Tempeh is one of my favorite foods. It’s texture is second to none. The nutty flavor is unparalleled. It’s a dream to work with in the kitchen and on the grill. That’s why it is the perfect accessory to buffalo hot sauce.
I like to cut and steam my tempeh to prepare it for the marinade. It opens the pores of the fermented soybean cake and allows the flavor to seep in. Once I’ve steamed it and dumped on the marinade, it is ready for the hot grill where it only needs a couple of minutes per side.
Buffalo sauce is easy to make. All you need is your favorite hot sauce (I dig Frank’s Original) and vegan butter (Miyoko’s is the best vegan butter on the market). I add a dash or two of garlic powder and pepper to the pot while heating. Enjoy!
2-8 oz. packages tempeh (Lightlife is the brand carried at most stores. I’ve seen a few local brands like Tempeh Tantrum in Minneapolis. I’d kill for some creative, locally made tempeh)
12 oz. hot sauce of choice (you can buy pre-made buffalo and ignore the rest of the ingredients, but it won’t be as good. Also, check to made sure it’s vegan)
1/4 cup vegan butter
1 tsp garlic powder
Dash or two black pepper
Cut the tempeh into 1 inch fingers. Place into a steamer basket on the stove for 10 minutes. Set aside.
Meanwhile, dump the hot sauce in a small sauce pan. Heat on medium low and add the butter and spices. Stir until butter is melted.
Pour the sauce over the steamed tempeh. Let sit for at least 4 hours or overnight.
Prepare a well-oiled grill. Shake off excess sauce (don’t discard!) and place tempeh over direct flame. Keep an eye on it! It should only need a couple of minutes per side to get nice grill marks.
After grilling, place the tempeh back in the sauce, cover and shake. Serve with vegan ranch and celery for the full buffalo wing experience.
We’re baaaacccccccck!!! That’s right, your favorite tailgate blog is back online with a little something special to get you excited for the 2019 football season. This year will be the biggest season EVER in the Muni Lot. You don’t want to miss a single tailgate.
To get you hype, check out this tailgate season preview video. It features a little sample of the tailgate wares we’re gonna be cooking up this season!
Buffalo tempeh wings with cashew ranch
Grilled veggie pasta salad with creamy balsamic
Pizza burger with homemade seitan bean patties, pizza sauce, pesto and Miyokos Mozz on a pretzel bun (pictured right).
Big thanks to Scott Esterly of Esterly Photography for the video. This is his first crack at food videography so except some big things from him! Also thanks to the GreenRoom for a fabulous venue. I can’t say enough about Scott or the GreenRoom team. I highly recommend them for your photography, video or event space needs.
They said it couldn’t be done. No, not the Browns winning their 2nd to last game of the year, avoiding an abysmal 0-16 season. They said making hand-dipped corn dogs at the tailgate with only a grill was next to impossible. I’m here to say it is not. Quite the opposite, this recipe is simple and can be replicated anywhere.
What you’ll need is a couple packs of Field Roast Frankfurters (no other brand will do), some bamboo sticks, non-stick foil and the prepared cornmeal batter from below. Put the dogs on a stick and grill. Then dip in the batter and wrap carefully, tight around the ends but loose in the middle to allow for expansion. Be generous when dipping and coat the entirety of the dog. Watch in amazement as you unwrap the foil to a perfectly encrusted corn dog. No deep frying required! Enjoy!
The day before, mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it’s not too soupy or dry and doughy.
At the tailgate, skewer each dog with the wooden stick. Grill until brown with nice grill marks.
Dip each tofu dog into the cornmeal mixture, making sure its evenly coated.
Place the coated dog on a piece of non-stick foil. Place it off to one side and not in the center. Fold the closest side of the foil over the dog. From there, roll the dog until it’s completely wrapped in foil (not too tight). Twist the ends in opposite directions to seal.
Grill again, for about 5-7 turning once. The goal is to have the batter steam up around the dog.
Unwrap carefully and enjoy with ketchup, mustard or your favorite condiments!
Mid-November and the Browns were in first place. Notice I said were in first place. A dismal performance on the field did not have a chance to ruin a spirited tailgate in just above freezing temperatures. While the team let us down, Clevelanders proved once again that we know how to tailgate (and vegan tailgate at that).
This sandwich was inspired by the famed vegan BBQ food truck Homegrown Smoker out of Portland, Oregon. Their Twitter and Instagram accounts are a must follow for those of us who don’t live in the Pacific Northwest. They are always coming up with mind-blowing and universe-altering creations. One thing they do frequently is put Mac and Cheese on sandwiches and burritos. I know what your thinking… isn’t that gonna be a huge mess? Yes, yes it is a huge mess. But stuff that sandwich full and grab a fork to eat what’s left behind. This is not for the faint of heart.
Soy Curls are made with soaked soy beans and then cooked. They are dried at a low temperature and ready for you to rehydrate them and add a multitude of flavors. In addition to a dry rub marinade in which I let the rehydrated curls sit overnight, I smoked them using indirect heat and a cast iron smoker box in my grill. The result are crispy ends, tons of BBQ flavor and people begging for seconds. The finished product looks a bit like pulled chicken but is packed with way more flavor because the curls absorb spices so well.
The Mac and Cheese recipe here is a refined product from the previous Mac and Cheese recipes posted on this site (here and here). It uses roasted/sautéed/cooked veggies, cashews and a bit of nutritional yeast for creamy texture and taste. I made it the night before, put it in a foil pan and warmed it on the grill.
The sandwich is complete with grilled peppers and onions, pickles and a grilled bun. Feel free to top with your favorite BBQ or hot sauce. Enjoy! Soy Curls
Two packs Soy Curls
Hot water to cover
1 tbsp. Garlic Powder
1 tbsp. Onion Powder
1 tbsp. Smoked Paprika
1 tbsp. Chili Powder (I used a new variety called Guajillo)
Pour hot water over the soy curls. Soak for 10 minutes and drain, pressing out addition water from the curls.
Add the spices and let sit for an hour or over night.
Prepare the grill for indirect heat. Place the smoker box on the coals.
Throw the curls in a grill basket and set on the grill away from heat. Let smoke for 30 minutes. The curls should have burnt ends and turn a darker color.
Mac and Cheese
2 medium sweet potatoes, peeled and chopped
2 medium carrots, peeled and chopped
1 large onions, diced
2 roasted red peppers, skins peeled
1 head garlic, roughly chopped
1 1/2 cups raw cashews, soaked in water for at least an hour
4 cups vegetable broth
1/4 cup nutritional yeast
2 tablespoons tomato paste, divided
2 teaspoon ground mustard
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
Pinch of sea salt
2 lb macaroni noodles
Boil a big pot of water and add the noodle. Drain and set aside.
Meanwhile, sauté the onions for a minutes. Add garlic and sauté a minute more. Then toss in the potatoes and carrots and cover with veggie broth. Bring to a boil and simmer until soft (about 10 minutes).
Drain the cashews and add the to the blender with the veggies (do not drain!), cornstarch, nutritional yeast, peppers, 2 tablespoons of the tomato paste, and spices. Blend!
Mix the cheese into the noodle. Store in a foil container and warm on the grill for 15 minutes at the tailgate
Now for the Sandwich!
2 green peppers, cut in strips
1 onion, cut in strips
Toss the peppers and onions in the grill basket after the soy curls are done. Grill over direct heat for 7-8 minutes
Then grill the buns
Assemble the sandwiches by placing soy curls, mac and cheese, peppers and onions and pickles. Use a little hot sauce of BBQ sauce if you wish.
The vegan tailgate is going strong! Not to be confused with the Bucks of Ohio State, the Browns took on the Tampa Bay Buccaneers this past weekend in Cleveland. Perfect football weather made for perfect tailgate conditions. And the Brown won! The Browns have a winning record and this recipe was quite the crowd pleaser.
This is another seitan recipe, so if you follow the blog you are basically an expert by now! It is my take on Philly Cheesesteaks, inspired by the Vegan Zombie. Everything, except the buns, is made from scratch, so you’ll need to set aside a few hours the night before the game to make everything. Also, this doesn’t have to be made in the parking lot and can be made at home very easily. Great for away games!
The seitan after baking for 90 minutes in homemade stock
1 1/2 cup vital wheat gluten
1/2 cup all-purpose flour 1/4 cup nutritional yeast
1 tbsp brown sugar
1 tbsp garlic powder
1/2 tsp turmeric
Seitan wet ingredients:
1 cup vegetable stock 1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp liquid smoke
2 cloves of shredded garlic
Ground pepper to taste
Stock for seitan:
1 1/2 cup vegetable stock
1 diced onion
4 smashed cloves garlic
2 bay leaves
1/4 agave nectar
1 tsp chili powder
1 tbsp dried parsley
1/2 bunch of fresh thyme
1 tbsp soy sauce
1 tbsp molasses
2 cups water
Herbed cashew cheese:
Herbed cashew cheese block
1 cup cashews raw
1-1/2 cups water (and more if you need to soak your nuts)
2 tsp agar agar powder OR 2 tbsp agar agar flakes (this can be hard to find but most health food stores carry it)
1/4 cup nutritional yeast
1/4 cup fresh lemon juice
1 tbsp onion powder
1 tsp smoked salt (or just regular salt)
1/2 tsp garlic powder 1/8 cup fresh herbs (I used basil and oregano)
3 bell peppers
2 medium onions
8 oz. mushrooms
2 cloves garlic
2 tbsp. Fresh herbs (I used thyme and oregano)
1 tbsp. lime juice
1 tbsp. soy sauce
1 tbsp. agave nectar
1 tbsp. rice vinegar
8 Hoagie rolls
Directions -Preheat the oven to 375 -Combine the wet and dry ingredients and form a dough. Roll into a log and place in a covered casserole dish (I used a roasting pan)
-Bring all the ingredients for the stock to a boil and simmer for 10 minutes
-Pour the stock in casserole dish to cover seitan. Cover and bake 375 for 45 minutes (Note: baste the seitan if it didn’t quite cover it every 20 minutes or so). Then flip seitan and continue to cook for 45 hour uncovered. -Meanwhile make the cheese: Bring the water to a boil in a small saucepan and add the agar agar. Boil for one minute, stirring constantly. Turn down the heat to simmer and cook another 5 minutes, stirring constantly until the agar is dissolved completely.
-Put the cashews into the blender with all the remaining ingredients. Pour in the agar mixture and Blend on high until very smooth.
-Pour into a glass dish or non-stick pan (if you think it will stick then spray with vegetable oil.) Refrigerate until firm. Remove the cheese by running a knife or spatula around the edge and it will pop out of the container. -For the veggies, slice the peppers, onions, mushrooms and garlic and place in a sealed bag or container. Add lime juice, soy sauce, agave, rice vinegar and herbs and let marinate until ready to grill. -Once the seitan is done, let cool and wrap up in foil, along with cheese, until its tailgate time. -Grill the peppers, onions and mushrooms until charred. Set aside -Shave the seitan using a grater or sharp knife. Grill in a grill pan or cast iron skillet.
-Grate this cheese using a box grater. toss on the seitan in the last few minutes to soften. -Toast the buns on the grill and assemble the sandwiches to your liking
Marinating the veggies the night before
I used my cast iron skillet on the grill
The sandwiches can be served with your favorite side dish
The entire city of Cleveland is riding high. The Browns trashed their bitter rival on a perfect October day and it was a long time coming. Years of frustration alleviated by a hometown hero, leading the team he grew up watching to a winning record. It just doesn’t get much better.
Perfectly grilled stuffed sliders
Actually, it does get better if you were able to join us at the muni lot today and sampled these stuffed veggie burgers. The creamy avocado center took it to another level.
The recipe for the burgers has been in development for a little while now. I made very similar patties for a memorial day cookout and they were gone in a flash. Its a combination black bean and seitan base so it holds up very well on the grill. The last thing you want it a mushy veggie burger falling through the grill grate.
The roasted corn and red pepper provide the necessary “veggie” to the mix. The roasting unlocks the special flavor in any vegetable and those two rank right up at the top.
Chrispy is hungry!
And stuffing a burger? I mean, everyone likes a little surprise inside of things, right? You wouldn’t expect to find avocado in a grilled burger but you’ll be blown away at how well it works. Don’t be afraid to experiment with other fillings too. Toss a half slice of Daiya cheese on top and you have one creamy, hearty slider. I served them alongside pulled BBQ Beyond Meat sliders and grilled sweet potato wedges. Enjoy!
Preheat oven to 425. Place the corn and red pepper in the oven for about 20 minutes. Watch the corn, you don’t want to burn it!
Meanwhile, mash, blend or process the beans. They should be mushy but with some chunks.
Add the beans, flax eggs, Worcestershire and soy sauce to a large bowl. Mix well.
Then add the wheat gluten, bread crumbs and spices. Knead well, about 3 minutes.
Once the pepper is cool, peel the skin (here’s a primer on roasting red peppers. Or you could just buy the jarred stuff) and chop into small piece. Fold the chopped pepper and corn in with the burger mix
Mash the avocado with the lime juice
Now comes the fun part. Make a small patty in your hand, Put a small spoonful of the mashed avocado in the center and set it down on a plate. Make another small patty and carefully seal the two patties around the avocado (take a look at the pictures below!)
Keep the stuffed patties until ready to grill. Once the grill is ready, grill each side until browned. Toss the cheese on to melt. Serve on a slider bun.
Flat patty ready for filling
Add the avocado
Get ready for patty #2
Seal the edges
Burgers on the grill with Pulled Beyond Meat
A plate full of goodness, including grilled sweet potato wedges
Here is the latest from the Field Roast Grill Master blog. Its been a blast creating recipes for the innovative Grain Meat Company out of Seattle. I promise to post some more content after the bar exam is over next week. Sorry for the delay!
If I have to describe mushrooms in one word it’d be “luxurious.” They are earthy, rich and perfect for the grill. Field Roast Wild Mushroom deli slices are made from a variety of fresh mushrooms so they impart many of the same characteristics. This Panini can be grilled a variety of ways. Over an open fire with a cast iron grill press, a counter-top Panini press, a skillet or in the oven if you’re feeding a crowd. The hummus pairs nicely with the grilled mushrooms and deli slices. When you dip the Panini in the mushroom gravy you truly are living in the lap of luxury. Enjoy!
2 packages Field Roast Wild Mushroom Deli Slices
2 large Portobello mushrooms
1 cup hummus
4 ounces baby spinach
8 slices sturdy, thinly sliced bread
2 tbsp liquid aminos, tamari or soy sauce
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
1 cup mushroom gravy (I used Field Roast Davy’s Porcini Mushroom Gravy)
Stir the spices into the liquid aminios and coat the Portobello mushrooms.
Grill the mushrooms until soft, about 5 minutes per side.
Thinly slice the grilled mushrooms and set aside.
Assemble the Panini’s: spread a heaping table spoon of hummus on each slice of bread. Layer 3-4 slices of the Field Roast Wild Mushroom on 4 of the slices. Cover with the sliced grilled mushrooms and a handful of spinach. Put the other slice of bread on top and press down
Grill about 5 minutes per side over medium-low heat. Be careful not to burn! (Also, feel free to use any of the grilling methods mentioned above)
I’m a Grill Master! Well, at least according to Field Roast, the artisan grain meat company. A few weeks ago I submitted this recipe for Field Roast stuffed boomers to the Field Roast Cooks in the Field recipe contest. My friend Holly encouraged me to sign up given my love affair with the succulent vegan sausages. And low and behold, I won! I am excited to participate with the other contest winners, the “Urban Foodie” Joy Martin of the blog Braisen Woman and the “Healthy Homemaker” Sarah Creighton of the blog Veggie Kids.
A preview of my shipment (Photo from @fieldroast)
According to the contest terms and conditions, as Grill Master I will create 10 new recipes (2 per month for the next 5 months) using Field Roast products. Field Roast will post the recipes on their blog to share with the vegan masses all over the world. This week, I will receive my first shipment of grain meats from Seattle. Over the course of the next few months, I will receive Field Roast coupons, a Field Roast swag bag, another shipment of Field Roast products, “exposure and Field Roast fame!”
Field Roast has really been stepping up the recipe section on their website and this contest is another stellar effort to engage their customers. Last winter, I declared Field Roast as “the best vegan tailgate food,” in an ballad to the company based in Seattle, Washington. Keep tabs on their blog for full bios, photographs and recipes coming soon.
“I really got into cooking after college and like many guys, my favorite thing to do was grill. Combined with my love for football, tailgating came naturally. Walk through any pre-game at a college or pro football game and see the displays put on by veteran tailgaters. There is so much pride in what they do; one could argue it’s the ultimate eating experience in America. Meat often takes center stage. Unless you feel like eating chips and salsa, vegans are left out in the cold. I’m here to say it doesn’t have to be that way!”
I can’t wait to share more of the delicious details with you all. If you are lucky, you may be able to enjoy the fruits of my labor in the test kitchen! Thank you for all your support of Hold the Pigskin. The past couple of months have been the best ever for the site and the future is bright.
The last time the Browns beat Baltimore I was a senior in college. 11 straight losses and a Super Bowl win later, the Ravens came to town in a much-hyped matchup. A 4:30 game meant the tailgate had “bonus hours.” Add that to a bonus hour from daylight savings time and we had a recipe for an amazing tailgate. A great time to hold the annual Veggie Burger Off, where I ask all vegans to bring their best veggie burger to grill.
Many people in Ohio and beyond claim that Northstar Cafe in Columbus has the best veggie burgers. They are made with beets, black beans and brown rice for a meaty texture and unbelievably simple and delicious flavor. My intention for the veggie burger off was replicate it and then take it to another level. Instead of just black beans, I used red kidney beans. I also topped it off with some tempeh bacon and melty daiya provolone cheese slices. A recipe for success… Enjoy!
Gator wanted me to drop something!
1 lb. beets, roasted
1/2 dry brown rice, cooked (slightly mushy)
1 medium onion, diced small
4 cloves garlic, minced
2 tbsp. apple cider vinegar
1/4 cup vital wheat gluten
1/2 cup dried black beans, cooked (or use 1 can)
1/2 cup dried kidney beans, cooked (or use 1 can)
1/4 cup prunes, chopped small
2 tbsp. mustard of choice
1/2 tsp. coriander
1/2 tsp. thyme
1 flax egg (1 tbsp. ground flax mixed in 3 tbsp. hot water)
Sorry for the delayed posting. I made these veggie burgers at an impromptu apartment tailgate before the Thursday night game last week. Vegan tailgates are known for veggie burgers, but they don’t have to be tasteless and boring like those depicted in the recent Bud Light commercial.
This recipe comes come from vegan grilling legend (and Clevelander) Tamasin Noyes. When I met her a few months back, she insisted I try my hand at making this burger. She said it delighted many meat eaters and vegans alike. The technique is the same, but as you can see my recipe varies quite a bit.
What sets it apart is its meaty texture. The TVP gives it a ground beef appearance and the vital wheat gluten holds it together. Like most veggie burgers, the flavor is really customizable with the spices and the liquid smoke and vegan worcestershire add a great burger taste. Enjoy!
1 tablespoon plus 1 teaspoon vegan Worcestershire sauce
1 tablespoon liquid smoke
1 1/2 cups vital wheat gluten
1/4 cup fresh ground peanut butter (I omitted the oil from the original recipe. Why no oil?)
1/4 cup plus 2 tablespoons vegetable broth or water
1. Combine the hot water with the TVP to rehydrate, about 10 minutes.
2. Add rehydrated TVP to a large bowl with the remaining ingredients (in the order given). Mix well, and knead for about 3 minutes.
3. Divide and shape the burger into 6 patties. Place each burger in the center of a piece of foil. Fold the foil over each burger to make a packet. (Note: Don’t make the foil too tight in order for the burger to expand.
4. Transfer wrapped burgers to a steamer (or a steamer basket inside a covered pot/pan) and steam 1 hour.
5. Unwrap and transfer the burgers to a plate and refrigerate for 1 hour.
6. Throw them on the grill! Make sure you oil your grill grate. Cook about 5 minutes per side.