Some poor, misguided souls are under the impression that eating vegan can’t be synonymous with eating hearty. We and Hipster Food counter that notion with these…
Serves 2 (Add an extra pack of Westsoy Seitan & extra rolls to serve 4)
This is another weeknight staple that’s simple to prepare: make the sauce, toast the bread, toss Westsoy Seitan in a pan with flavorful vegetables, then eat up.
Cheese Sauce Ingredients:
1/2 cup flour
1/2 cup nutritional yeast
2 cups unsweetened rice milk (or other non-dairy, unsweetened milk)
1 tsp each paprika, onion powder, and garlic powder
1 tbsp spicy mustard
salt & pepper
1 large yellow onion
1 bell pepper
2 cloves medium garlic
1 package Westsoy Seitan Strips
coconut or other cooking oil
oblong Italian rolls
1. Preheat your oven to 350°F. Slice your rolls in half and brush with oil or vegan butter, then set aside.
2. Turn a large sauté pan on medium-high heat. Loosely chop the onion and pepper into bite-size pieces, mince the garlic, and add to the pan along with a spoonful of oil. Let them cook down until the onions are translucent, then turn the heat to medium-low.
3. While the veg is cooking, in a separate pan, whisk together the dry ingredients for the sauce. Turn the heat to low and slowly pour in the milk, stirring as you go. Let that sit on low until ready to serve, whisking/forking every so often to keep it from clumping. If it’s really wet or really clumpy, add or decrease the amount of milk. (After a few minutes of cooking it should resemble a nacho cheese consistency.)
4. Put your bread into the oven, checking on them every 5-7 minutes or so, until the edges are browned.
5. Thinly slice the Westsoy Seitan Strips, then we’re going to char them up so they’re just a bit crispy. Turn the onion pan onto high heat, and a spoonful of oil. Once the pan is very hot, toss in the seitan strips. They should sizzle and start to brown. Let them sit for a minute or two, until browned/blackened on the edges, then stir everything around. Let them brown again on the other side.
6. Serve the hot Seitan & sauce on the toasted rolls. It’s a huge mess but it tastes so good!!
We loveee making these cheezy seitan subs when we’re in need of comfort food, so we were psyched to share them on the @Westsoy tumblr today. Try them out for a quick, amazing meal!
It’s winter and we want Tacos (although we kind of always want tacos). Better still? A Taco Salad. Hold that. A VEGAN Taco Salad. Made with our Seitan. Lucky for us, our friends at Hipster Food have conquered our craving with this incredible recipe! Eat on, meatless mavens!
Vegan Seitan Taco Salad
We eat taco salad at our house at LEAST once a week. Its mixture of textures, flavors, and temperatures are so satisfying, and it doesn’t take much effort to make. It makes for a good party food or a “it’s really late at night and we have no ingredients” kind of meal. Like making regular tacos, you can really add or subtract whichever ingredients you like - so you could easily switch out the lentils for beans, or add hot peppers if you want it spicier. Up to you!
1 large sweet potato
1.5 cup lentils (or 1-2 cans beans)
1 large red onion, loosely chopped
1 large bell pepper, loosely chopped
2 medium cloves garlic, minced
1 can sweet corn
oil or coconut oil
2 hass avocados
1 package Westsoy Cubed Seitan
2 tsp sriracha, or to taste
pinch each garlic powder, onion powder, paprika
sea salt & cracked pepper
1. Chop up the potato & put it in a pot of boiling water. Rinse the lentils and remove any debris, then put in a pot of salted boiling water. (If you’re using canned beans there’s obviously no reason to boil them. Just add them in at step 5.)
2. Chop the onion, peppers, and garlic. Put them in a hot pan with the corn and oil. Let cook on medium-high until the onions are translucent, stirring occasionally to prevent burning.
3. Meanwhile, halve the avocados, remove the pits, and scoop the flesh into a bowl. Using a potato masher (or fork, but the masher is so much easier) mash the avocado with some sea salt and freshly cracked pepper. Set aside with one of the pits in the bowl, to prevent browning.
4. When the onions & peppers are ready, add in the cubed seitan. Add the sriracha and spices and turn the pan down to medium heat.
5. The lentils should be ready soon. When they are, add them into the onion/seitan pan.
6. The sweet potatoes should be ready once you’ve done that. In a bowl or colander, stir them together with a pinch of sugar and some sea salt.
7. Serve everything hot. Crunch up the chips in your bowl and add the foods you prepped, mix them together and chow down.
This week’s post for Westsoy: taco salad with seitan & sweet potatoes. This is one my absolute favorite meals to make, and I hope you like it too! :)