Vegan Bratwurst

Ingrediants

● 1 ¼ c vital wheat gluten
● ½ c cooked cannellini beans, mashed
● ¼ cup nutritional yeast flakes
● 1 tbsp fennel seed
● ¼ tsp coarsely ground black pepper
● 1/2 tsp smoked paprika
● ½ tsp ground paprika
● 1 tsp red pepper flakes
● 1 tsp dried oregano
● 2 cloves garlic, minced
● 1 tbsp olive oil
● 1 c vegetable broth
● 2 tbsp soy sauce
● 2 dashes liquid smoke
● 6 3½ x 7" strips of aluminum foil

Get the foil and your steamer ready. Put an inch of water in the bottom and bring it to a simmer while mixing the ingredients together. In a large bowl, mix the dry ingredients. Add the garlic, olive oil, broth, soy sauce, and liquid smoke, and stir until mixed.

Split dough into 6 parts and shape into 5″ logs. Place logs on piece of aluminum foil and roll up tightly, twisting ends. (The tighter you roll them, the more they’ll keep their shape.) Place sausages in steamer and steam for 40 minutes. Now, put your toppings on like sour kraut!

Mujaddara Arabic Lentil Rice

Ingredients

• 1 cup dry lentils, rinsed
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 3/4 cup white rice, rinsed
• 3/4 cup water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup vegetable oil
• 3 white onions, sliced into 1/4-inch rings

1. Combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
2. Stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. Cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
3. Heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. Spread the onions over the rice and lentil mixture to serve.

Vegetarian Reuben

Ingredients

• 2 tablespoons reduced-fat mayonnaise
• 2 teaspoons ketchup
• 2 teaspoons chopped capers
• 1 teaspoon chopped pickle or relish
• 3 teaspoons extra-virgin olive oil, divided
• 1 small red onion, thinly sliced
  1 cup sliced mushrooms
• 5 cups baby spinach
• Freshly ground pepper to taste
• 4 slices rye bread
• 1/2 cup shredded reduced-fat Swiss cheese (2 ounces)
• 1/2 cup sauerkraut

Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle or relish). For the sandwiches: Heat 2 teaspoons oil in a large nonstick skillet medium-high heat. Add onion and mushrooms; cook, stirring, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it wilted, 1 to 2 minutes. Transfer the mixe to a plate.

Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve

Southern Style "Chicken"

What you Need

1-2 pounds of Tofu, Seitan

2 cups self-rise flour

1 teaspoon pepper

House seasoning

1 (1 to 2 1/2-pound) chicken, cut into pieces

Oil, for frying, preferably peanut oil

3 eggs

1/3 cup water

About 1 cup hot red pepper sauce

Cut "mock chicken" into desired size. In a bowl beat eggs and water. Add hot sauce untill the mix is all orange. In another bowl mix flowe and pepper. Sprinle the Tofu with house seasoning. Dip the tofu in the egg, water hot sauce mix. Now Marinate the tofu/seitan in the pepper and flour. Heat oil at 350 degrees F in a pot, with 1/2 oil. Fry it til brown. Enjoy!

Guinness Stew

What you need

chopped ribs celery,

2 chopped carrots,

2 medium potatoes chopped into 1 inch pieces

3 cloves garlic, minced

2 12 oz bottles Guinness Stout or 1 bottle plus 1 1/2 cups vegetable broth

2 tbsp flour

1 tbsp chopped fresh thyme

1 tsp brown sugar

Salt and pepper

14 oz seitan, or mock beef strips cut into thin strips (in place of beef)

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp steak sauce

3 tbsp butter or margarine

1 diced onion,

Pepper

Marenate Seitan in olive oil until browned for 4-6 minuts. Turn down heat and add steak sauce stiring untill the seitan is is coated. Now remove from heat. In a large pot saute celery, carrots, onions, potatoes and garlic, in butter, for 3-5 mints. Then reduce heat and ass Guinnnes, flour, sugar, thyme, salt and pepper. Make sure you stir. Now add in you seitan and sinner untill it thickens. Wait 40-50 minuts. Remove from pot to a bowl and now its time to serve!

Musroom Burger

What You Need

• 3/4 cup diced fresh mushrooms
• 1 15 ounce can pinto beans
• 1 tsp parsley
• salt and pepper to taste
• oil for frying
• 2 tbsp vegetable oil
• 1 onion, diced
• 1 clove garlic, minced
• 3 green onions, diced
• 1/2 tsp cumin
• Burger Buns

Sautee onions & garlic in olive oil for 4 minutes, or until onions are soft. Then add green onions, cumin and mushrooms cooking for about4-6 minutes. Please put aside. Smash the beans in a food processor Add the mushrooms, beans, parsley, salt and pepper. Now Stir! Shape the mixture into a pattie. Heat two tablespoons of olive oil and cook the patty until the veggie burgers are finished, Cook 3 minutes on each side. Place on buns and put on toppings of your choice.

Buffalo Tempeh Wings

What you Need
1 block tempeh
1 cup (roughly) vegetable oil
1 cup Buffalo-style sauce
celery

salad dressing

Directions
Heat oil over medium-high heat in a skillet- make it at least a half inch deep.
Now, cut the tempeh into half-inch thick slices. Set them aside on a plate.
Now put the tempeh into the oil and fry for 10 minutes, turning it so it gets a, dark golden color.
Once dark and crispy, use aspoon or spider to pull them out of the oil, and drain them on the paper towels/plate.
Put Buffalo sauce into a bowl, adding a few of the tempeh pieces. Mix them around to coat them, now cover the bowl and shake. Do this till they are each done.
Serve with celery sticks, and salad dressing for dipping.