Vegan Philly SeitanSteak

This one was a combo of bring a few things I had on hand together. We then wrapped them up and had them as the pre-camp performance picnic! So good!!

  • 1/2 recipe seitan, shaved thin
  • Nacho sauce, warmed
  • 2 c onions, sliced thin
  • 2 c bell peppers, sliced thin
  • 2 tbsp grape seed oil
  • 2 tbsp Worcester sauce – vegan
  • 2 tbsp water
  • Salt and pepper
  • 6 hoagie buns

Toast buns.

In a large pan heat oil and add onions, green peppers stir in water and Worcester sauce, season with salt and pepper and cook for 3 minutes.

Push veggies to one side and cook the seitan for 3 minutes until crispy.

Full rolls with seitan and peppers and drizzle with cheese sauce.

Serves 6.

Thai Coconut Soup

This soup is so good! I had cubed butternut squash on hand, you could also use tofu.

  • 1 tbsp vegetable oil
  • 12 oz butternut squash, cubed
  • 8 oz shiitake, sliced thin
  • 3 stalks lemon grass, trimmed to bottom 4 inches
  • 2 inches of ginger, peeled
  • 2 cloves garlic
  • 3 tbsp Thai red curry paste
  • 6 c veggie stock
  • 3 tbsp fish sauce or vegan substitute
  • 2 cans coconut milk
  • 12 oz spinach
  • 3 tbsp lime juice
  • 1/2 c cilantro
  • 6 scallions, sliced thin

Heat oven to 450, spread squash on a baking sheet and spray with oil. Bake for 20 minutes until golden and soft.

In a food processor finely chop lemon grass, ginger and garlic.

In a large stock pan heat the oil over medium heat. Add mushrooms, lemongrass, ginger and ginger, cook for 30 seconds. Add curry and cook another 30 seconds, stir in broth and fish sauce and cook for 20 min.

Stir in coconut milk, squash, spinach, and lime juice, simmer for 5 min. Serve topped with cilantro and onions.

Serves 8.

Tofu and Veggie Bowl

This recipe is so good! There is nothing better then crunchy tofu, crispy veggies abs rice!

Citrus Sauce

  • 3 tbsp rice vinegar
  • 2 tbsp miran
  • 3 tbsp soy sauce
  • 1 tsp ground ginger
  • 1 tbsp lime juice
  • Zest of one orange

Combine in a jar and shake. Set aside.

  • 3 c cooked rice
  • 1/4 c mirin
  • 3 tbsp rice vinegar
  • 28 oz firm tofu, cut into thin slices
  • Salt and pepper
  • 3/4 c cornstarch
  • 1/4 c cornmeal
  • 2 tbsp vegetable oil
  • 6 radishes, sliced thin
  • 1 avocado, sliced thin
  • 2 c shredded carrot
  • 1 English cucumber sliced thin
  • 8 scallions sliced thin

Drizzle hot rice with miran and rice vinegar set aside.

Combine cornstarch, cornmeal and salt and pepper in a bowl. Dredge tofu strips in the mixture and set aside.

Heat 1 tbsp oil over medium heat and cook tofu until crispy on all sides. Repeat.

Divide rice among bowls, divide veggies and top with tofu, drizzling with the citrus sauce.

Serves 4 – 6