garlic veggies

All posts tagged garlic veggies

Vegan Meatloaf with Ketchup Agave Glaze

Published June 8, 2010 by Vegan Derby Cat Party

this TVP based meatloaf is the result of reading several meat and veggie meatloaf recipes, and some improvising too. the last one i made back in brooklyn was yummy, but didn’t really hold together well. here i added some flax seed and extra vital wheat gluten for binding. a bag of frozen asparagus and boxed garlic & olive oil couscous round out the meal while it bakes, without putting too much more effort in.

Ty’s TVP “Meat”loaf

1 3/4 c. vegetable broth
4 tsp. vegan worcestershire
1 tbsp. liquid smoke
2 c. TVP

2-3 shallots, chopped
1/2 bell pepper, chopped

1 tbsp. ground flax seed
2 tbsp. water

1 c. quick cooking oats
3 tbsp. vital wheat gluten
1 1/4c. ketchup
1 tbsp. steak sauce
2 tsp. garlic powder
1 tsp. thyme
1 tsp. chili powder
1/2 tsp. cayenne
salt & pepper

Ketchup Agave glaze

1/2 c. ketchup
1-2 tsp. agave syrup
1 tsp. cumin
1/2 tsp. worcestershire
hot sauce to taste


1. Pre-heat oven to 375* and grease loaf pan.

2. In a medium saucepan bring broth, worcestershire, and liquid smoke up to a boil, remove from heat and stir in TVP.

3. In a ramekin, or small dish, whisk together flax and water. You can either use hot water, or zap it for 30 seconds in the microwave. It will thicken up to an egg like consistency.

4. Heat an oiled skillet to medium and add shallots and bell pepper. Cook until softened, about 3 minutes.

5. In a large bowl, combine all loaf ingredients with a fork until well mixed. Turn mixture into greased loaf pan, and bake in oven for 40 minutes.

6. While loaf bakes combine all glaze ingredients in small bowl. After 40 minutes, spread glaze over top of loaf, and return to oven for an additional 15 minutes.

7. Prepare couscous according to box directions. Saute frozen asparagus, or other frozen vegetable, in a skillet with olive oil, 2 tsp. of butter and 3 cloves of garlic over medium for 5 minutes covered, and 3 minutes uncovered.


ginger seitan with garlic veggies

Published March 30, 2010 by Vegan Derby Cat Party

so i made seitan for the first time. it’s actually very simple. all you need is a package of wheat gluten flour & some broth. the directions are right on the package.

basic seitan

1 c. wheat gluten flour
1 c. water
4 c. broth
combine equal parts gluten & water until a dough ball forms. knead for 5 minutes. cut seitan into small evenly sized pieces, 1/2″ to 1″. drop into boiling broth, cover & simmer for one hour, stirring every 10 minutes or so.

don’t be surprised when you go to stir it that they’ve gotten all puffed up! i was! they were coming out of the pot on the first opening! they do plump up quite a bit from their original size too. i originally cut them into 1″ pieces, but ended up cutting them up in the pan when i sautéed them to get them more bite sized again.

i made the ginger chicken recipe from How it All Vegan. it included a recipe to make the seitan (or “mock chicken”), a recipe for the broth to cook it in, and then instructions on how to combine the seitan with ginger and make a pan sauce.

i served it with brown rice and garlic veggies.

Ty’s super quick garlic veggies

1 bag frozen veggies, whatever you prefer. i buy stir fry mixes a lot.
3 cloves garlic
1 tbsp. butter sub
2 tbsp. olive oil

heat olive oil and butter to med-hi. add garlic, and saute for 1 minute. add veggies. stir often, and saute for about 7 minutes.

the results:

my non-vegan friend thoroughly approved of the above recipe, and volunteered for any future taste testings. he said he now understood how people can eat a vegan diet. very good, but the texture was a little chewy. i did notice that the leftovers today had a much firmer texture.

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