seitan

How to Make Vegan Sausage

Webisode December 24, 2016

[youtube]ShzzWpBBZuY[/youtube]

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The Vegan Zombie

Vegan Gyro – The Vegan Zombie

News,Webisode April 2, 2013

[youtube]o0QtiJNyZAE[/youtube]

Food Empowerment Project: http://www.foodispower.org/
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1 1/2 cups vital wheat gluten
1/4 cup chick pea flour
1/4 cup nutritional yeast
2 tsp thyme
2 tsp rosemary
2 tsp salt
2 tsp onion powder

1/2 cup veggie broth
2 tsp tomato puree
4 cloves shredded garlic & 2 tsp olive oil

Mix wet and dry

Bring to boil
4 cups veggie broth
3-4 bay leaves
2 tsp thyme
2 tsp rosemary
3-4 cloves smashed garlic

Form seitan loaf and wrap in damp cheesecloth
Put in glass baking dish and pour broth over it.
Put in over at 350* for two hours. Flip halfway through

Sauce
1/4 cup tahini
2 tbsp agave nectar
1/2 tsp salt
2 tsp freshly chopped dill
juice of one lemon
mix together

slice seitan into thin slices
throw in pan with some olive oil to crisp up.
spread sauce on pita
layer seitan on
add lettuce and tomato
yum

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The Vegan Zombie

comfort food delicious foods gyro health food healthy living seitan tahini sauce the vegan zombie vegan vegan cooking vegan gyro

Tempeh Veggie Kabobs – Grilling – Cooking with The Vegan Zombie

News,Webisode August 9, 2012

[youtube]S9XG5obWGR0[/youtube]

Jon braves the night time zombie apocalypse to grill up some tempeh veggie kabobs.

Marinade
4 cups veggie broth Our recipe http://full.sc/OUVWMZ
1 tsp sea salt
1 tsp chili powder
1 tsp mesquite
2 tbsp mustard (dijon or spicy brown)
1 chipotle pepper (take out once done)
2 tbsp worcestershire sauce http://full.sc/O7M40t
2 tbsp agave nectar
Bring to boil add your tempeh and simmer 20 mins remove from heat
Add 1/2 lime (juice)
2 tbsp finely chopped fresh parsley
Add handful chopped onion, green pepper, mushrooms, cherry tomatoes and set aside

Cut zucchini and yellow squash into spears
Add handful chopped onion and peppers
tsp salt and dash of pepper
tsp dried basil
tsp dried thyme
1-2 tbsp olive oil
Mix up in bowl
Place in tinfoil
Add 1 tsp Earth Balance buttery spread
Grill 10 15 mins

Cut brussel sprouts and small potatoes in half
1 tsp thyme
1 tsp rosemary
1 tsp sea salt
Dash pepper
1 tbsp olive oil
Toss together
Add to tinfoil
Add 1 tsp Earth Balance buttery spread
Set on grill until potatoes are soft

Asparagus
Add 1 tsp sea salt
Pinch pepper
Coat in olive oil
Grill for a few minutes while turning over halfway through

Soak skewers in water
Skew tempeh and other veggies
Optional our seitan and Field Roast Sausages Our seitan http://full.sc/O7MtA4
Brush with BBQ sauce and grill

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Webpage: https://theveganzombie.com/
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The Vegan Zombie

Field Roast german shepherd grilling Indy jon seitan tempeh the vegan zombie vegan bbq vegan cooking show vegan marinade veggie kabobs zombies

Cooking with The Vegan Zombie – Shepherds Pie

News,Webisode February 26, 2012

[youtube]wjHxMY5mmM0[/youtube]

Jon finds himself in a strange house with an awesome kitchen. Here he makes a delicious vegan shepherds pie.

Special thanks to Woodstock Farm Animal Sanctuary for letting us film in their guest house. Check out their site: http://www.WoodstockSanctuary.org

Follow us @
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Facebook:: http://facebook.com/zombiegate
Webpage: https://theveganzombie.com/

Ingredients:
For potato topping
2 cups chopped potatoes
1 cup chopped sweet potatoes
1 tbs Earth Balance buttery spread
1/4 tsp pepper in potatoes
1/2 tsp salt in potatoes
1/4 cup nutritional yeast

For filling
1 tbs olive oil
1/2 cup chopped shallot
1/2 cup chopped celery
1/2 cup chopped carrots
1 1/2 cups chopped seitan (from our cheesesteak video)
1 tbsp olive oil
1 tbsp flour
1 tsp apple cider vinegar
1 cup veggie broth
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp thyme

Boil potatoes for 20 mins then strain.
Add ingredients listed and mash.
Set aside.

Heat olive oil in pan and add shallots, celery and carrots.
Add seitan. Push it all to one side add olive oil and flour
and make a roux. Mix everything together. Add vinegar and
veggie broth. Add rest of seasonings.
Put filling is bake dish or stainless steel pan as we did in
video. Leave about 1 1/2″ lip and add potato mixture to top
and spread evenly. Cut slit in top for steam.
Put in oven for 45 mins at 350 degrees.

Cooking with The Vegan Zombie – No-Killy-Philly

News,Webisode February 27, 2011

[youtube]qURmF-7O9-k[/youtube]

In this episode we make a new and improved seitan which we use to create a delicious vegan cheesesteak sandwich.

-No-Killy-Philly:

-Mix dry ingredients and wet ingredients, then mix both together for seitan:

Dry ingredients

1 1/2 cup vital wheat gluten

1/4 cup nutritional yeast

1/2 cup garbonzo bean powder (or chick pea flour)

2 tbsp brown sugar

1/2 tbsp mesquite

1/2 tbsp garlic powder

1/2 tsp turmeric

-Wet ingredients:

1 tbsp worcestershire sauce

1 cup vegetable stock

1 tbsp soy sauce

1 tsp liquid smoke

2 cloves of shredded garlic

pinch of pepper

-add all ingredients together and form a dough. Cut in half and make two logs and place in casserole dish.

-Stock to cook seitan in:

1 1/2 cup vegetable stock

1 diced onion

4 smashed cloves garlic

2 bay leaves

1/4 cup brown sugar

1/2 tsp chili powder

1 tbsp dried parsley

1/2 tsp thyme

1 tbsp soy sauce

1 tbsp molasses

2 cups water

-Heat on stove 5- 10 mins

-Pour in casserole dish to cover seitan. Cover dish and place in oven 350 for 1 hour. Then flip seitan and continue to cook for 1/2 hour uncovered. If still too soft, then cook for another 20 mins.

Daiya cheese sauce

1 cup Daiya cheese (cheddar)

1/2 cup soy milk

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp paprika

pinch of pepper

1 tbsp dijon mustard

Stir it all together over med heat and set aside.

Slice up your seitan, and saute it together with a diced onion and diced poblano pepper. Toast a roll of your choice and add Vegenaise and your seitan saute to it. Add Daiya cheese sauce and you’re good to go…Enjoy!