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Vegan Crab Louis

Vegan Crab Louis (gluten-free) from Veganize It! By Robin RobertsonThe Crab Louis (pronounced “Louie”) Salad originated on the West Coast in the early 1900s and remained a fixture on restaurant menus throughout the mid-1900s. In this Vegan Crab Louis hearts of palm replace the crabmeat and vegan mayo is used to make the dressing. This will serve two for lunch, for four as an appetizer.

Vegan Crab Louis

The Crab Louis (pronounced “Louie”) Salad originated on the West Coast in the early 1900s and remained a fixture on restaurant menus throughout the mid-1900s. In this version hearts of palm replace the crabmeat and vegan mayo is used to make the dressing. This will serve two for lunch, for four as an appetizer.
Course Appetizer
Cuisine American
Keyword Vegan Crab Louis
Yields 4 servings
Author Robin Robertson

Ingredients

  • 4 ounces thin asparagus, cut into 1-inch pieces
  • 3 large hearts of palm, from a jar packed in water
  • 1 teaspoon sweet paprika
  • 1 teaspoon Old Bay seasoning
  • 3 tablespoons vegan mayo
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons capers, well drained
  • 1 teaspoon sriracha sauce
  • 2 ripe Hass avocados
  • Lettuce leaves, to serve

Instructions

  1. Steam the asparagus until just tender, then rinse in cold water to stop the cooking process. Set aside.
  2. In a medium bowl, combine the paprika and Old Bay, stirring to mix. Set aside. Coarsely chop the hearts of palm add to the spice mixture in the bowl, tossing gently to coat.
  3. In a small bowl, combine the mayo, lemon juice, dill, capers, sriracha, and salt and pepper to taste. Mix well, then add the hearts of palm and reserved asparagus and mix gently to combine. If not serving right away, cover and refrigerate until needed.
  4. When ready to serve, cut the avocados, peel, pit, and cut them in half lengthwise. Cut the avocado halves into lengthwise slices and arrange the slices fanned out on plates lined with lettuce leaves). Mound the hearts of palm mixture on top of the avocado slices. Serve immediately.

Recipe Notes

Veganize It

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

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Vegan Banh Mi

Vegan Banh Mi sandwich from Veganize It! by Robin RobertsonCrusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha.

Vegan Banh Mi

Crusty French bread is the vehicle for the flavorful vegan banh mi sandwich filling of hoisin-glazed plant protein combined with crisp veggies, fragrant cilantro and creamy-spicy mayo and sriracha.
Course Sandwich
Cuisine Asian
Keyword Vegan Banh Mi
Yields 4 sandwiches
Author Robin Robertson

Ingredients

  • 1 cup shredded carrot
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon neutral vegetable oil
  • 8 thin slices seitan or extra-firm tofu
  • 2 tablespoons hoisin sauce
  • 4 (6-inch) sub rolls or 1 or 2 baguettes cut into 4 (6-inch) pieces, split
  • 1/2 cup vegan mayo
  • 1 to 2 tablespoons sriracha, or to taste
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1 cup cilantro leaves
  • 2 tablespoons chopped bottled jalapeno slices

Instructions

  1. In a small bowl, combine the shredded carrot, vinegar, sugar, and salt. Mix well and set aside.
  2. Heat the oil in a skillet over medium heat. Add the seitan or tofu slices and cook until lightly browned, turning frequently, about 5 minutes. Add the hoisin, turning to coat and glaze the slices for another minute or two. Remove from the heat and set aside to cool.
  3. To assemble, spread the inside of each roll with mayo and drizzle with sriracha to taste. Arrange one quarter of the sandwich loaf slices on the bottom half of each roll. Top each with cucumber slices, jalapenos, cilantro, and the pickled carrot. Close up the sandwiches and serve at once.

Recipe Notes

Veganize It

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

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Vegan BBQ Seitan Ribs

Vegan BBQ Seitan Ribs from Veganize It! by Robin RobertsonThese lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. I like to serve them out on the deck with potato salad and coleslaw.

BBQ Seitan Ribs

These lip-smacking strips of deliciousness are messy and fun to eat. I like to serve them out on the deck with potato salad and coleslaw.
Course Main Course
Cuisine American
Keyword BBQ Ribs, Seitan Ribs, Vegan BBQ, Vegan BBQ Ribs
Yields 8 servings
Author Robin Robertson

Ingredients

  • 2 tablespoons almond butter
  • 3 cups plus 2 tablespoons barbecue sauce, store-bought or homemade (recipe follows)
  • 2 tablespoons nutritional yeast
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/3 cups water
  • 3 tablespoons tamari or soy sauce
  • 2 tablespoons olive oil
  • 2 cups vital wheat gluten

Instructions

  1. In a food processor or large bowl, combine the almond butter, 2 tablespoons of the barbecue sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, pepper, 1 cup of the water, tamari, and 1 tablespoon of the olive oil. Process or stir until smooth and well blended. Add the vital wheat gluten and process or mix until well combined. Add up to 1/3 cup additional water if needed to hold the mixture together. Transfer the dough to a work surface and knead lightly until well combined and the dough feels elastic.
  2. Preheat the oven to 350°F. Grease a 9- x 13-inch baking dish. Flatten the dough into a rectangle about 1/2 inch thick. Cut the dough into 2-inch strips, then cut in half crosswise and arrange them in the prepared baking dish. In a bowl, combine 1 cup of the barbecue sauce with 1 cup of the water and mix well. Pour the sauce mixture over the seitan and cover tightly with aluminum foil. Bake for about 60 minutes, or until the seitan is firm and the sauce has reduced. When the seitan ribs are done baking, remove the baking dish from the oven and increase the oven temperature to 400°F.
  3. Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Arrange 3 or 4 seitan ribs in the skillet and sear on both sides, about 2 minutes per side. Do not crowd the pan. Return the seared ribs to the baking dish and sear the remaining seitan. When all the seitan has been seared and returned to the baking dish, pour the remaining 2 cups barbecue sauce over the seitan, turning to coat. Return the pan to the oven and bake, uncovered, until the seitan is nicely glazed with the sauce, about 10 minutes. Serve hot.

Recipe Notes

Veganize It

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

Barbecue Sauce

Yields 3 cups
Author Robin Robertson

Ingredients

  • 1 tablespoon grapeseed or sunflower oil
  • 1 yellow onion, minced
  • 3 garlic cloves, minced
  • 1 (28-ounce) can tomato sauce or puree
  • 1 canned chipotle chile in adobo sauce, minced
  • 1/2 cup pure maple syrup or dark brown sugar
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 1/4 cup tamari
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon liquid smoke

Instructions

  1. Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until the vegetables soften. Add the tomato sauce, chipotle, maple syrup, water, vinegar, tamari, salt, and pepper, stirring to mix well. Simmer for 20 minutes, or until the sauce reduces to the desired consistency. Near the end of the cooking time, stir in the liquid smoke, then taste and adjust the seasonings, adding more salt, maple syrup, or vinegar if needed to balance the flavors.

Recipe Notes

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

 

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Spice Rubbed Vegetable Skewers with Cashew Sauce

Spice Rubbed Vegetable Skewers with Cashew Sauce (vegan and gluten-free) from The Nut Butter Cookbook by Robin RobertsonThese tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Use coconut aminos instead of tamari to make this soy-free.

Spice-Rubbed Vegetable Skewers with Cashew Sauce

These tasty skewered vegetables are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. Be sure to soak the bamboo skewers in cold water for 30 minutes to prevent them from burning. Use coconut aminos instead of tamari to make this soy-free.
Course Appetizer
Cuisine American
Keyword Vegetable Skewers
Yields 4 servings
Author Robin Robertson

Ingredients

  • 3/4 cup unsweetened coconut milk
  • 2 tablespoons cashew butter
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon natural sugar
  • 1 tablespoon wheat-free tamari
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon natural sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 Japanese eggplants, halved or quartered lengthwise and cut into 1/2-inch slices
  • 1 large red bell pepper, halved lengthwise, seeded, and cut into 1-inch pieces
  • 2 portobello mushroom caps, cut into 1-inch chunks
  • 2 tablespoons toasted sesame oil
  • 4 leaves leaf lettuce

Instructions

  1. In a bowl or food processor, combine the coconut milk, cashew butter, ginger, garlic, sugar, tamari, and lemon juice. Blend until smooth. Transfer to a saucepan and simmer on low heat until slightly thickened, stirring frequently, about 10 minutes. Set aside.
  2. In a small bowl, combine the coriander, cumin, sugar, salt, and cayenne. Set aside.
  3. Preheat the broiler or grill. Place the eggplant, bell pepper, and mushroom in a large bowl and drizzle with the oil. Toss to coat. Sprinkle the vegetables with the reserved spice mixture, tossing to coat. Press any remaining spice mixture from the bottom of the bowl into the vegetables so the spices adhere.
  4. Thread the vegetables onto the skewers and place them under the broiler or on the grill until well browned, 5 to 7 minutes per side.
  5. Arrange the skewered vegetables on plates lined with lettuce leaves. Drizzle the skewers with some of the sauce. Divide the reserved sauce among 4 small dipping bowls, and place them on the plates with the skewered vegetables. Serve at once.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Zsu Dever.

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Seitan Gyros with Tzatziki Sauce

Vegan Seitan Gyros with Tzatziki Sauce from Veganize It! by Robin RobertsonThis plant-based version of the hearty Greek gyro sandwich features thinly sliced seitan wrapped in pita bread with a garlicky tzatziki sauce and sliced tomatoes, onions, or cucumbers.

Serve these vegan Seitan Gyros with Tzatziki Sauce for lunch or for a light dinner.

Seitan Gyros with Tzatziki Sauce

This plant-based version of the hearty Greek gyro sandwich features thinly sliced seitan wrapped in pita bread with a garlicky tzatziki sauce and sliced tomatoes, onions, or cucumbers. 

Course Sandwich
Cuisine Greek
Keyword Seitan Gyros, Vegan Gyros
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil
  • 12 ounces seitan, very thinly sliced
  • 1 teaspoon dried oregano
  • 1 tablespoon lemon juice
  • Salt and ground black pepper
  • Tzatziki Sauce, recipe follows
  • 4 warm pitas or other flatbreads, warmed
  • 2 cups shredded lettuce
  • 1 large ripe tomato, halved and thinly sliced
  • 1/2 English cucumber, peeled and chopped
  • 1/2 red onion, thinly sliced

Instructions

  1. Heat the oil in a skillet over medium heat. Add the seitan and cook until browned, about 5 minutes. Add the oregano, lemon juice, and season with salt and pepper, tossing to coat.
  2. To assemble, spread the tzatziki sauce onto the pita loaves, divide the seitan mixture among them, and top with lettuce, tomato, cucumber, and onion. Serve immediately.

Recipe Notes

Veganize It!Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

Tzatziki Sauce

This tasty Greek sauce is traditionally served on gyros or grilled vegetable kebabs. It also makes a great dip served with raw veggies and toasted pita chips. For best results, squeeze the liquid from the shredded cucumber before adding to the sauce.

Makes about 1 1/2 cups

Course Condiment
Cuisine Greek
Keyword Tzatziki Sauce, vegan Tzatziki
Author Robin Robertson

Ingredients

  • 1 English cucumber, seeded and peeled
  • 2 cloves garlic, pressed or finely minced
  • 1 cup plain unsweetened vegan yogurt
  • 2 tablespoons chopped fresh dill weed
  • 1 tablespoon fresh lemon juice
  • Salt and ground black pepper

Instructions

  1. Shred or grate the cucumber using the large-hole side of a box grater. Place the cucumber in a colander and sprinkle with salt. Set aside for 30 minutes over a bowl to allow the liquid to come out. Transfer the cucumber to a clean kitchen towel or a piece of cheesecloth. Bring up the sides of the cloth and twist to extract any remaining liquid from the cucumbers. Transfer the cucumber to a bowl. Add the garlic, yogurt, dill, lemon juice, and salt and pepper to taste. Mix well, then taste and adjust the seasonings if needed. Cover and refrigerate until ready to use.

Recipe Notes

Veganize It!Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

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Walnut Butter Waldorf Wraps

Robin Robertson's vegan Walnut Butter Waldorf Wraps from The Nut Butter CookbookThe classic Waldorf salad gets a new look – made with walnut butter and wrapped inside a soft tortilla in this recipe for Walnut Butter Waldorf Wraps. I like a sweeter apple in this recipe such as Fuji, Delicious, or Gala. For soy-free, use a soy-free mayo. For gluten-free, use gluten-free tortillas.

Walnut Butter Waldorf Wraps

The classic Waldorf salad gets a new look – made with walnut butter and wrapped inside a soft tortilla. I like a sweeter apple in this recipe such as Fuji, Delicious, or Gala. For soy-free, use a soy-free mayo. For gluten-free, use gluten-free tortillas.
Course Sandwich
Cuisine American
Keyword vegan sandwich, waldorf wrap, walnut butter
Yields 4 servings
Author Robin Robertson

Ingredients

  • 2 Gala or Fuji apples, peeled and cored
  • 1 tablespoon fresh lemon juice
  • 1/3 cup golden raisins
  • 1/2 cup finely minced celery
  • 2 scallions, finely minced
  • 1/2 cup chopped toasted walnuts
  • 1/3 cup walnut butter
  • 1/4 cup vegan mayonnaise
  • 1/2 teaspoon natural sugar, optional
  • Salt and ground black pepper
  • 4 (7-inch) flour tortillas
  • 1 cup shredded iceberg lettuce

Instructions

  1. Shred the apples or cut them into thin slices and place them in a large bowl. Add the lemon juice and toss to coat. Drain the liquid from the apples, then add the raisins, celery, scallions, and nuts.
  2. In a small bowl, combine the walnut butter, mayonnaise, and sugar, if using, until blended. Spoon just enough of the dressing into the apple mixture to bind the ingredients together, stirring to mix well. Season to taste with salt and pepper. Reserve the remaining dressing to spread on the tortillas.
  3. Place the tortillas on a flat work surface and spread the remaining dressing on them. Divide the apple mixture across the lower third of each tortilla, along with the shredded lettuce.
  4. Roll up the sandwiches and use a serrated knife to cut them in half.

Recipe Notes

The Nut Butter Cookbook

From The Nut Butter Cookbook by Robin Robertson. ©2014 Robin Robertson. Used by permission from Andrews McMeel Publishing. Photo by Zsu Dever.

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