Planta Queen's Bean Burger

Chef David Lee of Plant Queen shows how to make Planta's Bean Burgers on CBC!

Planta Queen's Bean Burger

Ingredients

1 tin black beans

1 tin brown lentils

1 cup ground mushrooms cooked down and seasoned

1/2 cup GF oats

1/2 cup Chickpeas mushed

1/4 cup nutritional yeast

1/2 tsp each salt and pepper

1/4 tsp chili flakes

1/2 cup shredded Beets 

1 Tbls tapioca starch

2 Tbls parsley (I used fresh)

1 tsp rosemary (I used dried)

Method

Add beans, lentils, cooked mushrooms, oats and chickpeas in a food process and pulse until smooth.

Stir in the nutritional yeast, salt, pepper, chili flakes, shredded beets, tapioca starch, parsley and rosemary.

Form pattie, lightly sear on both sides and put in the oven 375F for 10-15 mins, flipping half way through.

Serve with mayo, lettuce, pickles, burger charred tomatoes/relish, cheese, yellow mustard.

Red Cabbage & Kale Coleslaw

Red Cabbage & Kale Coleslaw

Ingredients

Slaw

1/2 head red cabbage, shredded

1 head kale, shredded

2 carrots, shredded

Dressing

zest of half a lime

juice of one lime

4 tablespoons vegan sour cream/greek yogurt

¾ cup vegan mayonnaise 

2 tablespoons apple cider vinegar

1 Tbls agave

salt and pepper to taste

Method

Mix shredded vegetables well in a large bowl.

Whisk together the dressing ingredients.

Combine dressing into the shredded vegetables well and serve.

Black Bean Burgers

Recipe from doTERRA's recipe blog page.

Black Bean Burgers

Ingredients

2 garlic cloves
3 1/2 cups (2 cans) black beans, drained (I use fresh black beans that have been slow cooked)
¼ cup red bell pepper
½ cup yellow onion
2 drops Cilantro oil
2 drops Basil oil
1 egg replacer
1 1/2 cup GF bread crumbs
Salt and pepper to taste
I also added in 1/2 tsp Fresh Jax Grill Master spice blend** You could also use any


Method

Preheat in 350F oven.
Put yellow onion, garlic, red bell pepper, essential oils, egg replacer, bread crumbs, salt, pepper, and half of rinsed beans into food processor or blender until smooth.
Combine with remaining black beans and stir.
If mixture is too sticky, add more bread crumbs until it holds together.
Add in more salt or pepper as needed.
Divide into eight patties. I used a bit of GF flour on the outside to make the patties
Place patties on a baking tray (I used baking paper too) and bake for 10 minutes on either side.
Once done in the oven you can conitnue to cook to use or freeze.
When ready to use heat skillet/grill on medium heat with olive oil.
Heat patties roughly six minutes on each side.
Once burger is cooked, place on paper towel and allow to cool slightly before using.


** Fresh Jax Grill Master blend contains; Organic smoked black peppercorn, organic dill, organic onion, organic paprika, sea salt, organic coriander, organic thyme, organic garlic, organic fennel, organic rosemary.

BBQ Pulled Mushroom Sandwich

This recipe comes care of Chef Chris Rubenstein.
I used collard greens, Chinese cabbage and carrots for my salad as I didn't have the other ingredients.

BBQ Pulled Mushroom  Sandwich with Kale Slaw
Serves 4

Ingredients

For BBQ pulled mushroom;
1 lb king oyster mushrooms/trumpet mushrooms (Asian supermarket)
1 cup BBQ sauce (link to the homemade one I used)
2 cups wood chips (apple or cherry), soaked in water for 1/2 hour
2 Tbls oil (not olive)

For kaleslaw;
1 head kale
1 cup vegan mayo
1 red onion
1/2 cup apple cider vinegar
4 Tbls sugar
1 Tbls crushed red pepper
2 carrots

For serving;
4 buns/rolls


Method

Smoke mushrooms - in a regular gas grill, use a smoking box and spread out the wood chips evenly.
Set grill on high (wanting to get to around 600F) adding the smoking box and wait around 10-15 mins for the wood chips to start smoking.
Break apart the mushrooms into stalks and set them on the top rack of your grill

Close the lid and leave to smoke for around 20 mins, keep an eye on them - they will get dark and smokey but don't burn them.

Once the mushrooms are smoking start on the kale-slaw.
Pull the leaves off your kale and roll up to slice thinly.
Peel the carrots and grate.
Julienne the onions.
Add all the vegetables to a salad bowl and toss together.
In a mixing bowl add mayo, apple cider vinegar, crushed peppers, sugar and whisk until well mixed.
Add dressing to vegetables and toss through.

Shredding the mushrooms - using a fork just scrap down the mushroom stem to get shreds and with the top pieces you can just push down with a fork.

In a frying pan add oil on a low-medium heat and add mushrooms and allow to coat with oil.
Then add BBQ sauce and mix to coat the mushrooms.
Allow sauce to caramelize slightly.

Make your sandwich by adding the slaw and then the mushrooms.

Vegan Super Bowl Yums

With Super Bowl Sunday just around the corner here are some ideas for delicious vegan snacks...

Here's a link to my Vegan Super Bowl Pinterest page.

Chili Cheese Dip

Jalapeno Poppers

Crispy Spiced Chickpeas

Baked Falafel 

Tempeh Satay Skewers

KFC Cauliflower

Party Popcorn

Salt and Pepper Tofu

Faux Meat Sausage Rolls

Vegan Corn Dogs

Vegan Buffalo Wings

Deep Fried Mushrooms

Smoky Cheddar Dip

Vegan Fry Sauce

Vegan Buffalo Wings

This recipe comes from Vegan Dad's "Ultimate Vegan Hot Wings" although obviously I had to make it gluten free. As with all seitan I've ever made, it's quite heavy and bready. Maybe that's just a gluten free thing, I'm not sure, not having ever tried real seitan. Hubby things he can improve on the recipe - he's a bit more adventurous with the experimentation than I am...so watch this space! Ranch Dressing recipe from Chow Vegan.

Vegan Buffalo Wings

Ingredients 
Makes about 30

Seitan
1 cup sliced mushrooms
1 small onion, chopped (about 1/3 cup)
1 garlic clove, chopped
2 tbsp olive oil
2 tsp poultry spice
1 tsp salt
1/2 cup water
1 cup GF vital wheat gluten

Breading
1/2 cup fine corn flake crumbs
1/2 cup GF flour (I used brown rice)
1/2 tsp paprika
1/2 tsp salt
fresh ground pepper
2 tsp oil
1 cup soy milk
1/2 tsp apple cider vinegar

Sauce (heat these ingredients in a saucepan)
1/2 cup vegan margarine
1/2 cup hot sauce
1 tbsp vinegar
1 tbsp ketchup


Method

Preheat oven to 400 degrees. Line a sided cookie sheet with foil and lightly oil.
Place mushrooms, onion, and garlic in a food processor and process until finely chopped. Add oil, spice, salt and blitz. Add gluten and process into a smooth dough. Add water gradually process into a smooth paste (you may not need all the water...you want the mixture to be like dough).

Remove dough from food processor and roll into a cylinder about 14" long.
Slice into 1" pieces and roll them into a smaller cylinders. Slice that in half if they are too long, then flatten slightly.

Mix together ground corn flakes, flour, paprika, salt, and pepper in a bowl.
Combine soy milk and vinegar in a separate bowl.
Toss seitan in 2 tsp of oil. Toss seitan in corn flake mixture.
Dip seitan soy milk mixture, then toss in cornflake mixture again. Place on prepared cookie sheet.

Bake for 10 mins, turn over, then bake for another 10 mins.
Coat wings with all but 1/4 cup of the sauce. Bake for 5 mins, then use a spoon to scoop up excess sauce and re-coat the wings. Bake for another 3-5 mins, until bubbling. Remove from oven and let cool 5 mins. Toss in remaining sauce and serve. Serve with vegan ranch dressing.

Vegan Ranch Dressing
Makes a little over 1/3 cup

Ingredients

1/4 cup soy milk
1/4 cup Vegenaise or other vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon fresh parsley, minced
Salt and pepper to taste


Method

Combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.

Tempeh BBQ Spare Ribs

This sauce is sooo good. It would be perfect for homemade baked beans!
Original recipe from Vegan Dad blog.

Tempeh BBQ Spare Ribs

Ingredients
Serves 4

1/2 cup margarine
2 sweet onion, sliced
4 cloves of garlic, chopped
1 cup water
2 cup ketchup
2/3 cup maple syrup
2/3 cup brown sugar
2 tbsp vegan Worcestershire sauce
2 tbsp mustard
2 few dashes of hot sauce
2 pkgs tempeh, sliced
2 drops liquid smoke (optional - I use this to give it a smokey flavor)

Method

To make the BBQ sauce, melt margarine in a saucepan over medium heat.
Saute onion and garlic for 15 mins, until onions have cooked down and are nicely browned.
Add the remaining ingredients and bring to bubbling.
Simmer for 15-20 mins, until sauce thickens and gets a nice deep red colour.
Transfer 2/3rds of the sauce to a large cast iron skillet and add sliced tempeh.
Place on a BBQ or frying pan on medium heat (about 500 degrees) and bring to bubbling.
Cook for 15-20 mins, or until sauce has thickened and mostly reduced. Baste regularly.
Remove pan from BBQ and place tempeh on the grill.
Grill 5 mins per side, then return to pan. Put pan back on the BBQ.
Add remaining sauce to pan and cook until sauce is thick. Serve.

Salisbury Steak

OK, so this doesn't exactly taste like steak, more of a thicker pattie but the kids loved it.
Original recipe from Vegan Dad blog.

Salisbury Steak

Ingredients

Serves 6
1/2 pkg tempeh, boiled in water for 10 mins, cooled, and grated
1 cup vital wheat gluten
1 tsp each onion and garlic powder
1 tsp coriander
1 tsp sage
2 tsp paprika
1/2 tsp dill
1/2 tsp salt
2 tbsp HP/A1/BBQ sauce
1 tbsp soy sauce
3/4 to 1 cup water


Method

Get water boiling in your steamer.
Mix grated tempeh, wheat gluten, and spices together in a bowl. Add sauces and enough water to make a wet but firm dough and mix with a fork. Knead for a min to mix well. The dough should be the same consistency as the vegan sausage dough. Divide into 6 pieces and shape each into a "steak." Wrap each in foil and steam for 30-35 mins (rotating halfway through), until steaks have swelled against the foil.
Heat a thin layer of oil in a frying pan over medium heat. Fry steaks for a few mins on each side, to firm them up a bit and get a bit of a crispy outer layer. To serve use Mushroom Gravy or your favourite brown gravy.

Simple Gravy
Heat 1 tbsp of olive oil and whisk in 1 tbsp of GF flour.
Whisk in 1 cup of soy milk and 2 tsp soy sauce.
Seasoned with salt, pepper, coriander, sage, paprika, garlic and onion powder (around 1/2 tsp of each).

Seasoned Vegan Skewers with Teriyaki Broccoli Helmets

My husband made these delicious vegan skewers for a cookout we went to. Obviously you can just use whatever vegetables you like. I also think coating the tofu in Teriyaki sauce first would taste great.
We got 24 skewers out of this amount, my husband ate three, I had one and none were left :)

Marinated Vegan Skewers with Teriyaki Broccoli Helmets

Ingredients

1x 14oz/400g block extra firm tofu, cut into 1 inch squares
1/2 pineapple, cut into 1 inch squares
2 tomatoes, chopped into 1 inch chunks
12 mini peppers/capsicums (preference of colour) cut in half and seeded
1 head broccoli, cut into florets
1 onion sliced into quarters
12 mushrooms, halved
2 x long yellow squash, sliced thickly into rounds them halved
Teriyaki sauce
Poultry Magic by Chef Paul Prudhomme's Magic Seasoning Blends (you could use Moroccan seasoning as a substitute)
Wooden skewers (wet them and then leave them in a tall glass of water to prevent burning)

For marinade coating;
1 stick vegan butter (we used Earth Balance)
1 Tbls garlic, crushed
2 Tbls chopped dates
1 tsp agave


Method

Make Teriyaki sauce, this can stay on a low simmer for a while to thicken.
On a low heat melt butter in a small pan.
Once melted add other marinade ingredients.
Coat tofu in Teriyaki sauce.

Once you have both your sauces start a production line fitting one of each vegetable onto the skewers, finishing with a piece of broccoli on the spike.
Once finished brush both sides of the skewer with the marinade then sprinkle some of the seasoning over the top.
Brush the broccoli head with Teriyaki sauce.
BBQ skewers and enjoy!

Bean Sausages

I was dubious about these at first because they wanted "gluten flour" but I substituted and they turned out great! No where near as fiddly as I was expecting. I got the original recipe from Where's the Beef? blog.

Bean Sausages
(this made around 16)

Ingredients

435g can refried beans (I used the one with chilli)
2 teaspoons gravy powder (I used Organ Gravy Powder)
1 tablespoon vegetable oil
1 tablespoon soy sauce
1/4 cups gluten free gluten powder (I used Orgran)
1 cup plain flour
1 cup chickpea flour (besan flour)
1 1/2 teaspoons garlic powder
1 teaspoon onion powder (I used onion flakes)
1 teaspoon Tabasco sauce (you can substitute to another chilli sauce that has not gluten such as Nando's Peri Peri Sauce or Sambal Oelek)
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
1/2 teaspoon celery seeds (I used celery salt)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 cup water


Method

Combine all the ingredients in a bowl, adding the water last to form an almost sloppy dough.

Prepare some pieces of aluminium foil for wrapping.
Take around a 1/4 cup of the mixture at a time and shape them into sausages.

Place each sausage on a small square of the foil, rolling it to cover and folding over or twisting the ends.

Steam the sausages for 30 minutes (15mins on each side). I used a rice maker for this but you can steam on the stove by boiling water in a saucepan and adding foiled sausages to a colander which sits above the steam.

Once cooled you can remove from foil. They should be firm, if not steam for another 10 minutes.
You can refrigerate or freeze until ready to use.
When ready to use fry the sausages up in a little oil until they have a golden crispy exterior.