Robin Robertson

These 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.

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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

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.

These 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.

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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

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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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.

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

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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

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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The 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.

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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

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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This recipe combines pantry ingredients to make a luscious main dish taco salad. If you don’t have lettuce, cilantro, or an avocado on hand, it’s still quite tasty without them.

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Taco Salad with Corn and Black Bean Salsa

This recipe combines pantry ingredients to make a luscious main dish salad. If you don’t have lettuce, cilantro, or an avocado on hand, it’s still quite tasty without them.

Course Salad

Cuisine Mexican

Keyword Taco Salad

Yields 4 servings

Author Robin Robertson

Ingredients

• 1 16-ounce jar tomato salsa (mild or hot)
• 1 15-ounce can black beans, drained and rinsed
• 1 cup frozen corn kernels, steamed or 1 (8-ounce) can corn kernels, drained
• 1/4 cup chopped scallions
• 1/4 cup chopped fresh cilantro
• 4 cups coarsely chopped romaine lettuce
• 1 1/2 cups chopped plum tomatoes (or more tomato salsa)
• 2 cups tortilla chips, plus more to serve
• 1 ripe Hass avocado, peeled, pitted, and chopped
• 1/2 cup vegan sour cream, optional
• 1 cup shredded vegan cheddar cheese, optional

Instructions

1. In a bowl, combine the salsa, beans, and corn. Stir in the cilantro and scallions and mix well.
2. Divide the lettuce equally among four shallow bowls. Top equally with the black bean mixture. Top each serving with the tomato, chips, avocado, and sour cream and/or cheese, if using.

Recipe Notes

Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.