VEGAN

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Vegan Special Dinner

Here you go a Vegan Special dinner for six. If you are making dinner for more people double up where you need to. Also remember that leftovers are great for making casserole for you guests to take home.


Whipped Potatoes Makes 6 cups

  1. Boil potatoes until tender, but not over cooked. Drain the potatoes (keep the water for gravy if you are making it).
  2. Dump the potatoes into the food processor and add the soymilk, blend on a higher speed until smooth, add the black pepper and nutritional yeast and blend until everything is mixed.
  3. Remove from food processor and serve immediately.

Ingredient

Quantity

Measurement:

Comments

Potato

6

Medium

Washed and cut into chunks

Soy Milk

0.5

Cup

 

Black Pepper

1

T

 

Nutritional Yeast

1

T

 

Sunday Seitan Serves 6

  1. Place all dry ingredients into a large mixing bowl, and stir them together.
  2. Mix the liquid ingredients and pour into the flour mixture, Mix well. If there is still flour around the edges, add a small amount of additional water (1 - 2 tablespoons only). You should now have a large, firm, spongy mass; this is called gluten.
  3. Knead the dough in the mixing bowl for a couple minutes. This will blend it more. Form the gluten into a loaf shape and oil it lightly.
    • If you want to make the seitan the night before you can marinate it in the fridge over-night. Add a teaspoon of thyme, sage, minced garlic, sesame oil and a pinch of black pepper to 2 Tablespoons of Olive Oil. Rub all over the gluten and place in a covered bowl in the fridge overnight.
  1. Place the loaf into a shallow roasting pan and pour over the cooking liquid.
  2. Place in a 350 F preheated oven and bake for an hour and a half, basting every 10 minutes. The basting will help keep the Seitan tender and ensure that it won't burn on the top.
  3. When the Sunday Seitan is finished remove from the oven, place on a serving platter and cover for 15 minutes. With the left over cooking liquid you can follow the Gravy and omit the initial oil starter (step 1)

Ingredient

Quantity

Measurement:

Comments

Cilantro

2

T

Freshly minced

Garlic

2

Cloves

Minced

Fresh Grated Ginger

1

T

 

Fennel Seeds

1

T

 

Curry Powder

1

T

 

Bragg's Liquid Aminos

1

T

 

Oatmeal Mixture

0.5

Cup

 

Pumpkin Seeds

2

T

Roasted

Nutritional Yeast

2

T

 

Gluten Flour

2

Cup

 

Filtered Water

1.25

Cup

Add more if necessary

Cooking Liquid Makes 2 cups

1) Mix the liquids together and pour over the Sunday Seitan. If the liquid dries up before the seitan is finished add more water.

Ingredient

Quantity

Measurement:

Comments

Filtered Water

2

Cup

 

Nutritional Yeast

2

T

 

Bragg's Liquid Aminos

2

T

 

Vegan Gravy Makes 4 cups

  1. In a saucepan over medium heat mix the vegetable oil, garlic, ginger, braggs, sage, Italian seasoning and simmer for 10 minutes. Be careful to not have the heat too hot and burn the spices.
  2. Add the flour and mix until it becomes smooth and bubbly.
  3. Whip in boiling water, add the nutritional yeast, pepper and let cook until it thickens and bubbles. (about 10 minutes.)
  4. Serve with over your favorite dish.

Ingredient

Quantity

Measurement:

Comments

Vegetable Oil

0.5

Cup

 

Garlic

1

Clove

 

Ginger

1

T

 

Bragg's Liquid Aminos

2

T

 

Sage

1

T

 

Italian Seasoning

1

T

 

Whole Wheat Flour

0.5

Cup

 

Nutritional Yeast

3

T

 

Filtered Water

3.5

Cups

Boiling

 

Holiday Dressing Makes 6 cups

  1. Cube the bread, spread out over a cookie sheet and dry in an oven @ 300. Stir occasionally until dry (not toasted), approx. 30 minutes. (it is best to do this the night before)
  2. In a large frying pan, on medium, heat 1/4 c of oil with the braggs - add the onions, carrots and celery.
  3. Stir in the garlic, pepper and sage and cook until tender. Turn off heat and mix the remainder of the oil and the applesauce. Let stand for 5 minutes.
  4. Place the dried breadcrumbs in a large mixing bowl. Pour the wet ingredients over and mix thoroughly so the breadcrumbs absorb all the liquid. (if you need more liquid add more applesauce.)
  5. Place the dressing in a shallow casserole dish and bake covered for 1 hour at 350 F. This can be done in the last hour you are cooking the seitan roast.

Ingredient

Quantity

Measurement:

Comments

Sage

3

T

Add more or less to taste

Sunflower Oil

1

Cup

 

Bragg's Liquid Aminos

2

T

 

Black Pepper

1

T

Add more or less to taste

Whole Grain Bread

1

Loaf

You can also buy your pre-made bread crumbs

Celery

2

Cup

Chopped

Carrots

2

Cup

Chopped or grated

Onions

2

Cup

Chopped

Garlic

1

Clove

Minced

Apple Sauce

1

Cup

 

Pecan'd Broccoli with Orange Zest Makes 4 Cups

  1. Heat oil over medium heat in a 12-inch non-stick skillet. Add orange zest and pecans. Sauté until zest starts to color. DO NOT BURN! This will take only one to two minutes.
  2. Add Broccoli and sauté for five minutes. While cooking the broccoli pour in the orange juice.
  3. After 3 minutes add the soy sauce, lemon pepper and stir well.
  4. Just before you take it off the heat add the ginger and mix and serve. This also can be chilled and served as a salad.

Ingredient

Quantity

Measurement:

Comments

Broccoli

4

Cup

Chopped into bit size pieces

Orange

2

Medium

use the zest from the whole orange.

Canola Oil

2

T.

 

Pecans

1

Cup

Walnuts may also be used

Ginger

2

T.

 

Tamari

4

T.

 

Orange

2

Medium

Juice from the orange that was zested.

Lemon Pepper

1

t.

 

Fresh Cranberries Makes 4 ½ cups

  1. In a saucepan mix sucanat and water; stir to dissolve the sucanat.
  2. Bring to a boil and add the cranberries. Return to boil, reduce heat and boil gently for 10 minutes.
  3. Remove from heat. Cool completely at room temperature and serve or refrigerate if not using immediately.

Ingredient

Quantity

Measurement:

Comments

Sucanat

1

Cup

More to taste

Filtered Water

2

Cup

 

Fresh Cranberries

3

Cup

Two 12 ounce package

Sweet Potatoes Makes 6 cups

  1. Boil or Steam until tender.
  2. Drain and mash.
  3. Add soymilk and mash until smooth. (add more soymilk if necessary).
  4. Blend in the cinnamon and serve

Ingredient

Quantity

Measurement:

Comments

Sweet Potato

3

Medium

Peeled

Soy Milk

0.25

Cup

 

Cinnamon

1

T

more to taste

Vegan Egg Nog

Ingredient

Quantity

measurement:

Comments

Silken Tofu

10.5

oz

 

Soy Milk

16

oz

 

Vanilla Extract

1.5

Tbs.

 

Sucanat

0.25

cup

 

Turmeric

0.25

tsp

 

Rum

0.75

cup

optional

Nutmeg

2

t

More to taste if wish

Combine all ingredients (except nutmeg) in a blender or food processor. Blend thoroughly, stopping occasionally to scrape down the sides. Serve well chilled with a sprinkle of nutmeg and enjoy. For an added variety steam the ‘nog’ and add coffee (or a coffee substitute) to make a festive latte’.