rants & recipes

Archive for the ‘meat subs’ Category

Seitan Pepperoni

Posted by trktos on 8-March-2011

This past weekend, we made pizza. I wanted to try a new “meat” recipe for topping as the last crumbles I made for pizza didn’t have enough flavor. So I combined this recipe with this one and made some “pepperoni” … I thought the flavor and spiciness of these sausages increased, over a couple of days — pizza leftovers are the best! — so if I make this again, I may try to make it ahead a few days. While spicy and flavorful, it sort of lacked a bit of the classic pepperoni flavor … I’m not quite sure what to do, to improve that. But even as is, this will likely become my go-to pizza “meat”.



  • 2 1/2 cups vital wheat gluten
  • 1/2 cup nutritional yeast
  • 4 tsp black pepper
  • 1 tbsp paprika
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 2 tsp crushed fennel seeds
  • 1 tsp crushed anise seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1 tsp black mustard seeds
  • 1 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp smoke
  • 1 tsp marmite
  • 4 tbsp ketchup
  • 2 tbsp nut butter
  • 2 tbsp oil


  1. Combine dry ingredients.
  2. Combine wet ingredients, add to dry and mix until combined.
  3. Form into two logs and wrap in foil.
  4. Bake in preheated to 325 degree oven for 45 minutes.
  5. Turn and continue to bake for 30 more minutes.


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How to make a Seitan Pipe Bomb

Posted by trktos on 29-December-2010

Ok, it’s taken us a while but we think we finally figured out a way to make seitan sausages without all the aluminum foil wastage. We’ve tried lots of things, but, under pressure and heat, seitan has always managed to escape. Below is the solution that’s worked for us (albeit only with 3 tubes but that’s greater success than we’ve had with all sorts of other contraptions) … I should add a disclaimer now, however – anything that blows up in your kitchen, including any bodily harm you may encounter, as a result of methods tried from this post below, is solely your own responsibility. Attempt at your own risk. If you proceed, use cation, due diligence and common sense.

Ok, so our reusable seitan solution uses:

  • cannoli forms – we used these.
  • silicon stoppers – we used these – this size fit in the above cannoli forms well.
  • silicon rubber bands – you don’t want to put regular rubber bands in a pressure cooker. Ask me how I know this. ¬†They might not be necessary, though? We had them on hand, from previous attempts.
  • some random stainless steel wire, sent to us by mistake/wrong order … not sure of the gauge – fairly thick
  • small stainless steel washers
  • large stainless steel washers

We only tried one “bomb”, with three filled forms, as we didn’t want to waste effort on too many failures. It was very cool, opening the pressure cooker and it not being full of escaped sausage! Even cooler – hopefully, this is the last time I’ll use so much aluminum foil for sausages. The only drawback, I suppose, is these sausages are fairly skinny. But I can live with that.

After construction (bending the little curls in the wire), this was very easy to assemble – just separate the washers to their ends and insert filled, stoppered forms. (Another note of caution – the pressure actually, slightly, deformed the larger washers!)

Here’s the little “pig tail” in the end of the wire. Note, this is the only “pig part” involved in the making of these sausages! =)

Close-up of stoppers in forms:

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Latest Tofu Scramble

Posted by trktos on 28-November-2010

No photo of this yet but I combined several online recipes and made this tofu scramble last night. It was tasty enough to have, on toast, this morning.


  • 1 block extra-firm tofu (pressed for about an hour)
  • oil for browning
  • 1/2 tbsp ener-g
  • 1/2 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp nutritional yeast
  • 1 tbsp brown mustard
  • 3/8 tsp black salt (kala namak)
  • 1/2 tsp black pepper
  • 2 tbsp + plain, unsweetened soymilk
  • 1 generous tbsp vegan mayonnaise


  1. Crumble tofu in non-stick pan.
  2. Cook until tofu cooks off its water then add oil and cook until tofu begins to turn golden brown.
  3. Make a paste from the remaining spices and soymilk (withhold mayo). Add more soymilk, as needed to make a thick paste. (I probably used 1/4 cup?)
  4. Stir paste into tofu, continuing to cook.
  5. Once all the tofu is coated with spice mixture, turn off heat.
  6. Stir in mayo for extra creaminess.

Tofu scramble with Boca Burger Crumbles:

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Chicken Noodle Soup

Posted by trktos on 6-November-2010


  • 3 carrots, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • olive oil
  • 1/4 cup margarine
  • 8 ounces mushrooms, sliced
  • 6 cups water
  • 2 vegetable broth cubes
  • 3 bay leaves
  • dash soy sauce
  • salt, pepper
  • 8 ounces fetticini, uncooked, broken into quarters
  • from this chicken recipe, I used 1/2 the “chicken”, plus the cooking broth (1 cup) from both “chickens”


  1. Sautee the onions, garlic and celery in some olive oil for a few minutes.
  2. Add remaining ingredients, except chicken and noodles.
  3. Bring to a boil.
  4. Add noodles. Simmer until noodles are done.
  5. Turn off heat and add “chicken”.




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Strawberry Ice Cream

Posted by trktos on 31-August-2010

This past weekend, we made ice cream. (We made some pancakes, too, but, well, Evin’s were passable and mine … not so much, so that’s probably all I need to say about that effort.)

We’ve had some very pricey freeze-dried strawberry powder for a while and we finally used it. Our ice cream recipes are all fairly similar, but here’s the ingredient list anyway.


  • 1 8-oz bag frozen organic strawberries (saved out about 1/3 for adding later)
  • 1 box aseptic extra-firm tofu (minus 2 tbsp for my pancake attempt)
  • about 3 tbsp mimic cream (opened for my pancake attempt, and 3 tbsp were left over from freezing the rest)
  • 1 1/2 cups (unsweetened) soymilk
  • 1/8 tsp xanthan gum
  • 1/8 cup lecithin granules
  • 1/4 cup rum
  • 1/4 cup sugare
  • 3/4 cup corn syrup
  • 1 tbsp maple syrup
  • pinch salt
  • 2 tsp vanilla
  • 2 tbsp oil
  • 40 grams Earth Balance
  • 1/4 cup strawberry powder
  • 1 tbsp tapioca powder (intended but forgotten)


  1. Chopped reserved berries for adding later.
  2. Mix all remaining ingredients in blender until smooth.
  3. Freeze according to your ice cream maker’s instructions.


  • I didn’t like the frozen berries in this … tasted like frozen, unsweetened chunks of red ice. Next time, I’d blend them all.
  • We left this ice cream in the ice cream maker, put the whole maker in the freezer. It’s the first time we’ve ever done that, usually remove to bowl. Finding this works much better (for this amount of alcohol, especially¬† – canister probably insulates from the on/off cycle of the freezer?) Ice cream has seemed to melt slower this time. Hence a photo, with no puddles visible at all. (And this was about photo number four!)

Oh, and we also made tempeh again. This time, our new temperature probes behaved perfectly and we were NOT alarmed out of sleep in the wee hours of the morning. We let the tempeh go for closer to 24 hours this time and the result was much darker than before. I was surprised, to find that frying this tempeh, in a little (safflower) oil, yielded the closest thing to eggs I have tasted since going vegan. Really hard to describe … it was the taste of eggs but somehow, not at all the way indian black salt tastes of eggs. Which leaves me thinking that crumbled, fried homemade tempeh plus a pinch of black salt (and other tofu scramble ingredients), would make a pretty awesome egg dish.

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