voluptuous vegans

lots ‘o’ food

today I made quite a bit of food… tomorrow there will be even more.

Here what I made today


~Baking Powder Biscuts (from Sarah Kramer’s cookbook)

~Quinoa Stew

1 cup Quinoa
1 cup veggie broth
8 mushroom
2 ribs celery
one large can plum tomatos (use the juice)
1 small onion
3 cloves garlic
1 tsp thyme
1 tsp oregano

first saute the onions, garlic and celery, when onions are getting transluecent, throw in mushrooms, saute for a bit more, then add the Quinoa, saute for about 5 more minutes then add the broth. Bring to a boil, then simmer for another 20 minutes. Stir once in while so it doesn’t stick to the bottom of the pot.

~Chicken Flavoured Seitan (viki’s recipe)

2 cups vital wheat gluten
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
1/4 tsp cumin seed or ground cumin
1/4 tsp garlic powder
2 cups cold water
1/3 cup tamari or soy sauce
8 cups water
1/2 cup tamari or soy sauce
3 tsp chicken flavored broth powder (a vegan product available in many natural food stores)

In a large bowl, mix together the vital wheat gluten, rosemary, thyme, sage, cumin seed, chicken flavored broth and garlic powder. In a separate bowl, combine the water and tamari or soy sauce. Using a strong spoon and mixing quickly, slowly pour liquid into gluten mixture. The gluten will develop very fast and become very rubbery and elastic. If there is any remaining dry mix, quickly add a small amount of water to soak it up. Personally once the liquid is mixed, I mix the rest with my hands. Once thoroughly mixed, knead the dough for approximately 5 minutes. Once done needing shape into a log about 10” long. Set aside to rest for 15 minutes.

In a large stock pot, combine 8 cups cold water with 1/2 cup tamari or soy sauce and vegetable stock cube or powder to taste. Cut gluten log into desired shapes, maximum 1/2 inch thick. Individually drop the gluten pieces into the cold stock. Once the dough is in the cold broth, set to boil. Once boiling reduce heat to low, cover, and simmer for 45 minutes to 1 hour. Seitan may now turned into any creation you like.

~Mini Cheese cakes (recipe to come)

~Veganized Dianne Smart’s Baked Beans (slow cooker recipe)
2 16 oz cans of Navy Beans or 1 small bag of dry Navy Beans (if you are going to use dry, soak for 24 hours in hot water.
1 1/2 cups molasses
1 1/2 cups water
1 small onion
6 slices vegan bacon
1/2 tsp powdered ginger
1 5.5 oz can of tomato paste
pepper to taste

Before placing the ingredients in the pot, make sure you spray the walls with vegetable oil, the beans may stick. In a separate bowl combine all ingredient till the beans are completely covered with sauce. Pour all ingredients into the oiled crockery and then cook on low for 8 hours. Do not use the high setting for these beans as they will cook too fast and dry out.


Crazy Sunday Stew
February 12, 2007, 12:09 am
Filed under: faux meat, slow cooker, stew, sunday food, tvp, Uncategorized

Today the soup was literally everything in my fridge…. The end result is it kinda looked like and tasted like risotto.

Am calling this The Crazy Crack Pot Stew (again I apologize for the crappiness of my very old camera)


1 medium onion
3 cloves of garlic
2 cups of pasta (not noodles)
1/2 cup TVP
2 cups frozen peas/carrots
3 ribs celery diced
4 green onions diced
3 carrots diced
1 cup red sweet pepper diced
1 cup faux chicken
1 cup plain soy milk
1 Veggie hotdog
Vegetable broth (not sure how much but after you put everything in the slowcooker fill with broth till it’s all covered)
Cilantro to garnish

Put all ingredients in your crock pot, cover with vegetable broth, cook on high for approx 3 hours.

veganizing Grandma Betty’s beef stew (slow cooker recipe) by Carolina Smart
November 19, 2006, 5:21 pm
Filed under: Faux beef, Recipes, slow cooker, stew, sunday food

Growing up my Dad use to make killer stew! A lesson learned from is own Mother he would basically dump all the left over veggies in the fridge into a big pot and cook it up. Somehow no matter what the ingredients his stew always turned out fabulous.

One memory of my Grandmother’s stew, that has stuck with me forever, happened at a pot luck wedding. Grandma Betty brought along a big dish of stew. One of the guests commented it was the best stew she had ever eaten and asked my Grandma if it was traditional Irish stew. Without missing a beat, Grandma Betty turned to the lady and said. “Irish stew, this ain’t no bloody Irish stew, were Scottish!” In memory of a great old gal, I’ve called this recipe Grandma Betty’s Beef Stew.


What to put in the pot (in this case a 5 quart slow cooker)!

3 cups Seitan (recipe for Seitan to follow or it may be above this recipe)
3 TBSP Chickpea flour ( or as much as you need to thicken it)
4 cloves garlic minced
2 Large tables spoons canola oil
1 large onion diced
1/2 cup tomato paste
2 large potatoes diced
1 large purple yam diced
5 medium carrots diced
1 cup squash or pumpkin
1/4 cup soy sauce
1 tsp dried basil
pepper and salt to taste
5 to 6 cups vegetable broth (it needs to cover the veggies)

Here’s the easy part. Put it all in the pot and then turn it on (either 4 hours on high or 8 hours on low).  Add more chickpea flour and cook longer till you get desired thickness for the soup/gravy part of the stew.