food The Spicy Meatless Thread... (ya I went there)
- Thread starter Rawkstah
- Start date
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Rawkstah said:Vegan jambalaya made with some homemade spicy seitan sausage, smoked red savina powder, and both red beans and white beans. Also whipped up some vegan cornbread which turned out much better than I had anticipated (sometimes I am still slightly skeptical of vegan baking).
care to share your vegan sausage recipe? My wife is vegan and I'm looking for things to put on the smoker for her.
http://thehotpepper.com/topic/47716-the-spicy-meatless-thread-ya-i-went-there/?p=1054369
the recipe is in there, I'd imagine you can do it all the same and instead of steaming them put them in the smoker
the recipe is in there, I'd imagine you can do it all the same and instead of steaming them put them in the smoker
Thanks Gonzo! I still am not 100% vegetarian. I like to travel and try new things, and when I'm on vacation and there's regional/local foods, all bets are off. The unwritten rule of the house here for the last ~3 years is that we don't really cook meat here, unless parents are coming for dinner because they still cannot fathom getting proper nutrition in a meal without meat.Gonzo said:Oooh great thread,been a pesceterian for two years now. Lovely dishes rawkstah
Nice brown!
This was just a quick dinner to use up some stuff that was almost empty and some leftover salad, I was going for a shawarma-like wrap with tabouli. Buffalo Morningstar Chik'n patties cooked with some Arabic curry powder a friend gave me from her trip to Dubai. Na'an bread, the salad, hummus, tahini, homemade toum, sambal (didn't have harrisa) and pickles. Gave the tabouli a protein punch with some chickpeas. And finished up a jar of spicy mango pickle with everything.
My attempt at a Veg Burger Pattie mix.
Potato/Chickpea base, tasted good but did not have the texture.
Taste, just have to add to the bulk
Potato/Chickpea base, tasted good but did not have the texture.
Taste, just have to add to the bulk
Try shredded carrot to retain moisture, or quinoa...
Im going to add some grain, that works well. Wanted to make sure it did not crumble
Allot use quinoa in the recipes, don't have any and want to use something different . Moisture not a problem, a bit too much in this batch.
Thanks!
Allot use quinoa in the recipes, don't have any and want to use something different . Moisture not a problem, a bit too much in this batch.
Thanks!
If you get a good hard sear you can avoid the crumble, like a potato pancake... and shredded ingredients tend to string together for a good hold...
Yup, just have to do a couple tries. These were nice and crispy on the outside and very soft on the inside, thats were the grain will help and soak up excess moisture
Vegan Jamaican!
Jerk Tofu, pressed for hours and marinated in a homemade jerk sauce for 2 hours.
Okra was cooked with fresh habanero (no scotch bonnets around), tomatoes, onion, a touch of curry, and some S&P.
Cauliflower was tossed in OO smoked paprika, and vegeta seasoning, grilled with pressed garlic cloves.
The drink is 1 shot rum, 1/2 shot triple sec, couple shakes of pimento bitters, couple shakes of angostura orange bitters, about a quarter size piece of ginger shredded up, half a banana, some ginger ale, and seltzer water to cut the sweetness of the soda.
Jerk Tofu, pressed for hours and marinated in a homemade jerk sauce for 2 hours.
Okra was cooked with fresh habanero (no scotch bonnets around), tomatoes, onion, a touch of curry, and some S&P.
Cauliflower was tossed in OO smoked paprika, and vegeta seasoning, grilled with pressed garlic cloves.
The drink is 1 shot rum, 1/2 shot triple sec, couple shakes of pimento bitters, couple shakes of angostura orange bitters, about a quarter size piece of ginger shredded up, half a banana, some ginger ale, and seltzer water to cut the sweetness of the soda.