VEGAN “CHICKEN” & Broccoli CASSEROLE recipe

VEGAN “Chicken” & Broccoli CASSEROLE
Serves 4

2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)


3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped

fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice-Ā  add to the cheese mix
2 cups bread crumbs

Preheat the oven to 400 degrees F.

Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.

Spread the vegan “cheese” over the top

Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.

Bake for 20 minutes and serve hot.

“Chicken” Salad

 

Ingredients:

Directions:

Boil vegetable broth, squirt in the Bragg Amino Acids. Once boiling, add TVP and mix.. turn off flame and let the TVP soak up the broth.Ā  Wait until the TVP cools – you can place in the fridge if you like. Once cool…

Place all ingredients together.. mix. and cool.

Enjoy.

 

 

Homemade Seitan (Meat Alternative) Wheat Gluten – Recipe –

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Homemade Seitan – Wheat Gluten

prep time: 15 minutes / Cooking time: 1 1/2 hours – 2 hours / makes about 4-5 cups

Ingredients:

1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes

1 cup cold vegetable broth
1/2 cup Braggs Liquid Aminos (or soy sauce)
1 tablespoon tomato paste
2 cloves garlic, pressed or minced
1 teaspoon finely grated lemon zest

Simmering Broth
10 cups water or vegetable broth

Directions:

In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.

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In a separate bowl, mix together remaining ingredients: vegetable broth, Bragg’s, tomato paste, garlic, lemon zest.


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Pour the wet ingredients into the dry and combine with a wooden spoon, knead dough for about 3 minutes until a spongy, elastic dough is formed.

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Let dough rest for a couple of minutes and prepare your broth, but don’t start boiling it.


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Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn’t fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil. dsc00358

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.

Now you’ve got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.

What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a re-sealable container covered in the simmering broth.

If your recipe calls for seitan cut your pieces up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy Seitan. Enjoy!

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