Our Veggie Kitchen

On of my goals for this year is to stop buying Boca Burgers. So I've been tossing around some homemade burger ideas and made three this weekend. Two were really really good. One needs work. My youngest loved the All American Incrediburger from American Vegan Kitchen.  And my middle girl loved my first attempt at a Taco Burger.  It was good enough to warrant a second batch and, with a little tweaking and a can of olives, I'd arrived at success.  I succumbed to family choice and left out a little corn, but I think it would be a welcome addition.




Taco Burgers
1/3 cup bulgur
3/4 cup boiling water
1 1/2 tbs taco seasoning
1/2 tsp marmite (optional but good)
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6 oz tempeh
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1/2 can (15 oz) refried beans
1/2 onion, grated
1/2 onion, chopped
1 jalapeno pepper, seeded & chopped
2 cloves garlic, minced
1/2 lime, juiced
3 tbs nutritional yeast
1 tbs vegan Worcestershire sauce
1/2 tsp browning sauce (optional)
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1 cup vital wheat gluten
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2-3 tbs vegetable oil (for cooking)

Cook the tempeh in boiling water for 10 minutes, then let cool in the refrigerator until it is room temperature. Grate and set a side. Meanwhile, mix the bulgur, taco seasoning and marmite in boiling water. Set a side for twenty minutes, until cooled to room temperature (while preparing the other ingredients).

When cooled, add the bulgur, tempeh and remaining ingredients in a large mixing bowl. Stir to combine then knead in the bowl with your fingers or a spatula for 3-4 minutes, until the gluten activates (the dough will get firmer and a bit elastic).

Put a cookie sheet into the oven and preheat 400 degrees. Divide the dough into 10 balls. Form each ball into a patty. The dough will be a little elastic, but should hold its shape without too much trouble. Remove the cookie sheet from the oven and add 2-3 tbs vegetable oil. Swirl around to coat and add the patties. Bake for 20-25 minutes, turning after 10-15, until the patties are browned on both sides. Serve hot, or refrigerate/freeze.

10 Servings: 149 cal (5g fat, 12g carbs, 15g protein)

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On a side note, I made a couple of recipes from American Vegan Kitchen this weekend.  I made the All American Incrediburger and it truly was. She includes a method for baked and steamed and, I must say, the steamed are something special, one of the few homemade burgers my youngest will eat. I Added double batch of beer battered onion rings (and zucchini chips) and was in comfort food heaven. . . Oh Damn, I forgot to make Fried Avodado Wedges.

Last weekend, I bought a big hubbard squash.  I made a batch of squash casserole, chopped some more up for the freezer and saved some for a curry this weekend.  I thought the sweetness from squash and sauteed onions would go perfectly with hot, pungent curry spices.  I ended up a bit pressed for time and just used plain ole curry powder, but it turned out really good, and, in the end, a pretty simple meal.   My favorite use of tempeh is simmered in coconut curry, so it was a natural complement to the squash.



Squash Curry
2 tbs vegetable oil
2 medium onions, halved & sliced into half rings
1 tbs ginger, minced
3 cloves garlic, minced
6 cups winter squash (hubbard, butternut, etc), peeled & diced into large chunks
12 oz tempeh, cubed
1 small can (5.5 oz) coconut milk
3 cups water
1 1/2 tbs curry powder
1 tsp hot chili powder (I used 3/4 tsp chili powder & 1/4 tsp cayenne)
1/4 tsp salt
1 stick cinnamon (3-4 inches)
4 cardamom pods
1 cup soy yogurt

Heat the oil over medium-high heat. Saute the onions, stirring frequently until they have browned. Stir in the garlic and ginger and cook for another minute, until aromatic. Pour in the coconut milk, water and spices. Add the squash and bring to a boil. Then, gently stir in the temeph. Cover and simmer, stirring occasionally (gently), for about 20 minutes, until the squash is tender. Stir in the yogurt and bring back to a boil. Remove from heat and pick out the cardamom pods and cinnamon stick and serve, poured over rice.

5 servings:  370 cal (22g fat, 32g carbs, 18g protein)

The first thing I do when I visit my favorite Thai restaurant is ponder the specials board.  On my one of my recent visits, they had avocado curry.  I had never thought of mixing a decadent coconut curry with a delicious avocado.  After all, delicious fat plus more delicious fat is always a win.  So I ordered it, made mental notes along the way and whipped up a batch the very next day.  One tweaking batch later, and I've arrived at this.  I only wish the picture captured how absolutely delicious this is.



Avocado Curry
Curry:
1/2 large avocado (or 1 small)
14 oz coconut milk
1/2 cup water
2-3 Tbs Green Curry Paste (3 is quite warm)
3 Tbs golden mountain sauce (or soy sauce)
1/2 lime, juiced
Stir Fry:
8 oz tempeh, cubed
2 cups green beans
1 carrot, cut into batons
1 zucchini, cubed
1 cup good sized basil leaves
1/2 large avocado (or another small one)

Combine the curry ingredients in a blender and blend until smooth.  If it's too thick, add a little more water.  Pour into a large sauce pan and bring to a boil, stirring occasionally.  Add the tempeh, green beans and carrot and reduce heat to a simmer.  Cover and cook for about 15 minutes, until the beans and carrot are well cooked.  Remove the lid and stir in the zucchini, avocado and basil.  Cook, until the basil is wilted.  Serve over rice or noodles.

Note:  I've tried this with Thai basil and it is best with a large leafed Genovese or other sweet basil.

4 Servings:  451 cal (36g fat, 25g carbs, 17g protein)

I used to love meatloaf sandwiches.  Since abandoning those days, I've tried a couple of nut loaves and lentil loaves, but nothing really matched the texture.  Nothing made for a satisfying sandwich.  So, finally, I started playing with ingredients and arrived on this recipe.  It's got great texture, just firm enough to hold together when hot and perfect for cold sandwiches the next day.  And it was moist as well.  I added coconut milk (yummy saturated fat) and minced onions to the loaf to keep it from dying out and it worked like a charm.  Just make sure you chop your onions very finely. 


Vegan Meatloaf
Bulgur Mixture:
1/2 cup bulgur
1/4 cup ketchup
1 cup coconut milk (small can)
2 tbs vegan Worcestershire Sauce
2 tbs steak sauce

Dry Ingredients:
6 oz tempeh, grated
1 onion, very finely chopped
1/2 cup oatmeal
2 tbs ground flax seed
1/2 tsp Marmite (optional, but very good)
1 tsp browning sauce (optional, for color)
3/4 cup vital wheat gluten

Herbs:
2 cloves garlic, minced
1 tsp fresh thyme, minced (or 1/2 tsp dried)
1/2 tsp fresh oregano, minced (or 1/4 tsp dried)
1/2 tsp fresh rosemary, minced (or 1/8 tsp dried)
1/4 tsp salt
1/4 tsp pepper
1 cup parsley, chopped

Glaze:
1/3 cup ketchup

Combine the bulgur with the wet ingredients in a sauce pan and bring to a boil. Stir and remove from heat. Set aside, allowing the bulgur to absorb the moisture, for about 20 minutes. It will still be a bit saucy.

Meanwhile, start grating & chopping. Combine all the dry ingredients and herbs, EXCEPT the vital wheat gluten. When the bulgur is ready, stir together with the dry ingredients. Add the vital wheat gluten and knead with you hand for a couple minutes, allowing the gluten to fully hydrate. Form into a loaf and place into a greased bread pan. Spread the remaining ketchup on top of the loaf. Cover with tin foil.

A few minutes before you're ready, preheat the oven to 350 degrees. Bake for 60 minutes, removing the foil for the final 15 minutes of cooking. Let cool for 5 minutes.

6 servings:  312 cal ( 14g fat, 28g carbs, 22g protein)

I've been playing a bunch with bulgur lately.  Bulgur is a parboiled whole grain that, when cooked, imparts a texture similar to ground beef.  I've used it in chili and as a taco filling and it works perfectly in Sloppy Joes.  This Sloppy Joe recipe combines bulgur with temeph and smokey barbecue sauce for a delicious, easy meal that's healthy and freezes beautifully.   I made a double batch, froze half and still had enough for dinner and several lunches.

I have fallen in love with this BBQ sauce and it works great with these sandwiches and its easy to veganize.



Sloppy Joes
2 tbs vegetable oil
1 medium onion, chopped
1 green pepper, cored & chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
6 oz tempeh, crumbled
1/2 cup bulgur
15 oz tomato sauce
1 cup hickory/smokey barbecue sauce

Heat the oil in a saute pan over medium high heat. Saute the onions, celery and green peppers until the onion begins to carmelize. Add the garlic and stir until aromatic, about a minute. Stir in the remaining ingredients bring to a boil and reduce heat to lowest setting. Cover and let cook for about 20 minutes. Periodically test the bulgur for doneness, adding a little water, if necessary. This makes over a quart, easilly enough for 8 heaping sandwiches.

8 servings:  214 cal (7g fat, 32g carbs, 9g protein)

I'm always looking for new ways to cook cabbage.  And today I added a cabbage & some mushrooms & tempeh to some coconut milk and red curry paste for a simple Thai curry.  And, in the process, I made a handy discovery.  A small can of coconut milk has 28 grams of fat.  It's creamy and delicious but it can quickly turn a healthy meal into an indulgence.  Well, today, I ran out, so I used a small can of coconut milk and a cup of SoDelicous Coconut Milk Beverage.  The result wasn't as creamy as pure coconut milk, but it was more than passable.  I will definitely explore this for future Thai meals.



Red Curry with Cabbage & Tempeh
1 tbs vegetable oil
1 onion, halved & sliced
3 red jalapeno peppers, seeded & julienned
1 head cabbage, cored & chopped
1 lb mushrooms, sliced
1 small can (5.5 oz) coconut milk
1 cup SoDelicous Coconut Milk Beverage. (or more coconut milk)
2 tbs red curry paste (I use Thai Kitchen)
1/4 cup Golden Mountain Sauce (or soy sauce)
4 kaffir lime leaves (optional)
12 oz tempeh, cubed

Whisk together the coconut milks, curry paste, Golden Mountain sauce, lime leaves and tempeh and set aside.  Heat the oil in a saute pan over medium-high heat.  Add the peppers, cabbage and and onion.  Saute just until the cabbage begins to soften, then add the mushrooms.  Continue to saute until the onions are soft and the mushrooms have given off some of their liquid.  Stir in the coconut milk/tempeh mixture and bring to a boil.  Cover, reduce heat and simmer until the cabbage is cooked through.  It's easy to overcook the cabbage, so be attentive.  It should be done in 15-20 minutes, depending on how long you sauteed it.  Serve with rice.

5 Servings:  327 cal (19g fat, 26g carbs, 21g protein)

While I was experimenting with green curry paste, I had about three cups to use up. I was pairing curry paste with everything and this is a curry that turned out really really good. Brussels sprouts aren't synonymous with Thai cooking, but they should be. The go together surprisingly well. I've made this a couple of times since I took the picture and, the best combination is with Brussels sprouts, tempeh and mushrooms. Thai basil is good to.



Brussels Sprout Curry
2 lbs Brussels Sprouts
1 lb small button mushrooms, whole or halved
12 oz tempeh, cubed
14 oz coconut milk
3 tbs Green Curry Paste
1/2 cup vegetable broth
1/2 lime, juiced
1/4 cup Thai Basil, chopped (optional)

Cut the bottom off of each Brussels sprout and either cut in half (if large) or score the bottoms and leave whole (if small). Cut the mushrooms in half or leave whole. Combine with the tempeh in a sauce pan. Stir the curry paste into the coconut milk and add to the pan, along with the vegetable broth. Bring to a boil, cover an simmer until the Brussels sprouts are tender, about 15 minutes. Stir in the Thai basil and the lime juice. All the Thai basil to wilt a bit, then remove from heat. Serve with Jasmine or brown rice.

Yesterday, I made buckets and buckets of burgers. I normally a double batch of something and freeze them for later. But, lately, I haven't been getting around to making them, and I've completely run out. So, I made two staples: Chickpea Burgers and BBQ Tempeh Burgers.

Then, I made one that's been kicking around in my brain for a while, now: The Thai Tempeh burger. I made them with typical green curry spices and topped with mushrooms sauteed in some soy milk and red curry paste. They were delicious with the mushrooms and Thai basil. These are not hot. If it were me, I'd double the peppers, so make your own choice.



Thai Tempeh Burgers
1/4 cup lentils, raw
1/4 cup brown rice, raw
1 cup water
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6 oz tempeh, grated
1/2 cup shallots, minced
1 tbs galangal (or ginger), minced
1 tbs lemon grass (white part only), minced
1 tbs Thai Birds Eye Peppers (see note), minced
3 cloves garlic, minced
1/4 cup cilantro, chopped
1/2 tsp salt
1 tsp black pepper
1/4 cup lime juice (2-3 limes)
2 tbs Golden Mountain Sauce (or Soy Sauce)
2 tbs vegetable oil
2-4 tbs water
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1 cup vital wheat gluten
1/4 cup chickpea flour

Add the brown rice and lentils to 1 cup boiling water, reduce heat to low and simmer, covered until the lentils and rice are soft, about an hour. Cool in the refrigerator when finished cooking. Meanwhile, boil the tempeh in water for about 10 minutes. Remove, drain and cool in the refrigerator.

When the tempeh, rice and lentils are cooled, preheat the oven to 400 degrees. Mix all of the ingredients together and kneed for a couple minutes. Form into 8 patties. Coat a cookie sheet with vegetable oil. Bake the patties for 25 minutes, flipping after 15 minutes.

I make these to be reheated, so if you eat them right away, they will be a bit soft. You can reheat them, either frozen or refrigerated in the oven, microwave or grill.

Pepper Note: The green peppers are hotter than the red, but the red add a pleasing color. Use your own judgement when mixing them and determining quantity. I used 4 green and 2 red and the burgers were not spicy hot.

8 Servings: 205 cal (7g fat, 19g carbs, 19g protein)

I worked on getting the texture of these burgers just right. And, if you cook them, and use them later (either frozen or refrigerated), they're just about perfect. I make my burgers in batches and freeze them, so this is ideal for me. It makes an amazing and healthy quick meal. The barbecue sauce is key. Use you favorite and you won't be disappointed.



BBQ Tempeh Burgers
1/4 cup lentils
2 tbs brown rice
1 cup water
6 oz tempeh
2 cloves garlic
2 jalapeno peppers, seeded & finely chopped
1 onion, grated
1 tbs vegan Worcestershire sauce
1/2 tsp browning sauce
1/2 tsp liquid smoke
1/2 cup barbecue sauce
1/4 cup nutritional yeast
1 cup vital wheat gluten

Bring water to a boil. Add the lentils and rice. Reduce to a simmer, cover and cook until the lentils and rice are soft and the liquid is absorbed. Drain, if necessary. Cool to room temperature. Boil the tempeh for ten minutes, then remove and cool. When cool, grate the tempeh. When the tempeh, rice and lentils are cooled, preheat the oven to 400 degrees.

Mix all of the ingredients together and kneed for a couple minutes. Form into 8 patties. Coat a cookie sheet with vegetable oil. Bake the patties for 25 minutes, flipping after 15 minutes.

I make these to be reheated, so if you eat them right away, they will be a bit soft. You can reheat them, either frozen or refrigerated in the oven, microwave or grill.

8 Servings: 195 cal (7g fat, 16g carbs, 20g protein)

I'm pretty new to the world of tempeh. I don't know that I actually like the flavor, but the texture lends itself well to burgers. I made VeganDad's tempeh burgers a few weeks ago and have been making some sort of burger or meatball frequently ever since. I've got a personal vendetta against bread crumbs and usually try something else instead. This time it was chickpea flour. I was going to use some mashed pinto beans instead and next time I'll try that combination.



Chipotle Burgers
12 oz tempeh, grated
1 onion, grated
2 cloves garlic, minced
3 chipotle peppers in adobo, minced
2 tbs adobo sauce
1 tsp cumin
1/2 tsp salt
1 tbs vegan Worcestershire sauce
1/2 tsp browning sauce
1/2 cup canned corn
2 tbs juice from canned corn
3/4 cups vital wheat gluten
1/4 cup chickpea flour (or smashed pinto beans)

Cook the tempeh in boiling water for about 10 minutes. Remove and cool. Grate the onion and tempeh, so that there are no whole beans, but they are not mashed to a paste. Add all other ingredients and need dough until the wheat gluten begins to bind. You may cover and refrigerate for up to a day. Split into 10 evenly sized balls and flatten the balls into thin patties.

When you are ready to make the burgers, pour some vegetable oil onto a cookie sheet, put in the oven and set it to preheat to 400 degrees. When the oven is heated, put the patties on the hot baking sheet and bake for 25 minutes, turning after 15 minutes.

10 Servings: 160 cal (8g fat, 10g carbs, 14g protein)

I've been playing with VeganDad's Italian Meatballs quite a bit lately. I've got a batch in the freezer right now, to see how they reheat. I've also made Swedish Meatballs with good success. So, when we decided on Indian for a get together, I knew I had to make Koftas, one of my favorite Indian treats. These did not disappoint. They were warm, but not as hot as I had hoped. The spices blended wonderfully though. And you could have passed these off as meat to any omni. The texture was perfect.



Tempeh Kofta

Meatballs:
12 oz tempeh
1/2 cup chickpea flour (besan)
1 cup vital wheat gluten
1 onion, shredded
1 tbs vegan worcestershire sauce
1/2 tsp browning sauce
4 cloves garlic, minced
2 tbs ginger, minced
2 serrano peppers, seeded & minced
1/4 cup cilantro
1 tbs cumin seed
2 tbs coriander
1/2 tsp cayenne pepper
2 tbs plain soy yogurt

Sauce:
3 tbs vegetable oil
2 tsp cumin seed
1 onion, finely chopped
2 tomatoes, grated
1/2 tsp turmeric
1/2 tsp paprika
1 tsp garam masala
2 tsp coriander
1/2 tsp salt
1 cup soy yogurt
1 cinnamon stick
9 whole cloves
9 cardamom pods

Meatballs:

Boil the tempeh for about 10 minutes and allow to cool. Grate tempeh and onion and combine with all remaining meatball ingredients. Kneed until all ingredients are combined and the dough becomes sticky. Set the refrigerate the dough for at least an hour or up to overnight.

Pour a couple tablespoons of vegetable oil onto a cookie sheet and put the cookie sheet into the oven. Preheat the oven to 350 degrees.Form into 1 tablespoon sized balls, making about 35-40 balls. Small sized meatballs hold together better and have a much better texture. Don't make them too big.

Pull out the preheated cookie sheet and swirl the oil around, just to coat. Place the meatballs on the sheet and bake for 20-30 minutes, turning the meatballs every 5 minutes or so, until the meatballs are evenly browned and slightly crispy.

Sauce:

Heat the oil in a saute pan over medium-high heat. Add the cumin seeds and cook until they begin to pop. Add the onion. Saute, stirring often until the onions carmelize and turn brown. Add the tomatoes and ground spices. Tie the cinnamon stick, cardamon and cloves into a piece of cheesecloth and add to the pan. Saute for a couple of minutes. Stir in the yogurt and combine thoroughly. Pour the sauce into a 9x13 casserole along with the meatballs. Stir to coat, cover and bake at 350 degrees for about 30 minutes.

6 Servings: 360 cal (16g fat, 27g carbs, 31g protein)

When I first started using soy products, I had a couple of disasters with tofu and tempeh. I eventually figured out the tofu game, but have been turned off on tempeh ever since. Recently, I decided to give it another try. I first took an idea from TofuMom, and simmered it in enchilada sauce until it fell apart, which left a pleasing texture and flavor.

I then turned my sights on to Vegan Dad's Italian Meatballs. I've made these a couple of times and made some changes, most notably, I bake them. It leaves them more unifromly browned, a little crispy, and they hold up better simmering in a sauce. . . and they taste delicious. And that inspired me to make Swedish Meatballs with mashed potatoes.



Swedish Meatballs
Meatballs:
12 oz tempeh
1/4 cup oatmeal
1/4 cup nutritional yeast
1 cup vital wheat gluten
4 cloves garlic, minced
1 onion, grated
1 tbs vegan Worcestershire sauce
2 tbs steak sauce
1/2 tsp browning sauce
1/2 tsp black pepper
1/2 tsp allspice
1/4 tsp nutmeg
Sauce:
3 tbs Earth Balance Margarine
4 tbs flour
3 cups vegetable broth
1 cup soy creamer
1/3 cup cranberry sauce
1/4 tsp black pepper
salt to taste

Meatballs:
While preparing the meatballs, pour a couple tablespoons of vegetable oil onto a cookie sheet and put the cookie sheet into the oven. Preheat the oven to 350 degrees.

Boil the tempeh for about 10 minutes and allow to cool. Grate tempeh and onion and combine with all remaining meatball ingredients. Kneed until all ingredients are combined and the dough becomes sticky. Form into 1 tablespoon sized balls, making about 35 balls. Small sized meatballs hold together better and have a much better texture. Don't make them too big.

Pull out the preheated cookie sheet and swirl the oil around, just to coat. Place the meatballs on the sheet and bake for 20-30 minutes, turning the meatballs every 5 minutes or so, until the meatballs are evenly browned and slightly crispy.

Sauce:
While the meatballs are baking, melt the margarine in a large sauce pan. Stir in the flour and cook, stirring continuously, for a couple minutes. Gradually add the broth (best if room temperature or warmer) and stir or whisk until it is combined with the flour and margarine. Stir in the pepper, cranberry sauce, creamer and salt, if needed. Bring just to a boil and reduce heat. Add in the cooked meatballs, cover and simmer for 15-20 minutes, turning occasionally.

Serve over pasta or mashed potatoes.

6 Servings: 374 cal (16g fat, 27g carbs, 31g protein)