Vegan Buffalo Wings & Vegan General Tso’s Chicken

Vegan Buffalo Wings
I love hot sauce so by extension buffalo sauce is legit. While these were amazing I would dip these in buffalo sauce next time instead of coating them. Yeah that’s nerdy but I’d rather have super crispy breading than semi soggy. The amount of salt in that sauce is freaking addicting.

Vegan General Tso’s Chicken

I bought this general tso’s sauce at aldi’s on a whim. The label showed the salt was totally humble and the ingredients showed all the flavors I love together. Sadly the sauce wasn’t up to my high horse standards. Long story short I gave this bowl of asian chick’n to Mark and dipped my half of plan fried nuggets in BBQ sauce. It was soooooooooooooo good. I really wanted to use orange sauce but didn’t get to the store in time. Mark liked the general Tso’s chick’n better than the vegan buffalo wings.

The recipe I used to makes a massive portion of seitan. Half was turned into nuggets and the other half turned in “wings”. Essentially this recipe made 2 portions of wings and 2 portions of Asian nuggets. Really a ton of food. Feel free to cut the recipe in half or follow the general measurements below for the Vegan Chick’n Parmesan recipe if you just want to make a single portion.

HUGE RECIPE FOR BOTH WINGS & ASIAN NUGGETS:

1.5 cups gluten flour (not packed, 180 grams), 2 ts onion powder, sprinkle garlic powder, 1 ts poultry herbs, 1 ts salt, 3 TB tahini, vegan chick’n broth (or water), 6 TB vegan egg powder (46 grams), 1.5 cups cold water (or more) for egg powder, 2 cups flour, 1 ts cornstarch, 1/2 ts garlic powder, 1/2 ts onion powder, 1 ts salt, 4 TB buffalo sauce, 4 TB Asian sauce (and/or any other sauce)

1. Mix: 1.5 cups gluten flour (not packed, 180 grams), 2 ts onion powder, sprinkle garlic powder, 1 ts poultry herbs, 1 ts salt in a bowl
2. Add 3 TB tahini to a measuring cup. On top of the tahini add veggie broth or water til it reaches the 1.25 cup mark. Mix together.
3. Add liquid for line 2 to dry ingredients on line 1. Add more water to your dough if it feels to stiff. Knead dough for a minute.
4. Divide dough in half. Pull one half into small balls and the other half into wing shapes. These will double in size so make them small!
5. Cover with water or broth. Boil for an hour. Once cooked lay them on a paper towel lined cookie sheet to cool.
6. Make vegan eggs as directed. Make sure the egg batter is on the thinner side so maybe a little extra water.
7. Make flour mixture: Mix 2 cups flour, 1 ts cornstarch, 1/2 ts garlic powder, 1/2 ts onion powder and 1 ts salt in a bowl.
8. Dip nuggets and wings into flour then vegan egg batter then back into flour. Fry on high/med-high until golden brown. Fry in small batches.
9. Once cooked mix each piece with desired sauce. ENJOY

FALAFEL

1 19 oz. (540 mL) can chick peas, rinsed and drained
1 small onion, chopped
2-4 garlic cloves, peeled
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh cilantro
1 tsp. cumin
1/4 tsp. salt
pinch dried chili flakes
1/4 cup all-purpose or whole wheat flour (plus extra, if needed)
1 tsp. baking powder

canola oil, for frying

Put the chick peas, onion, garlic, parsley, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but not smooth. Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls without sticking to your hands. Add another spoonful or so of flour, if you need to.

Roll the dough into meatball-sized balls, and if you like, flatten each into a little pattie. I like doing this for maximum surface area, which equals more crunch. (They also cook through more quickly as the distance between the middle to the exterior is shorter.)

In a shallow pot or skillet, heat about 1/2″ of canola oil until it’s hot but not smoking. Test it with a bit of falafel mixture or a scrap of bread – the oil should bubble up around it. Cook the falafel for a few minutes per side, without crowding the pan (which will cool down the oil), until they are golden. Transfer to paper towels. (You could get away with using just a skiff of oil – if you do this, best to leave the falafels round, so that you can roll them around in the pan to brown all sides.)

Serve in pitas with tzatziki, chopped cucumber, purple onion and tomato.

Makes about 20 falafel balls or patties.

Falafel Balls

INGREDIENTS

1 cup cooked chickpeas
½ large onion, chopped
1 teaspoon sage
4 tablespoons of fresh parsley
1 teaspoon cumin
3 spelt tablespoons flour
¼ teaspoon Cayenne pepper
¼ teaspoon Sea salt
Oil for frying

METHOD

1 In a bowl mash chickpeas then combine all other ingredients and mix
2 Use hand to form mixture into little balls and fry

Jackfruit Empanadas

Ingredients

1 15oz can young jackfruit in brine (Drained)

1 tbsp Sofrito1 packet Sazon seasoning (with Cilantro y Achiote)

1 tbsp nutrional yeast

1/4 tsp ground black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp oregano

1/4 tsp cumin

1/4 tsp paprika

1/2 cup water

Turnover dough

Additional water to add in.

Oil for frying

Instructions

In a skillet add in all ingredients and heat to medium high heat. Break up the jackfruit slightly with spoon and mix around to coat everything in the spices.Cover and cook for 15-20 minutes, until everything is tender.

Adding water in between to prevent sticking and continue steaming. Also smash pieces as you go alone to break everything up. Once tender and all broken up set aside.

Assemble the empanadas by adding 2-3 tbsp of the jackfruit filling onto the empanadas.

Fold over the turnover dough so that the empanadas form a half moon shape. Using a fork prick the open edge to create a sealed edge. Flip the empanadas and repeat the fork sealing process on the other side.

In a frying pan add in about 1 inch of oil. High on high. Once the oil is hot enough for frying but not to hot. Adjust heat accordingly as you fry. Add in 2-3 empanadas at a time. Flip the empanadas once the dough is golden in color. These are done once both sides are golden in color.

SWEET POTATO FALAFEL

2 medium sweet potatoes
1 1/2 tsp ground cumin
3 cloves garlic, chopped
1 1/2 tsp ground coriander
1/2 a bunch of fresh parsley, chopped
1 tbsp lemon juice
1 c chickpea flour
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper

Preheat the oven to 425F degrees and roast the sweet potatoes whole until just tender – 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel. (You could skip this step if you own a microwave. Just poke holes in the potatoes with a fork and cook for 7 minutes at full power. Flip and cook for another 5-7 minutes or until tender.)

Put the sweet potatoes, cumin, garlic, ground coriander, parsley, lemon juice and chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafel looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Makes about 16 falafel, enough for 4 – 6.

Serve over tabbouleh.

For Thai Sweet Chili Sauce:
• 1/2 cup water
• 1/2 cup vinegar
• 1/2 cup sugar (brown/white)
• 1 tsp sea salt
• 1 1/2 tbs corn starch + 2 tbs water (making a corn starch slurry)
• 1 tbs ketchup • 8 bird's eye chilies, chopped
• 6-8 cloves of garlic, chopped
🤤
Making the sauce:

1. Combine all the ingredients (except for the slurry) in a sauce pan and bring to a boil, turn the heat to medium-low and simmer for 7 minutes before adding corn starch slurry. 
2. Mix well and transfer the sauce to a container, leave to cool.
🌱
Spring rolls: 👇
• 8 vegan spring roll wrappers • 100 g carrot, thinly sliced into strips
• 50 g mushrooms, chopped
• 100 g leek, chopped
• 300 g cabbage
• 1 tsp sea salt
• 1 tbs light soy sauce
• 1 tbs coconut oil + more coconut oil for frying 😍
Instructions:

1. Stir fry leek with coconut oil for about 20 seconds on medium heat before adding carrot and cabbage, season with salt. (Salt will help squeeze out moisture) 
2. Continue to stir fry until the vegetables begin to soften. (5-6 minutes) 
3. Add chopped mushroom and soy sauce. Stir fry until the liquid from vegetables has evaporated. This could take about 3-5 minutes. 
4. Transfer the filling to a plate or a bowl where you let it cool before begin wrapping. 
5. Once the filling is ready, wrap it up like shown in video. I use Sweet Chili Sauce instead of egg wash, for an apparent reason. 
6. After that, fry the spring rolls in hot oil or bake at 375 for about 15-20 minutes or until golden brown. Serve with Sweet Chili Sauce.

Vegan Jamaican Beef Patty

Ingredients Pastry: 4 cups organic unbleached all-purpose flour ½ cup vegetable shortening (make sure it’s vegan) ½ cup vegan butter, cold ½ cup plus 2 tablespoons ice cold water 1 ½ Tbsp turmeric 1 Tbsp salt Vegan Beef Filling: 1 large onion, finely chopped (1½ cups chopped) 6 cloves garlic, minced 1 Tbsp fresh ginger, finely chopped 1 pound vegan ground beef substitute 2 Tbsp vegan butter ¼ tsp turmeric 1 ½ tsp ground cumin ¾ tsp ground allspice ½ tsp ground cardamom 1 tsp thyme 3 green onion/scallions, finely chopped 1 scotch bonnet pepper, seeded and finely chopped (optional) 1 Tbsp finely chopped fresh parsley 2 Tbsp vegan worcestershire sauce 1 pound ripe tomatoes, peeled and finely chopped 1½ tsp salt Freshly ground black pepper ¾ cup vegetable stock 3 tablespoons Jamaican rum almond milk or soy milk for brushing Instructions Pastry: Sift the flour, turmeric, and salt into a large bowl. I used my stand mixer and the whisk blade. Using two knives, a pastry blender, or in my case my pastry blade, cut in the shortening and butter until the mixture becomes crumbly. Working quickly, add small amounts of water to form a firm dough. Do not over water or overwork. Form dough into a disc, wrap in plastic, and refrigerate for at least 1½ hours or overnight. Beef Filling In a large skillet, heat butter until hot but not smoking. Add the onion and cook until softened, about 4 minutes. Add the garlic and ginger and cook for 1 minute. Add the veggie ground beef, turmeric, cumin, allspice, cardamom, scotch peppers, and thyme and cook until heated and spices are fragrant, about 10 minutes. Add the green onion/scallions, parsley, tomatoes, and vegetable stock and simmer for about 30 minutes, until most all of the liquid has evaporated. Season with salt and pepper to taste, remove the mixture from the heat and stir in the Jamaican rum. Allow the mixture to cool before assembling the patties. Assembly: Preheat the oven to 400 degrees F. On a lightly floured surface, roll out pastry dough and cut into circles about 6 to 7 inches in diameter. I used a large cereal bowl for this. Lightly brush the outside edges of the circle with a little of soy or almond milk. Spoon roughly a ¼ cup of the vegan beef filling onto one half of the circle, and fold the other half of the pastry over so that the edges meet. Press to seal, and use a fork to crimp the edges together. Lightly brush the top of each patty with a little of soy milk. Place the patties on parchment-lined baking sheets and bake until golden brown, about 30 minutes. Serve immediately with hot sauce.

King Oyster Scallops

KING OYSTER SCALLOPS

• 1 cup water
• 2 tsp seaweed flakes
• 1 tsp soy sauce
• 1 tbsp lemon juice
• 3 king oyster mushrooms, brown tops removed

The easiest way to have everything ready and still warm when serving is to let the the king oyster mushrooms and tofu marinade while you prepare the greens and grains. I will serve mines with Broccoli and over rice

KING OYSTER SCALLOPS

1. Combine the water, seaweed flakes and soy sauce in a small saucepan.
2. Heat over medium heat and bring to a boil. As soon as it boils, remove from heat and let cool 10-15 minutes before stirring in the lemon juice. Discard the seaweed and set aside.
3. Rinse the king oyster mushrooms and dry them well with a paper towel. Slice each into 3-4 large pieces, and add them to the saucepan. Let the mushrooms marinate for 20-30 minutes. In the meantime, prepare the tofu marinade.
4. Drain the king oyster but keep the marinade, we will use it later to drizzle the cooked mushrooms for added flavor.
5. Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the king oyster mushrooms and cook each side for 4-5 minutes, until soft and golden brown. Remove from heat and cover to keep warm.

sorullitos (cornmeal fritter)

Salsa de Ajo

Salsa de Ajo is very easy to make and very addictive. This time I made this garlic sauce using store bought mayonnaise, but you can use homemade mayonnaise as well, if you prefer. Good with Yuca Fries- Yuca Frita (Fried Cassava) Recipe Below

Ingredients

• 1 cup of vegan mayonnaise
• 5 garlic cloves
• 1/4 cup of fresh cilantro
• 1/4 teaspoon of salt or to your taste
• 2 tablespoons fresh lime juice

Directions

1. Blend all the ingredients until well blended.
2. Taste and add more salt if necessary.

Yuca Frita (Fried Cassava)

• 2 Lb fresh or frozen yuca (cassava)
• Vegetable oil
• ½ tablespoon salt

Directions

1. In a large pot cover the yuca with water, add salt and bring to a boil, reduce the heat to medium low and cook about 15 to 20 minutes or until is tender.
2. Remove the yuca from the water and pat dry with paper towels. Cut the cooked yuca into ½ – inch strips.
3. Fill a large frying pan with enough vegetable oil to 350° F. When the oil is hot, place the yuca into the heated oil carefully. Fry them until golden brown on both sides about 6 to 8 minutes.
4. Remove the yuca pieces from the oil using a slotted spoon and drain on paper towels. Sprinkle with salt and serve.

Papas Rellenas

 

Meat Filling:
1 tablespoon olive oil
1 cup chopped tomato
1/3 cup chopped onion
1/3 cup chopped scallions
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon sazon Goya with azafran
¼ teaspoon salt
¼ teaspoon ground pepper
½ pound vegan ground beef

Batter:
1 egg
¼ cup all-purpose flour
Pinch salt
½ tablespoon sazon Goya with azafran
¼ cup non dairy milk

Directions

1. Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt.
2. Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes.
3. Drain the potatoes and mash with a fork or masher and set aside.
4. Prepare the filling, in a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool.
5. In a medium bowl place all the batter ingredients and whisk until smooth and set aside.
6. Divide the potato mash into 10 equal sized portions, about 1/3 cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely.
7. Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F.
8. Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají.

Ají picante

Ingredients

• 1 seeded small hot pepper or 1 red habanero pepper
• ½ cup white vinegar
• ¼ cup water
• ¼ teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh parsley
• ½ cup chopped scallions
• ½ cup chopped tomato

Directions

1. Put the vinegar, water and habanero pepper in a blender for 2 minutes.
2. Place the remaining ingredients in a bowl and stir to mix. Add the vinegar and habanero mix to the bowl and mix well.
3. Pour in a glass jar and cover. Refrigerate up to 10 days.

Baked Spinach and Artichoke Dip {Vegan}

This recipe makes about 2 to 2-1/2 Cups, so feel free to double, or even triple, the recipe.  If you prefer a thinner dip, you can add more mayonnaise or even a bit of Vegan sour cream to loosen it up (I use the Tofutti brand).

1/2 C to 1 C Vegan Mayonnaise such as Just Mayo or Vegenaise
***Can't find vegan Mayonnaise? Make your own! Combine 4oz Silken Tofu or soft, 2Tbl Lemon Juice, 2 tsp Dijon Mustard, 1 C Oil and Salt in a blender until smooth)***
1/2 C Vegan Cream Cheese such as Tofutti, softened
***Can't find vegan Cream Cheese? In this recipe you could substitute an avocado, silken tofu or even canned coconut cream - that is, the solids that form in the can when refrigerated over night. Discard the liquid or use in a smoothie!)***
1 C Vegan Parmesan such as GO Veggie! or Parma, plus more for topping
***Can't find vegan Parmesan? Try combining 1/2 C raw cashews or walnuts with 2 Tbl nutritional yeast and 1/2 tsp salt in a food processor*** gives that "cheesy" flavor
15 oz . Can of Artichoke Hearts drained, patted dry and quartered
about 8-9 oz. of frozen Spinach defrosted, drained, patted dry and chopped
1 Tbl of diced Pimentos you could also use red peppers here
Minced Garlic optional and to taste
Paprika for garnish
Parsley for garnish

1. Instructions
2. Soften the cream cheese so it's easier to mix.
3. Preheat the oven to 350 degrees.
4. Lightly spray a baking dish with cooking spray. Set aside.
5. Combine the cream cheese, mayo and parmesan in a large bowl.
6. Squeeze the spinach of all moisture. Chop and add to the cream cheese mixture.
7. Drain the artichokes, pat dry and chop into quarters. Add to the cream cheese mixture.
8. Add the pimentos and minced garlic, mixing until well combined.
9. Spoon into prepared baking dish. If the dish is very full, place the baking dish onto a baking sheet to catch any liquids that might boil over.
10. Top with additional parmesan, paprika and parsley.
11. Bake until golden and bubbly.
12. Serve hot with tortilla chips.

"CRAB" Like CAKES

Now, you can chop or shred these ingredients by hand of course, but to speed things up, I would recommend simply putting them in your food processor if you have one and just pulsing a few times.  A real time saver! 


Ingredients:

1 10 oz can of Young Green Jackfruit packed in water or brine (rinsed well, points removed and any seeds, and shredded by hand)
6 to 8 oz of rinsed & smashed Garbanzo Beans, (reserve a bit of the liquid)
1 small onion, grated.
1/2 Red Pepper, grated
1 stalk of celery grated
1 Sheet of Nori, first crumpled with hands, then chopped up as fine as you can get it. (important ingredient)
2-3 T of Flax seed (soaked in 1/2C warm water for 10 min) use the liquid of all, then add 1 T of the actual soft seeds to the mix.
2 t of Old Bay Seasoning  (important ingredient)
1 T mustard
1-2 T Sriracha sauce (depending on how much of a kick you want)
1 cup of Panko bread crumbs or your grain of choice, Corn meal is also good.
2 T Liquid from the garbanzo beans.
S&P to taste
1/2 t of all purpose seasoning like Everglades
1 T Vital Wheat Gluten (Optional, but helps hold it all together)

Combine all ingredients well, mix with your hands for a few minutes so all flavors are well combined.  Then make into patties fairly thin so they get good and crisp, and place on parchment paper lined cookie sheet.  Sprinkle with more old bay seasoning, salt and pepper to taste.  Then bake at 400 degrees for about 20-30 minutes turning once or until golden brown.  Serve with your favorite dipping sauce, we enjoyed them with seafood cocktail sauce, and tofu ranch dressing.  This recipe makes about 8 good sized cakes.