side. Reduce heat slightly if the cutlets start to burn. Remove the breaded cutlets to a plate and repeat with the remaining cutlets, adding additional oil as necessary.
Return half of the cutlets to the skillet. Pour half of the hot tomato sauce on top of the cutlets. Top with the rest of the cutlets, followed by the remaining sauce. Sprinkle the shredded cheese on top of tomato sauce. Place the skillet under the broiler until the cheese is golden (and melted if using mozzarella) for several minutes. Watch carefully so that cheese doesnât burn. Alternatively, you can serve the tomato sauce on the side as one of my testers did (thanks, Kim!). Return all of the cutlets to the skillet and top with shredded cheese. Broil as directed. Serve the sauce on the side at the table.
Remove skillet from oven, sprinkle with additional minced parsley and serve.
Tip: This recipe can easily be cut in half. For the sauce, substitute 15-ounce cans of diced tomatoes and tomato sauce but leave all other ingredients as is.
Barbecued Ribz
I bet that you thought vegan ribs were impossible.
Well think again! Youâll be amazed at just how awesome they are. Believe it or not, the ribs are even better the next day. This recipe was created by Susan Voisin of the Fat Free Vegan Kitchen blog.
MAKES 2 TO 4 SERVINGS
1 cup vital wheat gluten
2 teaspoons smoked paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon fine sea salt
2 tablespoons creamy peanut butter, tahini, or other nut butter
1 teaspoon liquid smoke
1 tablespoon soy sauce
1 cup of Rough Rider Barbecue Sauce (see page 178 ) or favorite store-bought sauce, plus more as needed
Preheat the oven to 350°F. Lightly spray an 8 à 8-inch baking dish with canola oil.
In a large bowl, combine the vital wheat gluten, smoked paprika, nutritional yeast flakes, onion powder, garlic powder, and fine sea salt, mixing well.
In a bowl or measuring cup, mix together ¾ cup cool water with the peanut butter until smooth. Add the liquid smoke and soy sauce, mixing well. Add the peanut butter mixture to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a minute or two.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan 90 degrees andcut those strips in half to form 16 pieces.
Bake the ribz for 30 minutes. (They should only be partially cooked at this point.) While theyâre cooking, prepare your outdoor grill or grill pan.
Remove the ribz from the oven and carefully score each strip, partially cutting them to make sure that theyâll pull apart easily later. You donât want to separate each rib, just score them so that they will come apart easily when serving. Generously brush the top with barbecue sauce.
Take the ribz to the grill or grill pan and invert the whole dish onto the grill (or use a large spatula to lift the ribz out, placing it sauce-side down on the grill). Brush the top with more sauce.
Watch the ribz closely to make sure that they donât burn. When sufficiently brown and caramelized on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribz to serve.
Tip: These ribz are even better the next day, after resting in the refrigerator overnight. Try serving them warm, as is, with a big salad, cooked greens, or potato salad. They also make an awesome sandwich topped with coleslaw.
Smoky Seitan Roast
This smoky flavored seitan roast is what I use
in the Q sandwiches. Itâs great smothered in barbeque sauce, but also delicious thinly sliced and served on sandwiches.
MAKES 1 LARGE LOAF
2 cups vital wheat gluten
½ cup nutritional yeast flakes
¼ cup chickpea flour
1 tablespoon granulated onion or onion powder
1 tablespoon porcini mushroom powder, optional
2 teaspoons granulated
Return half of the cutlets to the skillet. Pour half of the hot tomato sauce on top of the cutlets. Top with the rest of the cutlets, followed by the remaining sauce. Sprinkle the shredded cheese on top of tomato sauce. Place the skillet under the broiler until the cheese is golden (and melted if using mozzarella) for several minutes. Watch carefully so that cheese doesnât burn. Alternatively, you can serve the tomato sauce on the side as one of my testers did (thanks, Kim!). Return all of the cutlets to the skillet and top with shredded cheese. Broil as directed. Serve the sauce on the side at the table.
Remove skillet from oven, sprinkle with additional minced parsley and serve.
Tip: This recipe can easily be cut in half. For the sauce, substitute 15-ounce cans of diced tomatoes and tomato sauce but leave all other ingredients as is.
Barbecued Ribz
I bet that you thought vegan ribs were impossible.
Well think again! Youâll be amazed at just how awesome they are. Believe it or not, the ribs are even better the next day. This recipe was created by Susan Voisin of the Fat Free Vegan Kitchen blog.
MAKES 2 TO 4 SERVINGS
1 cup vital wheat gluten
2 teaspoons smoked paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon fine sea salt
2 tablespoons creamy peanut butter, tahini, or other nut butter
1 teaspoon liquid smoke
1 tablespoon soy sauce
1 cup of Rough Rider Barbecue Sauce (see page 178 ) or favorite store-bought sauce, plus more as needed
Preheat the oven to 350°F. Lightly spray an 8 à 8-inch baking dish with canola oil.
In a large bowl, combine the vital wheat gluten, smoked paprika, nutritional yeast flakes, onion powder, garlic powder, and fine sea salt, mixing well.
In a bowl or measuring cup, mix together ¾ cup cool water with the peanut butter until smooth. Add the liquid smoke and soy sauce, mixing well. Add the peanut butter mixture to the dry ingredients. Stir to mix well and then knead lightly in the bowl for a minute or two.
Put the dough into the baking dish and flatten it so that it evenly fills the pan. Take a sharp knife and cut it into 8 strips; then turn the pan 90 degrees andcut those strips in half to form 16 pieces.
Bake the ribz for 30 minutes. (They should only be partially cooked at this point.) While theyâre cooking, prepare your outdoor grill or grill pan.
Remove the ribz from the oven and carefully score each strip, partially cutting them to make sure that theyâll pull apart easily later. You donât want to separate each rib, just score them so that they will come apart easily when serving. Generously brush the top with barbecue sauce.
Take the ribz to the grill or grill pan and invert the whole dish onto the grill (or use a large spatula to lift the ribz out, placing it sauce-side down on the grill). Brush the top with more sauce.
Watch the ribz closely to make sure that they donât burn. When sufficiently brown and caramelized on one side, turn over and cook the other side, adding more sauce, if necessary. When done, remove to a platter and cut or pull apart the individual ribz to serve.
Tip: These ribz are even better the next day, after resting in the refrigerator overnight. Try serving them warm, as is, with a big salad, cooked greens, or potato salad. They also make an awesome sandwich topped with coleslaw.
Smoky Seitan Roast
This smoky flavored seitan roast is what I use
in the Q sandwiches. Itâs great smothered in barbeque sauce, but also delicious thinly sliced and served on sandwiches.
MAKES 1 LARGE LOAF
2 cups vital wheat gluten
½ cup nutritional yeast flakes
¼ cup chickpea flour
1 tablespoon granulated onion or onion powder
1 tablespoon porcini mushroom powder, optional
2 teaspoons granulated
Similar Books
