What is the best food i can eat that is vegan?!
Can anyone give me a recipe plsWww@FoodAQ@Com
Answers:
A fantastic vegan un-turkey recipe developed by the very well respected vegan chef, Beverly Lynn Bennett: “Unturkey Seitan Roast” by Beverly Lynn Bennett from VeganChef!.com!.
Ingredients:
1 cup onion (or shallots), diced
2 T!. safflower oil, plus additional for oiling pan
1 T!. garlic, minced
2 t!. ginger, minced
4 cups vegetable stock or water
2/3 cup nutritional yeast flakes
1/4 cup tamari or soy sauce
1 T!. toasted sesame oil
1 t!. dried thyme
1 t!. rubbed sage
3/4 t!. salt
3/4 t!. freshly ground black pepper
4 1/2 cups vital wheat gluten
3/4 cup unbleached flour
Directions: In a non-stick skillet, sauté the onion in the safflower oil, over low heat, for 7 minutes or until lightly browned!. Add the garlic and ginger and sauté an additional 2 minutes!. Remove the skillet from the heat!. Transfer the sautéed onion mixture to a blender or food processor!. Add the vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, thyme, sage, salt, and pepper, and process for 2-3 minutes or until smooth!. Transfer half of the wet ingredients to a small bowl and set aside!. In a large bowl, place the vital wheat gluten and flour, and stir well to combine!. Add some of the remaining wet ingredients to the dry ingredients, stir well to combine, and continue to add the remaining liquid, as needed, to form a firm dough!. Using your hands, knead the dough in the bowl for 2 minutes!.
Using a little safflower oil, lightly oil (or spray with a fine mist) a 9x5x3-inch loaf pan!. Stretch the dough slightly and then press it into the loaf pan!. Pour the half of the reserved wet ingredients over the top of the roast!. Bake at 350 degrees for 45 minutes, then remove the loaf pan from the oven and pour the remaining reserved wet ingredients over the top of the roast!. Reduce the oven temperature to 325 degrees and return the roast to the oven!. Bake an additional 20-25 minutes or until all of the liquid is absorbed and the roast is very firm to the touch!. Remove the loaf pan from the oven and set aside for 10 minutes to cool slightly!. Transfer the roast to a cutting board and using a sharp knife, cut into slices of desired thickness!. Transfer the slices to a large platter for service!. Serve with Golden Onion Gravy!.
Yield: One 9x5x3-inch roast
*Note: leftover seitan roast can be used in your favorite casserole and grain dishes or as a filling for sandwiches or wraps!.
TUFERKY!Www@FoodAQ@Com
Ingredients:
1 cup onion (or shallots), diced
2 T!. safflower oil, plus additional for oiling pan
1 T!. garlic, minced
2 t!. ginger, minced
4 cups vegetable stock or water
2/3 cup nutritional yeast flakes
1/4 cup tamari or soy sauce
1 T!. toasted sesame oil
1 t!. dried thyme
1 t!. rubbed sage
3/4 t!. salt
3/4 t!. freshly ground black pepper
4 1/2 cups vital wheat gluten
3/4 cup unbleached flour
Directions: In a non-stick skillet, sauté the onion in the safflower oil, over low heat, for 7 minutes or until lightly browned!. Add the garlic and ginger and sauté an additional 2 minutes!. Remove the skillet from the heat!. Transfer the sautéed onion mixture to a blender or food processor!. Add the vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, thyme, sage, salt, and pepper, and process for 2-3 minutes or until smooth!. Transfer half of the wet ingredients to a small bowl and set aside!. In a large bowl, place the vital wheat gluten and flour, and stir well to combine!. Add some of the remaining wet ingredients to the dry ingredients, stir well to combine, and continue to add the remaining liquid, as needed, to form a firm dough!. Using your hands, knead the dough in the bowl for 2 minutes!.
Using a little safflower oil, lightly oil (or spray with a fine mist) a 9x5x3-inch loaf pan!. Stretch the dough slightly and then press it into the loaf pan!. Pour the half of the reserved wet ingredients over the top of the roast!. Bake at 350 degrees for 45 minutes, then remove the loaf pan from the oven and pour the remaining reserved wet ingredients over the top of the roast!. Reduce the oven temperature to 325 degrees and return the roast to the oven!. Bake an additional 20-25 minutes or until all of the liquid is absorbed and the roast is very firm to the touch!. Remove the loaf pan from the oven and set aside for 10 minutes to cool slightly!. Transfer the roast to a cutting board and using a sharp knife, cut into slices of desired thickness!. Transfer the slices to a large platter for service!. Serve with Golden Onion Gravy!.
Yield: One 9x5x3-inch roast
*Note: leftover seitan roast can be used in your favorite casserole and grain dishes or as a filling for sandwiches or wraps!.
TUFERKY!Www@FoodAQ@Com
Soy milk is fortified with many vitamins, including B-12 and has more calcium per 8 oz serving than cow's milk!.
Tempeh- cultured soy protein!. Comes in a "brick", refrigerated!. Has a chewy texture just like meat!. I just fry it up and eat it, or use it to replace tofu in recipes!. I don't have the recipe (not home), but if you search the internet I'm sure you'll find a recipe to make tempeh bacon- and it is good!Www@FoodAQ@Com
Tempeh- cultured soy protein!. Comes in a "brick", refrigerated!. Has a chewy texture just like meat!. I just fry it up and eat it, or use it to replace tofu in recipes!. I don't have the recipe (not home), but if you search the internet I'm sure you'll find a recipe to make tempeh bacon- and it is good!Www@FoodAQ@Com
make vegan cookies, my friend is vegan and she eats them all the time!. you can buy them, if you live in america they are easy to find at supermrkets!. if you cant find any make them, use the normal cookie making kngredients substituting eggs for something else, and add veggies or something!.Www@FoodAQ@Com
Quinoa is a beautiful vegan food that a lot of people dont know about!. It's a really nutritious, easy to prepare, yummy grain that goes well with soups, stews, salads and stirfry's!.Www@FoodAQ@Com
CarrotsWww@FoodAQ@Com