The Happy Herbivore Cookbook by Lindsay S. Nixon

palms.
    4. Repeat until you have 12 to 16 patties.
    5. Heat a nonstick pan or greased skillet over medium heat and pan-fry, flipping every minute or so, until well cooked and slightly brown on each side, about 8 to 12 minutes total.

TVP Beef Crumbles

    Makes 2 cups (serves 4) | Use these crumbles the way you’d use ground chuck. Add them to marinara sauce, pizza sauce, casseroles, vegetable lasagna, or chili.
    1 c No-Beef Broth (pg. 279)
1 c TVP
1 tbsp Vegan Worcestershire
Sauce (pg. 272)
4 tsp steak sauce
    1. Bring No-Beef Broth to a boil. Combine broth and TVP. Once reconstituted, stir in remaining ingredients.
    NUTRITIONAL INFORMATION
    BREAKFAST SAUSAGE PATTIESCalories 82; Calories from Fat 4; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 11.4g; Dietary Fiber 2.2g; Sugars 3.8g; Protein 8.0g
    TVP BEEF CRUMBLESCalories 90; Calories from Fat 0; Total Fat 0.0g; Cholesterol 0mg; Total Carbohydrate 9.5g; Dietary Fiber 4.0g; Sugars 4.4g; Protein 12.1g

Cajun Meatloaf

    Serves 4 | This “meatloaf” is made with Cajun spicing and the holy trinity: celery, bell peppers, and onions. You can make the loaf as spicy as you prefer by using hot sauce instead of water. Serve with Spicy Greens (pg. 184), Cornbread (pg. 49), Creole Roasted Red-Pepper Sauce (pg. 257), or ketchup.
    1 red bell pepper, seeded
and minced
1 small onion, minced
2 celery stalks, rinsed and
minced
3 garlic cloves, minced
114-oz package Gimme
Lean Beef Style
3 tbsp steak sauce or
ketchup
2 tbsp prepared yellow
mustard
1 tbsp Vegan Worcestershire
Sauce (pg. 272)
1 tbsp Cajun Essence
1 ⁄ 4 c water or hot sauce, or a
combination
1 c Breadcrumbs (pg. 284)
    1. Preheat oven to 350°F. Grease a standard 8-inch loaf pan and set aside.
    2. Place bell pepper, onion, celery, and garlic in a food processor one at a time, pulsing until they’re finely chopped but not completely minced or pureed.
    3. Transfer each ingredient to a large mixing bowl after it has been shredded.
    4. Add remaining ingredients to the mixing bowl and thoroughly combine, using your hands or a spatula.
    5. Transfer to a loaf pan and pat down firmly with a spatula.
    6. Grab a large sheet of aluminum foil and make a tent over the top of the loaf.
    7. Bake for 1 hour, then uncover and bake an additional 10 to 30 minutes, until the outside is brown and firm and the inside is not loose.
    8. Cool in the pan for 10 to 20 minutes before serving, allowing the meatloaf to firm up a bit for easy slicing.
    CHEF’S NOTE: Allow the Gimme Lean to sit out for 30 minutes to 1 hour, if possible, so it is easier to work with.
    NUTRITIONAL INFORMATION (PER SERVING: APPROX. 2 SLICES)Calories 193; Calories from Fat 13; Total Fat 1.4g; Cholesterol 0mg; Total Carbohydrate 26.2g; Dietary Fiber 6.8g; Sugars 8.1g; Protein 18.8g

Chicken-Style Seitan

    Serves 4 | A dead ringer for country-fried or baked chicken, this seitan is easy to make and incredibly versatile. A crisp outer “skin” forms during baking while the inside stays tender and juicy.
    1 ⁄ 2 c vital wheat gluten
1 1 ⁄ 2 tsp No-Chicken
Broth Powder
(pg. 281; optional)
2 c No-Chicken Broth
(pg. 281)
1 ⁄ 4 c nutritional yeast
1 1 ⁄ 2 tsp Poultry Seasoning
Mix (pg. 273)
1 tsp granulated onion powder
salt, to taste
pepper, to taste
    CHEF’S NOTE: If using a commercial bouillon cube or regular vegetable broth, only use 1 cup and substitute water for the other cup or your seitan may be too salty.
    1. In a mixing bowl, combine vital wheat gluten, No-Chicken Broth Powder, and 1 ⁄ 2 cup of warm water, stirring until a dough forms.
    2. Turn dough (seitan) out onto a clean surface and knead for 1 minute, then set aside.
    3. Combine 2 cups of broth with nutritional yeast and seasonings in a large pot, stirring to incorporate.
    4. Return to dough and cut into strips, breasts, or any other shape, being mindful that it will more than double in size during cooking.
    5. Bring broth to a boil and add dough.
    6. Bring to a