recipes

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Spread a thin layer of marinara sauce at the bottom of a square 8-inch (20-cm) or 9-inch (23-cm) baking dish.
• Add 3 lasagne noodles in a single layer.
• Spread another layer of sauce, followed by a layer of Tofu Ricotta.
• Repeat the layers until all ingredients are used, ending with ricotta and sauce on top.
• Sprinkle with nutritional yeast and ground cashews.
• Bake, uncovered, for 30 to 40 minutes, until the top begins to brown and the noodles are tender.
• Let the lasagna rest for at least 15 minutes before cutting to ensure clean portions.

• To make the béchamel, heat a medium saucepan over medium heat.
• Add the butter and garlic, cooking for 1 minute until fragrant.
• Stir in the nutmeg, paprika, salt, and pepper.
• Cook for 1 minute.
• Add the flour and cook briefly, then whisk in the soy creamer.
• Cook and whisk until thickened.
• Set aside.
• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat the bottom of an 8-inch (20-cm) square baking dish with a small amount of béchamel.
• Layer 2 lasagne noodles, followed by hummus, Nutty Cheese, and more béchamel.
• Repeat until all ingredients are used, ending with béchamel on top.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for another 15 minutes, until golden brown.
• Let the lasagna rest for at least 15 minutes before serving.

• Preheat the oven to 375°F (190°C, or gas mark 5).
• Lightly coat 6 standard muffin cups with spray.
• Combine the wheat gluten, yeast, flour, garlic powder, Italian seasoning, and salt in a medium-size bowl.
• Stir in the milk and tahini until well combined.
• Add optional ingredients, such as olives or roasted peppers, if desired.
• Divide the batter equally among the muffin cups.
• Bake for 20 minutes, until the seitan bites are light golden brown and firm to the touch.

• In a food processor, combine garlic, onion, soy sauce, jalapeño peppers, apple cider vinegar, cumin, and pepper.
• Process until well incorporated but still chunky.
• Place the tempeh in a shallow dish or resealable plastic bag and pour the marinade over it.
• Let marinate for a few hours.
• When ready to cook, remove the tempeh from the marinade, reserving any leftover marinade.
• If grilling, heat the barbecue to a medium-high flame.
• Grill the tempeh for 5 to 7 minutes on each side, until nicely browned.
• Alternatively, preheat the oven to 450°F (230°C, or gas mark 8).
• Place the tempeh and reserved marinade in an ovenproof dish and bake, uncovered, for 10 to 12 minutes.
• Serve with the reserved marinade.

• In a mixing bowl, combine the berbere spice blend, wheat gluten, and chickpea flour.
• In a separate bowl, mix the water, olive oil, tomato paste, and steak sauce.
• Add the wet ingredients to the dry ingredients and knead for 5 minutes until well incorporated.
• Let the dough rest for 20 minutes.
• Preheat the oven to 350°F (180°C, or gas mark 4).
• Divide the dough into two equal parts.
• Shape each into a log about 6 inches long and 3 inches in diameter.
• Place each log in the center of a sheet of aluminum foil and roll the foil tightly around it, twisting the ends.
• Bake seam side down for 1 hour.
• Allow to cool before unwrapping.
• Store in an airtight container in the refrigerator for up to a week, or freeze indefinitely.

To make the broth:

• Combine all the broth ingredients in a pot and bring to a simmer while preparing the dough.

To make the dough:

• In a large mixing bowl, combine the wheat gluten and whole wheat flour.
• Slowly add the water to form a stiff dough.
• Knead the dough about 70 times.
• Let the dough rest for 20 minutes.
• After resting, cover the dough with water in the bowl and knead it until the water becomes milky.
• Drain the water and repeat this process 10 to 12 times.
• After the final rinse, add the parsley, scallion, garlic powder, onion powder, and pepper.
• Mix thoroughly by hand.
• Divide the dough into two portions.
• Place each piece in the center of a large piece of cheesecloth and roll tightly into a log shape.
• Tie the ends securely.
• Place both seitan logs into the simmering broth and cook for 90 minutes.
• Remove the seitan logs from the broth and set them on a plate to cool.
• Once cooled, remove from the cheesecloth.
• Store in the refrigerator wrapped in foil or in a plastic container with some broth to keep it moist.
• It will keep in the fridge for about 2 weeks or can be frozen indefinitely.

To make the seitan:

• In a mixing bowl, combine the wheat gluten, whole wheat flour, and nutritional yeast.
• In a separate bowl, combine the onion, water, steak sauce, tomato paste, and mustard.
• Add the wet ingredients to the dry ingredients and knead together.
• Let the dough rest for 20 minutes.

To make the broth:

• In a pot, combine the vegetable broth, brown sugar, paprika, onion powder, garlic powder, black pepper, cayenne, liquid smoke, and ground cumin.
• Bring to a boil.
• Divide the seitan dough into 4 pieces and drop into the boiling broth.
• Reduce heat to a simmer and cover.
• Simmer for about 30 minutes, stirring occasionally to prevent sticking.
• Once most of the moisture is absorbed, remove the pot from the heat.
• Cut the rolls in half, shred the “beef” using a fork, and pile onto the rolls.

• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly brush a rimmed baking sheet with the canola oil.
• In a large-size bowl, combine the wheat gluten, paprika, nutritional yeast, and onion powder.
• Stir in the peanut butter (or tahini) and water until a dough forms.
• Divide the dough into 6 equal portions and shape each into a riblet strip.
• Place the strips on the prepared baking sheet and bake for 30 minutes, flipping them over halfway through the cooking time.
• Brush both sides of the riblets with barbecue sauce, then bake for an additional 10 minutes.

• In a microwave-safe bowl, combine the TVP, paprika, cumin, cane juice, garlic powder, onion powder, cayenne, chili powder, chipotle, and salt.
• Add the water or vegetable broth, then cover tightly with plastic wrap.
• Microwave on high for 6 to 8 minutes (or bring water to a boil, add to the TVP and spices, cover, and let stand for 10 minutes).
• Carefully remove from the microwave, uncover, and stir in the canola oil.

• To a measuring cup, add the liquid smoke, then fill to make 1 cup (235 ml) of water.
• In a microwave-safe dish, mix the liquid smoke water, TVP granules, and salt.
• Cover tightly with plastic wrap.
• Microwave on high for 5 minutes (or alternatively, bring the water to a boil, add it to the TVP, liquid smoke, and salt, then cover and let stand for 10 minutes).
• Carefully remove the wrap and stir in food coloring, if using.
• Preheat the oil in a frying pan.
• Add the reconstituted TVP to the pan and toss to coat with oil.
• Fry for about 10 minutes, stirring often, until crispy and dry (without browning).
• Let cool completely before transferring to an airtight container.
• Store in the refrigerator.