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

Uncle Sancho's Udon

Monday, March 10, 2014

Recipe by Kim from Kim Cooks Veg 4U

picture of Uncle Sancho's Udon
I've been in the mood for some Asian inspired stuff lately. Udon is a simple comfort food dish in Japan that consists of a simple broth made with mirin, soy sauce and dash. It can be served as a soup or a noodle dish. I made it as a noodle dish here, but have given instructions on the soup version as well. In Japan, there are regional differences on how Udon is made. I've added chorizo and jalapenos for my own Southwestern regional touch.

Ingredients
  • 1/4 cup dulse tossed into cooking water for noodles
  • 6 oz dried Udon noodles
  • water for cooking noodles
  • 1 Tbsp olive oil
  • 1 package Upton's Naturals Chorizo Seitan
  • 1/2 medium yellow onion, very thinly sliced
  • 1 jalapeno, seeded and minced (I used a red one)
  • 1 clove garlic, minced
  • 1 tsp minced pickled ginger
  • 1 Tbsp mirin
  • 2 cups finely shredded cabbage
  • 1/4 cup thinly sliced green onions for garnish
  • chopped cilantro for garnish (optional)

Directions
  1. Cook noodles according to package directions but toss dulse flakes into cooking water
  2. Drain and rinse noodles under colder water, leaving dulse in the noodles
  3. If you are making the soup style version, reserve 3 cups cooking liquid and stir in 1 1/2 tablespoon red or brown miso
  4. In wok or large saute pan, heat olive oil over medium heat. Add seitan and saute until just starting to brown, about 3 minutes
  5. Add onion and saute for about 3 more minutes until onions are starting to soften
  6. Add jalapeno, garlic and pickled ginter. Saute until jalapenos start to soften, about 2 minutes
  7. Add mirin to pan and deglaze removing browned bits from bottom of pan
  8. Add cabbage and saute until it is just starting to soften, about 2 minutes
  9. Toss in noodles (and cooking liquid if making the soup version) and cook until noodles are warmed through, about 3 minutes.
  10. Separate into 4 large bowls. Garnish with green onions and cilantro.
  11. Serve immediately.

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

Stuffed Manicotti with Homemade Ricotta

Monday, February 24, 2014

Recipe by Tom from The Vegan Hucklebuck

recipe for Stuffed Manicotti with Homemade Ricotta
Stuffed manicottis are not hard to make, just time consuming. It's well worth it at supper time! 













Ricotta Ingredients
  • 1 package of firm tofu
  • 2 Tbsp lemon juice
  • 2 Tbsp canola oil
  • 2 cloves minced garlic
  • 1/4 cup nutritional yeast
  • 2 Tbsp Italian seasoning
  • 1/2 tsp sea salt
  • 1 tsp black pepper

Ricotta Directions
  1. Mix all the ingredients together and chill for at least 4 hours (or overnight).

Manicotti Ingredients
  • 1 package manicotti noodles
  • 1 package Upton's Naturals Italian Seitan
  • 1 jar of marinara sauce

Manicotti Directions
  1. Boil the manicotti until al-dente and then place in cold water
  2. Crumble the italian seitan and mix into the ricotta
  3. Preheat oven to 350
  4. Carefully stuff the manicotti noodles with the seitan and ricotta mixture
  5. Put a thin later of marinara in a baking pan and place the stuffed manicotti on top. Lightly cover the top of the manicotti with additional marinara
  6. Cover the pan with foil and bake for 30 minutes
  7. Heat the remainder of the marinara on your stove top and pour over the manicotti when it comes out of the oven
  8. Plate and enjoy!

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

Urban Tofu Scramble

Monday, February 17, 2014

This yummy recipe is from Urban Herbivore.



"My favorite meal to make for breakfast, lunch or dinner. It's full of flavor and packed with nutrients!"

Want to make this recipe? Find out where you can get your hands on some Upton's Naturals seitan here.

Vegan Shepherd's Pie

Monday, February 10, 2014

Recipe by Angela from The Veracious Vegan

picture of Vegan Shepherd's Pie
I had recently enjoyed a Shepherd's Pie at a local restaurant and thought I'd try my hand at making one. This version uses sauteed carrots, celery, peas and tomatoes mixed with Upton's Naturals traditional seitan to make a delicious stew that is then topped with mashed potatoes and vegan cheese. 

Serves 8




Mashed Potato Layer Ingredients
  • 5 russet potatoes, peeled and cut into cubes
  • 1/2 cup vegan mayonnaise
  • 1/2 cup soy milk
  • 3 Tbsp vegan cream cheese
  • 2 tsp salt

Bottom Layer Ingredients 
picture of Shepherd's Pie
  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 4 small carrots, chopped
  • 3 stalks celery, sliced
  • 1/2 cup frozen peas
  • 2 tomatoes, chopped
  • 3 tsp Italian seasoning
  • 1 clove garlic, minced
  • Salt to taste
  • 8 oz of Upton's Naturals Traditional Seitan

Topping Ingredients:
  • 1 cup shredded cheddar-style cheese

Directions 
picture of Shepherd's Pie
  1. Place the potatoes in a pot, cover with cold water, and bring to a boil over high heat. Turn down the heat to medium-high and boil until softened, about 25 minutes
  2. In the meantime, heat the oil in a large skillet over medium heat. Add the onion, carrots, celery, peas, tomatoes, Italian seasoning, garlic and salt and cook until softened, about 10 minutes. Add the seitan and cook for an additional 5 minutes.
  3. Once the potatoes are done, drain and cool. Then, put them in a bowl and stir in the vegan mayonnaise, soy milk, cream cheese and salt. Mash with a potato masher until smooth and fluffy. Set aside
  4. Preheat the oven to 400-degrees. Spray a 9" x 13" dish with cooking spray.
  5. Spread the seitan and vegetable mixture in the bottom of the dish.
  6. Top with the potatoes. Then sprinkle vegan cheese shreds on top. Bake for 20 minutes, until cheese is melted
  7. Scoop out and serve.

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

Mexican Rice with Guacamole, Pico de Gallo, Chorizo Seitan and Potatoes

Monday, February 3, 2014

Recipe by Vegan Miam 

picture of Mexican Rice with Guacomole, Pico de Gallo, Chorizo Seitan and Potatoes
The Super / Puppy Bowl may be over but that doesn't mean you can't still enjoy some party food! 

















Pico De Gallo Ingredients
  • 1 cup cilantro, finely chopped
  • 1/4 jumbo white onion, finely diced
  • 4 small tomatoes, diced
  • 2 small green jalapenos, seeded, cut into short strips and snipped into small pieces
  • 2 garlic cloves, finely minced
  • Fleur de sel, or kosher salt to taste
  • 2 Tbsp lime juice


Pico De Gallo Directions
  1. In a medium bowl, mix cilantro, white onion and tomatoes.
  2. Make sure there are some seeds from green jalapenos for a bit of heat and flavor. Add finely diced jalapenos to the mix. Mix together.
  3. Add minced garlic cloves, mix.
  4. Add Fleur de sel (or kosher salt) to taste and lime juice.
  5. Place in refrigerator for a few hours

Guacamole Ingredients
  • 2 handful soft haas avocados
  • 2 Tbsp Pico de Gallo juice (see recipe above)
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp lime juice
  • 1 Tbsp salt, to taste

Guacamole Directions
  1. Scoop both avocados out. Do not dice or cut. Leave them whole
  2. In a medium bowl, add Pico de Gallo juice, chili powder, garlic powder and lime juice
  3. Mash it up with a big fork. Season with salt for taste

Mexican Rice Ingredients
  • 3 1/2 cups canned diced tomatoes
  • 1/4 jumbo white onion, finely diced
  • 3 Tbsp sunflower oil
  • 4 garlic cloves, minced
  • 1 1/2 cups long grain rice
  • 1 Tbsp ground cumin
  • 2 Tbsp vegan vegetable bouillon  (i.e. Organic Gourmet Vegetable Bouillon)

Mexican Rice Directions
  1. At medium heat, add sunflower oil and chopped onions in a large skillet with a lid. Saute for a minute.
  2. Add uncooked rice, stir for 30 seconds to a minute.
  3. Add minced garlic and stir.
  4. Add diced tomatoes, ground cumin, and bouillon. Stir. Add salt if it tastes too acidic.
  5. Cover with lid. Let cook at medium heat for 25 minutes.
  6. Uncover, stir, fold rice to keep from sticking to the pan.
  7. Cover again at low heat for 3 minutes.
  8. Serve

Chorizo & Potatoes Directions
  1. Break apart 1 package of Upton's Natural's Chorizo-Style Seitan and set it aside.
  2. Cook 1 cup of diced potatoes in boiling water for about 4 minutes, until just tender, but not cooked. Drain potatoes.
  3. Heat oil on medium heat in a heavy skillet and add potatoes. Fry for several minutes until golden brown.
  4. Add the chorizo-style seitan immediately and cook for several minutes.
  5. Season to taste with salt and pepper.

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