TVP Pulled Pork Sandwiches

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What do you when your whole family wants pulled pork sandwiches and you’re vegan? Pull out for textured vegetable protein (TVP) and veganaise! A lovely dinner to welcome the start of summer, which is right around the corner.

This recipe is super easy. Can be pulled together in minutes—way easier than making pulled pork! But it tastes just as good as if it had been cooked hours and hours.

This recipes makes 4 sandwiches.

TVP Pulled Pork Sandwiches
 1 cup Textured Vegetable Protein
 7/8 cup of boiling water
 1 medium onion, dicedIMG_3995
 1/2 cup BBQ sauce
1 tbs flax oil
1 tsp Braggs Liquid Aminos
 2 cups shredded cabbage 
(or a bag of coleslaw vegetables)
 1/2 cup Veganaise
 1 tsp Dijon mustard
 1 tsp Apple Cider Vinegar
 Squeeze of lemon juice
 Salt and pepper, to taste
Additional BBQ, to taste
4 hamburger buns or rolls

In a large bowl, add the TVP and pour the boiling water. Add the 1/4 cup BBQ, flax oil, and liquid amigos. Stir together well.  Set aside for 15 minutes

In another large bowl, mix together all the remaining ingredients—except the BBQ and bun— to make the coleslaw. Cover and place in the fridge to chill.

Once the TVP is rehydrated, heat a skillet over medium heat. Add the onions and TVP mixture to the skillet. Cook until the onions are translucent and the liquid is mostly gone.

Add additional BBQ to the TVP if you like for more flavor.

Time to assemble! Place a big scoop of the TVP mixture on the bottom bun, top with a big scoop of your chilled coleslaw and top with the rest of the bun.

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Sweet, tangy, and satisfying! No reason you have to feel left out this summer at a BBQ.

Sweet and Tangy Baked Beans

These baked beans are incredible. No joke. And they happened to already be vegan! My mom always made baked beans this way when I was growing up. When I had just plain beans out the can at my friends’ houses, I would think why? why would you eat something so boring? Michael loves them too. I could make these everyday and he wouldn’t complain. I could go on and on, but please make them for yourself and see. 

This recipe makes 6 serving.

Baked Beans
55 oz can vegetarian baked beans 
8 oz can crushed pineapple in juice
1/2 white onion, finely chopped
1 clove garlic, minced
1/4 cup brown sugar
1/4 cup ketchup
1 tsp mustard powder 
Salt and Pepper, to taste as needed 
Pre-heat the oven to 375 degrees.
In a large bowl, combine all ingredients and mix well. Make sure you work in the mustard powder, painful to bite into a pocket of that stuff. 
Baked for 30 minutes, or until bubbly. 
It it cool slightly before serving and then enjoy! It’s a great summertime treat, I took a big tray (made 3 times the amount) to a family picnic. I love it with a juicy Tofurky Brat

Homemade Seitan II: Seitan Ribs

Awhile ago I posted a recipe for homemade seitan where you wash the starch off all purpose flour dough. It makes a very tasty meat substitute, but it is time consuming and annoying to do. There is an easier way to make your own seitan: vital wheat gluten. It is simply gluten flour, flour that already has the starch removed. I have not bought it before because plain flour is usually cheaper. But I found a small box on sale for $2.99 at my local health food store (two hippies got into a fight in the check-out line so I stepped behind to display to get out of their way and noticed the box on the shelf).

The beauty of vital wheat gluten is there is no washing necessary. Just mix the ingredients, knead lightly, and boil. Takes at least half an hour off the prep time. Awhile ago I saw a blog for BBQ seitan ribs, which I magically cannot find again, so I decided to made a similar recipe.

Vital Wheat Gluten Seitan
1 cup vital wheat gluten 
3/4 cup vegetable broth 
2 tbs soy sauce
2 tps smoked paprika 
1 tps chili powder
1 tps garlic powder
6 cups water or vegetable broth
2 tbs soy sauce
1 tbs paprika
1 tps garlic powder
1 tps cumin
2 cloves of garlic, skin removed and crushed

In a small bowl, add vital wheat gluten. Shift through it a bit to get any clumps out.

Add the remaining 3/4 cup vegetable broth, 2 tps soy sauce, smoked paprika, chili powder, and garlic powder. 

Knead the ball for a minute or so, just until it all comes together and is smooth. 

Let it rest for 5 minutes, then knead a few more times. 

Divide and mold into desired shapes. I tore mine in half, flatten out one half into slab for my rips, and made a patty and nuggets with the other half. 

Add combine the remaining ingredients into a large pot. Add the seitan pieces and cover with a lid. 

Bring to a boil over medium heat. Once it starts to boil, reduce to simmer and cook 45 mins to 1 hour. 

Turn off the heat, leave the lid on and let it cool in the stock.

Once cool, remove the stock. It’s ready to be used right away or can be stored for later.

Seitan Ribs
1 large, flat seitan steak 
BBQ sauce(used any style or brand you like, I used a sweeter one)
BBQ rub (again, any style or brand you like, mine was just a mix of random spices I had in the pantry: paprika, chili powder, turmeric, cumin, and chipotle)

Pre-heat the oven to broil or heat up the grill.

Cut the strips into the steak like rips.

Now brush on BBQ sauce. 

Rub the seitan steak with the BBQ rub. And yeah I know, traditionally you don’t put sauce on it if you have a rub but that what I recipe I based this on said and I like the combination.

Bake for 30 minutes or so, until the seitan has a crunchy blacken crust. I am not sure on the grill time since I don’t have a grill. I really wish I could the site I got this recipe from.

I think I like seitan better this way, but in the end I will go with whats cheapest. So unless vital wheat gluten is on sale, I will just make the flour dough and wash the stretch out. But I will totally make these ribs again sometime. They are chewy and smokey, so delicious. 

Seitan ribs, green beans, and olive bread.