Rye toast with boca vegan burger, grilled onions and mushrooms and a sauce I made with:
1/2 c nutritional yeast
1/4 c Dijon mustard
1/3 c liquid aminos (or soy sauce)
4 Tbsp apple cider vinegar
1/3 c water
1 Tbsp garlic powder
served with a side of Brussels sprouts.
Spaghetti Squash Tetrazzini
2 T. Earth Balance
1/4 small onion, diced
1 small can sliced mushrooms, drained
1 bag frozen california blend vegetables
2 pieces seitan, sliced and pan fried (veganomicon)
1/2 c. unsweetened almond milk
1/2 c. water
2 T. all purpose flour
1/2 roasted spaghetti squash
Melt butter in pan. Saute onions until soft, add mushrooms and saute a few minutes, mixing well. Sprinkle with flour and mix until moisture is absorbed and flour starts to brown. Slowly add milk and water a few teaspoons at time and mix thoroughly before adding more liquid, making a tan roux.
Pour roux over vegetables and toss with squash. Cook seitan in pan and toss in mixture. Serves 4.
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