Seitan Enchiladas with Green Chili Sauce (and a Field Roast Sausage Thrown In)

Vegan MoFo, Day 9

Seitan Enchiladas with Green Chili Sauce -- Epicurean VeganThat’s right, I had to throw in a Field Roast Mexican Chipotle sausage link—I had a lonely one in the fridge, and these are enchiladas, after all. It was the piece de resistance. This recipe is based on one my sister used to make all the time, but with *gasp* chicken and *gasp* again, half-and-half, so I was determined to veganize it. If you’re not big on seitan, try some other filling options: ground meatless crumbles and refries, portobellos and onions, or bell peppers and zucchini. Either way, I think you’re love the creaminess and cheezyness of this classic dish.

2 pkgs. seitan, beef or chicken style, chopped into 1″ pieces (or other filling of choice)
1 Field Roast sausage link, Mexican Chipotle flavor, crumbled
1-4oz can diced green chilies
1 C Tofutti sour cream
1/8 C almond milk
1 C  fresh cilantro
1 C black olives, sliced
3 green onions, sliced (white and greens parts)
1-1/2 C vegan cheddar and/or vegan Monterrey Jack cheese, shredded, divided
2-16oz jars of 505 Green Chili sauce, choose your level of hotness
11 flour tortillas (I know, I tried to make it an even number, but it just didn’t happen)

Preheat oven to 350. In a medium bowl, combine seitan, Field Roast, chilies, cilantro, sour cream, almond milk, and 1/2 C of the cheese. Pour 1/2 of on jar of the green chili sauce on the bottom of a 15″ baking pan. Spread evenly. Fill each tortilla with about 3-4 tablespoons of the seitan mixture and fold over to make a burrito.

Seitan Enchiladas with Green Chili Sauce -- Epicurean VeganLay folded side down.

Seitan Enchiladas with Green Chili Sauce -- Epicurean VeganSprinkle a little cheese on the enchiladas, then layer rest of green chili sauce on top–spread evenly. Sprinkle rest of cheese on top, then layer on green onions and olives.

Seitan Enchiladas with Green Chili Sauce -- Epicurean VeganCover and bake for 30 minutes, then enjoy!

Breaded Seitan Nuggets

Breaded Seitan Nuggets -- Epicurean VeganKids will love these! These resemble chicken nuggets, just not with the uh. . .nasty chicken odds and ends and in betweens. I served these with vegan ranch and BBQ sauce. So delish! And don’t worry about not getting protein. Per serving, seitan has 18-22 grams of protein and .5 grams of saturated fat—now when it comes to giving these to my family, I think that’s pretty important!

2-8oz pkg chicken-style seitan,  broken into chunks
2/3 C nutritional yeast
2 tsp garlic powder
1 tsp coriander
1 tsp cumin
1/4 tsp ground black pepper
4 Tbs tamari
Vegetable oil for frying

In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. Dip seitan in tamari, then in the yeast and spice mixture. Set aside.

Breaded Seitan Nuggets -- Epicurean VeganHeat oil in a skillet over medium heat. Fry seitan in batches until browned on all sides—this happens pretty fast, so keep on eye on them.  Enjoy!

Breaded Seitan Nuggets -- Epicurean Vegan

Recipe source: All Recipes

Vegan Enchiladas

Vegan Enchiladas -- Epicurean VeganThese were yummy and satisfying! I used stir-fry seitan, but you can use sliced portobello mushrooms or Boca Meatless Crumbles. To clear out the sinuses, puree some chilies in adobo sauce (comes in a 7-oz can) and mix in with the meat-of-choice. I used about 6 tablespoons and the Husband and Fifth Grader found it a little too fork-curling hot, so next time, I’ll use only 1-2 tablespoons–just depends on what you like.

16-oz seitan, sliced portobellos, or Boca Meatless Ground Crumbles
1/2 large onion, chopped
12 small  flour or corn tortillas
2-1/2 C mix of vegan Monterey Jack cheese and vegan Pepper Jack Cheese, shredded
Tofutti sour cream
1-2 avocados, diced
Fresh cilantro leaves
1 recipe enchiladas sauce:
3 Tbs olive oil
1 Tbs flour
1/4 C chili powder
2 C vegetable broth
1 6-oz can tomato paste
1/2 tsp cumin
1 tsp oregano
1 pkg. enchiladas spices or recipe (below):
1 Tbs chili powder
2 tsp onion powder
1 tsp cumin
1 paprika
1 tsp oregano
1 tsp sugar
1/2 tsp salt

Start with the enchiladas sauce: Heat oil in a saucepan, stir in flour, then chili powder (if you need to make your own chili powder, combine 3 Tbs paprika, 1 Tbs cumin, 2 T oregano, 1 tsp cayenne, and 1/2 tsp garlic salt). Add vegetable broth, tomato paste, cumin and oregano. Simmer 15 minutes.
Preheat oven to 375. Sautee meat-of-choice with some olive oil until browned. Whether you use seitan, portobellos or ground crumbles, they only take about 10 minutes. Stir in spices. Add onion last couple of minutes of sauteeing.

Vegan Enchiladas -- Epicurean VeganSpread about a 1/2 cup of the sauce on the bottom of a 15″ baking pan. Fill each tortilla with about 3 tablespoons of meat mixture and 1-2 Tbs of cheese. Be sure to save about 3/4 cup to 1 cup of cheese to spread on the top. Fold each tortilla and place into the pan. Top with the rest of the enchilada sauce and cheese. Cover with foil and bake 15 minutes. Uncover and bake another 5 minutes.

Vegan Enchiladas -- Epicurean VeganServe hot and top with a dollop of Tofutti sour cream, avocados and cilantro.

Vegan Enchiladas -- Epicurean Vegan


Sweet and Sour Seitan

Sweet and Sour Seitan -- Epicurean VeganThis is a really quick and easy meal to throw together–less than 30 minutes. Tofu can easily be substituted for the seitan and other vegetables can be added as well.  The original recipe calls for frying the seitan in 2″ of oil, but I’m not a fan of deep-frying so I sauteed the seitan instead, which worked out great. This recipe makes quite a bit if you use 2 packages of seitan–it’ll feed 4-6. For a small crowd, I’d do just 1 package and halve the other ingredients.

2 packages seitan cut into bite-sized chunks
3/4 cup flour
2 tablespoon cornstarch
1 teaspoon salt
1 teaspoon baking soda
3/4 cup water
Peanut oil (I used olive oil)
1 green pepper cut in chunks
1 red pepper cut in chunks
1 onion cut in chunks
1 can pineapple chunks (drain, but reserve 1/4 C of juice)
Jar (11.5 oz) of sweet and sour sauce (I like Kikkoman’s brand)

Sweet and Sour Seitan -- Epicurean Vegan

Mix together flour, water, cornstarch, salt and baking soda in medium bowl.
Stir seitan into batter until well coated.  Heat 2-3 Tbs of olive oil in a large skillet. Add seitan. Because of the batter, the pieces will stick together–use a metal spatula to turn sections of seitan and cut apart later. Cook until golden brown, then remove from heat; keep warm.

Combine green pepper and onion and sauté for 5 min.  Add pineapple and reserved juice, and sweet and sour sauce. Let simmer for 15 minutes. Pour over seitan–I recommend not adding the seitan to the pan because the coating may come off. Serve with rice and enjoy!

Recipe source: Vegweb

Seitan Meatballs

Seitan Meatballs -- Epicurean VeganOne bite and these “meat”balls were an instant favorite that I’ll be making often. They’re actually quite easy to make and prep time was only about 10 mins at the most. The recipe is from Vegetarian Times and includes a sauce recipe, which I didn’t have time for, so I just used jarred sauce. Already looking forward to the leftovers for lunch tomorrow…

1-16-oz pkg. seitan (I used 2-8oz pkgs of Westsoy’s beef-style seitan–in the red box)
1/2 C pecans
1/2 C whole wheat breadcrumbs (used regular–couldn’t find whole wheat)
1/4 C chopped fresh parsley
1/4 C chopped fresh basil
1/8 tsp dried oregano
3 cloves garlic, minced (1 Tbs)
3 Tbs olive oil, divided
1 tsp low-sodium soy sauce
1 tsp egg replacer powder
16-oz pasta
1 jar of your favorite spaghetti sauce

Preheat oven to 400. Coat baking sheet with cooking spray (I used foil and sprayed that–baked-on cooking spray is a pain to scrub off of  baking sheets)! Crumble seitan in food processor . Add pecans; pulse to blend.

Seitan Meatballs -- Epicurean VeganTransfer to a bowl. Stir in breadcrumbs, herbs, garlic, 1 Tbs olive oil, and soy sauce. Whisk egg replacer with 1/4 C water until frothy; fold into seitan mixture.

Seitan Meatballs -- Epicurean VeganShape mixture into 18 (I got 20) balls. Place on prepared baking sheet, and brush with remaining 2 Tbs oil.

Seitan Meatballs -- Epicurean VeganBake 20 mins, turning once, or until crusty and lightly browned. I didn’t bother turning them and they turned out great.

Seitan Meatballs -- Epicurean VeganMeanwhile, cook pasta according to package instructions. Drain and divide among serving bowls. Top with sauce and meatballs. Enjoy!

Seitan Meatballs -- Epicurean Vegan

UPDATE: These made GREAT meatball sandwiches!

Seitan* Tostadas with Avocado Dressing

Seitan Tostadas with Avocado Dressing -- Epicurean VeganWell…the (*) indicates that seitan may not be the right choice for these tostadas–the original recipe called for chicken so I figured chicken-style seitan would be the ideal substitute. I guess I can’t always be a vegan-recipe-master. Next time, I will try refries with Boca brand “beef” crumbles. But I wanted to share the recipe for the Avocado Dressing that is fantastic! It would go great with tacos, burritos, or as a salsa.

Avocado Dressing:
6 Tbs vegetable oil
4 Tbs cider vinegar
4 tsp minced pickled jalapeno peppers
1 tsp sugar
1 tsp salt
2 avocados, peeled, pitted and diced
2 tomatoes, chopped
1/3 C cilantro, chopped (I added, but optional)
The Rest:
I recommend trying 1 can refried beans with 1 bag Boca Ground Crumbles or possibly using a taco seasoning mix with the seitan.
1 pkg, 10-count tostada shells
Vegan cheddar, shredded
Tofutti sour cream
Lettuce, chopped

For the dressing: Combine all ingredients, cover and refrigerate until ready to use (top “meat” with it).

Seitan Tostadas with Avocado Dressing -- Epicurean Vegan

Recipe source: Creme de Colorado Cookbook

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce -- Epicurean VeganThis is another outstanding recipe from Vegetarian Times, this time, from their Healing Foods Cookbook. I used chicken-style seitan instead of tempeh and served it over mashed potatoes. I doubled it–making about 5 servings. Plus, taking less than 30 mins to make, I will certainly be making this again and again.

4 Tbs olive oil, divided
1 7-oz pkg tempeh, cut into 1/2″ cubes (I used 2 pkgs Westsoy seitan–blue box)
1 Tbs low sodium soy sauce
10 oz cremini or button mushrooms, sliced
8 oz shiitake mushrooms, stemmed and sliced (I didn’t have these so I just used more cremini mushrooms)
2 Tbs all-purpose flour
2-1/2 C lager, such as Samuel Adams Boston Lager (I used Dundee Lager–I don’t think it matters, plus I didn’t completely double this–used about 3-1/4 cups)
2 Tbs Dijon mustard
2 green onions, white and green parts finely sliced

Heat 2 Tbs oil in 12″ skillet over medium heat. Cook tempeh (if using seitan, keep in mind that seitan cooks faster than tempeh–it’s just a matter of browning it, which doesn’t take more than 5 mins) cubes in oil 7-10 mins, or until browned on all sides, stirring frequently. Add soy sauce and cook 2 mins, or until pan is almost dry. Transfer tempeh to a paper-towel-lined plate.

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce -- Epicurean VeganAdd remaining 2 Tbs oil and mushrooms to pan, and sprinkle with salt to taste, if desired. Saute 10 mins or until browned and slightly caramelized, stirring occasionally. Reduce heat to medium-low and stir in flour. Cook 1-2 mins or until flour begins to brown, stirring constantly. Increase heat to medium-high, add lager and mustard, and bring to a boil. Reduce heat to medium-low. Simmer 15 mins, or until the sauce thickens. Stir in tempeh; simmer 5 mins more. Serve sprinkled with green onions.

Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce -- Epicurean VeganNOTE: The recipe suggests that for a sweeter take on the sauce, stir in 1 Tbs agave nectar with the mustard and use use just 1-1/2 C of lager plus 1 cup of water.


Tempeh (or Seitan) in Hearty Mushroom-Mustard Sauce -- Epicurean Vegan

Seitan Piccata with White Wine and Capers

Seitan Piccata with White Wine and Capers -- Epicurean VeganI LOVE this recipe! It is so full of flavor, easy to make and absolutely delicious. My husband has already claimed the leftovers for his breakfast tomorrow!

(Update: I made this with a sliced Field Roast and it was wonderful!)

6 large pieces plain seitan (about a pound–I used Westsoy in the blue box and just broke it up into small pieces)
Whole wheat flour for dredging (about 3/4 C)
1/4 C olive oil
1/2 C diced shallots
1/2 C diced onion
1 tsp chopped garlic
1/4 C drained capers
1 C dry white wine
1/4 C lemon juice
1 C vegetable broth
2 Tbs all-purpose flour
4 Tbs soy margarine (Earth Balance)
1 C chopped fresh parsley
1/2 tsp sea salt
1/2 tsp black pepper

Dredge the seitan in the whole wheat flour, shaking off the excess. Heat 2 Tbs olive oil over high heat in a large skillet. Add the seitan and saute until crisp and tender, about 30 seconds per side.

Seitan Piccata with White Wine and Capers -- Epicurean VeganTransfer seitan to a plate. Heat the remaining 2 Tbs oil in the same skillet. Add the scallions, onions, garlic, and capers and saute, stirring frequently, until softened, 1-2 mins. Add the wine, and cook, stirring frequently, until reduced by half. Whisk in the lemon juice, and cook until sauce has reduced a bit more, 1-2 mins. Whisk in broth and the all-purpose flour and bring to a boil. Reduce heat and simmer for 1 min to thicken. Whisk in the margarine, parsley, salt and pepper.

Seitan Piccata with White Wine and Capers -- Epicurean VeganPour over seitan and serve immediately. (I added the seitan to the pan and coated it with the sauce). This sauce was so rich and lemony…enjoy!

Recipe source: The Kind Diet

Seitan Marsala

Seitan Marsala -- Epicurean VeganThis is my husband’s specialty, but of course he had always made it with chicken. Well…not anymore! I finally convinced him to use seitan and even he loved it. Turned out absolutely delicious, which means he’ll be cooking more often. I served it over pilaf and also with my kale and mustard green salad and red wine vinaigrette and it made a complete, satisfying and healthy meal.

2 pkgs seitan (chicken style), broken up into pieces
1/4 C all purpose flour
1/4 tsp dried marjoram, crushed
1/8 tsp salt, pepper
1 C sliced mushrooms
2 Tbs sliced green onion
3 Tbs Earth Balance margarine
1/4 C vegetable broth
1/4 C Marsala or dry sherry

Stir together flour, marjoram, salt and pepper. Lightly press seitan pieces into flour mixture and cover all sides, gently shake off the excess. In a large skillet over medium-high heat, saute the seitan in 1 Tbs of the margarine. Saute until brown on all sides. Seitan is already cooked–its just a matter of heating it through, about 5 mins.

Seitan Marsala -- Epicurean VeganAdd the mushrooms, green onions, vegetable broth, Marsala or sherry and remaining 2 Tbs of margarine. Cook uncovered for about 2-3 mins, until the sauce thickens, stirring occasionally.

Seitan Marsala -- Epicurean VeganServe over rice or pilaf and enjoy!

By the way, here’s my favorite seitan for this dish:

Seitan Fajitas

Seitan Fajitas -- Epicurean VeganI love that there is a tasty alternative to meat. Even The Husband went so far as to say that he liked these better than chicken. This…coming from a man who  absolutely loved chicken!  Maybe it’s because seitan really, truely has the same texture and similar flavor to meat, particularly chicken, but none of the saturated fat, hormones and antibiotics. These were super easy to make and I served them with a scoop of refries with vegan cheddar melted on top. Talk about a yummy, protein-packed meal!

2 pkgs seitan, break up or slice into pieces (I like Westsoy brand)
1 Tbs olive oil
1/2 large red onion, sliced
1 large red bell pepper, sliced into thin strips
3 cloves minced garlic
1 packet fajita mix + 1/2-3/4 C water
Tofutti sour cream
Vegan cheese, shredded, cheddar flavor
cilantro, chopped
sliced avocado (optional)
Flour tortillas (I like Whole Foods brand–organic and small. They come in whole wheat, fat free and Homestyle (white). I like the taste and that they are the perfect size. Small, so I don’t feel like I have to load up a large tortilla. I can always make 2 if I want more).

Saute onions and garlic in olive oil until tender, 3-5 mins. Add seitan and saute for 10-12 mins. Combine the fajita mix with the water and add to the pan. Coat veggies and seitan and cook for 2 mins on med-high heat. Reduce heat to low and cover for about 3 mins.

Seitan Fajitas -- Epicurean VeganI like to spread a Tbs or so of Tofutti sour cream on a warmed tortilla, then add a bit of cilantro, then seitan mixture and top with vegan cheese and salsa. If I have avocado, I’ll add 1-2 slices on top. Roll up and enjoy!

Seitan Fajitas -- Epicurean Vegan

Seitan Fajitas -- Epicurean Vegan