Seitan, often used as a meat substitute because of its chewy texture, is made from wheat gluten.
A tangy mustard-based sauce distinguishes Carolina-style barbecue from its sweeter Kansas City cousin. This recipe makes 2 cups of sauce, leaving plenty to serve on the side. For crunch in your sandwiches, buy coleslaw at the deli, or make Deep South Slaw. ...read more
For a serious comfort food fix, serve the contents of this savory packet over a bed of mashed potatoes. ...read more
The flavor-boosting secret to this salad is gingery prepared mango chutney. The sautéed seitan and shredded cabbage combination tastes great hot or cold. ...read more
Seitan stands in for chicken in this traditional-style stir-fry. ...read more
Recipes for hot wings call for Louisiana-style hot sauce, made with a simple blend of chiles, vinegar, and salt, to give them tang and heat without barbecue-sauce sweetness. Here, mayonnaise and maple syrup tone down the spiciness, and a breadcrumb crust adds extra crispiness. ...read more
Seitan and cottage cheese get blended together for veg meatballs that will fool even diehard omnivores. This recipe makes a lot—leftovers are great in sandwiches or can be reheated. ...read more
“This recipe was part of a series of Lost-inspired dinners during the show’s final season,” says Blogger Jess Scone. “The characters of Sun and her father, Mr. Paik, were my inspirations for the dish. If you can’t geek out on your food blog, where can you?” Serve with steamed ...read more
Sautéed onions and peppers tossed with seitan, spices, and chopped cilantro makes a vitamin C–boosting supper that the whole family will love. Serve with salsa and guacamole. ...read more
The secret ingredient in this spin on classic chicken divan is creamy, woodsy portobello mushroom soup. Cutting the puff pastry into equal portions before baking makes serving really easy. Asparagus can replace the broccoli, if desired. ...read more
This chili is made with a base of seitan and mushrooms for a rich, thick dish that is, for lack of a better word, meaty! In lieu of chili beans such as Bush's Best Chili Beans, you can substitute or 1 can each black beans, kidney beans, and pinto beans, partially drained. If you ...read more
This recipe is Chef Bryant Terry’s veg interpretation of a Southern classic: smothered pork chops. ...read more
Packaged seitan, a vegetarian protein made from wheat gluten, is already seasoned, so there's no need to marinate it before making this warming dish, which pairs well with brown rice. If you can't find large seitan slabs for cutlets, simply use smaller pieces: dust them in ...read more
Because a Western-style fondue pot is too small for all the broth in a Vietnamese hot pot, we recommend using an electric skillet or electric wok that can be set in the center of the table and kept at a simmer. (Electric skillets can be found for under $20 at Target, and make a ...read more
Spicy peanut sauce and lemon wedges add flavor to this vegan version of an Indonesian favorite. The recipe here calls for cooking the skewered seitan in the oven after marinating, but feel free to pan-fry or barbecue. ...read more
Chewy seitan makes a satisfying replacement for chicken in this flavorful lunch option. To keep the pita pockets from getting soggy, line the sides with the shredded lettuce, and place the tomato slices and seitan salad in the center. ...read more
This recipe was a winner in our 2008 Restaurant Poll, and is a popular sandwich at Chicago Diner in Chicago, Illinois. We were impressed by its innovative use of beet and pickle juices to turn seitan into a tangy substitute for corned beef. Can't find beet juice? Purée a ...read more
While this gourmet entrée requires a fair amount of preparation, all the work can be done ahead of time. The result is worth the work. This recipe was a winner in our 2008 Restaurant Poll, and is a popular entrée at San Francisco's Millennium Restaurant. ...read more
Argentine empanadas are traditionally made with lard, and then deep-fried. Here, coconut oil makes a more healthful choice. ...read more
This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com. ...read more
The sauce in these sandwiches may taste like an old family recipe that has been simmered for days, but the simple ingredients and short cooking time make it easy to whip up whenever you have a craving for barbecue. ...read more
Have all ingredients chopped and ready, and keep them in constant motion over high heat while cooking so they get crisp on the outside and stay tender inside. ...read more
These "meatballs" are perfect with pasta, but they're also tasty in a sandwich. ...read more
This hearty combination of seitan (“wheat meat”) and mushrooms has the homey, satisfying taste and texture of any good hash. Diced tomatoes with chiles add a kick. If you can’t find chile-laced canned tomatoes, just add a seeded, chopped jalapeño to the mix. ...read more
Jerk seasoning—a combination of thyme, allspice, ginger and dried chiles that can be found in the spice section of most supermarkets—gives this chili authentic island flavor. To protect your hands when mincing Scotch bonnet or habanero chile peppers, slip on a pair of rubber ...read more