Shepherd’s Pie

Ingredients

• 4 large red potatoes, boiled and peeled, about 1.5 pounds
• 12 oz. MorningStar Farms Grillers Crumbles, thawed
• 16 oz. frozen green peas and diced carrots, thawed and drained
• 1.5 cups plain, unsweetened soy milk
• 3 tbsp vegan butter
• 2 tbsp nutritional yeast
• 1/4 onion, diced
• 1 clove garlic, minced
• 3 tbsp canola oil
• 4 oz. crimini mushrooms, diced
• 2 tbsp vegan Worcestershire sauce
• 2 tbsp tamari
• 2 tbsp red wine
• 2 tsp garlic powder
• 1 tsp black pepper
• 1/2 tsp salt

Instructions

1. In a pan, cook the garlic, onions, and mushrooms in canola oil over medium heat until they start to brown.
2. Add the Grillers Crumbles, 1 tsp garlic powder, Worcestershire sauce, tamari, red wine, and 1/2 tsp of black pepper and continue to cook, stirring regularly. Cook for about 5-8 minutes and remove from heat.
3. Meanwhile, mash the boiled potatoes. In a medium to large saucepan, melt 2 tbsp of vegan butter over medium heat. Add the potatoes, soy milk, nutritional yeast, 1 tsp of garlic powder, 1/2 tsp of black pepper, and 1/2 tsp of salt.
4. Mix and continue cooking while the mixture starts to bubble, stirring frequently. When the mixture reduces by about 1/3 to 1/2, the mashed potatoes are done and should be thick.
5. Begin assembling your pie. Heat the oven to 350 degrees Fahrenheit. Lightly grease a 10" bake pan and layer the crumble mixture, then the thawed carrots and pea, and lastly, the mashed potatoes, smoothing and evening out each layer.
6. Bake for 30-40 minutes. Melt 1 tbsp of vegan butter and pour over the pie about halfway through. The pie is done when the crust is a light golden brown.

BBQ Fried Jackfruit

INGREDIENTS

• 1 14 oz. Can Jackfruit in Brine
• Vegan Buttermilk:
• 1/2 cup almond milk
• 1 tablespoon Apple Cider Vinegar
• 1/2 tsp of Hot Sauce
• Seasoned salt to taste
• For the batter:
• 1/2 cup All Purpose Flour
• 1/8 cup Cornstarch
• 1/2 tablespoon Baking Powder
• Season to taste Seasoning salt
• Vegetable oil for frying
• Vegan BBQ sauce (1 cup or more)

INSTRUCTIONS

1

1. Drain and rinse the jackfruit pieces taking care not to break them up

2

2. Combine the almond milk/apple cider vinegar and let sit for 5 minutes. Add the jackfruit (drained and rinsed) and let sit for 5 minutes.

3

3. Combine flour, baking powder, and cornstarch together.

4

4. Heat the oil, dip the jackfruit in the flour mixture.

5

5. Dip in oil and fry until golden brown

6

6. Take out and place napkin with a plate, brush with BBQ sauce

Serves

20 Croquettes
Ingredients

2 tablespoons vegan butter
1 white onion, diced
3 garlic cloves
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups russet or Yukon potatoes, diced
1 20-ounce can jackfruit in brine
1 1/2 cups water
3/4 cup nutritional yeast, divided
1 cup chickpea flour
2 tablespoons oil
1/2 cup gluten-free bread crumbs
1/2 cup aquafaba (liquid from the can of chickpeas)
Preparation

Over medium heat, melt the butter in a medium-sized saucepan. Add onion and cook until translucent. Add the garlic, spices, salt, and pepper. Cook for another couple minutes.
Prepare the jackfruit while the onions are cooking. Remove the center “core” and the seeds. Rinse well.
Place the diced potato, jackfruit, water, and 1/4 cup of nutritional yeast into the pan. Let simmer over medium heat until all the water is gone and the potatoes are cooked thoroughly. If you need to add a bit more water to achieve this, feel free to do so.
Remove from heat and mash. Mix in the chickpea flour.
Let the mixture cool for a bit until you can comfortably handle it. Form into logs and place in the freezer to firm up.
Preheat the oven to 375°F and oil a baking sheet well.
Toss together the rest of the nutritional yeast and bread crumbs in a shallow dish.
Place the aquafaba in another shallow dish.
Once the croquettes have firmed up a bit (about 15-20 minutes), remove them from the freezer. Dip each croquette into the aquafaba and then the bread crumb mixture.
Bake for 20 minutes, then flip the croquettes and bake for another 15 minutes.
Serve with Dijon mustard.

Chinese-style BBQ porc

Ingredients

For the seitan

3/4 cup warm water
1/2 Tbsp soy sauce
1/8 tsp salt
1/4 tsp baking powder
2/3 cup vital wheat gluten
1/2 Tbsp vegetable oil
1/4 cup water

For the marinade

1/2 Tbsp paprika
1 tsp garlic powder
1/4 tsp cayenne powder
1/2 tsp 5-spice powder
2 Tbsp tamari or soy sauce
1 Tbsp cooking sherry

1 Tbsp agave 1/2 Tbsp sesame oil

Directions

In a large bowl combine the water, soy sauce, salt and baking powder. Sift in the vital wheat gluten and mix well. Work the dough with your hands making sure all the dry vital wheat gluten is completely incorporated. Take dough in your hands and squeeze and pat it (slap it) and shape it into a large ball. The squeezing and patting helps to compact the dough and remove any air pockets.  Flatten the dough and return it to the bowl and allow it to rest for one hour at room temperature.

Bring a large pot of water to a rapid boil.

Cut the dough into 3 equal pieces.  Loosely wrap each piece of seitan in tin foil to create a tube shape. Secure the ends by twisting the foil and folding the twist back over the body of the tube of seitan.

Add the foil-wrapped tubes of seitan to the boiling water and reduce the heat so you have a simmering boil. Simmer the seitan for 15 minutes, turning the tubes every five minutes so it cooks evenly. Remove the seitan tubes from the water and place on a plate or in a colander and allow to cool for 5 minutes before unwrapping.

At this point, the seitan tubes will look and feel a lot like tofu. That’s perfect.

While the seitan is simmering, prepare the marinade by mixing all the marinade ingredients. Pour the ingredients into a dish or bowl large enough to hold the seitan, and ideally immerse as much of it as possible. Marinate the seitan for a full two hours, rotating it halfway through.

Heat a skillet over medium-high heat. Add the oil and the seitan. Pan fry the seitan on each side for 1 minutes. Pour in the marinade and about 1/3 cup water. Continue to fry the seitan in the marinade, turning it every few minutes. Cook for about 5 minutes total until the marinade has reduced down to a caramelized glaze.

Remove from heat and use a sharp knife to cut into medallions.

Makes 2-4 servings.

Vegan Chicken Pot Pie with Soy Curls

A Vegan Chicken Pot Pie Recipe using fresh veggies, a savory broth, and the chewy goodness of Butler Soy Curls.  

Course: Main

Cuisine: American

Servings: 8

Author: Chuck Underwood

Ingredients

The 'Chicken'

• 2 cups Butler Soy Curls
• 1 cup Vegetable Broth low sodium
• 2 Tbs Soy Suce low sodium
• 1/2 tsp Poultry Seasoning

The Filling

• 1/2 cup Vegetable Broth low sodium
• 2 medium Carrots diced small
• 2 stalks Celery diced small
• 1/2 White Onion chopped
• 2 Potatoes Yukon Gold
• 1/2 tsp Garlic chopped
• 1/4 tsp Thyme
• 1/4 tsp Turmeric
• 1/4 tsp Salt
• 1/4 tsp Ground Pepper
• 1 pinch Rubbed Sage
• 1/4 cup AP Flour
• 2 1/2 cups Vegetable Broth low sodium
• 1/3 cup Peas frozen or fresh
• 1 batch Fluffy Vegan Buttermilk Biscuit Dough (see recipe below)

Instructions

1. Whisk together 1 cup veg broth, the soy sauce, and the poultry seasoning in a medium sized bowl.  Stir in soy curls and set side, stirring occasionally
2. Chop carrots, celery, and onion and add to a large soup pan.  Sauté in 1/2 cup broth until softened.  
3. Dice potatoes and add to pan along with garlic, and stir to combine.  Cook for another minute.  
4. Add Thyme, Salt, Pepper, Turmeric, and Sage and stir well.  
5. Add the Soy Curls you set aside earlier, and stir to combine.  
6. Sprinkle flour into stew and stir.  Continue cooking for 1 minute. 
7. Slowly stir in 2 1/2 cups Veg Broth and increase heat to a low boil.  It should begin to thicken.  If not, whisk in a slurry of 1 Tbs Water & 1 Tbs Corn Starch and stir until it thickens. 
8. Remove from heat and stir in peas.  
9. If eating as a stew, let rest for 5-10 minutes and serve.  If using biscuit topping, preheat oven to 375 degrees and prepare biscuit dough using the following recipe.  

   Fluffy Vegan Buttermilk Biscuits
10. Arrange biscuit rounds on top of filling and bake for 25-30 minutes or until biscuits are browned.