recipes

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Have ready a baking sheet lined with parchment or a silicone baking mat, such as Silpat.
• In a large-size mixing bowl, combine the wheat gluten, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
• In a separate bowl, mix together the broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
• Add the wet ingredients to the dry and knead together until well incorporated and a moist dough forms.
• Let rest for 20 minutes.
• Thaw the puff pastry according to the package instructions.
• Form the mixture into a loaf (similar to a meat loaf shape) and place in the center of the baking sheet.
• Bake, uncovered, for 35 minutes.
• Remove from the oven and let cool slightly, to allow the loaf to reabsorb its juices.
• Increase the oven temperature to 375°F (190°C, or gas mark 5).
• Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
• Slice another sheet into 10 even strips for weaving.
• Weave the strips, on the diagonal, across the top of the loaf (like the top of an apple pie!
• ).
• Tuck loose ends under the loaf.
• Sprinkle a little paprika and parsley on top for color.
• Return to the oven and bake for an additional 20 to 25 minutes, or until the pastry is fluffy and golden brown.

Option 1: Mix the TVP granules, vegetable broth, and soy sauce in a microwave-safe bowl, cover with plastic wrap, and microwave on high for 5-6 minutes.

Option 2: Mix the TVP and soy sauce, bring the vegetable broth to a boil, pour over the TVP, cover, and let stand for 10 minutes.

• Set aside.
• In a frying pan or cast-iron skillet, heat the olive oil.
• Sauté the onion and garlic until translucent and just beginning to brown, about 7-10 minutes.
• Combine the pepper, garlic powder, onion powder, cumin, ketchup, wheat gluten, and sautéed onion and garlic mixture.
• Stir this into the reconstituted TVP mixture.
• Knead the mixture together with your hands, ensuring everything is well incorporated.
• (Optional step) Place half of the mixture in the food processor and process until it forms a paste.
• Mix this back into the other half.
• Shape the mixture into a large loaf shape and place it on the prepared baking sheet.
• Brush a thin layer of ketchup on top.
• Bake for 20 minutes, remove from the oven, brush on another layer of ketchup, and return to the oven.
• Bake for an additional 25 minutes until firm and the ketchup is dark and sticky.
• Let stand for 10 minutes before slicing.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• In a large bowl, combine the vital wheat gluten flour and the two types of flour.
• Slowly add 2 cups (470 ml) of vegetable broth, and mix.
• Gradually add more broth (up to 1 more cup), as needed, to form a smooth dough ball.
• Knead for 5 minutes, cover, and let rest for 20 minutes.
• On a well-floured surface, roll out the dough to a rectangular shape, about 12 × 18 inches (30.
• 5 × 46 cm).
• Spread the Sun-Dried Tomato Pesto evenly over the dough, then sprinkle half of the Traditional Bread Dressing.
• Starting from the short end, roll the dough into a loaf.
• Pour the remaining 2 cups (470 ml) vegetable broth into a 9 × 13-inch baking dish, and place the loaf in the center.
• Top with the remaining half of the dressing, and place the dish in the oven.
• Bake for 90 minutes, basting with the broth every 15 minutes.
• After baking, remove from the oven and let cool slightly before serving.

• Unfold the banana leaves, cut them into twenty 10-inch (25-cm) squares, rinse with cool water, and set aside.
• Mix all the masa ingredients in a large bowl until a thick paste forms.
• In another bowl, mix all the filling ingredients together.
• Place 1 square of banana leaf on a flat surface.
• Spread 6 ounces (170 g) of masa in the center, leaving a few inches on either side.
• Add ¼ cup (45 g) of filling on top of the masa near the edge closest to you.
• Roll up the tamale like a burrito, folding in the edges as you go.
• Optionally, tie it closed with a strip of banana leaf.
• Repeat with the remaining tamales.
• Place the steamer basket on its side and stack the tamales tightly.
• Set the basket upright in a large pot.
• Add enough water to the pot so it does not touch the tamales.
• Cover and bring to a boil.
• Reduce the heat to medium-low and steam for 2 to 3 hours, checking the water level occasionally.
• After 2 hours, remove one tamale, let it cool for 5 minutes, unwrap, and check for doneness.
• If not ready, steam for another 15 to 30 minutes.
• Remove tamales from the pot, place them on a tray to cool, and enjoy.
• Serve with chimichurri for added flavor.

• Soak the corn husks in warm water for about 2 hours to soften them.
• In a large bowl, mix all the filling ingredients together using your hands until well incorporated.
• Adjust consistency if needed.
• Take one husk at a time, lay it flat with the pointy end away from you, and spread about ¼ cup (45 g) of filling in the center.
• Roll up the tamale and fold over the pointy end.
• Repeat for all tamales.
• Place the steamer basket on its side and stack the tamales tightly inside.
• Set it upright in the steamer pot.
• Add enough water to the pot so it does not touch the tamales.
• Cover with a lid.
• Bring to a boil, reduce heat to medium-low, and steam for 2 to 3 hours, checking the water level occasionally.
• After 2 hours, remove one tamale, let it cool for 5 minutes, unwrap, and check for doneness.
• If needed, steam for another 15 to 30 minutes.
• Remove tamales from the pot and let them cool.
• Serve immediately or freeze for up to a year.

• Warm the vegetable broth over low heat.
• In a large mixing bowl, combine masa harina, chili powder, garlic powder, paprika, salt, and cumin seeds.
• Add corn oil and gradually mix in the warm broth, 1 cup at a time, working the dough with your hands until it reaches a thick peanut butter consistency.
• If too dry, add warm water; if too thin, add more masa.
• Set up a workstation with fillings within reach.
• Drain the soaked corn husks and separate them, placing them on a damp kitchen towel.
• Spread masa evenly from the center to one long edge of each husk, leaving room to roll and fold.
• Add 2-3 tablespoons of filling to the center of the masa.
• Roll the tamale from the masa-covered edge, then fold the pointed end under.
• Optionally, tie with a thin husk strip.
• Stack tamales upright in a steamer basket and place in a pot with enough water to avoid touching them.
• Cover and steam over low heat for 2-3 hours, checking water levels periodically to prevent drying.
• After 2 hours, test for doneness by cooling and unwrapping one tamale; it should be firm and set.
• If not, steam for another 15-30 minutes.
• Once cooked, remove tamales from the pot, let cool, and serve.
• Store leftovers in resealable bags to freeze for up to a year.

• In a small-size bowl, combine the chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin.
• In a large-size mixing bowl, combine the bell peppers, onion, mushrooms, and seitan.
• Add the seasoning mix and toss to coat.
• Heat the oil in a large-size skillet or wok over high heat.
• Add the veggie-seitan mixture and stir-fry for 10 to 12 minutes, constantly tossing, until the vegetables are tender and aromatic.
• Add the soy sauce, toss to coat, and cook for 2 to 3 minutes longer.
• Stuff an equal amount of the fajita mixture into each pita pocket and serve hot.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Coat a 9 × 13-inch (23 × 33-cm) baking dish with nonstick spray.
• In a frying pan or cast-iron skillet, heat the olive oil over medium-high heat.
• Add the mushrooms, bell pepper, onion, and garlic.
• Sauté for 10 to 12 minutes.
• Stir in the cumin, oregano, and black pepper.
• Remove from the heat and set aside.
• To the center of a tortilla, add about 3 tablespoons (45 g) of beans, ¼ cup (45 g) of the veggie mixture, and ½ ounce (14 g) of cheese.
• Roll up the tortilla and place seam side down in the baking dish.
• Repeat with the remaining tortillas.
• Spread the enchilada sauce evenly over the top of the rolled-up enchiladas.
• Sprinkle the remaining 6 ounces (170 g) cheese evenly over the sauce.
• Sprinkle the olives over the cheese, and the jalapeños if using.
• Bake for 30 minutes, or until bubbly and cooked through.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Roast the whole chiles on a baking sheet for 30 minutes, then let cool.
• Cut off the stems and remove the seeds from the chiles.
• Cut the chiles into thin strips.
• In a mixing bowl, combine the chile strips, black beans, corn, cheese, cilantro, and cream cheese.
• Mash everything together with your hands until well mixed.
• Spread one-sixth of the mixture onto half of each tortilla and fold the other half over the top.

Choose your cooking method:

• Baking: Place all 6 quesadillas flat on a baking sheet in a single layer.
• Bake for 15 minutes, flipping halfway through.
• Pan-frying: Heat a dry, very hot pan and cook each quesadilla for 2 to 3 minutes per side until browned.
• For a crispier tortilla: Pan-fry with a small amount of nondairy butter for 2 to 3 minutes per side.
• Serve with nondairy sour cream, salsa, and guacamole.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Roast the whole chiles on a baking sheet for 30 minutes, until soft.
• Let cool.
• Remove the stems, cut a slit lengthwise in the chiles, and pull out the seeds and core.
• Rinse under water to remove any stray seeds.
• Lay flat and set aside.
• Mix the nondairy cream cheese and soy chorizo together.
• Stuff each chile with one-fourth of the cream cheese and chorizo mixture and fold closed.
• In a shallow dish, mix the chickpea flour, cumin, garlic powder, oregano, salt, and pepper.
• Add the soy creamer and mix until smooth.
• Heat oil in a frying pan over high heat to a depth of ¼ inch (6 mm).
• Carefully dip each stuffed pepper into the chickpea batter to coat, then place in the hot oil.
• Pan-fry each side for 2 to 3 minutes, or until golden and crispy.
• Transfer to a paper towel-lined plate to absorb excess oil.