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Lettuce Wrapped Burger #vegan #soyfree

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

What wonderful weather we are (finally) having. Two warm sunny weekends in a row…….now you know what that means…..yes, the bbq has been fired up and put to very good use.

I have currently been discovering some wonderful recipes from “The Gentle Chef”. Chef Skye Michael has three cookbooks available. I have the first two and have found some wonderful goodies. He uses Vital Wheat Gluten for a lot of his “meatless” dishes. I am one of the fortunate people who do not have any issues consuming gluten. Having said that, I believe it is always a case of moderation. I love his burger recipe (below) for a treat when I am craving a juicy, chewy, “meaty” burger. I have not found any commercially prepared vegan burgers that satisfy all my cravings. These burgers are truly amazing. The recipe is also available on The Gentle Chef website. This is a great website to visit with tons of amazing recipes.

At first glance this recipe appears to be complicated, however it is really quite easy. Chef Skye give lots of clear instructions, which is what makes it look like more work than it is. The end result is definitely worth it. I am now making these in double batches and freezing them.

I decided to use lettuce instead of bread for these burgers (again the moderation thing…..the burgers have gluten, so don’t need to overload by adding in bread as well). This way I could also eat two and not feel guilty…..:)

I topped my burgers with sliced avocado, tomato and some delicious mustard brought back from Germany for me by a very good friend.

These were pure summer fun to eat.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

 

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Makes 6

  • For the dry ingredients you will need:
    • 1 cup vital wheat gluten
    • 2 T garbanzo bean flour or soy flour
    • ½ tsp smoked paprika
    • ¼ to ½ tsp coarse ground black pepper
    • ⅛ tsp ground rosemary
  • For the liquid ingredients you will need:
    • ¾ cup water
    • ¼ cup fresh shredded onion, including liquid (see the technique below for instructions)
    • 2 T tamari, soy sauce or Bragg Liquid Aminos™
    • 1 T vegan Worcestershire Sauce
    • 1 T olive oil
    • 1 tsp liquid smoke
    • ½ tsp browning liquid

Toppings:

  • 1 avocado sliced
  • 1 tomato sliced
  • Romain lettuce leaves
  • mustard

For burgers with a uniform appearance, you will need a 3 and ½-inch ring mold. The burgers can also be shaped free-form if desired.

Technique:
Place a stainless steel wire rack on a baking sheet and line the rack with parchment paper. This will provide a layer of air between the rack and the baking sheet which will prevent the bottom of the burgers from over-browning.

Preheat the oven to 350°F.

Stir together the dry ingredients in a large mixing bowl.

To shred the onion, cut the top and bottom from a large onion and peel away the outer layer. Shred the onion from the top or bottom end (which helps keep the rings from separating), using the largest holes on a box grater. Shred enough pulp to fill ¼ cup, including as much of the onion liquid as possible. Add the wet pulp to the other liquid ingredients in a separate bowl or measuring cup and stir.

Pour the liquid ingredients into the dry ingredients in the mixing bowl and stir just until the ingredients are combined. Do not overwork the dough as the dough will become elastic and the burgers will be difficult to shape. The dough will be soft, wet and at saturation; this is necessary for producing the proper texture.

Divide the dough in the bowl into roughly 6 equal portions (divide the dough in half and each half into thirds).

Pick up a piece of dough and form it into a ball in your hands. Lay the ring mold on a work surface and press the ball of dough to fill the ring. If you don’t have a mold, simply press and shape the burgers free-form with your fingers.

Place the burgers onto the parchment paper and cover the baking sheet with foil. Crimp the edges to seal the foil around the baking sheet and place on the middle rack of the oven. Bake for 45 minutes.

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Remove the baking sheet and let the burgers cool with the foil cover in place. When sufficiently cool, remove the foil and transfer and stack the burgers on the foil. Fold to create a package and refrigerate for a minimum of 8 hours, or for up to 10 days, before grilling. Chilling will firm and enhance the burger texture. The burgers can also be wrapped in the foil between layers of wax paper or parchment paper and frozen for up to 3 months; just be sure to thaw the completely before grilling.

To grill the burgers on the stove, oil a non-stick skillet or grill pan and place over medium heat. Brush the burgers with liquid smoke or your favorite sauce, if desired, and pan-sear them until nicely browned. For outdoor grilling, brush the burgers with cooking oil and then liquid smoke or your favorite sauce, if desired. Grill over hot embers or a medium gas flame until grill marks appear. Avoid overcooking. Serve with your favorite condiments.

Lettuce Wrapped Burgers

Lettuce Wrapped Burgers

Nutrition Facts
Serving Size 133 g 1 burger
Amount Per Serving
Calories 268
Calories from Fat 87
% Daily Value*
Total Fat 9.7g 15%
Saturated Fat 1.7g 9%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 379mg 16%
Potassium 213mg 6%
Total Carbohydrates 13.5g 4%
Dietary Fiber 2.8g 11%
Sugars 1.3g
Protein 33.5g
Vitamin A 5% Vitamin C 9%
Calcium 1% Iron 3%
Nutrition Grade C+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points

 

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Christmas Feast


6 Comments

Merry Vegan Christmas Feast

Christmas Feast

Christmas Feast

Christmas is here already. Time has just flown by. With all the presents wrapped and under the tree, the only thing left is the Christmas Feast tomorrow. I will try to take some photo’s but I have a feeling, that may not happen. I did a practice run for the centrepiece, the Krispy Skin Festive Roast and it turned out wonderful. This is a seitan roast, so unfortunately will not be suitable for gluten intolerant people. I have experimented with eliminating gluten from my diet, and I do not notice any difference, so for special occasions, I will include it. I still have a suspicion it is healthier to limit the amount of gluten in your overall diet.

The recipe for the roast is below, along with the links to all the other goodies that I have already posted previously, just click on the menu items to be taken to the recipes.

One note regarding the roast. When I made it the first time, I did not stuff it. I have just finished cooking the roast for tomorrow in the simmering broth and it is cooling in the broth as we speak. Tomorrow I will add the Krispy Skin and bake it before serving. I did stuff this one, so am very interested in how it will turn out. I will keep you posted.

Speaking of the Krispy Skin, this is fantastic, it is deliciously tasty and crisp but with no guilt. I have taken the concept of this from Chef Skye Michael Conroy (who I recently discovered). His site is amazing and full of wonderful vegan goodies, especially cheeze. I have asked Santa for one of his cookbooks for Christmas.

I wish you all a fantastic Christmas and hope you get to enjoy spending time with your friends and family.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Krispy Skin Festive Roast

Krispy Skin Festive Roast

Christmas Feast Menu:

Festive Bites

Pumpkin coriander Soup with Coconut Cream

Gluten Free Bread

Krispy Skin Festive Roast

scalloped Twin Potato’s

Sweet Oven Roasted Vegetables

Asparagus with Cauli Cheez Sauce

Sugarplums

Krispy Skin Festive Roast

Serves 6 – 8

  • 1/4 cup tamari or soy sauce
  • 2 Tblspns sea salt
  • 4 garlic cloves crushed
  • 1 onion diced
  • 4 cups vegetable stock
  • 3 cups vital wheat gluten
  • 1 cup chickpea flour
  • 1/4 cup whole wheat flour
  • 3/4 cup finely ground raw cashews
  • 4 Tblspns onion powder
  • 4 tspns garlic powder
  • 2 Tblspns dried sage
  • 1 Tblspn poultry seasoning
  • 1 packet dry vegan gravy mix
  • 3 1/2 – 4 cups vegetable stock
  • rice paper
  • 3 Tblspns vegan butter
  • 1 Tblspn tamari or  soy sauce
  • Large Piece cheesecloth and twine

In large stock pot, combine 1/4 cup tamari, sea salt, garlic, onion and vegetable stock. Add 4 cups water. Heat stock to boiling then reduce to simmer until ready to add roast.

In large bowl combine vital wheat gluten, chickpea flour, whole wheat flour, ground raw cashews, onion powder, garlic powder, sage, poultry seasoning and vegan gravy mix.

Make well in centre of dry ingredients, quickly add vegetable stock and mix together. The dough should be moist and not dry. Add additional water if necessary. Knead the dough for 10 mins. This is necessary to create the desired texture.

Place two thicknesses of moistened cheesecloth on counter, place dough on middle of cheesecloth and shape into a loaf. Securely wrap loaf completely in cheesecloth. Tie securely with twine, wrapping it around every two inches.

Add wrapped loaf to the simmering stock. Add additional hot water if necessary to ensure the loaf is completely submerged. The loaf will sink to the bottom of the pot. Let loaf simmer gently (do  not boil) until it floats, approx 1 1/2 – 2 hours. Turn off heat and allow loaf to cool in the broth. You can prepare the roast up to this point the day before. Store overnight in the refrigerator either in the broth or, in a plastic bag.

Remove cheesecloth. Preheat oven to 375 F

Combine the  vegan butter (melted) with remaining tamari and set aside.

Soak enough rice sheets to completely cover roast twice, in warm water.

Brush roast with melted butter/tamari mixture, cover with soft rice paper and smooth. Repeat with  butter and rice paper, finishing with butter, reserving some to use during cooking.

Place roast on oven tray and bake uncovered for 45 mins basting every 15 mins until crispy.

Krispy Skin Festive Roast

Krispy Skin Festive Roast

Nutrition Facts Krispy Skin Festive Roast
Serving Size 239 g
Amount Per Serving
Calories 331 Calories from Fat 120
% Daily Value*
Total Fat 13.3g 20%
Saturated Fat 3.9g 19%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1133mg 47%
Total Carbohydrates 37.8g 13%
Dietary Fiber 6.0g 24%
Sugars 6.7g
Protein 18.7g
Vitamin A   1% Vitamin C 6%
Calcium 7% Iron 18%
Nutrition Grade B+
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points


1 Comment

Lentil Seitan Roast with Mushroom Sage Gravy and Roasted Harvest Vegetables…..must be Thanksgiving

Lentil Seitan Roast with Mushroom Sage Gravy

Lentil Seitan Roast with Mushroom Sage Gravy

This weekend is Canadian Thanksgiving. Growing up in Australia, we did not celebrate Thanksgiving, but living here, I just love this holiday.

The scenery at this time of the year is just beautiful. Where I live. in Northern Ontario, it is a vibrant mix of dark green, vivid red, burnt orange and bright yellow leaves all mixed in together and situated amongst rocky outcrops and pristine lakes.

While I joke that I hate the Fall because I know Winter is just around the corner (and I am definitely a Summer girl, give me a beach and sunshine and I am happy), the truth is, Thanksgiving weekend is truly magical here.

Last year I tried making a Tofu Turkey, which turned out OK, but not exceptional. This year I am making a Lentil Seitan Roast which is totally delicious. It is stuffed full of mushrooms, leeks, garlic and cranberries and then smothered in Mushroom Sage Gravy…….totaly mouthwatering.

I will also be making  Scalloped Twin Potato’s (white and sweet potato’s in a creamy garlic sauce) and Brocoli with CauliCheez Sauce. Both these recipes will follow in the next day or so.

If you are in Canada, I know this is posting too close to Thanksgiving for you to try, but it is also perfect for the Christmas dinner table. For my American followers, this might be perfect timing for your celebration next month. For everyone else, again, it is perfect for a Christmas dinner, or just because you feel like a wonderful tasty roast.

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Lentil Seitan Roast with Mushroom Sage Gravy

Lentil Seitan Roast with Mushroom Sage Gravy

Lentil Seitan Roast

Serves 8

Stuffing:

  • 2 tblspns olive oil
  • 6 oz mushrooms finely diced
  • 2 Leeks sliced finely
  • 4 cloves garlic minced or grated
  • 2 tblspns fresh thyme chopped
  • salt and ground pepper to taste
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup vegetable broth
  • 1 tblspn lemon juice
  • 1/4 cup dried cranberries

In large pan, saute mushrooms and leeks in olive oil over medium heat until soft, 5 – 10 mins. Add garlic and thyme and continue to cook for additional 2 mins. Add salt and pepper to taste.

Add breadcrumbs and mix well. Cook until breadcrumbs begin to toast and mixture is quite dry (make sure to stir often to prevent burning).

Remove from heat, add in broth, lemon juice and cranberries.  Stir to mix well and complete coat breadcrumb mixture. Set aside.

Roast:

  • 3 – 6 cloves garlic, minced or grated
  • 3/4 cup cooked green lentils
  • 1 1/2 cups vegetable broth
  • 1 tblspn poultry seasoning
  • 3 tblspns soy sauce
  • 2 tblspns olive oil
  • 2 cups vital wheat gluten
  • 1/2 cup nutritional yeast
  • 1 tspn fennel seeds crushed
  • 1 1/2 tspns sweet paprika
  • 2 tspns dried thyme
  • 2 tspns dried sage
  • freshly ground black pepper to taste

Pre-heat oven to 350 F

Place garlic, lentils, vegetable broth, poultry seasoning, olive oil and soy sauce in food processor. Process until fairly smooth.

In large bowl, mix together all remaining ingredients. Mix well.

Add lentil mixture to dry mixture. Combine well and work into a stiff dough. Knead for a few minutes to make sure everything is incorporated.

Form the “dough” into a flat rectangle that is approx 12 by 10 inches. Place the filling in the centre of the rectangle and form it into a log shape using your hands to squeeze it tightly.  The log should reach to within 2 inches on each side of the “dough”.  Bring the front and back of the “dough” up and over the filling to meet at the top.  Make sure the seam is totally joined by squashing together. Close the ends by squashing the dough togeher.

Lentil Seitan Roast Prep

Lentil Seitan Roast Prep

Place three large sheets foil on workspace. Gently transfer roast to the centre of the foil and wrap up completely, making sure the roast is completely secure.

Lentil Seitan Roast Prep

Lentil Seitan Roast Prep

Place on baking sheet and bake for 1 – 1/2 hours. Every 15 mins, turn the roast on the baking sheet so that every side is in contact with the baking sheet at some time (this will allow the entire roast to brown nicely). After 1 hour, check to see if the roast feels solid by gently squeezing with a pair of tongs. If still soft, allow to cook longer.

Once cooked remove from oven and allow to cool in foil before unwrapping and slicing. This will give the best result. I make this the day before it is required and leave it in the foil overnight in the fridge (after cooling) then place back in the oven, still in the foil for 20 mins to reheat prior to serving.

Mushroom Sage Gravy

Serves 8

  • 4 cups vegetable broth
  • 3 tblspns corn starch
  • 1 medium onion, finely diced
  • 2 tblspns olive oil
  • 16 oz mushrooms, finely diced
  • 4 – 6 cloves garlic minced or grated
  • 2 tspns dried thyme
  • 1 tspn dried sage
  • salt and ground black pepper to taste
  • 3 tblspns nutritional yeast

In large bowl or jug mix together vegetable broth and cornstarch until dissolved. Set aside.

In large pot over medium heat, saute onions in oil for 5 mins until soft. Add mushrooms, garlic, thyme, sage, salt and pepper and continue to cook for additional 5 mins.

Add vegetable broth/cornstarch mixture and nutritional yeast. Continue to cook over medium heat for 20 mins, stirring often.

Gravy can be served as it is, or if you prefer a smoother gravy, allow to cool slightly then transfer to a blender and blend gently until smooth. You may need to add a little water or broth if too thick.

Roasted Harvest Vegetables

This is not really a recipe. Just take whatever vegetables you like, cut into serving size pieces, toss in a little olive oil and sprinkle with black pepper and sea salt to taste.

Place in a baking pan and roast in oven at 375 F for approx 20 – 40 mins depending on vegetables used.

Harvest Roast Vegetables Prep

Harvest Roast Vegetables Prep

I used  heirloom carrots, parsnips, pumpkin and sweet potato.

Harvest Roast Vegetables Prep

 

 

Nutrition Facts
Serving Size 493 g
Amount Per Serving
Calories 490
Calories from Fat 126
% Daily Value*
Total Fat 14.0g 21%
Saturated Fat 2.1g 11%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 972mg 41%
Total Carbohydrates 56.5g 19%
Dietary Fiber 17.0g 68%
Sugars 8.8g
Protein 40.9g
Vitamin A   176% Vitamin C 44%
Calcium 13% Iron 58%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points