cashew cheese · cashews · cheese · grilling · liquid smoke · mushrooms · sandwich · smoked · tailgate · vegan · vital wheat gluten · vitamix

Grilled Vegan Cheesesteaks

Week 9 Browns v. Bucs

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 key here is the tender, thinly shaved seitan and homemade herbed cashew cheese.  They pair together very well with grilled marinated peppers, onions and mushrooms. Load these sandwiches up the brim and expect a mess. We used a little BBQ or Sriracha on top and served alongside a roasted cauliflower and peanut salad with peanut dressing. Enjoy!

Ingredients

Seitan dry ingredients:

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)



Veggies:

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


AND:
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






Grilled veggies

Shredded seitan
I used my cast iron skillet on the grill
The sandwiches can be served with your favorite side dish
Ready to take a bite!





cole slaw · mushrooms · peanuts · tempeh · teriyaki · vegan

Teriyaki Tempeh ‘Ritos

Week 3 Browns vs. Ravens

Momentum was in the Browns favor after the big upset win last week and the weather held off for another perfect tailgate. Unfortunately, the Browns lost in typical Browns fashion despite being the better team. The vegans really ended up winning the day with amazing eats and you can find the recipes below.

Tempeh, much like tofu, absorbs flavor really well. I allowed the tempeh to marinate in a homemade teriyaki for 36 hours before tossing on the grill. Tempeh holds up quite well on the grill even when soaked with a marinade.

I paired the tempeh with grilled portobello and pineapple. I simply glazed them with the leftover marinade from the tempeh. The beauty of not using meat! The marinade can be reserved and used for other purposes.

Also, the burrito is a great vessel for the grill. It crisps up nicely. Erin, the wrapping queen put these together and loaded them peanut slaw, more teriyaki and peanut sauce. Enjoy!

Teriyaki Tempeh
Ingredients 
  • 2 packages tempeh (16 oz.)
  • 1 1/2 cup soy sauce, bragg’s or tamari
  • 1/2 cup rice wine, sake, or mirin
  • 1 cup water plus 1/4 cup water
  • ½ cup agave nectar or brown sugar
  • 2 tbsp. sesame seeds
  • ½ cup rice vinegar
  • 1 head garlic, pressed
  • 2 tbsp. minced ginger root
  • 2 tbsp. corn starch

Directions
  1. Whisk all the ingredients except for 1/4 cup water and corn starch in a sauce pot
  2. Simmer over low-medium heat, until reduced by about half (20-30 minutes, or so)
  3. Cover the tempeh with about 1/2 of the sauce. Cover and refrigerate overnight 
  4. Make a glaze with the remaining sauce. Mix 2 tablespoon cornstarch with ¼ cup tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

Peanut Sauce
½ cup PB2
¼ cup Soy sauce
¼ cup Water
1/2 tsp. Garlic powder
1 tsp. Ground pepper
1/2 tsp. Szechwan chili sauce
1 tbsp.  brown sugar 
Mix well!
Curried Peanut Slaw
Ingredients
  • 30 ounces of slaw (half or purple and green cabbage and 4 carrots), shredded
  • 3 tablespoon natural peanut butter or other nut butter
  • 3/4 cup pineapple juice
  • 1/2 cup tablespoons apple cider vinegar 
  • 2 teaspoons curry powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon stevia, or other sweetener to taste
  • roasted peanuts for garnish

Directions
  1. Place the shredded slaw into big serving bowl.
  2. Put the nut butter into a small bowl and whisk in the pineapple juice. Add the vinegar, curry powder, and red pepper flakes. Check the flavor and add stevia or other sweetener to taste. 
  3. Pour over slaw and mix well.
  4. Refrigerate over night. Garnish with peanuts before serving.
‘Ritos!
Ingredients
  • Teriyaki tempeh, curried peanut slaw and peanut sauce (above)
  • 5 portobello mushrooms
  • 1 pineapple, sliced vertically
  • 12 burrito wraps
Directions
  1. Grill the tempeh, mushrooms and pineapple. Brush with teriyaki during grilling
  2. Slice the tempeh, mushrooms and pineapple. Place in the center of a wrap and top with slaw and peanut sauce
  3. Throw the rito back on the grill for a couple minutes to heat.
  4. Serve with more slaw and sauces on the side.

appetizer · cashews · daiya cheese · field roast · mushrooms

Grilled Pierogies with Chived Sour Cream

The offseason continues and the Grill Master is just heating up.  The posts are flying over at the Cooks in the Field page on the Field Roast blog.  My latest is a divine grilled vegan pierogie stuffed with sausage, mushrooms, onions and daiya cheese and topped with chived cashew sour cream.

Pierogies are a staple of the large Polish community in Cleveland.  Pierogies are traditionally stuffed with potatoes and cheese, boiled and then fried.  I figured, why not grill the filling, stuff, boil and then throw them on the grill instead?  This recipe calls for grilled Italian Field Roast, onions and mushrooms.  Vegan cheese is optional, but adds great texture and creaminess.  Top it off with some chived cashew sour cream and prepare to be amazed.  Enjoy!

Ingredients

  • Filling:
    • 1 package Italian Field Roast sausages
    • 2 large onions, quartered
    • 8 oz. mushrooms, halved
    • Shredded vegan cheese (optional)
  • Dough:
    • 3 cups all purpose flour
    • 1 cup water, plus 3 tablespoons
    • ½ tsp. salt
    • 1 tbsp. ground flax seed
  • Glaze:
    • 2 tbsp. Dijon mustard
    • 2 tbsp. apple cider vinegar 
    • 2 tbsp. olive oil
  • Chived Cashew Sour Cream: 
    • 1 ½ cups cashews, soaked and drained
    • ½ cup water
    • ¼ cup lemon juice
    • ½ tsp salt
    • 1 bunch fresh chives, chopped

Preparation instructions

  1. Grill the Field Roast sausages on an oiled grill grate.  Rotate until all sides are charred
  2. At the same time, grilled the onions and mushrooms in a grill pan until charred.  The onions will take a little longer than the mushrooms
  3. Once cooled, chop into small pieces and set aside.
  4. Meanwhile, prepare the dough.   In a large bowl combine flour, 1 cup of water and salt.  Warm the remained 3 tablespoons of water and mix with the flax.  Add to the bowl and knead.  
  5. Roll out the dough until very thin (should be about ¼ inch thick).  Using 4-inch cookie cutter (or a martini glass) cut out circles of dough.  
  6. Meanwhile, prepare a lot pot of boiling water
  7. Place 2 tablespoons of the filling in the center of a dough circle. Top with a sprinkle of vegan cheese (optional).  
  8. Fold in half and pinch closed.  Use little water on your fingertips if they don’t stick. Repeat. (Style points: take a fork and press into the edges for a nice design!)
  9. Drop a few of the folded and sealed pierogies into the boiling water.  Don’t crowd the pot.  Boil for 5 minutes or until they begin to float.  Remove from the boiling water with slotted spoon. Repeat.
  10. Brush the mustard/vinegar glaze on and place on the grill.  Cook each side for about 2-3 minutes.  Keep moist!
  11. Meanwhile, place all the ingredients for the sour cream except the chives in a blender.  Blend until smooth.  Fold in chives.
  12. Serve the grilled pierogies with a dollop of the chive cashew sour cream and your favorite hot sauce.  

Rollin, rollin, rollin
Ready to be stuffed
The grilled stuffing all chopped up
Grill time!
Chived sour cream
field roast · greens · grilling · hummus · mushrooms · panini · sandwich

Grilled Triple Mushroom Panini

Breaking: Hummus and Gravy go well together

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!

Ingredients

  • 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)

Instructions

  1. Stir the spices into the liquid aminios and coat the Portobello mushrooms.  
  2. Grill the mushrooms until soft, about 5 minutes per side.
  3. Thinly slice the grilled mushrooms and set aside.
  4. 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
  5. 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)
  6. Serve alongside warm mushroom gravy for dipping