.

Set aside the soy sauce, maple syrup, garlic, Chinese five spice, ginger, and white wine in a small bowl.

Put the mushrooms in the air fryer to cook. If you have the option, set your thermostat to 350°F (180°C). Otherwise, simply turn it on—my air fryer temperature is pre-programmed and always cooks at 338°F. Cooking time is 10 minutes. Add the seitan nuggets to the air fryer. Stir if your air fryer does not have a built-in self-stirrer. Over the top, pour the liquid mixture and peas. Cook for 5 minutes, stirring occasionally.

Stir in the rice thoroughly. 2 minutes on high heat Serve.

RECIPE NOTES

If you don't have an air fryer, this dish can be made in a skillet. Set aside the cooked jasmine rice. Set aside the next six ingredients after mixing them together. In a large skillet, heat 1 tablespoon of oil. Cook for 10 minutes over medium-high heat with the mushrooms. Over the mushrooms, pour the liquid mixture. Cook for 5 minutes more after adding the peas and seitan nuggets. Stir in the cooked rice and heat through.

SPROUTED GRAIN SPICY SEITAN SANDWICH

SERVES 6 SANDWICHES

1 tbsp coconut oil

6 Pressure Cooker Tender Patties

6 sprouted grain English muffins, sliced open

Condiments of your choice, such as dairy-free chipotle mayo and horseradish mustard

1 avocado, sliced

6 slices red onion

NUTRITIONAL VALUES

Calories: 427kcal
Fat: 22.3g (6.6g S.Fat)
Carbs: 42.7g
Protein: 16.8g
Sugar: 2.5g
Sodium: 866mg

METHOD

In a large skillet over medium-high heat, heat the oil and fry the patties until just golden on each side.

Toast the English muffins while the patties are cooking in the skillet. Toast is layered with mayo, mustard, avocado, patty, and onion.