Saturday, February 14, 2009

Further Adventures in Vegan Cooking

Chris and I have been having fun with new vegan recipes again. Our latest experiments include:

* Vegan Donuts

* Buffalo “chicken” wings

* FLT sandwiches with homemade “facon”

* Fruit tarts with blueberry and apple fillings

* Strawberry & banana “ice cream”

* Blueberry muffins

* Coffee crumb cakes

* Eggplant Parmesan (with pine nut cream)

The photo above was taken on the night we made FLT sandwiches and Buffalo wings. We usually try to avoid cooking with wheat gluten/seitan but both dishes were delicious and we wanted to share them here.

Facon Lettuce and Tomato Sandwiches



- 1/2 cup of chickpeas

- 2 tbsp olive oil

- 1/2 cup water

- 2 tbsp Bragg's soy seasoning

- 1 tsp liquid smoke

- 1 tbsp maple syrup

- 1 tsp sage

- 1 cup vital wheat gluten


1. Finely mash chickpeas with a fork in a bowl. Add everything else in but the wheat gluten and mix well. Add in wheat gluten and mix with a fork, then knead by hand for a few minutes.

2. Heat a thin layer of oil in a frying pan over med-low heat. While pan is heating, flatten dough out with the heel of your hand on a cutting board. Get as flat as possible.

3. Cut dough into thin strips resembling bacon (only thinner). Flatten each strip even more before placing in the pan. The thinner the better. Place in pan and cook for about 4-5 minutes per side, until crispy and no longer "squishy." Add a little more oil to the pan, if necessary, when flipping “bacon” strips.




Tempura Mix


For the “chicken”, place seitan in tempura mix and coat completely. Fry until golden. Set aside.

Sauce recipe from:,1839,132191-246195,00.html


2 cups of dry cayenne peppers (50 grams)
1/2 cup of water
1/3 cup of chopped onion
1 chopped garlic
1/3 cup of chopped tomato
1 cup of white vinegar
1 stick of butter
1 bottle of Louisiana Hot Sauce
1/2 of the juice of 1 lemon
1 teaspoon of honey


Start by roasting the cayenne peppers on a pan over a medium high flame. Toss them around inside the pan for a couple of minutes and make sure you don't let these get burned. Add enough water to cover the peppers and bring water to a boil. Let them cook for ten minutes. Drain water and place them in blender. Add 1/2 cup of water, 1/2 cup of vinegar and salt. Blend on high and allow to percolate.

Place Smart Balance on a pan over a medium flame so that it melts. Add onion, garlic, tomato and the whole bottle of Louisiana Hot Sauce.

Let all cook for about five minutes, stirring occasionally. Immediately pour into blender and add the percolated cayenne pepper sauce. Blend on high for two minutes. Add the lemon juice, honey and ketchup, and blend again for a few seconds. Pour back into the pan where you melted the butter, and let it simmer for a good 20 minutes.

Pour sauce over seitan pieces and bake in oven at 350 degrees for 20 minutes. Serve warm.


1 comment:

Topics in my Repertoire: said...

We're so jealous of your vegan adventures. One day soon, we will have ourselves a twelve-course vegan feast in your abode...