Guest guest Posted August 27, 1999 Report Share Posted August 27, 1999 * Exported from MasterCook * " Chicken " Salad Sandwich Recipe By : Vegetarian Times Magazine, May 1997, page 38 Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb chicken-flavored seitan strips 1/3 cup grated carrot 1 stalk celery -- minced 1/3 cup minced red or green onion 1/3 cup pecans -- (optional) 1/3 cup low-fat mayonnaise or vegan mayonnaise Salt and pepper -- to taste 8 slices bread of choice Lettuce leaves and tomato slices -- for garnish Makes 4 servings. LACTO/VEGAN This sandwich tastes great on herb bread or sun-dried tomato bread. Cut seitan into bite-sized pieces. In large bowl, mix seitan and remaining ingredients. Serve on bread with lettuce and tomatoes. Makes 4 servings. PER SANDWICH; 329 CAL.; 35G PROT.; 7G TOTAL FAT (1G SAT. FAT); 31G CARB.; 0 CHOL.; 625MG SOD.; 4G FIBER. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barbecued Potato Kebabs Recipe By : Vegetarian Times Magazine, February 1999, page 36 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 tiny red-skin potatoes -- scrubbed microwaved until tender but still firm 1 pound seitan cut into 3/4-inch chunks 1/2 cup natural barbecue sauce 4 SERVINGS DAIRY-FREE Served with corn-on-the-cob and cole slaw (made from pre-grated cabbage, if you prefer), this meal recalls outdoor summer barbecues-a sure fire cure for winter doldrums. Preheat broiler. Starting with a potato, alternate potato and seitan chunks on metal skewers. (There should be enough for 8 average-length skewers.) Place on a foil-lined baking sheet and brush kebabs generously with barbecue sauce. Broil 4 minutes, then turn carefully, and broil for another 4 minutes. Remove from oven and serve right away. PER SERVING: 247 CAL.; 33G PROT.: 1G TOTAL FAT (1G SAT. FAT); 27G CARB.; 0 CHOL.; 642MG SOD.; 3G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cassoulet Recipe By : Moosewood Restaurant Low-Fat Favorites, page 160 Serving Size : 4 Preparation Time :0:30 Categories : Main Dishes, Vegetarian Potatoes Vegetables Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil 6 garlic cloves -- minced or pressed 1 1/2 cups chopped onions 1/2 teaspoon dried thyme 3 bay leaves 1/2 teaspoon dried marjoram 1 teaspoon minced fresh or dried rosemary 1/2 cup dry red wine 1 cup peeled and diced carrots 3/4 cup diced celery 1 cup diced potatoes 1 cup diced tomatoes 3/4 cup diced pepperoni seitan -- (see Note) 1 tablespoon molasses 1 tablespoon Dijon mustard 1 1/2 cups cooked kidney beans (15-ounce can -- drained) 1 1/2 cups cooked cannellini beans (15-ounce can -- drained) salt and ground black pepper to taste Serves 4 to 6 Cassoulet is the name for the classic baked bean dish that is popular bistro fare throughout France. Although baking is the traditional method, you can gently simmer our vegetarian version for 20 minutes on the stove top instead. Preparation time: 30 minutes, if using already cooked or canned beans Baking time: 45 minutes. Preheat the oven to 350 F. In a medium saucepan, warm the olive oil. Add the garlic, onions, thyme, bay leaves, marjoram, and rosemary and saute for 2 minutes. Add the wine, cover, and simmer until the onions are soft, about 5 minutes. Stir in the carrots, celery, potatoes, and tomatoes, cover, and simmer 10 more minutes, stirring occasionally. Add the seitan, molasses, mustard, and both kinds of beans. Return to a simmer, stirring gently, just until the seitan and beans are heated through. Add salt and pepper to taste. Transfer to a casserole dish that has been prepared with cooking spray, cover, and bake for 45 minutes. NOTE: Almost any highly flavored seitan will work in this dish, but if only plain seitan is available, we suggest adding more herbs, garlic, and mustard to taste. Per 8-oz serving: 237 calories, 11.9 g protein, 1.7 g fat, 42.7 g carbohydrates, .2 saturated fatty acids, .4 g polyunsaturated fatty acids, ..7 g monounsaturated fatty acids, 0 mg cholesterol, 164 mg sodium, 5.1 g total dietary fiber Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilly Weather Chili (Not For The Faint-Hearted) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chili Seitan Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Green peppers -- (up to 3) 4 large Onions 6 stalks celery 6 cloves garlic -- minced 2 cans crushed tomatoes with juice -- (28 oz) 1 cup Chunk tvp or 2 cups small diced seitan 1/4 cup Chili powder 2 cans Mixed beans -- (kidney, garbanzos, -- pinto, etc) with -- juice (up to 3) 1 teaspoon Oregano -- (2 Tb fresh) 2 teaspoons Cumin 6 Dried chipotles -- de-stemmed Salt to taste 8 ounces Mushrooms -- (optional) Chop all vegetables and throw everything together in a very large pot and bring to a boil. Cover and lower heat. Simmer for about 1-1/2 to 2 hours. Stirring every now and then to make sure the tvp doesn't stick to the bottom. This always tastes good the second day. It makes a lot! Posted to fatfree digest V97 #201 by JBennicoff on Sep 6, 1997 Converted by MC_Buster. KES_10 Aug 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seitan Pepper 'Steak' Recipe By : Vegetarian Times, October 1997, page 56 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 cup chopped onion 2 tablespoons minced garlic 2 cups flaked seitan 1 cup sliced shiitake mushroom caps -- up to 1 1/2 cups 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 2 tablespoons chopped fresh basil 1 3/4 cups water 1/4 cup sherry (or 1/2 cup red wine) 3 tablespoons barley miso or other dark miso dissolved in 1/4 cup water 2 tablespoons tomato paste 2 tablespoons arrowroot powder dissolved in 2 tablespoons water 6 SERVINGS VEGAN This recipe is a vegetarian version of the classic seitan for beef pepper steak. It's delicious served over spinach pasta, quinoa or rice. In a large skillet, heat oil over medium-high heat. Add onion and garlic and cook, stirring often, until onion is softened, about 5 minutes. Add seitan, shiitake mushrooms, bell peppers and basil and cook, stirring often, until vegetables are tender, about 5 minutes. Add water, sherry, dissolved miso and tomato paste and stir until blended. Add dissolved arrowroot and simmer, stirring constantly, until sauce has thickened. PER 1/4-CUP SERVING: 163 CAL; 13G PROT.; 5G TOTAL FAT (0 SAT. FAT); 140 CARB.; 0 CHOL.; 570MG SOD.; 2G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Jambalaya Recipe By : Vegetarian Times Website Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons safflower oil 1 cup chopped onion 1/2 cup chopped celery 1 clove garlic -- minced 1 medium green bell pepper -- chopped 1 28 ounces ca peeled tomatoes -- chopped 2 tablespoons tomato paste 1 teaspoon file powder -- (see Note) 3/4 teaspoon salt 1 tablespoon chopped fresh parsley 1 teaspoon hot pepper sauce 4 ounces tempeh 4 ounces prepared seitan -- cut into 1-inch -- pieces 4 ounces soy sausage links -- cut into 1-inch -- pieces In large pot, heat 1/2 tablespoon oil over medium heat. Add onion, celery, garlic and bell pepper. Cook, stirring often, 5 minutes. Add tomatoes, tomato paste, fil, powder, salt, parsley and hot pepper sauce. Stir, cover and simmer 20 minutes. If sauce becomes too thick, add 1/2 cup water. Meanwhile, poach tempeh in small amount of water for 10 minutes. (Or steam tempeh in metal steamer.) Drain and cut into 1/2-inch cubes. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add seitan, soy sausage and tempeh and cook, stirring, until lightly browned. Stir meat alternatives into sauce and cook 5 minutes. Serve over rice. Makes 6 servings. Note: File powder is a seasoning made from the dried leaves of the sassafras tree. It has a woodsy flavor, reminiscent of root beer and is used mostly in Creole and Cajun cooking. Per Serving: 175 Cal.; 14g Prot.; 5g Fat; 15g Carb.; 0 Chol.; 723mg Sod.; 5g Fiber. Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - NOTES : This recipe is adapted from Robin Robertson's 366 Healthful Ways to Cook Tofu and Other Meat Alternatives (Plume/Penguin, 1996). Double or triple this recipe if you're expecting a crowd. 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