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

Chorizo and Potato Frittata

Monday, March 17, 2014

Recipe by The Sexy Vegan. Doesn't this look amazing??


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

    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.