This is my adaptation of a recipe from Vibrant Life magazine. It's very good!
1 cup raw cashews
1.5 tbsp onion powder
1.5 tsp salt
1 tbsp vegan chicken style seasoning powder
2 tbsp nutritional yeast flakes
1/2 tbsp garlic powder
1 tbsp basil
3 cups of water
1 medium onion, diced
1/2 cup diced sweet red pepper or small jar diced pimentos
1 cup sliced fresh mushrooms
1.5 cups cooked or canned garbanzo beans (chick peas)
1 cup frozen peas
2 tbsp olive oil or may use pan spray
Rinse cashews will. Place cashews in blender with the water and seasonings. Blend for at least two minutes. Sautee the onion, mushroom, and red pepper in a large pan. Cook until soft, then add the cashew mixture. Simmer until bubbling and then mix in the frozen peas and chick peas. May add a little additional water if it's too thick. Serve over brown rice, quinoa, or pasta.
Soy-free Veggie Burgers
1 tbsp honey or honey substitute
Another recipe adaptation, originally Bryanna Clark Grogans' with my modifications. The original recipe used TVP and soy sauce. I changed the recipe to make it soy-free. However, I must tell you that this recipe is much better *with* soy sauce rather than the soy-free chicken broth. So, if you can do soy, replace the vegan chicken broth with 2 tbsp of soy sauce for the wet mix and 4 tbsp of soy sauce for the broth. Another option is to use TVP or vegeburger crumbles rather than the flaxseed and ground walnuts, although I have had great success with those. I've even used lentils. This recipe is a great starting point for many variations.
2/3 cup pure gluten flour
1/3 cup chick pea flour
4 tbsp oatmeal
1 tsp dry marjoram
1 tsp onion powder
1/2 cup walnuts, ground to a meal
1/4 cup flaxseed, ground to a meal
2 tbsp dry vegan chicken broth mix
1 tbsp nutritional yeast
1 tsp marmite
3 tbsp catsup
1 tbsp olive oil
1/2 tsp smoke flavoring (opt)
plus enough water mixed with the above to equal a cup.
1 cup hot water
2 tbsp dry vegan chicken broth
1/2 tbsp olive oil
2 gloves crushed and finely minced garlic
Preheat the oven to 325 degrees. Mix the dry ingredients and set aside. Combine the wet mix ingredients and then gradually mix into dry ingredients. Be sure to mix the marmite thoroughly until it is all dissolved before adding to the dry ingredients. Form in to 6 medium harmburger-shaped patties and place in a lightly oiled 9x13 baking dish. Pour cooking broth over the patties, cover with aluminum foil. Bake x 15 minutes on one side, then flip to the other side for 15 additional minutes.
May freeze for later use, or fry to use now. I like them best prepared in a pan with a little pan spray and barbecue sauce, then served on a bun with veganaise, fresh sliced onion and tomato, and catsup. Enjoy!
Peanut butter tofu
1 block extra-firm tofu 1/2 cup creamy natural peanut butter
1 tbsp hot chili sauce, or more to taste (I use "sweet chili sauce for chicken" from the oriental market)
1 clove garlic, crushed and diced
1/4 inch section of fresh ginger, diced
1/4 cup chopped fresh cilantro
1/2 cup soy sauce
1 1/2 cups water
1 small onion, sliced thin
2 tbsp olive oil
Cut the tofu into 1/4 inch slices, place in a shallow dish with the soy sauce,honey, sweet chili sauce, garlic, and ginger. Tilt dish to cover tofu well. Marinate 1/2 hour or longer.
Meanwhile, sautee onion in the olive oil in a frying pan until soft and clear. Also, mix the creamy peanut butter with the water until it is a smooth sauce.
After the tofu has marinated, mix the peanut sauce mixture with the marinade and add it all the frying pan with the onions. Let it cook at low heat for about half an hour until the sauce is very thick, stirring gently if needed. Top with fresh chopped cilantro. Serve over rice noodles or brown rice. This recipe is milder as I serve it to my four year-old. You may want to add more chili sauce and ginger for adult tastes. *thanks to 'Llan and Wendy for being the creators of the original recipe I modeled this after!