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

Vegan Chorizo Paella

Monday, May 12, 2014

Recipe by Angela from The Veracious Vegan

picture of Vegan Chorizo Paella
Paella has always been a dish that I avoided at the Spanish restaurants. I mean what could be so exciting about a rice-based dish with vegetables (which is how the vegan version is made)? Typically, a paella includes white rice, green vegetables, meat, beans, and seasoning. But, there are many variations - some have seafood while others don't. I decided to make a paella using a vegan chicken and vegan sausage crumbles to make a slightly spicy, delicious paella that is sure to be a crowd pleaser. So if you are interested in trying a vegan paella, try this one. It is super easy and simple to make. Serves 8.

Ingredients

picture of Ingredients for Vegan Chorizo Paella

  • 2 pieces of vegan chicken cut into 1/2 inch dice
  • 1 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Cooking spray or olive oil for cooking
  • 1 box Upton's Naturals Chorizo Seitan, crumbled
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1-1/2 cups arborio rice
  • 3 cups vegetable stock
  • 1 15.5 ounce can fire roasted diced tomatoes
  • 1 tsp crushed red pepper flakes
  • 1 pinch saffron threads
  • 1 cup frozen peas
  • 1 lemon, juiced
  • salt and pepper to taste

Directions
  1. Heat a saute pan over medium-high heat. In a bowl, toss the vegan chicken with the olive oil, paprika and oregano.
  2. Put cooking spray or a bit of olive oil in the pan, then add the vegan chicken mixture. Cook, stirring regularly, until heated through - about 5 minutes. Remove vegan chicken mixture from the pan and set aside.
  3. Add the chorizo setian, onion, red bell pepper and garlic to the pan. Cook until the seitan has browned and the vegetables have softened - about 5 minutes.
  4. Add the rice, stock, tomatoes, crushed red pepper and saffron. Bring to a simmer, then cover and cook, stirring regularly until most liquid is absorbed and rice is soft - about 15 minutes
  5. Stir in the vegan chicken mixture and peas and cook for another 1-2 minutes. 
  6. Remove from heat and stir in the lemon juice. Season with salt and pepper.
  7. Let stand a few minutes before serving.

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

Ground Seitan Stir-Fry

Thursday, May 8, 2014

Recipe by P from Will Study for Food

picture of Ground Seitan Stir-Fry
Here's a quick, delicious recipe. We recommend this stir fry on rice or your favorite noodles.

Makes two servings.









Ingredients
  • about 4 cups of raw vegetables (this recipe has bok choy, broccoli, carrots, mushrooms & celery)
  • 1/4 cup chopped white onion (more or less based on preference)
  • 2 cloves chopped garlic (more or less based on preference)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 Tbs vegetable oil
  • 2 Tbs apple cider vinegar
  • 1 package of Upton's Naturals Ground Seitan

Directions
  1. Add vegetables, onion and garlic and oil into a wok or pan. Saute until softened.
  2. Add salt, sugar and apple cider vinegar to wok / pan and stir.
  3. When pan is hot, add 1/4 cup of water. When sizzling, cover with a lid and cook until vegetables are tender.
  4. Add package of seitan and stir until warm
  5. Serve and enjoy!

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

Sausage Pizza Pasta

Monday, April 28, 2014

Recipe by Ashley from Plant Strong Diva

picture of Sausage Pizza Pasta
Makes around 5 servings
Prep time: 10 minutes
Cook time: 15 minutes










Ingredients
  • 1 package Upton's Naturals Italian Seitan
  • 1/2 yellow onion, sliced
  • 2 vine ripe tomatoes, sliced
  • 1 cup fresh spinach leaves, de-stemmed
  • 1/2 green bell pepper sliced
  • 2 tsp fennel seed
  • 1 Tbsp fine sea salt
  • Red chili flake to taste (Calabrian preferred)
  • 3 Tbsp olive oil
  • 2 cloves garlic pressed
  • 1 package sliced button/champignon mushrooms
  • 1/4 cup dry white wine
  • 1 cup red sauce of choice
  • 4 cups cooked pasta of choice

Directions
  1. Cook pasta according to package accounting for 25 minutes prep and cook time for rest of the recipe
  2. Head medium skillet
  3. Add olive oil and 1 clove pressed garlic
  4. Add all veggies and 1/8 cup white wine
  5. Flip veggies to ensure oil, garlic and wine mixture fully coats
  6. Cook for 5 minutes then add in 1 package of crumbled italian seitan
  7. Add in fennel seed, 1 more clove of garlic, remainder of cooking wine and crushed red pepper, and toss so coated
  8. Let cook for another 5-10 minutes until vegetables are cooked through
  9. Combine veggie-sausage mixture with red sauce and serve over pasta
  10. Top with extra red chili flakes

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

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.