Friday, May 7, 2010

Vegan Boneless Buffalo Wings!

This is for my good friend, Richard Murphy. I recently was excitedly telling him about my last post - Vegan Ribs to which he replied, "Why not just eat real ribs?"
I whipped these up this morning before work - an adapted recipe from The Vegan Dad. How hot is that - a dad that makes up vegan recipes and cooks for his family. They came out quite good. I hope that I have some time when I get home to make some nice sauces to go with tonight, just for Dougie. Enjoy! Oh, and these are rather spicy, so tone down the hot sauce if you're a wimp.

You know they look good, Richard!


- 16 bamboo skewers
- 1 1/4 cup vital wheat gluten
- 1/3 cup chicken broth powder
- 1/2 tsp garlic powder
- 1 1/2 tsp paprika
- freshly ground white pepper
- 2 tbsp oil
- 1/2 cup cooked white beans, all mashed up
- 1 to 1 1/4 cup water

- 1 cup plain soy milk
- 2 tbsp oil
- 1 tsp dried sage
- 1 tbsp ground flax seed
- 1 tsp lemon juice
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 1/3 cup panko bread crumbs

- 1/2 cup margarine
- 1/2 cup hot sauce

Preheat oven to 400 degrees
Line a baking sheet with aluminum foil. Spray with oil.

Mix flour, broth powder, and spices together. Add oil and enough water to make a dough. The dough should be somewhat stiff, but able to be kneaded. Knead for a few mins then shape into a log and slice into 12 to 16 pieces. Stick a bamboo skewer into each piece of dough and shape around the stick.

Whisk together soy milk, oil, lemon juice, and flax seed in a shallow dish. In a separate shallow dish, mix together bread crumbs and spices.

Roll seitan in soy milk mixture, then in bread crumbs. When all seitan has been coated, roll again in soy milk and press into the bread crumbs to get a thick coating. Place on prepared baking sheet.

Bake for 20 - 25 mins, until crumbs are golden and seitan has plumped up. While seitan is cooking, melt margarine and hot sauce in the microwave for a minute or so. Pour sauce over wings and bake for 5-7 minutes more.


Thursday, April 1, 2010

Happy April Fool's Day! Pigless Spare Ribs and Barbeque Sauce For You!

Seriously, you could really fool someone with this incredible dish. I have no idea how, but this recipe is just amazing! And this recipe makes a lot! They are awesome in a sandwich and I froze some too, cause we just had too much. I suppose that you could make the ribs with jarred barbeque sauce, but the sauce recipe is well worth the effort.

Here is the recipe, adapted from Veg News magazine:

Pigless Spare Ribs & Barbeque Sauce

Serves 8

1 1/2 cups onions, chopped
1 1/2 teaspoons non-hydrogenated margarine
1/3 cup nutritional yeast
1/2 cup tahini
2 tablespoons paprika
1/2 teaspoon salt
4 cups seitan, roughly chopped and divided
2 cups barbeque sauce (see recipe below)

1. Preheat oven to 350 degrees, and lightly oil baking sheet. In a medium pan, saute onions in margarine until soft. In a medium bowl, combine nutritional yeast, tahini, paprika and salt. Add onions and margarine and combine well.

2. In a food processor, combine half of the seasoning mixture and two cups of seitan and blend together, adding seitan gradually. Set aside and repeat with the other half of the seasoning mixture and seitan.

3. Form mixture into one strips to resemble ribs and place in rows, touching, on the prepared baking sheet. Bake uncovered for 45 minutes. Pour two cups of barbeque sauce over ribs, and increase heat to 375 degrees. Bake for 20-30 minutes or until well done and almost burned (or burned a little and crunchy). Serve with extra barbeque sauce on the side.

Barbeque Sauce Recipe

Makes about 3 cups

2 teaspoons corn oil
1/2 cup onion, chopped
1 teaspoon garlic, minced
2 1/2 cups tomato sauce
1/2 cup water, divided
1 cup agave
2 tablespoons molasses
1/2 cup mustard
1/2 teaspoon salt
1 teaspoon allspice
2 teaspoons red pepper flakes
1 1/2 teaspoons dried parsley
1 tablespoon soy sauce
2 tablespoons fresh lemon juice
1 teaspoon liquid smoke

1. In a medium pan over high heat, add oil. Saute onion and garlic until onions are translucent. Add tomato sauce, 1/4 cup of water, agave, molasses, mustard, salt, allspice, and pepper flakes, and parsley. Bring to a boil, reduce heat, and let simmer for about an hour.

2. Add second 1/4 cup water, soy sauce, lemon juice, and liquid smoke. Cook for 10 to 15 minutes longer. Allow to cool slightly and serve generously over pigless ribs.