Roasted Lemon Garlic Chick'n

Roasted Lemon Garlic Chick'n, with
Braised Cabbage & Carrots

Roasted Lemon Garlic Chick'n, double batch

Serves 4

• 2 1/2 pounds red-skinned or Yukon gold potatoes, cut into 1 1/2-inch wedges
• 3 tablespoons olive oil
• 2 Lemons: 1 sliced & pitted; 1 juiced
• 1 tablespoon fresh chopped basil, or 1 teaspoon dried
• 3 cloves garlic, minced
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 package (4) Gardein Chick'n Scallopini (or other vegan cutlet), thawed

Preheat oven to 450 degrees F.

In a large roasting pan toss potatoes with 1 tablespoon olive oil. Season with salt and pepper to taste. Spread in a single layer and roast until parcooked with a nice skin, 20 minutes.

Meanwhile, place 2 tablespoons olive oil in a nonreactive bowl. Add lemon juice, basil, garlic, salt, and pepper. Add cutlets and coat with marinade. Set aside, turning occasionally.

Push potatoes to outer edges of roasting pan. Fill center area with a layer of cutlets. Arrange lemon slices on cutlets and spoon marinade over top. Reduce temperature to 400 degrees F and roast until potatoes are tender and browned, and until cutlets are golden-brown around the edges, 25 to 35 minutes.

Chimichangas

Chimichangas

Topped with guacamole and sour cream

Makes 4 cups filling
Serves 6 to 8

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red or orange bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 ounce) can diced tomatoes, drained (reserve liquid for another use)
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons chopped fresh cilantro or 2 teaspoons dried
• 2 teaspoons nutritional yeast flakes
• 1 1/2 teaspoons dried oregano
• 1 teaspoon ancho (or regular) chili powder
• 1/2 teaspoon salt, or to taste
• Rounded 1/4 teaspoon ground cumin
• 1 (10 ounce) package frozen Gardein Chick’n Scallopini or Beef Tips, thawed slightly, diced
• 6 to 8 large flour tortillas
• About 1/2 cup Daiya shredded cheddar/Jack
• Vegetable oil for frying
• For serving: hot rice and beans
• Optional toppings: vegan sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced black olives

1. Heat olive oil in a large skillet on medium and sauté onion, pepper and garlic until onion is softened, 5 minutes. Add tomatoes, chilies, cilantro, nutritional yeast, oregano, chili powder, salt and cumin, and mix well. Add vegan meat and mix well. Taste and adjust seasonings. Turn off heat.
2. On a tortilla place 1/2 to 1/3 cup filling and 1 to 2 tablespoons cheese, and fold burrito-style. Repeat with remaining tortillas.
3. In a medium skillet place vegetable oil to a depth of about 1/2 inch. Heat to 375 degrees F. Batching, fry chimichangas on both sides until golden-brown and crispy. Drain on paper towels. 
4. Serve chimichangas topped with a dollop of sour cream, guacamole, and/or salsa, next to rice and beans, shredded lettuce, chopped tomatoes and sliced black olives.

NYC Halal Cart-Style Chick’n or Tofu, Yellow Rice & White Sauce

Serves 6

*VEGAN YOGURT SUBSTITUTE (for use in recipes, makes 1 cup)

• 1 cup drained silken tofu
• 2 teaspoons freshly-squeezed lemon juice
• 2 teaspoons red wine vinegar

WHITE SAUCE  (Makes 2 cups)

• 1/2 cup vegan mayonnaise
• 1/2 cup Vegan Yogurt Substitute* or commercial plain nondairy yogurt
• 1 tablespoon sugar
• 2 tablespoons white vinegar
• 1 teaspoon freshly-squeezed lemon juice, or to taste
• 1/4 cup chopped fresh parsley or 1 rounded tablespoon dried parsley
• 1 teaspoon freshly ground black pepper, or to taste
• Salt, optional, to taste

**HALAL SEASONING   (Makes 1 tablespoon)

•  3/4 tsp coriander	•  1/4 tsp cardamom	•  1/4 tsp turmeric
•  3/4 tsp cumin	•  1/4 tsp cinnamon	•  1/8 tsp allspice
•  3/4 tsp paprika	•  1/4 tsp cloves	•  1/8 tsp cayenne
•  1/4 tsp black pepper	•  1/4 tsp nutmeg	•  1/8 tsp ginger

MARINADE & CHICK’N / TOFU

• 1/2 cup Vegan Yogurt Substitute * or commercial plain nondairy yogurt 
• 1 tablespoon freshly-squeezed lemon juice
• 1/2 teaspoon dried oregano
• 1 tablespoon Halal Seasoning**
• 2 cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons extra-virgin olive oil
• 2 packages Gardein Chick’n Scallopini (8 cutlets), thawed, OR 1 block extra-firm tofu cut into 8 slices, drained and pressed*
• High-heat oil (canola, safflower, grapeseed)
• Salt & freshly ground black pepper to taste

YELLOW RICE

• 2 tablespoons non-hydrogenated vegan margarine
• 1/2 teaspoon turmeric
• 1/4 teaspoon cumin
• 1 1/2 cups white long-grain or Basmati rice
• 2 1/2 cups chicken-flavor vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

FOR SERVING

• 1 head iceberg or romaine lettuce, shredded
• 1 large tomato, sliced
• 1 cucumber, sliced
• Hot sauce

FOR VEGAN YOGURT SUBSTITUTE:  In a blender combine tofu, lemon juice and red wine vinegar; blend until thoroughly combined. Remove 1/2 cup and set aside for marinade.

FOR WHITE SAUCE:  To the 1/2 cup Vegan Yogurt Substitute in blender add mayonnaise, sugar, vinegar, lemon juice, parsley, and pepper; blend until smooth. Season with salt if desired. Transfer to a bowl, cover and refrigerate.

FOR MARINADE:  Return reserved Vegan Yogurt Substitute to blender. Add lemon juice, oregano, Halal Seasoning, garlic and olive oil; blend until smooth. Transfer marinade to a Ziploc bag, add chick’n or tofu, seal, turn to coat, and marinate 30 minutes, turning occasionally.

FOR YELLOW RICE:  In a heavy 4- to 6-quart saucepan having a tight-fitting lid, melt margarine over medium heat. Add turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add rice and cook, stirring frequently, until rice is fully coated and lightly toasted, 4 to 5 minutes. Add broth, salt and pepper. Raise heat to high and bring to a boil. Cover, reduce heat and simmer 15 minutes. Keeping covered, remove from heat and let rest until water is completely absorbed and rice is tender, about 15 minutes.

FOR CHICK’N:  Preheat a 12-inch skillet, add high-heat oil and heat until shimmering. Remove chick’n from marinade, add to skillet and brown on both sides. Season with salt and pepper if needed. Transfer chick’n to a dish and cut into 1/4- to 1/2-inch slices. If serving immediately, return chick’n to skillet with all remaining marinade, and stir to coat cut edges. If preparing in advance, return chick’n to bag with marinade and refrigerate.

TO SERVE:  Divide rice among 6 plates. Alongside rice and add lettuce, tomato and cucumber. Place chick’n over rice and top with white sauce. Serve immediately, passing hot sauce and extra white sauce at the table.

Chickpea Cutlets

Tastes a lot like chicken with a satisfying meaty texture. Delicious with sweet mustard sauce!

Makes 6 cutlets; Serves 6

• 1/4 cup agave nectar, optional
• 1/4 cup prepared mustard, optional
• 1 (15 ounce) can chickpeas, or 1 1/2 cups cooked chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 1/2 cup vegetable broth (1/2 cup water + bouillon)
• 1/4 cup soy sauce
• 4 cloves garlic, finely minced
• 1 cup vital wheat gluten
• 1 cup dry breadcrumbs
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried sage
• Oil for pan-frying (canola, safflower, grapeseed)

In a cup mix together agave and mustard for sweet mustard sauce, if using; set aside. In a bowl mash chickpeas with olive oil, broth, soy sauce and garlic. In a separate bowl whisk together gluten, crumbs, thyme, paprika and sage. Set out a dinner plate. Add dry mixture to wet mixture and, using hands, mix very well to thoroughly combine. Divide mixture into 6 even portions and form into 6 cutlets about 4 inches in diameter (a hamburger press works well). Heat a 10-inch skillet on medium-high until hot. Add oil to a depth of about 1/4 inch. Add 3 cutlets and fry undisturbed until browned and crispy, about 5 minutes. Flip and fry on reverse side until browned and crispy, about 5 minutes. Serve immediately with sweet mustard sauce.

Shepherd’s Pie

Serves 6

• 1 cup dried French green lentils (Lentilles du Puy), rinsed OR one of the following vegan meatless options: 1 (12 ounce) package Lightlife Smart Ground Crumbles Original; 1 (12 ounce) package Boca Meatless Ground Crumbles; 1 (14 ounce) package Lightlife Gimme Lean Ground Sausage
• 2 pounds (about 4 medium) russet or Idaho potatoes, peeled and quartered
• 4 tablespoons non-hydrogenated vegan margarine
• 1/2 cup unsweetened nondairy milk
• Salt to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 2 tablespoons canola oil
• 1 onion, diced small
• 3 cloves garlic, minced
• 2 stalks celery, diced small
• 1 large carrot, diced small
• 1 teaspoon dried thyme
• Dash cayenne, to taste
• 3 tablespoons flour
• 1 1/2 cups vegetable broth
• 1/2 cup frozen peas or canned or frozen corn kernels

Place potatoes in a saucepan with 1 teaspoon salt and cold water to cover. Cover, bring to a boil, reduce heat and simmer until potatoes are soft, about 25 minutes. Meanwhile, if using lentils, place lentils in a medium saucepan with cold water to cover by 1 inch. Cover, bring to a boil, reduce heat and simmer 20 minutes, until just undercooked; drain and set aside.

Preheat oven to 425 degrees F. Lightly grease an 11- x 7-inch baking dish. Drain potatoes (keep pan handy), place in prepared baking dish and bake 5 minutes to remove excess moisture. Return potatoes to saucepan, add margarine, and mash. Add milk and mix well. Season to taste with salt and pepper. Lightly grease baking dish again; set aside.

Heat oil in a large skillet on medium until shimmering. Add onions and sauté until golden, 5 minutes. Add garlic, celery, carrot and thyme, and sauté 3 minutes. Sprinkle flour over vegetables and stir in. Stir in broth (mixture will thicken). Stir in lentils or meatless crumbles and simmer 5 minutes (mixture will be thick). Add peas or corn to skillet and season with salt, pepper and cayenne. Spread mixture evenly into prepared baking dish. Top with mashed potatoes and smooth top with a spatula. Bake 25 minutes or until filling is bubbly and top begins to brown. Allow to cool 15 minutes before serving. May be prepared a day ahead and baked when needed.

Pan-Fried Tofu

Pan-Fried Tofu pictured with
Puerto Rican Rice & Beans,
Fried Sweet Plantains, and mixed veggies

Serves 6

• 2 blocks firm or extra-firm tofu, drained and pressed
• Olive oil as needed
• Seasoning blend to taste (Adobo, Spike, Cajun, Italian, etc.)
• Salt to taste
• Freshly ground black pepper to taste

Lay each tofu block flat and slice into 8 or 9 even slabs. Heat a large skillet heat on medium, and add oil to a depth of about 1/8 inch. When oil is hot (a drop of water skitters) add tofu slabs. Do not crowd; batch as necessary. Season with seasoning blend and salt and pepper to taste. Fry about 10 minutes until golden-brown underneath, then flip, season and fry until golden-brown on the other side. Flip and fry a minute longer on the first side to lock in seasonings. Drain on paper towels. Keep warm until all slabs are fried. Serve warm.

Meatless Loaf

Serves 6

• 1/4 cup olive oil
• 1/2 cup chopped onion OR 1/4 cup dried onion flakes
• 1/2 bell pepper, diced OR 2 tablespoons dried bell pepper flakes
• 2 1/2 cups water
• 4 vegan beef-flavored or vegetable bouillon cubes
• 1 cup or 1 (8-ounce) can tomato sauce
• 1 tablespoon agave nectar or organic white or brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon vegan Worcestershire sauce
• 1/2 teaspoon black pepper 
• 1/2 teaspoon granulated garlic
• 3 cups dry TVP
• 1 cup vital wheat gluten flour

In a 2-quart or larger saucepan heat oil and sauté chopped onion and/or bell pepper until softened, 3 to 5 minutes (skip this step if using dried onion and/or dried bell pepper). Add water and bring to a boil. Dissolve bouillon. Add tomato sauce, agave, soy sauce, Worcestershire sauce, black pepper, garlic, dried onion if using, and dried bell pepper if using; return to a boil. Add TVP and mix to fully moisten. Cover, turn off heat, and let sit 10 minutes to reconstitute. Meanwhile, preheat oven to 350 degrees F. Oil a 9 x 5-inch (1 1/2 quart) loaf pan. Add gluten flour to TVP mixture and thoroughly mix. Pack tightly into prepared loaf pan. Bake 45 minutes or until top is browned and crispy. Let stand 10 minutes before slicing and serving.

Chik’n Parmesan

Chik’n Parmesan pictured with
Blackened Brussels Sprouts, Baked Eggplant and pasta

Serves 2 (multiply as needed)

• Extra-virgin olive oil
• 1 package (4 patties) Gardein Chik’n Scallopini
• Salt to taste
• Freshly ground black pepper to taste
• Granulated garlic to taste
• 1 cup tomato sauce, or as needed
• 1 cup Daiya Mozzarella Style Shreds or other vegan mozzarella
• Serving options: Italian bread, garlic bread, or hot cooked pasta, additional tomato sauce, and store-bought or homemade vegan parmesan

Preheat oven to 400 degrees F. Generously oil the bottom of a baking dish. Place frozen patties in a single layer in prepared baking dish. Season with salt, pepper and garlic. Top each patty with 1/4 cup tomato sauce, then with 1/4 cup mozzarella. Bake 30 minutes or until sauce is bubbly and patties are heated through. Turn broiler on HIGH, and broil about 4 minutes to melt mozzarella. Serve hot with bread or pasta, extra sauce, and vegan parmesan.

"Corned Beef" Seitan

Makes a large loaf, about 1 2/3 pounds; serves 6

Dry Ingredients

• 2 tablespoons whole fennel seed
• 1 tablespoon whole caraway seed
• 2 cups vital wheat gluten flour
• 2 tablespoons granulated onion
• 2 tablespoons paprika
• 1 tablespoon salt
• 1/2 teaspoon ground cloves
• 1 teaspoon ground black pepper (24 twists of the grinder)

Wet Ingredients

• 1 cup cool water
• 1 bouillon cube
• 1/2 cup olive, or canola, or grapeseed oil
• 2 tablespoons molasses
• 1 tablespoon white vinegar

Special Supplies

• Clean kitchen towel, or large double-thick piece of cheesecloth
• Two 6-inch pieces of string

In a 5- or 6-quart saucepan bring 4 quarts water to a simmer. Using a spice mill or mortar and pestle, coarsely grind fennel and caraway. In a large bowl, whisk together dry ingredients and set aside. In a pint-size glass measuring cup add water to the 1/4-cup mark. Microwave just until hot, and dissolve bouillon. Add cold water to the 1-cup mark. Add oil to the 1 1/2-cup mark. Add molasses and vinegar; whisk to combine. Pour the wet into the dry ingredients; mix hands until all are incorporated, but do not knead. Form into a 5 by 8-inch brisket-shaped loaf. Place loaf on towel or cheesecloth and roll up. Tie the ends with string. Place in simmering water, cover, and simmer 1 hour and 15 minutes. Preheat oven to 350 degrees F. Remove roast from liquid and remove cloth. Place roast in a baking pan and bake 20 minutes to brown and firm up the outside. Slice and serve warm, or refrigerate for sandwiches.

Cuban Chickpeas & Sausage

Cuban Chickpeas & Sausage shown with Italian sausages
made with IsaChandra Moskowitz's recipe

Serves 4 to 6

• Olive oil for sauté
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• 2 (15 ounce) cans chickpeas, drained and rinsed
• 1 small yellow onion, diced
• 1 bell pepper, seeded and diced
• 2 cloves of garlic, minced
• 1 large tomato, seeded and diced, or 1 (15 ounce) can diced tomatoes, drained
• 1/2 teaspoon dry oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• 1 cup dry white wine
• 1/2 cup tomato sauce
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Leaves from 1 sprig of parsley, optional
• Hot cooked rice for serving

Heat oil in a skillet and sauté sausage until browned on both sides; set aside. Meanwhile, heat oil in a large saucepan on medium heat. Sauté onions, peppers and garlic until onion is translucent and peppers are softened, 5 minutes. If using fresh tomato, add and sauté 5 minutes; if using canned, skip this step. Add chickpeas, oregano, cumin and paprika; sauté about 2 minutes. Add canned tomato if using, wine and tomato sauce and bring to a boil. Season with salt and pepper to taste. Add parsley just before serving. Mix browned sausage into sauce and serve over rice, or serve sauce over rice topped with browned sausage.

Pan-Fried TVP Patties

Great served like a fried chicken cutlet, on a burger bun with vegan mayo, pickles, onions, etc.

Makes 12 patties; serves 6

• 2 cups vegetable broth
• 2 cups TVP
• 1/4 cup tahini or peanut butter
• 3 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chickpea flour
• Bread crumbs and/or matzo meal for dredging
• Oil for frying

In a 2-quart (or larger) saucepan, heat broth to boiling. Remove from heat, add TVP, cover and set aside to rehydrate about 10 minutes. Add tahini, yeast, salt and pepper and mix well. Add chickpea flour and mix well into a thick paste. Place bread crumbs in a shallow bowl. Scoop 1/4 to 1/3 cup of mixture, drop into crumbs and flatten into a 3- to 4-inch patty. Turn patty to coat with crumbs on all sides. Heat oil in a skillet on medium. In batches, adding oil as necessary, fry patties 2 minutes, flip and fry 2 minutes, until golden-brown on both sides. Drain on paper towels.

One-Pot Pancakes & Sausage

Egg-free vegan Bisquick pancakes are light and fluffy.

Bisquick is one of the foods on PETA's Accidentally Vegan list!

Makes 10 pancakes and 16 sausages; Serves 5

• Light vegetable oil
• 1 (14 ounce) package Lightlife Gimme Lean Sausage
• 2 cups Heart Smart Bisquick (zero trans fat)*
• 1 1/2 to 2 cups plain or vanilla nondairy milk
• 1 teaspoon vanilla or almond extract, optional
• Maple syrup or topping of choice

*Or make homemade Bisquick: 2 cups flour, 3 teaspoons baking powder, 1 teaspoon salt, and 2 tablespoons vegetable oil or non-hydrogenated vegan margarine

On a lightly-oiled dish, divide sausage into 16 even sections. Using oiled hands, form into links or patties. Heat a large, lightly-oiled, nonstick skillet and brown sausages on all sides. Transfer sausages to a dish. Keep warm if desired in a 200-degree oven.

Meanwhile, combine Bisquick, 1 1/2 cup milk and extract (if using) in a bowl and mix until blended. Add milk as needed only until batter is of a pourable consistency. After sausages have been removed from skillet, drop pancake batter by 1/4-cup ladle. When bubbles have formed in the center and edges are stiff, flip pancakes and fry until golden brown. Transfer finished pancakes to a plate and repeat with remaining batter.

Serve 2 pancakes and 3 sausages per person, with maple syrup.

BBQ Pulled Jackfruit

Serves 2 (multiply as needed)

• 1 (20 ounce) can young green jackfruit in brine or water (NOT sweet or syrup), found in Asian markets
• 1 tablespoon olive oil
• 2 to 3 cloves garlic, minced
• About 1/2 cup barbecue sauce, plus more as needed
• For serving: burger buns, barbecue sauce, Carolina Slaw

Drain jackfruit and rinse well to wash away brine. Squeeze out as much excess moisture as possible. Heat oil in a saucepan on medium and sauté garlic until aromatic, 1 to 2 minutes. Add jackfruit and cook, stirring, until garlic is distributed and jackfruit is warmed through, about 5 minutes Add barbecue sauce and mix well to coat. Cover and bring to a simmer, then simmer over low heat 1 hour, stirring every 10 to 15 minutes, until tender. If too dry, stir in a little water. Shred using two forks and mash seeds. Flavor improves when refrigerated several hours or overnight. If refrigerated, reheat gently, stirring often, and adding a little water if needed. Serve on buns with extra barbecue sauce and Carolina Slaw. 

Ravioli Sausage Dinner

Ravioli sausage dinner with mushrooms & artichokes

Serves 6

• 3 (13 ounce) packages vegan ravioli (such as SoyBoy)
• Extra-virgin olive oil
• 1/2 large onion, coarsely chopped
• 4 to 6 cloves garlic, minced
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• 4 cups tomato sauce, divided, plus more if desired

Choose 3 of the following. Or, choose 2 and double up one of them:

• 8 ounces sliced mushrooms
• 1 bunch broccoli rabe, well-washed, tough stems trimmed, chopped in thirds
• 1/2 pound green beans, trimmed and cut into 1-inch lengths (about 2 cups), or 1 (10 ounce) package frozen cut green beans, or 1 can cut green beans, drained
• 1 (20 ounce) bag triple-washed spinach, or 1 bunch spinach trimmed and well-washed, or 1 (10 ounce) package frozen chopped spinach, thawed, squeezed of excess moisture
• 1 (9 ounce) package frozen artichokes hearts, thawed, squeezed of excess moisture and sliced, or 1 (15 ounce) can artichoke hearts in water, drained, squeezed of excess moisture and sliced

Bring a large pot of water to a boil. Heat the oven’s broiler on HIGH. Line a baking sheet with foil and arrange sausage slices in a single layer; set aside.

If using broccoli rabe, cook in boiling water 90 seconds; use tongs or a slotted spoon to transfer to a colander, rinse in cold water and set aside. If using fresh green beans, cook in boiling water 2 to 3 minutes until crisp-tender; use tongs or a slotted spoon to transfer to a colander, rinse in cold water and set aside.

Return water to a boil, add ravioli and cook for the time recommended on the package.

Meanwhile, broil sausage 4 minutes on one side, flip and broil 2 minutes until lightly browned; set aside.

Heat olive oil in a large skillet on medium and sauté onion 3 minutes. Add garlic and sauté 2 minutes until onion is translucent. Add mushrooms if using and sauté until mushrooms are softening and beginning to release liquid, about 6 minutes. If using fresh spinach, add leaves by handfuls and stir until wilted. Add blanched and/or frozen and/or canned vegetables to skillet. Add 3 cups tomato sauce (or more if desired) and sausages, mix and cook until evenly heated. Cover, turn off heat and set aside.

Drain ravioli and return it to the pot. Add remaining 1 cup tomato sauce and stir gently to coat ravioli and keep it from sticking. Cover to keep moist.

Serve 8 to 10 ravioli per person topped with sauce.

Broiled Veggies & Sausage Over Pasta

Serves 5 to 6

• 1 pound pasta (penne, rotini, etc.)
• 1 pound large mushrooms, thickly sliced (1/2 inch)
• 3 small zucchini, sliced 1/4 inch on the bias
• 1 bell pepper, sliced lengthwise into strips 1/4 inch wide
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• Additional fresh or leftover vegetables (e.g. onion, cabbage, kale, broccoli florets), optional
• Olive oil
• 4 cloves garlic, minced
• Salt & pepper to taste 

In a large saucepan bring to boiling 4 quarts salted water, cook pasta according to package directions, drain and return to saucepan. Toss with a little olive oil, and salt and pepper to taste, cover and set aside. Meanwhile, heat broiler on HIGH. Place a rack in a foil-lined shallow baking pan, or use a broiler pan. Broil each vegetable separately. Batch if necessary:

In a large “tossing” bowl, toss mushrooms with olive oil to lightly coat. Broil on rack 5 minutes (until they begin to release moisture). Flip and broil 2 minutes. Transfer to a “storage” bowl that will accommodate all the veggies and sausage.

In the tossing bowl, toss zucchini with olive oil to lightly coat. Broil on rack 5 minutes. Flip and broil 2 minutes until crisp-tender and lightly browned. Transfer to the storage bowl.

Broil strips of bell pepper on rack 4 minutes. Transfer to the storage bowl. Toss vegetables with salt and pepper to taste.

Arrange sausage on rack and brush lightly with olive oil. Broil 4 minutes. Flip and broil 2 minutes until lightly browned. Transfer to the storage bowl.

In a large skillet over medium heat, sauté garlic until just golden, about 2 minutes. Add all the veggies and the pasta, and sauté just until evenly heated. Serve hot or at room temperature.

Sausage Crumbles

Makes about 2 cups

• 2 tablespoons soy sauce
• 1 teaspoon sage
• 1 teaspoon granulated onion
• 1/2 teaspoon thyme
• 1/4 teaspoon granulated garlic
• 1/2 teaspoon fennel seeds
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• Salt, to taste
• 1 cup boiling water
• 1 cup textured soy protein (TVP, TSP)
• 2 to 3 tablespoons extra-virgin olive oil

In a bowl having a lid, mix together soy sauce, sage, granulated onion, thyme, granulated garlic, fennel seeds, cayenne, black pepper and salt. Boil water and pour over mixture. Add TVP, mix with a fork, cover and let stand 10 minutes. When reconstituted, fluff with a fork. Taste and adjust seasonings.

Alternatively, in a 1-quart microwavable bowl having a lid, mix together water, soy sauce, sage, granulated onion, thyme, granulated garlic, fennel seeds, cayenne, black pepper, salt and TVP. Cover and microwave on HIGH about 5 minutes. If necessary, let stand a few minutes until TVP is fully reconstituted. Fluff with a fork. Taste and adjust seasonings.

Heat oil in a skillet on medium. Fry until well-browned, adding oil as needed if pan becomes too dry.

Penne with Sausage & Artichokes

Serves 6 

• 1 pound penne pasta
• Extra-virgin olive oil
• 4 to 6 cloves garlic, minced
• 1 (15 ounce) can artichokes in water, drained and quartered
• 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• 1 tablespoon cornstarch
• Salt, to taste
• Freshly ground black pepper, to taste
• Dried marjoram or oregano leaves, to taste 

Cook pasta in salted boiling water according to package directions.Meanwhile, heat olive oil in a large skillet on medium and sauté garlic 1 to 2 minutes just until aromatic. Add artichokes and tomatoes, and stir until veggies are coated in garlic and oil. Add sausage and heat, stirring occasionally, until warmed through.

Add cornstarch to reserved tomato liquid and stir with a fork until smooth. Add mixture to skillet and stir until sauce has thickened and coated veggies and sausage. Drain pasta, then immediately add to skillet, and gently stir to coat with sauce. If too dry, add more olive oil as needed. Season with salt, pepper and marjoram to taste.

Seitan Chicken-Style Cutlets with Gravy

Seitan Chicken-Style Cutlets with Gravy,
pictured with Boiled Red Potatoes and
Blackened Brussels Sprouts

The great thing about seitan is that it's a hearty meal that requires no planning or shopping, just staples that are already in my kitchen cabinets.

Serves 8; makes 3 pounds seitan

SIMMERING LIQUID

• 4 cups vegetable broth, or water & bouillon, plus more as needed

DRY INGREDIENTS

• 2 1/2 cups vital wheat gluten flour
• 1/2 cup nutritional yeast flakes
• 1 1/4 teaspoons ground rosemary
• 1 1/4 teaspoons dried thyme
• 1 1/4 teaspoons rubbed sage
• 1 1/4 teaspoons oregano/marjoram
• 1 1/4 teaspoons parsley/basil
• 2 teaspoons granulated onion
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

WET INGREDIENTS

• 2 cups cool vegetable broth
• 1/4 cup light olive oil
• 1 tablespoon soy sauce

FOR SERVING

• 3 cups gravy, optional*
• Cooked rice or potatoes, optional

In a large, deep (12-inch) skillet bring the 4 cups simmering liquid to a boil. Meanwhile, in a large bowl whisk together the dry ingredients. In a medium bowl stir together the wet ingredients. Add the wet to the dry, mixing well.

Turn the dough out onto a clean surface and knead 5 minutes. Do not add any more flour. Divide the dough into 10 or more cutlet shapes. Lay cutlets out without touching; if they overlap they will join together.

Add cutlets to boiling liquid. Reduce heat, cover and simmer 60 minutes, gently stirring every 15 minutes. Add liquid as needed to maintain a depth of at least 1 inch, enough to produce steam. When seitan is done, use simmering liquid to make gravy, or reserve for another use such as soup.

Preheat oven to 350 degrees F. Grease a baking pan large enough to accommodate all the seitan cutlets in a single layer without touching. Bake 20 to 30 minutes, flipping halfway if desired, until a golden skin has formed.

*To make gravy, pour reserved simmering broth into a measuring cup and add broth or water to equal 2 3/4 cups. In a separate cup, whisk 3 tablespoons cornstarch and 3 tablespoons flour into 1/4 cup cool water, until smooth. In a small saucepan on high heat combine broth and slurry, and whisk until thickened.

Serve cutlets and rice or potatoes topped with gravy.

Braised Portobellos

Braised Portobellos pictured with
Garlic Mashed Potatoes & Garlic Wilted Spinach

Serves 6

• 12 large portobello mushrooms
• 2 tablespoons olive oil
• 1 large onion, diced small (omit if using shallots)
• 3 large or 4 small shallots, diced small
• 4 to 6 cloves garlic, minced
• 1 1/2 cups water
• 1/2 cup red wine, mirin, sherry, or reduce wine and add balsamic vinegar (2 parts wine and 1 part vinegar)
• 1 1/2 vegetable bouillon cube
• 2 teaspoons thyme
• 2 teaspoons chives, optional
• 1 teaspoon basil
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons cool water
• 2 tablespoons cornstarch
• To taste salt
• Garlic Mashed Potatoes, Boiled Red Potatoes, cooked noodles or rice, for serving 

Choose a skillet having a lid that will accommodate all portobellos. A deep 12-inch skillet will hold 12 large caps arranged pinwheel-style around one cap in the center.

Wipe mushrooms clean. If desired, remove and discard gills. Trim away and discard ends of stems, then detach stems from caps, dice stems small, and set aside.

Preheat skillet, add oil and heat to shimmering. Add onion/shallots and diced mushroom stems and sauté until softened, about 4 minutes. Add garlic and sauté until aromatic, 1 minute. Add wine and cook 2 minutes, stirring and scraping up browned bits from bottom of pan.

Add water, vinegar if using, bouillon, thyme, chives if using, basil and pepper. Bring to a simmer and stir to dissolve bouillon. Add mushrooms gill-side up, cover and simmer 5 minutes. Meanwhile, in a cup whisk together water and cornstarch; set aside.

Gently flip mushrooms and simmer 5 minutes longer.

Transfer mushrooms to a dish, leaving as much liquid as possible in the skillet. Bring sauce to a simmer and, stirring constantly, slowly add cornstarch mixture until sauce has thickened enough to coat the back of a spoon. Taste and add salt if needed. Turn off heat and return mushrooms to skillet.

Serve 2 mushrooms alongside potatoes, noodles or rice topped with sauce.

Sloppy Joes

Sloppy Joes, pictured with Oven Sweet Potato Fries

Serves 4 to 6

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1/2 large or 1 small bell pepper, diced
• 1 1/2 cups water
• 1 1/4 cups dried TVP or TSP granules (textured soy protein)
• 3/4 cup ketchup*
• 1 tablespoon soy sauce
• 2 teaspoons chili powder**
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dry mustard
• 1/2 teaspoon liquid smoke, optional
• 1/4 teaspoon black pepper
• Salt to taste
• Soft sandwich buns for serving, toasted if desired

*Or replace ketchup with:

• 1/2 cup tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar or agave nectar, or to taste
• 1 teaspoon cider vinegar
• 1/2 teaspoon salt 

**Or replace chili powder with:

• 1 teaspoon paprika or smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1/8 to 1/4 teaspoon cayenne, to taste

Heat oil in a medium saucepan and sauté onion and bell pepper until onion is translucent. Add water, TVP, ketchup, soy sauce, chili powder, garlic, mustard, liquid smoke, and black pepper. Cover and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Taste and adjust seasonings and check consistency. If necessary, thicken by simmering uncovered 5 minutes longer, stirring frequently, until most of the liquid has evaporated. Serve hot on sandwich buns.