Vegan Roast and its many uses

Hi ya all! I think, as a soon to be grandma, that I should begin today's post by showing off my grandbaby. Well, how about my beautiful daughter, Brandie, and her growing baby bump. This was taken a little over a week ago and after seeing her yesterday the baby is growing just fine. :o)



I finally had success in making a seitan roast. I used the recipe from Vegan Vittles. This roast is done stove top, by braising and turning every 30 minutes. It as a little time consuming, but was well worth it. I got the idea from Monica . Her roast has a really nice color. I am not sure why mine is so pale, but the taste was perfect. For the gravy the recipe says to puree the veggies that have been cooking along with the roast. I love it. It is orange due to the large amount of carrots. :o)

What you can do with leftover roast is fantastic. Here I took some of the roast, grated it on my box grater, the large grate, and then heated it up with some BBQ sauce. Served over baked potatoes with broccoli and corn. This was a perfect comfort meal. In fact, it was the best BBQ "beef" I ever had. :o)

Saturday was the first time I have had a "meat" sandwich in a very long time. I used lite vegan mayo, sliced roast, lettuce, tomatoes, on homemade bread. Boy was is delicious. I couldn't stop enjoying it!

My final use of the leftover roast made me a bit nervous. I was going to make "meatloaf" also from Vegan Vittles, which Monica made and looked so good, but knew I would be using all of my roast. I dare say I was a bit worried that if it did not turn out my lovely roast would be gone. I got hold of my emotions and ventured into the unknown. I also used some of my vegan sausage made from Julie's recipe and mixed both the roast and sausage together. The results? Fabulous! We added some country fried potatoes, using only 2 tsp. of olive oil and broccoli (my favorite veggie in the world).

I leave you with a cute picture of our Abby. She thinks playing in DH overnight bag was a hoot!

Eggless "egg" salad, vegetable soup

Hi everyone! First I would like to thank everyone for their congrats to DH for his scholarship. He was so thrilled to see all the post from you. I too am very proud of him. I would also like to thank everyone for their help with seitan recipes. I have had some great tips and hope to try some of them in the next couple weeks.

Thanks to vegan cyclist I found a great site, Compassionate Cooks. You can get some great recipes from Colleen on her site. She also has a blog, which you can link to from her site. You have to pay a small fee for the majority of her recipes, but she does list a few under the DVD site. I tried her Eggless "egg" salad and it is fantastic. I left out some ingredients because I used what I had on hand . I love it. Because this is one of her free recipes I will post it here, but be sure to check out her web page and blog. She has fantastic information on many of the issues we deal with. Below is the recipe. Her essays or papers, or comments are very well written, easy to read, understand, and they are informative.

Here is the "Eggless Egg Salad" with some simple homemade vegetable soup

and fresh fruit salad.

Eggless Egg Salad

1 ½ pounds tofu, firm
½ cup eggless mayonnaise

2 red bell peppers, chopped finely (I left out)
4 scallions (white and green parts), chopped finely
1 small carrot, finely shredded
3 Tbsp. chopped fresh parsley (I left out because I forgot to put it in)
2 stalks celery, finely chopped
1 tsp. onion granules
¼ tsp. turmeric
4 tsp. pickle relish
1 ½ Tbsp. prepared mustard
1 ½ tsp. sea salt
1 ½ tsp. garlic powder
Black pepper, to taste

In a large bowl, mash tofu with a fork or potato masher (alternatively, you may wish to finely cube the tofu). Add remaining ingredients and mix well. The resulting savory treat is wonderful as a sandwich spread, served on crackers, or as a side salad.

If you let this sit in the fridge overnight the flavors marry really well. DD loves it too.

Vegetable soup

6 cups of cabbage shredded

2 carrots sliced

2 onions chopped

5 cloves of garlic minced

1 cup fresh or frozen green beans

1 28oz can of tomatoes ( I crushed up the tomatoes and left out the juice)

1tsp dried basil

1 tsp dried thyme

1 tsp dried oregano

8 cups of "no Chicken Broth"

I sauted the onions, carrots, and garlic. Added the broth, cabbage, tomatoes, green beans, and spices and let simmer for a couple hours. No rules just good eats.

Hope everyone has a good weekend. I will visit all soon!. Thanks for stopping by and saying hi.