baked potato

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Vegan Comfort Food’s Oven Fried Chick’n Seitan with collard greens & baked potatoes

Published January 12, 2011 by Vegan Derby Cat Party

Let me start by saying… this was SUCH a delicious meal! : ) I made the seitan the night before, drained it, and put it in a container in the fridge  until I was ready to use.  I used my recipe for seitan and VCF’s recipe for the oven frying. I didn’t use all of the seitan, but certainly could have, because it was great. The batter was a dip in some almond milk & mustard, and a dredge in panko with seasonings & a spray of canola. I baked this at 375*F for 45 minutes.

I started with a 350*F oven and threw 2 foil wrapped potatoes in there to cook while I prepped the seitan. Then I raised the heat for the next 45 minutes. Everything came out perfectly cooked together. I served the potatoes with butter, nutritional yeast and salt & pepper.

I’ve been meaning to take a crack at cooking collard greens, since they’re so nutritious. I read many, many recipes and came up with the recipe below. I never had traditional southern style collard greens, but I liked that they were not grease laden like the classic method. These came out okay, but I will try another recipe next time. Regardless, I posted my recipe below.

Smoky & Sweet Collard Greens

1 10 oz package of frozen, chopped collard greens
1 c. of chopped onion, i used about half of a large red onion
3 cloves of garlic, thinly sliced or chopped
1/2 c. of water
1 tbsp. molasses
1 tbsp. brown sugar
1 tsp. liquid smoke
hot sauce to taste


1. Heat olive oil in a medium pot, to medium heat and add onions and garlic. Cook until onions are translucent, about 5 minutes.

2. Add collards and water to pot. Bring up to a boil and add remaining ingredients. Lower to simmer, and cover for about 2 minutes. Simmer uncovered for 3-5 minutes.

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