The Pricey Vegan

One of my favorite things to do is call my mother and brag about something delicious that I created. It's not really bragging, I guess, it's more like, "aren't you proud I can cook just like you???". We were talking about my dinner the other night and she told me all about the stuffed cabbage my sister made. They used meatless hamburger crumbles and soy butter. I was thrilled! At the same time, my mom said, "All this stuff is just too expensive.". She's not wrong! The soy butter runs close to $5 a tub...the meatless products can run up to $4.98...and soy milk can be a little expensive, too. This post is for my mom.

After learning the importance of reading labels, I decided to try it out on a few things at the store. I love it when I find 'accidentally vegan' products. Blue Bonnet spread? The light kind? Vegan. It even says it on the back. :) Bisquick? Also vegan. Mocha Mix? Not a drop of cow tears in it. It's great that we have other options, but when it comes to fake meat, there isn't all that much to choose from.

Have no fear, stingy vegan wannabes. There ARE options. Thanks to La Dolcé Vegan (my idol and personal hero), mock meats will no longer cost $5 per ounce! Viva La Dolcé Vegan!!!

Gluten
"This recipe might seem a bit complicated. But if you can't find or don't have instant vital wheat gluten flour, what are you going to do? You work with what you have, so let's get our hands gooey! Let's go!"

2 cups whole wheat flour
2 cups unbleached flour
1 1/4 cups water.

1. In a large bowl, stir together the flours. Add the water and mix, then knead together until well combined. Cover bowl with cloth and let sit for 30 minutes.

2. Wet hands and knead dough for 1 minute, then return to bowl. Place bowl in sink and add cold water until bowl is filled. Squeeze dough with your hands until water turns cloudy (don't worry if it falls apart...just keep kneading!). Carefully pour off water (holding back dough with your hands) and fill bowl again with cold water. Repeat process of squeezing dough in fresh cold water 4-6 times until dough starts to solidify and water is no longer cloudy.

3. Repeat process 2 more times, alternating between warm and cold water. Start stretching and pulling the dough as you rinse it. Once it becomes a cohesive elastic mass (similar to bubble gum), rinse one final time in cold water. Squeeze any remaining water form the dough and set aside. Choose a faux meat flavoring (keep reading!) to use with your prepared dough.

Faux Chicken

Basic Gluten from Scratch (above)

Broth:
2 cups water
1/4 cup nutritional yeast
2 tbsp tamari or soy sauce
1 tsp onion powder
1 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp celery seed

In a large saucepan, bring all of the broth ingredients to a boil. Slice gluten into steaks, chunks or strips and drop carefully into broth. Reduce heat and cover with lid. Let simmer for 50-60 minutes, stirring every 10 minutes, until broth has reduced completely. Use "chicken" immediately in your dish of choice o store in the fridge (for up to 6 days) or the freezer (for up to 6 months). For a chewier texture, one you've boiled the "chicken", bake it at 350° F in a lightly oiled baking dish for 30 minutes.

Faux Beef

Basic Gluten from Scratch (above)

Broth:
2 cups water
1/4 cup tamari or soy sauce
2 tsp vegan Worcestershire sauce
2 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp cayenne pepper
1/4 tsp dried sage

In a large saucepan, bring all of the broth ingredients to a boil. Slice gluten into steaks, chunks or strips and drop carefully into broth. Reduce heat and cover with lid. Let simmer for 50-60 minutes, stirring every 10 minutes, until broth has reduced completely. Use "beef" immediately in your dish of choice o store in the fridge (for up to 6 days) or the freezer (for up to 6 months). For a chewier texture, one you've boiled the "beef", bake it at 350° F in a lightly oiled baking dish for 30 minutes.

Fried "Chicken"

1/4 cup flour
1/2 tsp paprika
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup soy milk
Faux Chicken (above)
3-4 tbsp olive oil

In a shallow dish, stir together the flour, paprika, salt, and pepper. Set aside. In a small bowl, pour soy milk and set aside. Dip "chicken" into flour, then dip in soy milk, and then into the flour again. In a large frying pan on medium-high heat, fry "chicken" in oil until well browned on both sides.

Faux Feta Cheese

1/2 lb firm tofu, cubed or crumbled
2 tbsp olive oil
2 tbsp water
1/4 cup red wine vinegar
1 tsp salt
1/2 tbsp dried basil
1/4 tsp dried oregano
1/4 tsp dried dill
1/4 tsp ground black pepper

In a medium bowl, mix together all the ingredients. Marinade tofu for at least an hour before using. Makes approx. 3/4 cup.

Faux Sour Cream

1 12-oz pkg soft or silken tofu
1 tbsp oil
1 tbsp lemon juice
2 tsp apple cider vinegar
1 tsp sugar
1/2 tsp salt
1 tbsp tamari or soy sauce

In a blender or food processor, blend all ingredients until smooth and creamy. Makes approx. 1 cup.

Faux Mayonnaise

1 12-oz pkg soft or silken tofu
1 tsp dry mustard
1/2 tsp onion powder
1/2 tsp salt
1 tbsp sugar
2 tbsp lemon juice or apple cider vinegar
1 tbsp cashews

In a blender or food processor, blend all ingredients until smooth and creamy. Makes approx. 1 1/4 cups.



I can't say that I've tried any of these personally, however, I've been living off of Sarah Kramer's recipes. I trust her 100%. So the next time it gets too expensive or you think you'll miss meat or cheese too much, try one of these. The kitchen is the best place to be!