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English Garden Salad

English Garden Salad (vegan and gluten-free) From Vegan Without Borders by Robin RobertsonLittle gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head— and it’s perfect for this English Garden Salad. If you can’t find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb.

English Garden Salad

Little gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head. If you can’t find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb.
Course Salad
Cuisine English
Keyword Garden Salad
Yields 4 servings
Author Robin Robertson

Ingredients

  • 4 ounces thin asparagus or young green beans trimmed and cut into 1-inch pieces
  • 1 cup green peas, fresh or frozen
  • 2 to 3 heads Little Gem lettuce or other tender lettuce, coarsely chopped (about 5 cups total)
  • 4 cherry or grape tomatoes, halved lengthwise
  • 1/2 English cucumber, thinly sliced
  • 4 red radishes, trimmed and thinly sliced
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon snipped fresh chives
  • 1 tablespoon torn small fresh mint leaves
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice or white wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch sugar

Instructions

  1. Steam the asparagus and peas over boiling water, using a steamer pot with a perforated insert until crisp-tender, 2 to 3 minute. Run cold water over the vegetables to stop the cooking process, then drain and pat dry.
  2. Transfer the cooled vegetables to a large bowl. Add the lettuce, tomatoes, cucumbers, radishes, and fresh herbs.
  3. In a small bowl, combine the oil, lemon juice, salt, pepper, and sugar. Drizzle over the salad and toss gently to combine. Serve immediately.

Recipe Notes

This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.

 

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Chickpea Flour Omelets

Chickpea Flour Omelets from Veganize It! by Robin Robertson (egg-free, vegan and gluten-free)Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce.

Chickpea Flour Omelets

Inspired by the Indian chickpea pancakes, these chickpea flour omelets are amazingly versatile, depending on how you season them. You can add ingredients to cook within the omelet, as is done in an Italian frittata, or you can make a filling to fold inside, like a traditional French omelet. The omelets are also delicious topped with a spoonful of vegan hollandaise or cheesy sauce.
Course Breakfast
Cuisine American
Keyword chickpea flour omelets, vegan omelets
Yields 4 (6-inch) omelets
Author Robin Robertson

Ingredients

  • 1 cup cold water
  • 1 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice or dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon turmeric
  • 1/2 cup finely chopped scallions (green onions)
  • 3 tablespoons minced fresh parsley or other fresh herb of choice
  • 4 teaspoons grapeseed oil or cooking oil spray

Instructions

  1. In a bowl, food processor, or blender, combine the water, chickpea flour, nutritional yeast, lemon juice, salt, garlic powder, baking powder, mustard powder, black pepper, and turmeric and whisk or blend until smooth. Stir in the scallions and parsley. Allow to stand and thicken for 5 to 10 minutes. The mixture should resemble pancake batter. If it is too thick, add a little more water, 1 tablespoon at a time, until the batter is pourable.
  2. Add 1 teaspoon of oil to an 8-inch nonstick skillet or spray it with cooking spray. Heat over medium heat. When the skillet is hot, pour or ladle about 1/3 cup of the batter into the hot skillet and move the skillet to spread it evenly in the pan. Cover tightly and cook until the bottom is lightly browned and there are little holes on top, about 4 minutes. Carefully loosen it with a very thin spatula. Flip and cook for another 3 minutes. Transfer the omelet to an ovenproof platter, cover, and keep warm in the oven while you cook the remaining omelets. Continue to made more omelets until all of the batter and filling are used. Serve hot.

Recipe Notes

Loaded Frittata (Variation)

Preheat the oven to 400°F. Add 1 cup total of the following ingredients (in any combination) to the omelet mixture:

  • Chopped pitted Kalamata olives
  • Soft, minced sun-dried tomatoes
  • Chopped roasted red bell pepper
  • Sautéed chopped spinach or thinly sliced zucchini
  • Sautéed sliced mushrooms
  • Shredded vegan cheese

Transfer the omelet mixture to an oiled ovenproof skillet or pie plate and smooth it evenly into the pan. Bake for about 30 minutes or until firm and lightly browned along the edges. Remove from the oven and let sit for 5 to 10 minutes before serving.

Veganize ItText 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 Cheesy Steak-Out Sandwiches

Vegan Cheesy Steak-Out Sandwiches from Veganize It! by Robin Robertson

If ever there was a recipe in need of veganizing, it’s the Philadelphia cheesesteak sandwich. The good news is, it’s easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, these hearty Steak-Out Sandwiches are then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms.

Cheesy Steak-Out Sandwiches

If ever there was a recipe in need of veganizing, it’s the Philadelphia cheesesteak sandwich. The good news is, it’s easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, this hearty sandwich is then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms.
Course Sandwich
Cuisine American
Keyword vegan cheesesteak, vegan sandwich, vegan steak sandwich
Yields 4 servings
Author Robin Robertson

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 6 Portobello mushroom caps, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 1/3 cup ketchup
  • 1 tablespoon vegan Worcestershire sauce
  • Salt and freshly ground black pepper
  • 3/4 cup Cheddary Sauce (recipe follows)
  • 1 French baguette, cut into quarters, each quarter sliced lengthwise

Instructions

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and mushroom slices and cook, stirring occasionally, to soften, about 5 minutes. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste. Continue to cook for 5 minutes longer, or until the vegetables are very soft. Spoon about half of the cheddary sauce onto the mushroom mixture and keep warm while you toast the bread. Divide the mushroom mixture among the baguette sections and top each with some of the remaining cheddary sauce. 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.

 

Cheddary Sauce

Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever you’re serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/2 teaspoon of miso past
Course Condiment
Cuisine American
Keyword vegan cheddar, vegan cheese
Yields 2 cups
Author Robin Robertson

Ingredients

  • 1 ¼ cups raw cashews, soaked in hot water for 4 hours, then well-drained
  • 1/3 cup nutritional yeast
  • 2 tablespoons jarred chopped pimientos or roasted red bell pepper, drained and blotted dry
  • 1 tablespoon beer, white wine, or dry sherry (optional, but recommended)
  • 1 tablespoon rice vinegar
  • 1 ½ teaspoons light-colored miso paste
  • 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon prepared yellow mustard
  • ¼ teaspoon turmeric
  • 1 cup plain unsweetened almond milk

Instructions

  1. Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days

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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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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