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!
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)
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
|Ready to take a bite!
|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!
- 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)
- Serve alongside warm mushroom gravy for dipping