Grills Gone Vegan Super Recipe Post, Part 2!

Here I am back again with even more recipes from Grills Gone Vegan! I’m trying to give you every opportunity to get grilling and win wonderful prizes! You  have until July 8th to enter the contest, but don’t wait until then. Your family and friends will thank you for getting on this quickly.

Happy 4th of July!

 

Reuben-Inspired Breakfast Sandwich

Reuben-Inspired Breakfast Sandwiches
Yield: 4 sandwiches
Advance prep: Press the tofu and then marinate it for at least 8 hours. Make Russian Dressing with a Kick.

Tangy sauerkraut seasoned with caraway seeds partners perfectly with smoky grilled tofu and a thick slice of apple to make a very satisfying breakfast sandwich. Although this recipe was designed to start your day, it also makes a terrific lunch or dinner.

Tofu Corned Beef
1/3 cup pickle juice
2 tablespoon canola oil
2 tablespoons reduced-sodium tamari
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon ground cardamom
2 pounds extra-firm tofu, pressed, and cut in half laterally to make 4 slabs

Accompaniments

3 cups sauerkraut, drained
1 teaspoon caraway seeds
Pinch ground pepper
1/2 teaspoon liquid smoke (optional)
1 apple, cored and cut into 4 rounds about 1/2 inch thick
4 English muffins, split
1/2 cup Russian Dressing with a Kick (below)

To make the tofu corned beef, put the pickle juice, oil, tamari, coriander, cumin, paprika, and cardamom in a 13 x 9-inch nonreactive baking pan. Add the tofu and turn to coat. Cover and refrigerate for 8 hours or up to 3 days, turning the tofu occasionally.

Heat a grill, grill pan, or electric grill to medium heat.

Lightly mist the grill with cooking spray. Put the tofu on the grill, reserving the marinade. Cook until marked, about 4 minutes, occasionally basting with the marinade. Turn a quarter turn to get hatch marks and grill in the same fashion until marked, about 2 minutes. Turn the tofu over and cook the other side in the same fashion. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)
When the tofu is cool enough to handle, use a biscuit cutter the same size as the English muffins to cut rounds from the tofu slabs. Reserve the tofu scraps for use in another dish.
To prepare the accompaniments, tear off one 18-inch piece of foil. Put the sauerkraut in the center of the foil and sprinkle the caraway seeds and pepper over it. If cooking on a grill pan or electric grill, drizzle the optional liquid smoke over the sauerkraut for a more flavorful sandwich. Wrap the foil around the sauerkraut and put the packet on the grill. Cook for 5 minutes, then turn over and cook for 5 minutes longer. Move the packet to a cooler part of the grill.
Put the apple rounds on the grill and cook until marked, 3 to 4 minutes. Turn a quarter turn to get hatch marks and cook until marked, about 2 minutes. Turn the rounds over and cook the other side in the same fashion. (If using an electric grill, keep it open for both the apples and the English muffins, and cook a few minutes longer if necessary.)

Put the English muffins on the grill cut-side down. Pressing with a turner occasionally, cook until marked, about 2 minutes.

To assemble the sandwiches, spread the dressing on the cut sides of the English muffins. Put the tofu rounds on the bottom halves of the English muffins. Cover with the apple slices, sauerkraut, and the top halves of the English muffins.

Russian Dressing with a Kick
Yield: 3/4 cup
Advance prep: Soak the cashews for 1 hour.

This dressing adds a colorful accent to any grilled vegetable, especially asparagus or cauliflower. You might also try it in a potato or macaroni salad. Tangy, with a hint of onion and heat, it’s very versatile.

1/2 cup cashews, soaked in cold water for 1 hour and drained
1/4 cup unsweetened soy milk
2 tablespoons ketchup
2 tablespoons minced onion
2 tablespoons red wine vinegar
2 teaspoons capers
2 teaspoons hot sauce, plus more if desired
1 teaspoon olive oil
1/8 teaspoon ground pepper

Put all the ingredients in a small blender or food processor and process until completely smooth. Taste and add more hot sauce if desired. Stored in a covered container in the refrigerator, the dressing will keep for 1 week.

Per sandwich: 628 calories, 42 g protein, 32 g fat(6 g sat), 46 g carbs, 1213 mg sodium, 356 mg calcium, 6 g fiber

Italian Tempeh
Yield: 4 servings
Advance prep: Make Smoke Booster. Marinate the tempeh for at least 8 hours.

Light and savory, this tempeh is essential for Panzanella with Tempeh. If making it for that dish, be sure to reserve the marinade. Also try this tempeh topped with Bell Pepper and Sun-Dried Tomato Sauce or crumble any leftovers for a terrific pizza topping.

2 (8-ounce) packages tempeh, poached
1/2 cup salt-free vegetable broth
1/2 cup dry red wine
2 tablespoons Smoke Booster, or 1 teaspoon liquid smoke
1 tablespoon reduced-sodium tamari
4 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons Italian seasoning blend
1 teaspoon onion powder
1 teaspoon ground pepper

Cut each piece of tempeh in half crosswise, then cut the pieces in half laterally to make 8 thin patties.
Put the broth, wine, Smoke Booster, tamari, garlic, oil, Italian seasoning blend, onion powder, salt, and pepper in a 13 x 9-inch nonreactive baking pan and stir to combine.Add the tempeh and turn to coat. Cover and refrigerate for 8 hours or up to 3 days, turning the tempeh occasionally.
Preheat a grill, grill pan, or electric grill to medium-high heat.
Remove the tempeh from the marinade and lightly mist it with olive oil spray. Put the tempeh on the grill and cook until marked, about 7 minutes, occasionally basting with the marinade. Turn over and cook in the same fashion until the other side is marked, about 5 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)

Per serving: 289 calories, 21 g protein, 16 g fat (4 g sat), 14 g carbs, 799 mg sodium, 115 mg calcium, 0 g fiber

 

Savory Grilled Tofu with Mushroom Sauce

Savory Grilled Tofu with Mushroom Sauce
Yield: 4 servings
Advance prep: Press the tofu and then marinate it for at least 1 hour.

In this impressive dish, marinated grilled tofu is smothered in an herbed mushroom sauce. It’s a stunning centerpiece for a formal meal when entertaining, and a wonderful introduction to tofu for those who have never tried it.

Marinated Tofu
3 tablespoons balsamic vinegar
1 1/2 tablespoons ketchup
1 1/2 teaspoons agave nectar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
1/4 teaspoon salt
1 pound extra-firm tofu, pressed,and cut into 8 slabs

Mushroom Sauce
1 tablespoon olive oil
1 shallot, minced
3 tablespoons minced red bell pepper
2 tablespoons minced celery
3/4 teaspoon dried thyme
1/2 teaspoon herbes de Provence
12 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 cup low-sodium vegetable broth, chilled or at room temperature
1 tablespoon cornstarch
1 tablespoon minced fresh parsley, for garnish

To prepare the tofu, put the vinegar, ketchup, agave nectar, onion powder, garlic powder, pepper, and salt in a 13 x 9-inch nonreactive baking pan and stir to combine. Add the tofu and turn to coat. Cover and refrigerate for 1 hour or up to 3 days, turning the tofu occasionally.
Preheat a grill, grill pan, or electric grill to medium-high heat.
Lightly oil the grill with canola oil. Put the tofu on the grill, reserving the marinade for the sauce. Cook until marked, about 5 minutes. Turn over and cook until the other side is marked, about 5 minutes. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)
To make the sauce, heat the oil in a large skillet on an outdoor grill or on the stove over medium heat. Add the shallot, bell pepper, celery, thyme, and herbes de Provence and cook, stirring occasionally, until softened, about 3 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until the mushrooms are just tender, about 3 minutes.
Put the broth and cornstarch in a small bowl and whisk to form a slurry. Pour the slurry and the reserved marinade into the skillet. Cook, stirring constantly, until thickened, about 3 minutes. Put the tofu in the skillet and turn to coat. Cook until the tofu is heated through, about 3 minutes. Serve garnished with the parsley.

Per serving: 262 calories, 21 g protein, 14 g fat(3 g sat), 13 g carbs, 129 mg sodium, 201 mg calcium, 1 g fiber

Seitan Roasts
Yield: Four 8-ounce roasts, 8 servings

These versatile seitan roasts can be sliced into cutlets or chopped in chunks and incorporated into a variety of dishes. The roasts are flavorful on their own but also stand up to an array of seasonings, so don’t hold back if you like to experiment. I always keep some of these in the freezer for easy meals.

2 1/2 cups vital wheat gluten, plus more if needed
1/2 cup soy flour
1/4 cup nutritional yeast flakes
3 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon ground pepper
7 cups low-sodium vegetable broth (for Slow Cooker Method), or 4 cups (for Oven Method), chilled, plus more if needed
1/2 cup dry red wine or additional broth
1/4 cup reduced-sodium tamari
1/4 cup no-salt-added tomato paste
2 tablespoons balsamic vinegar

Put the vital wheat gluten, soy flour, nutritional yeast, garlic, onion powder, and pepper in a medium bowl and stir to combine.

Put 1 cup of the broth and the wine, tamari, tomato paste, and vinegar in a small bowl and stir to combine. Pour into the flour mixture and stir with a fork. If necessary, add up to 2 tablespoons more vital wheat gluten or broth to make a firm, workable dough. Knead the dough in the bowl until cohesive, about 2 minutes.

Slow Cooker Method
Divide the dough into 4 equal pieces and shape each piece into a roast. Put the roasts in a slow cooker and pour in the remaining 6 cups of broth, adding more broth if needed to cover the roasts. Cook on low heat for 8 hours.
The texture of the seitan improves as it cools, so let cool completely before using. Cut into serving-size portions to store. Wrapped tightly and stored in a covered container or in ziplock bags, the seitan will keep for 4 days in the refrigerator or 3 months in the freezer.

Oven Method
Preheat the oven to 300 degrees F. Lightly oil a 13 x 9-inch glass baking pan.
Transfer the dough to the prepared pan and spread it evenly. The vital wheat gluten makes an elastic dough, so it will be a little challenging to spread it into the corners of the pan; try letting the mixture rest for 5 minutes to make it easier to spread, and repeat if necessary. Pour in 3 cups of the broth. Cover the pan tightly with foil and put the pan on a baking sheet in case of spillage. Bake for 1 hour. Turn off the heat and leave the seitan in the oven for 1 hour longer. The seitan won’t be shaped like a roast, but it can be used in the same way. Store as directed.

Per serving (slow cooker method): 205 calories, 33 g protein, 1 g fat (.01 g sat), 13 g carbs, 196 mg sodium, 7 mg calcium, 1 g fiber

 

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2 Comments

  1. Posted July 3, 2013 at 11:31 pm | Permalink

    Yay!! I’m so excited to cook from your book tomorrow! I’m making the roasted corn with chipotle butter and the smoky potato packets for our 4th of July cookout. And I’ll blog pics tomorrow night. That reuben is soooooo on my soon-to-make-for-breakfast list!

  2. Tami
    Posted July 4, 2013 at 9:21 am | Permalink

    Bianca, be sure to take photos so you can enter the contest. I’m honored to be part of your 4th of July! :)

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