• 100% VEGAN/VEGETARIAN
  • NO GMOs
  • CHOLESTEROL FREE
  • LOW IN FAT
  • LOW IN CARBS
  • GOOD SOURCE OF PROTEIN

HOWD ON ASEC, MY MOUFF IS FOO.

Smoky Bacon and Navy Bean Soup

Monday, April 21, 2014

Recipe by Lisa from Second City Vegan

picture of Smoky Bacon and Navy Bean Soup
So it's not really soup season, but this looks so delicious we had to share anyway.

Makes 3-4 bowls.










Ingredients
  • 2 cups dry navy beans
  • 4 medium red potatoes, cubed
  • 1/3 red onion, chopped
  • 2 Tbsp vegan margarine
  • 2 Tbsp vegan liquid smoke
  • 1 vegetable bouillon cube
  • 1 1/2 cups unsweetened almond milk (or other unsweetened non-dairy beverage)
  • 5 slices of Upton's Naturals Bacon Seitan
  • 1 Tbsp olive oil
  • 1 Tbsp salt

Directions
  1. Soak navy beans in water overnight or for at least 8 hours. Once soaked - rinse and drain.
  2. Pour 6 cups of water into a large soup pan and add beans - boil for 30 minutes.
  3. While the beans are boiling, cube your potatoes and place in a separate bowl. Chop red onion into small pieces and chop bacon into small strips, as well. 
  4. Place 1 Tbsp of olive oil in a small frying pan and fry bacon with onion until the onion is translucent and the bacon is a little browned - set aside.
  5. After beans have cooked for half an hour, drain again. Place 5 fresh cups of water into your soup pot and add beans again, as well as cubed potatoes and bring to a boil.
  6. Dissolve 1 vegetable bouillon cube in 1 cup of boiling water and add to soup mix.
  7. Add 2 Tbsp of liquid smoke and 1 Tbsp of salt and stir.
  8. Allow sup mix to boil for 30 minutes or until potatoes are tender. Take off heat and use potato masher to mash soup mix.
  9. Once beans and potatoes have been mashed, add bacon and onion from the pan you set aside earlier and return pot to heat. Stir and allow to simmer until water evaporates and mixture starts to look like the mashed potatoes (10-15 minutes).
  10. Stir in almond milk, margarine and other 2 Tbsp of liquid smoke. Allow to simmer for another 10 minutes, stirring occasionally so nothing sticks to the bottom of the pot.
  11. Add salt and pepper to taste and serve.

Find out where you can get your Upton's Naturals seitan here.

Seitan Veggie Casserole

Monday, April 14, 2014


picture of Seitan Veggie Casserole
















Ingredients
  • 1 small zucchini
  • 1 yellow squash
  • 8-10 mushrooms
  • 1 green, 1 yellow, 1 purple & 1 red bell pepper (small)
  • 1 medium onion
  • 1 package Upton's Naturals Italian Seitan
  • 1/2 pound of fingerling potatoes
  • 1-2 packages of your favorite shredded vegan cheese
  • olive oil
  • vegan butter spread

Directions 
picture of Seitan Veggie Casserole
  1. Preheat oven to 350 degrees.
  2. Slice all veggies into thin 1/4 slices.
  3. In a saucepan, saute sliced onions in olive oil (enough to lightly cover the pan) in 1 tsp of your favorite vegan buttery spread.
  4. Drizzle olive oil lightly covering. the bottom of a 3 quart baking/casserole dish.
  5. Place sliced potatoes cover the olive oil on the bottom of the baking dish.
  6. Place a layer of shredded vegan cheese lightly covering the potatoes.
  7. Layer in all other sliced veggies (no specific order).
  8. Place sauteed onions on top of raw sliced veggies.
  9. Crumble a layer of the italian seitan over the top of the veggies.
  10. Top with a layer of more shredded vegan cheese.
  11. Place casserole dish in oven to bake for 45 minutes to an hour (note: oven temperatures vary).
  12. Change the oven settings from bake to broil for 15 minutes until potatoes are tender and cheese is melted.
  13. Cut casserole into 6-8 servings (squares). Serve warm topped with your favorite ketchup and/or hot sauce.
  14. Enjoy!

Find out where you can get your Upton's Naturals seitan here.

Stuffed Poblano Peppers

Monday, April 7, 2014

Recipe from Silly Little Vegan

picture of Stuffed Poblano Pepper
The first thing that you will need to do is preheat your oven to 450 degrees to prebake the poblano peppers (directions below). Then you can start making the poblano sauce. 









Sauce Ingredients
  • 1 6 oz can tomato paste
  • 1 1/2 cups water
  • 2 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp sugar

Sauce Directions
  1. In a small sauce pan at medium/high heat, whisk the tomato paste with the water. When it is fully mixed and has reached a boil, turn down the heat to low.
  2. Add all of the rest of the ingredients and stir. On low heat, stir occasionally while preparing the chorizo seitan.
Poblano Ingredients
  • 4 poblano peppers
  • 1 package of Upton's Naturals Chorizo Seitan
  • 1 small white onion
  • 1/2 red bell pepper
  • 2 garlic cloves
  • 1 Tbsp olive oil
Poblano Directions 
picture of Stuffed Poblano Peppers
  1. Cut the pepper to make an opening for the chorizo filling and de-seed it. Do this with all four of the poblano peppers.
  2. Spray the baking dish with cooking spray and place the peppers in the baking dish. I arranged them by flipping every other one upside-down so they could all fit nicely in the dish. 
  3. Place the baking dish with the peppers in the oven for approximately 15-20 minutes. I only baked ours for about 15 minutes, and they were a bit al dente. If you like yours softer, bake them longer.
  4. Dice the onion and half the red pepper. Mince 2 garlic cloves.
  5. Head up your skillet and add olive oil. When your pan gets hot, add your onion and peppers and stir and cook for a few minutes.
  6. Add the minced garlic and cook for a few more minutes. You should start to smell the wonderful aroma of your vegetables.
  7. Crumble the seitan chorizo into the pan. Stir it well. Let it cook for a few minutes. Turn down the heat to low so that it doesn't burn, and get ready to stuff your poblanos.
  8. When the poblanos have started to get tender, pull them out of the oven.
  9. When they are cool enough to handle, take the peppers out of the baking dish so that you can cover the bottom of the dish with the poblano sauce. I used approximately 1/4 cup of sauce to cover the dish.
  10. Stuff the cooled down poblanos with the chorizo mixture and place back into the sauced baking dish.
  11. Eat any left over chorizo mixture with chips or make a little taco
  12. Pour about 1/4 cup of the poblano sauce onto each stuffed pepper, and place back into the oven for another 10 minutes.
  13. Then plate! 

Find out where you can get your Upton's Naturals seitan here.

Indian Spiced Seitan Flatbread

Monday, March 31, 2014

Recipe by Jared from The Laughing Vegan

picture of Indian Spiced Seitan Flatbread
My initial gameplan was to infuse the seitan with a lot of flavor. I've been cooking a lot of warm, smoky Indian food lately and decided to go that route. Once I started to crumble the seitan into the pan, I could smell the effervescent peppery bits already baked into the wheat gluten. This naan came together nicely, and caramelized onions were the perfect topper. I legitimately enjoyed the flavor and texture of this crumbled seitan!

Makes one flatbread.

Essentially serves two/three as an appetizer, serves one as a meal.




Ingredients
  • 1 tsp oil
  • 1/2 package Upton's Naturals Ground Seitan
  • 1/4 tsp tumeric
  • 1/2 tsp curry powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp ground cardamom
  • 1/4 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 tsp minced ginger, fresh
  • 2 tsp tomato paste
  • 2 tsp tamarind concentrate
  • 3/4 cup vegetable broth
  • 2 Tbsp carmelized onions, prepared
  • 1 vegan naan flatbread

Directions
  1. Preheat oven to 450.
  2. Heat the oil in a small saute pan over medium heat. Crumble in the ground seitan. Allow it to cook for about 5 minutes, stirring occasionally, until it starts to brown.
  3. Add in all the dry spices. Toss to coat the seitan and cook for 1 minute. 
  4. Add in ginger, tomato paste, tamarind, and veg broth. Allow to reduce until a nice sauce coats the seitan, about 5 minutes.
  5. Spread the seitan onto the naan. Top with carmelized onions.
  6. Bake for about 10 minutes, until light brown.
  7. Serve and enjoy!

Find out where you can get your Upton's Naturals seitan here.

Vegan Biscuits and Sausage Gravy

Monday, March 24, 2014

Recipe by JL Fields from JL Goes Vegan

Serves 4

Biscuits recipe adapted from Alton Brown's recipe.












Biscuit Ingredients
  • 1 cup almond milk
  • 1 Tbsp lemon juice
  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt

Sausage Gravy Ingredients
  • 1 tsp extra virgin olive oil (or 1-2 Tbsp vegetable broth)
  • 1 package Upton's Naturals Ground Seitan
  • 1/4 tsp each: thyme, rosemary, cumin
  • dash of red pepper flakes
  • 1/4 cup vegan butter
  • 1/2 cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 tsp each: thyme and rosemary
  • 1/8 tsp ground black pepper
  • 1 1/4 cup vegetable broth
  • 1/4 cup low-sodium soy sauce
  • 1 1/2 cups canned or cooked cannellini beans
  • 1 tsp lemon juice
  • 2 Tbsp nutritional yeast flakes

Biscuit Directions
  1. Preheat oven to 450
  2. Mix the almond milk and lemon juice and refrigerate
  3. In a large bowl, mix all the dry ingredients (flour, baking powder, baking soda and salt). Then drop in the vegan butter - make sure it's really cold (leave in the fridge until the last moment). Cube it up a bit with a knife and then break it up into the dry mixture. Use your hands to mix and be quick as you don't want the vegan butter to start to melt. When it's pretty well mixed, stop. It'll look like breadcrumbs.
  4. Add the almond milk and lemon juice. Use a wooden spoon to stir until the dough just starts to come together. Don't over mix it.
  5. Drop the dough out on a floured surface. Dust the top of the dough with flour and fold / press it over on itself 6-7 times. You want to end up with a circle (ish) of dough about 1 inch thick, give or take. Don't over handle it.
  6. Then take a biscuit cutter, or some circular mold that you can use to cut out the biscuits. Cut out the biscuits by pressing straight down through the dough and place them on a cookie sheet - let the biscuits just barely touch each other. Reform the remaining dough quickly and create as many biscuits as possible. The more you handle the dough, the less they might rise - be warned.
  7. Melt a little vegan butter and brush the tops of the biscuits. Then with your thumb, make a small indentation in the top of each biscuit (so they rise a little more uniformly).
  8. Drop those bad-boys into the oven for 15-20 minutes. They'll be tall and lightly golden brown on top. Eat em' fast cuz they're awesome.

Sausage Gravy Directions
  1. Saute seitan, thyme, rosemary and cumin in olive oil or vegetable broth until lightly browned (about 5 minutes). Set aside
  2. Heat vegan butter in saucepan on medium-high. Add onion and garlic saute until translucent.
  3. Add thyme, rosemary, cumin, ground black pepper and stir well.
  4. Stir in vegetable broth and soy sauce. Bring back to a boil.
  5. Add beans and lemon juice. Bring back to a boil.
  6. Use an immersion blender in the saucepan to blend the gravy, approximately 20-30 seconds. (You can use blender; simply return the gravy back to the saucepan once blended.)
  7. Add nutritional yeast and cooked seitan, cover and cook on medium heat for five minutes, stirring as needed.
  8. Put gravy on biscuits and enjoy.

Find out where you can get your Upton's Naturals seitan here.