Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!

Ingredients (use vegan versions):

• 1 cup gluten flour
• 1 cup liquid made of water with soy, mushroom soy, parisian
• essence.
• 2 teaspoon mixed herbs
• Large pot with boiling water

Directions:

Mix the gluten with the liquid. This will make a very stiff rubbery dough,
which will get quite hard to handle, it needs to be kneaded well though.
Roll into a ball and leave covered in the bowl for 1 hour.
Slice the gluten into thick ”steaks” and put into a large pot filled with
boiling water. The steaks will need to simmer for about 1/2 hour.
Drain the steaks, and press the excess water out of them. These steaks ca
be sliced up to go into stirfrys, or I have minced them in the food
processor and used instead of mince. Because they are made with the
y in the actual dough, they blend into food much better than most
seitan, and are very tasty. (My SO cooked a lasagne using glute
mince for his parents (meat and 2 veg types) and they simply would not
believe that it was vegetarian!)
The steaks keep in the fridge for about a week, and freeze quite well.

Serves: 6

Preparation time: 1.20

[tubepress mode='tag', tagValue='Delicious seitan gluten meat mince']

Vegeterian Tips: Many upscale food chains have either one or the other, or both salad and soup bars. Salad bars are great for vegetarians, but be careful not to overload on dressings, croutons, nuts, or cheese. Be sure to check with your server about the soups available and that they are bean based, with no meat. If there is nothing else available, salad and soup bars can make a hearty and tasty meal.

Ingredients (use vegan versions):

• 3-1/2 cups Vital Gluten Flou
• 1/4 cup Raw Wheat Germ
• 1/2 cup Garbanzo Flou
• 1 cup whole wheat flou
• 1/2 teaspoon garlic powde
• 1/2 cup Raw Sesame Seed
• 1/4 cup nutritional yeast Flakes
• 1 heaping tablespoon McKay”s Beef Flavored Seasoning
• (available at most health food stores)
• 1 cup Wate
• 2-3/8 cups Wate
• broth Ingredients (use vegan versions):
• 16 cups wate
• 1 very large onion, diced very fine
• 1-16 oz can diced tomatoes, or 2 cups diced fresh
• 6 stalks celery, diced
• 5 carrots, chopped fine
• 5 cloves minced garlic
• 1/3 cup McKay”s Beef Seasoning
• 1/4 cup Bragg”s Liquid Aminos or Soy Sauce

Directions:

Combine first four ingredients, mix well with wire whisk, set aside.
Combine the next five ingredients in blender.
Blend until really, really smooth (about 3-5 minutes), then add the 2 3/8 cups water.
Process until blended and smooth. Pour liquid ingredients into the dry
ingredients all at once, mix to combine and knead a few strokes with hands.
Don”t knead too much, or steaks will be tough. Shape dough into two logs
about 3-1/2 inches in diameter and about 6-8 inches long. Wrap in plastic
wrap and chill about 1 hour.
Prepare broth:
Place all ingredients in large kettle and bring to a boil.
Remove one roll of gluten and slice in 1/4 inch slices, place
on counter and mash with the palm of your hand to the size desired.
Drop into boiling broth. Simmer 30-45 minutes. Gently remove from
broth to a large container. Remove second roll and slice and cook.
These may be vegan breaded and fried or baked and then frozen. Just thaw
a couple slices in microwave and make WONDERFUL sandwiches with all
the trimmings! The gluten rolls may be frozen before being cooked,
if you so choose, just thaw, slice and cook as directed above.

Serves: 40

Preparation time: 3-4 hours, but actual hands on time is about 30 minutes.

[tubepress mode='tag', tagValue='Gluten Steaks Extraordinaire']

Vegeterian Tips: Most Chinese restaurants have many vegetarian options, and some use tofu or fake meat. Otherwise, try rice, soup, and spring rolls or other appetizers to form a great meal. Just remember to ask for no MSG to stay healthy.

Ingredients (use vegan versions):

• 1 cup gluten flour
• 1 cup water

Directions:

Stir gluten flour & water together, adding more water if necessary. You
want a nice thick dough. Knead to get the gluten elastic and squeeze out
the excess water. (I do this right in the bowl I mixed it in, or a colander
would work to drain off the water.) Break in small (1″) pieces and
simmer in a vegetable broth at least 1/2 hour.
Note: The longer you knead and simmer the gluten, the tougher it will
become, so you can pick your own texture. This recipe is a lot simpler tha
the “old-fashioned” way!

Serves: ?

Preparation time: about 1 hour

[tubepress mode='tag', tagValue='Quick & Easy Homemade Gluten']

Vegeterian Tips: Most restaurants nowadays have vegetarian options available right on the menu. If not, ask your server if there is something that can be made for you. If you are at a more upscale restaurant, the chef will most likely be willing to whip up something for you, as it shows their talents and feeds their ego.

Ingredients (use vegan versions):

• 1 can (I prefer canned beans, but if you want you can soak) of Aduki beans
• 1 teaspoon of yeast extract
• 1 onio
• 2 cloves of garlic
• 1 slice of vegan bread (in burger, you can have more around
• a little vegetable oil
• a little flour
• salt and pepper

Directions:

Mash half beans in blender or with potato masher (fork if your utensily
empoverisheed). Chop onion. Chop garlic. Fry onion and garlic till starts
to brown. Add yeast extract. Fry together on low heat. Turn vegan bread into
bread crumbs (toaster/microwave then blender or grater). Mix all
ingredients bar flour (oil already used. Form into burgers. Coat with
flour. Fry in v. little oil or else they will disolve.

Serves: 2

Preparation time: 30 mins

[tubepress mode='tag', tagValue='Aduki Bean Burgers']

Vegeterian Tips: Order different side orders such as various vegetables, beans, rice or potatoes. Meatless appetizers can also be served as a part of your dinner. Just make sure to let your server know that all of those dishes will be acting as your main course and to have him or her bring out one big plate for you to eat off of. You may just have the best meal on the table, but it s up to you to allow those meat eaters eat off your plate, since you can t eat off theirs!

Ingredients (use vegan versions):

• 1 cup textured soy protein (textured vegetable protein)
• 1 cup water
• 3/4 cup ground walnuts or pecans
• 1/4 cup finely chopped or grated carrot
• 1 cup fresh vegan bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 cup minced onio
• 1 teaspoon sweet bazil
• 1/2 teaspoon oregano
• 2 tablespoon soy sauce or Bragg”s Liquid Aminos
• 3/4 cup vegan soymilk
• 1/2 teaspoon liquid smoke

Directions:

Combine all ingredients. Mix well. Use large ice cream scoop to
measure out 6 patties, or divide mixture into six equal portions.
Fry, or place on Pam sprayed baking sheet, bake at 350 degrees 20-30
minutes, turning once. Be careful not to over-bake, since it will
make the burgers dry.

These may be brushed with BBQ sauce 5 minutes before removing from oven.
Serve on a whole wheat bun with Almond Mayonnaise and all the trimmings,
lettuce, tomato, onion, pickles, etc.

or- double the recipe, make 1/2 into patties, the other 1/2 into meatballs.
Use your hands or a 1 ounce ice cream type scoop to form meatballs
and bake at 350 degrees for 20 minutes. Serve with spaghetti sauce and
pasta.

Serves: 6

Preparation time: 1 hour

[tubepress mode='tag', tagValue='Beefless Burgers']

Vegeterian Tips: Pizza and pasta are a great way to go for vegetarians, but just be careful of all those carbs and eat them in moderation. If you don t eat dairy, ask for a slice of pizza with sauce topped with tons of veggies and see how great it tastes, and how good it is for you.

Ingredients (use vegan versions):

• 8 medium size potatoes – boiled and mashed
• 1/2 can (or approx. 150-200 g) kidney or soya beans. If canned beans, warm for about 2 min.in microwave and then mash them roughly.
• 3 green chilli and a small cube of ginger minced together. (the amount can be varied acc. to taste)
• 3 tablesp. chopped coriander
• Salt and lemon water according to individual taste
• 1 small onion – chopped (can be excluded/included as per desire)
• your favourite cooking oil (I generally use soya oil)
• bread crumbs
• bread for burgers

Directions:

Toppings can be varied according to one´s own taste and
fantasy: 1 med. onion, 1/2 bunch of your favourite salad –
lettuce or alike, Ketchup and/or chilli sauce.

Mix the boiled, mashed potatoes and the roughly mashed beans
and add all other ingredients except last three. Mix
properly and add 1 tablesp. oil (warm in microwave for 30
sec.). Oil can be excluded if one wishes except
in cases when the potatoes are very dry (since oil gives a
little sticky consistence which keeps burger together
instead of it breaking in pieces).

Take the burger mixture (size : a pinch larger than table
tennis ball), and form a thin, flat burger as per the size
of the burger vegan bread. i generally take care that there are no
splits in the flatened, formed burger or else the burger
tend to break during frying.

Brush very little water/oil on both sides and apread bread
crumbs on both sides.

Warm the burger bread in the oven (according to the
information on the package) and place the potato – bean
burger and the toppings and enjoy them.

NOTE: These burgers can also be grilled. i would recommend
not using bread crumbs when grilled since that gives a dry
taste.

At last, I hope you enjoy them. Please do not hesitate to
contact me directly for further tips.

Serves: 10-12

Preparation time: 1 hour

[tubepress mode='tag', tagValue='Potato Bean Burger']

Vegeterian Tips: Read the sandwich descriptions on your menu. Most would be quite tasty and still filling without the meat. Just make sure to tell your server that you want to hold the chicken or roast beef, and to double up on the veggies and cheese.

Ingredients (use vegan versions):

• 1 cup cooked bulgar wheat or brown rice
• 1/2 cup soy spread (recipe follows)
• 1/4 cup tofu (I subsituted for cottage cheese)
• 1/2 cup vegan bread crumbs
• 1 teaspoon Shoyu (soy sauce)
• Soy Spread:
• 1/2 onion, minced
• 1 tablespoon oil, or less
• 1/4 cup green pepper, chopped
• 1 clove garlic
• 1 small stalk celery, chopped fine
• 2 tablespoon tomato paste
• 1 teaspoon basil
• 1/2 teaspoon oregano
• 1 cup cooked soy beans (I used chick-peas)
• 1 – 2 teaspoon vinegar
• salt to taste
• 1/8 teaspoon pepper

Directions:

Saute onion and garlic in oil, then add celery and green pepper. Cook
until onion is transparent. Crush the garlic with a fork and add along with the tomato paste, basil and oregano. Simmer briefly. Stir this mixture into 1 cup cooked mashed beans, and then add vinegar, salt and pepper.

Combine ingredients and form into 1 1/2″ balls. Bake on greased sheet
for about 20 minutes. Makes 12 – 15 balls. Serve on spaghetti or with rice
and gravy.

Do not have nutrition facts on these, but must be low in fats. They are
very good. My non-vegetarian in-laws like them.

Serves: 4 – 6 ?

Preparation time: 30 mins.

[tubepress mode='tag', tagValue='Meat Balls']

Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.

Ingredients (use vegan versions):

• 1 cup wate
• 1/3 cup plus 1 tablespoon unflavored Kosher gelatin (made with carrageenan or agar-agar)
• 1 1/4 cup boiling wate
• 2 cups raw cashews
• 1/4 cup yeast flakes
• 1 tablespoon salt
• 2 tablespoon onion powde
• 1/2 tablespoon garlic powde
• 1/4 cup lemon juice
• 4 oz pimiento or 1/2 large sweet red peper or 2 tablespoon paprika

Directions:

In blender, soak gelatin in cold water. Assemble other
ingredients. Add boiling water and whiz briefly to disolve.
Add cashews and liquify. Add remaining ingredients and
blend until creamy.
Spray 1-quart mold (pan) with Pam. Pour cheese into mold
and cool slightly. Cover and refrigerate overnight. Remove
and slice after firm. Can be frozen.

Serves: 12

Preparation time: 30 min.

[tubepress mode='tag', tagValue='American Cheese Cashew']

Vegeterian Tips: Take a vitamin supplement that contains B12 or include nutritional yeast in your diet regularly, especially if you re vegan or mostly vegan.

Ingredients (use vegan versions):

• 4 cup water
• 1 cup chopped walnuts
• 1/2 cup soy sauce
• 2 tablespoon yeast flakes
• 1/3 cup oil
• 2 teaspoon bakon seasoning (Health Food Store will carry or order)
• 2 teaspoon each, coriander and sage
• 1 teaspoon each, cumin and
• 1 tablespoon sweet bazil, 1/2 teaspoon thyme
• 1 pkg onion soup mix
• 4 cup rolled oats

Directions:

Bring all ingredients except oats to a boil in a large pot.
Add rolled oats and stir until well mixed. Remove from
heat, cover and set aside. When cool, flatten out with
rolling pin between 2 sheets of plastic wrap to 3/8 inch
thick and cut with glass or biscuit cutter. Place on baking
sheet, bake 15 minutes on each side, or: scoop out with
ice cream scoop, roll between hands to form sausage links.
Bake 30-35 minutes at 350”.

Makes: 15

Preparation time: 1 hour

Serves:

[tubepress mode='tag', tagValue='Oatburger Sausage Patties or Links']

Vegeterian Tips: There are many different options at Mexican restaurants, including burritos, tostadas, enchiladas, tacos, nachos, and veggie fajitas. Most food options can be prepared vegetarian by substituting beans for beef without a problem.

Ingredients (use vegan versions):

• One portobello mushroom per burger, destemmed and cleaned
• Olive oil
• Crushed garlic
• Black pepper
• Your favourite burger fixings (bun, vegan mustard, onions…)

Directions:

Crush as much garlic as you like into a tablespoon or two
of olive oil, and grind in pepper to taste. Brush this on
top of each mushroom and broil them for a few minutes, or
until they look done. Slap onto a bun and go crazy with
the fixings!

Preparation time: 15 mins

Serves:

[tubepress mode='tag', tagValue='Portobello Burgers']