1can15 ounces, or 425 g black beans, drained and rinsed
½cup72 g vital wheat gluten flour
¼cup60 ml barbecue sauce, plus more for basting
1tablespoon15 ml liquid smoke
½teaspoonblack pepper
2tablespoons32 g creamy natural peanut butter
Instructies
Reconstitute the TVP by mixing it with the water and soy sauce in a microwave-safe bowl.
Cover tightly with plastic wrap and microwave on high for 5 minutes.
Alternatively, pour boiling water over the TVP and soy sauce, cover, and let stand for 10 minutes.
Once cool enough to handle, add the beans, wheat gluten, ¼ cup barbecue sauce, liquid smoke, pepper, and peanut butter to the reconstituted TVP.
Mash together with your hands until the mixture is uniform and most of the beans are mashed.
Form the mixture into 6 patties.
Grill the patties on the barbecue for about 5 minutes per side, brushing with additional barbecue sauce as you go.
Alternatively, pan-fry them in a bit of oil, then top with extra barbecue sauce.
Serve on a bun with your favorite toppings.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a fresh side salad or grilled vegetables for a complete meal.Wine Advice:Pair with a crisp, light white wine such as Sauvignon Blanc or a cold beer for the perfect summer barbecue experience.
1tablespoon4 g dried parsley or 3 tablespoons (12 g) fresh
1teaspoonground black pepper
1cup235 ml vegetable broth
½cup71 g sauerkraut
¼cup60 ml canola or vegetable oil
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Mix together the wheat gluten, yeast, garlic and onion powders, parsley, and black pepper.
In a separate bowl, whisk together the vegetable broth, sauerkraut, and oil.
Add the wet ingredients to the dry and mix until uniform.
Your mixture will be wet, not at all like a bread dough.
If your mixture is too dry, add a bit more veggie broth.
Divide the dough into 8 to 12 pieces, depending on how large you like your wieners.
Tear off 8 to 12 pieces of aluminum foil, about 6 × 12 inches (15 × 30 cm).
Form each piece of dough into a sausage shape and place near the long edge of the foil.
Roll up the foil and twist the ends tight.
Place seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
Remove from the oven and let cool before unwrapping.
Enjoy as you would any hot dog!
Notes / Tips / Wine Advice:
Serving Tip:Serve with mustard, pickles, and sauerkraut for a true Oktoberfest experience!Wine Advice:Pair with a light German beer such as a pilsner or wheat beer to enhance the flavors.
Mix together the flours, paprika, garlic powder, onion powder, and turmeric.
In a separate bowl, whisk together the water, oil, soy sauce, syrup, tomato paste, and liquid smoke.
Add the wet ingredients to the dry and mix until uniform.
Your mixture will be wet, not at all like a bread dough.
Divide the dough into 8 to 12 pieces, depending on how large you like your wieners.
Tear off 8 to 12 pieces of aluminum foil, about 6 × 12 inches (15 × 30 cm).
Form each piece of dough into a sausage shape and place near the long edge of the foil.
Roll up the foil and twist the ends tight.
Place the seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
Remove from the oven and let cool before unwrapping.
Enjoy as you would any hot dog!
Notes / Tips / Wine Advice:
Serving Tip:Serve with your favorite toppings, from ketchup and mustard to pickles and onions, for a festive Fourth of July treat!Wine Advice:A light, crisp white wine like Chardonnay pairs well with these smoky, savory wieners.
In a mixing bowl, mix together all the ingredients until a nice goopy mixture forms.
Let rest for 5 minutes.
Roll into a log.
Wrap in foil, twisting the ends tightly closed.
Place on a baking sheet, seam side down, and bake for about 45 minutes, or until nice and firm.
Let cool before unwrapping.
Store in an airtight container in the refrigerator for up to 1 week, or freeze indefinitely.
Notes / Tips / Wine Advice:
Serving Tip:Great sliced thin for sandwiches or used as a topping for pizzas or frittatas.Wine Advice:A dry white wine like Sauvignon Blanc pairs well with this smoky, savory dish.
This flavorful apple curry fauxsage adds a unique twist to Asian-inspired dishes. Crisp it up and sprinkle over stir-fries for a delicious protein boost!
In a large bowl, whisk together the wheat gluten, nutritional yeast, cumin, salt, and basil.
In a medium bowl, whisk together the applesauce, oil, water, curry paste, and maple syrup until combined.
Pour the wet ingredients into the dry ingredients and stir with a spoon.
Then, knead the dough by hand for a couple of minutes.
Let the dough rest for 5 minutes.
Roll the mixture into a log and wrap it in foil, twisting the ends tightly.
Bake for 90 minutes, flipping the wrapped sausage halfway through to ensure even cooking.
Carefully remove the foil and let cool before storing in the fridge or freezer.
Notes / Tips / Wine Advice:
Serving Tip:Slice and pan-fry before serving over stir-fries, noodle dishes, or rice bowls for added texture and flavor.Wine Advice:Pair with a crisp Riesling or Gewürztraminer to complement the curry spices and apple sweetness.
2teaspoonsdried minced onion or 1 teaspoon onion powder
2teaspoonsdried sage
1tablespoon12 g Sucanat or 1 tablespoon (15 ml) pure maple syrup
2tablespoons30 ml walnut or canola oil
¼cup30 g nutritional yeast
¼cupplus 2 tablespoons to ½ cup92 to 122 g pumpkin purée, depending on thickness
¾cup180 ml vegetable broth
1½cups216 g vital wheat gluten flour
Instructies
Preheat the oven to 325°F (170°C, or gas mark 3).
In a large bowl, whisk together the wheat gluten, nutritional yeast, paprika, sage, oregano, white pepper, onion, cayenne, nutmeg, and Sucanat.
In a medium bowl, whisk together the vegetable broth, ¼ cup plus 2 tablespoons pumpkin purée, and oil.
Pour the wet ingredients into the dry ingredients and stir with a spoon.
Then, knead the dough by hand for a couple of minutes.
If the dough is too dry, incorporate the remaining 2 tablespoons of pumpkin purée.
Let it rest for 5 minutes.
Roll the mixture into a log and wrap it in foil, twisting the ends tightly.
Bake for 90 minutes, flipping the wrapped sausage halfway through to ensure even cooking.
Carefully remove the foil and let cool before storing in the fridge or freezer.
Notes / Tips / Wine Advice:
Serving Tip:Serve sliced on sandwiches, crumbled into stews, or grilled as a hearty protein option.Wine Advice:Pair with a medium-bodied red wine like Pinot Noir for a balanced, earthy combination.
These peanut-infused faux sausages are packed with flavor and perfect for salads, tacos, and chilis. Bake them to perfection, then crisp them up for an irresistible plant-based protein boost!
In a large bowl, whisk together the wheat gluten, paprika, nutritional yeast, and salt.
In a medium bowl, whisk together the water and peanut butter until emulsified.
Pour the wet ingredients into the dry ingredients, stir with a spoon, then knead by hand for a couple of minutes.
Let rest for 5 minutes.
Divide the dough into 2 equal portions and roll into logs.
Wrap each log in foil, twisting the ends tightly closed.
Place on a baking sheet and bake for 90 minutes, flipping halfway through.
Carefully remove the foil and let the sausages cool.
Store in the fridge or freezer until ready to use.
Notes / Tips / Wine Advice:
Serving Tip:Chop into bite-size pieces and pan-fry until crispy for use in salads, tacos, or chili.Wine Advice:Pair with a light-bodied red wine, such as Gamay or Pinot Noir, to complement the nutty richness.
Large mixing bowl, Medium mixing bowl, Whisk, Aluminum foil, Baking sheet
Ingrediënten
¼teaspoonground cinnamon
¼teaspoongrated nutmeg
1tablespoon2 g dried ground sage
1tablespoon15 ml pure maple syrup
1teaspoonfine sea salt
2teaspoonsdried minced onion
2tablespoons30 ml walnut or canola oil
½cup120 ml apple juice
4ounces113 g unsweetened applesauce
1cup144 g vital wheat gluten flour
¼cup30 g nutritional yeast
Instructies
Preheat the oven to 325°F (170°C).
In a large bowl, whisk together the wheat gluten, nutritional yeast, salt, sage, onion, nutmeg, and cinnamon.
In a medium bowl, whisk together the oil, maple syrup, apple juice, and applesauce.
Pour the wet ingredients into the dry mixture.
Stir with a spoon, then knead with your hands for a couple of minutes.
Let the dough rest for 5 minutes.
Roll the dough into a log shape and wrap it tightly in foil, twisting the ends closed.
Place on a baking sheet and bake for 90 minutes, flipping halfway through.
Remove from the oven, carefully unwrap the foil, and let cool.
Store in the fridge or freezer until ready to serve.
Notes / Tips / Wine Advice:
Serving Tip:Slice and serve with fresh sauerkraut, steamed potatoes, and a side of mustard.Wine Advice:Pairs well with a crisp German Riesling or a light wheat beer.
A creamy, egg-free, and dairy-free spinach quiche that’s packed with flavor! Enjoy it with or without the crust for a delicious, healthy twist on a French classic.
8-inch (20-cm) or 9-inch (23-cm) pie plate, Food processor, Rolling pin, Wire rack
Ingrediënten
For the crust:
¼cupplus 2 tablespoons96 g creamy natural peanut butter
½cup120 ml unsweetened almond or other nondairy milk
½teaspoonfine sea salt
1tablespoon21 g agave nectar (optional)
2cups240 g light spelt flour
For the filling:
¼teaspoonground black pepper
¼teaspoonground nutmeg
¼teaspoonturmeric
½teaspoonbaking powder
½teaspoonfine sea saltto taste
½teaspoongarlic powder
1teaspoondried minced onion
1pound455 g firm or extra-firm silken tofu
2tablespoons28 g nondairy butter
2tablespoons16 g nutritional yeast
2cups380 g frozen chopped spinach, thawed, squeezed dry
3tablespoons30 g brown rice or any flour
2tablespoons24 g ground toasted almonds
Instructies
Preheat the oven to 375°F (190°C).
Lightly coat an 8-inch (20-cm) or 9-inch (23-cm) pie plate with nonstick cooking spray.
To make the crust: In a food processor, combine the flour, peanut butter, and salt.
Pulse to mix.
Add agave (if using) and milk, a little at a time, until a dough forms.
Roll out the dough as thinly as possible and fit it into the pie plate.
Prick with a fork to prevent air bubbles.
Set aside.
To make the filling: In a food processor, blend tofu, butter, yeast, flour, almonds, salt, pepper, nutmeg, turmeric, baking powder, garlic powder, and minced onion until smooth.
Scrape the sides as needed.
Add spinach and pulse a few times to combine.
Pour the filling into the prepared crust.
Bake for 40 minutes, or until the crust is golden brown and the filling is set.
Let stand for 10 minutes on a wire rack before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with a fresh green salad and a drizzle of balsamic glaze.Wine Advice:A crisp Sauvignon Blanc or a light Pinot Grigio complements the creamy spinach filling.
Chili and cornbread come together in one hearty dish! This comforting casserole features a smoky, protein-packed chili base topped with a fluffy, golden cornbread crust.
8-inch (20-cm) square baking dish, Large mixing bowl, Medium mixing bowl, Spatula, Whisk
Ingrediënten
For the chili:
½teaspoonblack pepper
1can15 ounces / 425 g kidney beans, drained
1can15 ounces / 425 g pinto beans, drained
1can15 ounces / 425 g tomato sauce
1cup180 g diced yellow onion
1cup100 g TVP granules
1tablespoon6 g garlic powder
2tablespoons15 g chili powder, to taste
2tablespoons15 g smoked paprika
For the cornbread topping:
1cup125 g all-purpose flour
1cup235 ml plain soy or other nondairy milk
1cup250 g yellow corn kernels
¾cup105 g yellow cornmeal
¼cup60 ml canola or other vegetable oil
2tablespoons28 g nondairy butter, melted
3tablespoons63 g agave nectar
1tablespoon12 g baking powder
1teaspoonsalt
Equivalent of 2 beaten eggsflax egg, Ener-G, or Bob’s Red Mill egg replacer
Instructies
Preheat the oven to 350°F (180°C).
Grease an 8-inch (20-cm) square baking dish.
In a large mixing bowl, combine all chili ingredients and pour into the prepared baking dish.
In a medium bowl, mix flour, cornmeal, baking powder, and salt.
In a separate bowl, whisk together milk, agave, melted butter, oil, and egg replacer.
Add the wet ingredients to the dry and stir until combined.
Fold in the corn.
Carefully spread the cornbread mixture evenly over the chili.
Bake for 45 minutes to 1 hour, or until the cornbread is golden brown and cooked through.
Let rest for a few minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with fresh avocado slices and a dollop of dairy-free sour cream for extra richness.Wine Advice:Pair with a fruity Zinfandel or a smoky Syrah to complement the bold chili flavors.
