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!
We’ve partnered with Hipster Food, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of January, we’ll be posting original vegan recipes featuring WestSoy deliciousness!
Tofu Lasagne Rolls
Yields 4 servings
These lasagne rolls are a great way to make a “fancy”-looking dinner without it actually taking that much time or effort. Filled with a fresh Westsoy tofu ricotta and topped with a hearty tomato sauce, this is a flavorful meal that’s perfect for cold days this winter.
This makes enough for a square glass pan, if you’re going for a rectangular pan I’d double everything here. Serves 4.
Tofu Ricotta Ingredients
1 block firm Westsoy tofu
1 tbsp garlic powder
2 tsp onion powder
2 tbsp nutritional yeast
1 tsp salt
few cracks of freshly ground pepper
(optional but highly recommended) handful fresh basil leaves, minced
11 sheets lasagne
1 28oz. can crushed tomatoes
1 small onion, diced
2 medium cloves garlic, minced
2 handfuls button mushrooms, diced
2 heaping handfuls spinach, or destemmed & chopped kale
1 tbsp balsamic vinegar
1 tbsp olive or coconut oil
salt & pepper
1. Mash all of the tofu ricotta ingredients together with a fork, until it’s broken apart and the consistency of ricotta. Set aside.
2. Set your oven to 350°F. Put the lasagne into a pot of boiling water and let cook until tender, about 10-15 minutes.
3. Meanwhile, cut up your vegetables. Toss the onion, garlic, and mushrooms into a large hot pan with the oil. Let cook on high until the onions are caramelized, about 5-7 minutes. Stir every so often to prevent burning.
4. Toss the greens, crushed tomato, and balsamic vinegar into the pan. Let cook on medium-low for another 10 minutes. At the last minute, add the salt & pepper to taste.
5. When everything’s prepped, pour a layer of sauce on the bottom of your baking pan. Take a cooked lasagne sheet and spread on the ricotta. Roll it up and place in the pan. Repeat until the pan is full. Pour the rest of the sauce on and put it in the oven for 30 minutes.
Serve with almond parmesan & fresh basil, and maybe some quickie garlic bread. Enjoy!
So happy to be making some of our favorite (ever) unposted recipes for one of our favorite foods. These lasagne rolls are loved by everybody who comes over to our house :)
The best thing for 1°F weather is something hot, preferably with potatoes. And crispy bread. This recipe has all of those, and comes straight from Vegan Slow Cooking For Beginners, a book we just received and have really enjoyed cooking from. Especially since we don’t yet have a working oven in our new studio, slow-cooker recipes are so essential for us on a daily basis. Recipe & serving suggestions under the cut. xo