Category Archives: Recipes

kitchen successes & failures

I found myself with a strange craving for eggs the other day. I found this exceptionally bizarre because I really don’t find myself craving anything from my “pregan” days–not even cheese (though you’ll see below that I do tend to use daiya liberally nonetheless).

Not only did I want eggs, I wanted an omelette. A quick google search landed me on a potential recipe–basically, tofu scramble using silken tofu rather than extra firm–but it warned about the trickiness of flipping the “omelette” and keeping it all in tact. Silly me, I tried anyway. Here is the succession of my failure. I aptly refer to this as the tofu omelette mess:

Luckily, I don’t have too many kitchen catastrophes. I replaced tofu with seitan in my simple stir fry recipe and the results were sensational:

I’m a busy vegan lady and I don’t always have time to prepare everything from scratch. Luckily,it’s gardein and daiya to the rescue! Behold, “chicken” tender lettuce wraps with slices of daiya havarti (my number one most favoritest cheese substitute thus far):

So, that’s what I’ve been up to the past couple of weeks. How about you?

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some like it crunchy

I visited my parents yesterday and I was telling my mom about the amazing smoothie I’ve been having every morning. When I told her the ingredients–which include blackberries and raspberries–she said she wasn’t a big fan of berries because of the texture/seeds. I told her the texture doesn’t bother me a lick–in fact, I’ve been adding chia seeds to my smoothie after blending! I guess some just like it crunchy.

Out of This World Vegan Berry Smoothie
**the key is freezing your fruit. seriously. I didn’t freeze my fruit for a really long time and I don’t know why**
1 cup non-dairy milk (I prefer vanilla soy or almond milk)
1/3 cup raspberries, frozen
1/3 cup blackberries, frozen
1 medium to large banana, frozen
1 tbsp chia seeds (optional)

Blend fruit and milk until smooth. Add chia seeds and stir. Enjoy!

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lettuce eat!

I tried to think of a cutesy name for my most recent creation–lettuce wrap burritos–but “lettuce” and “burrito” just don’t meld well. Letturito just doesn’t do it for me. Fortunately, what this dish’s name lacks in creativity is more than made up for in big taste. Mmm, low(er) calorie burritos encased in crisp romaine lettuce, what could be better?

The romaine I used was a little bit unruly, as you’ll see in the photos. Turning Veganese posted a recipe utilizing the same concept and I think they’re onto something over there–cabbage might be the way to go! I do ❤ romaine, though…

Vegan Lettuce Wrap Seitan Burritos
1 package Upton’s Naturals chorizo-style seitan
1 tsp vegetable oil
3 large romaine leaves
1 cup basmati rice
1 handful finely chopped cilantro
Juice of 1 lime
1 can pinto beans
1/4 yellow onion, chopped
1/4 tomato, chopped
Sea salt, cumin, Tofutti sour cream, and/or taco sauce, all to taste!

In case you don’t see a theme with my recipes, I don’t like messing around. I’m impatient. I don’t like to juggle too many ingredients. It should be no surprise that this is simple to throw together. The only wrench that could be thrown in the plan is that you can’t locate chorizo-style seitan. Soyrizo is an alternative–or if you’re feeling ambitious, season your own seitan to taste chorizo-y! (It should go without saying that I am not that ambitious, so you’re on your own with that one.)

1. Prepare cilantro-lime rice. Bring 2 cups water to a boil. Add 1 cup basmati. Cover and simmer for 10 minutes, stirring occasionally. At the 10 minute mark, add finely chopped cilantro and lime juice, stir, cover, and cook for 2-5 more minutes. Optional: add sea salt, like I did. I love sea salt.
2. Prepare beans of choice. I accommodated the boyfriend’s request to use pinto today but I’d normally opt for black beans. I boiled my pinto beans with cumin, salt, and pepper for 10ish minutes. I don’t really know how you’re supposed to prepare canned beans but this is what I did and it worked.
3. Finally, prepare seitan. Warm oil in a frying pan. Add seitan and crumble. Fry for about 5 minutes or until heated through.

Load up your lettuce leaves with rice, beans, seitan, and all the toppings–I opted for tomato and onion, with some hot sauce and Tofutti sour cream on the side for dipping.

Dig in!

they were easier and less messy to consume than they appear!

close-up. mmmm.

This yielded: three lettuce wraps for me, one burrito as big as your head for the boyfriend, and plenty of leftovers to satisfy one or two more meals. Isn’t it nice when something so simple yields enough for leftovers?

Happy Friday!

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coconut rice stir fry, aka YUM!

Thanks to the adventures of the lovely Vegan Charlie, I was recently reminded of how delicious coconut rice is. My last foray with coconut rice got a little off track–I went a little nuts with the cayenne pepper and the dish was almost too spicy to consume (almost being the operative word here). I decided to use Vegan Charlie’s recipe idea as a launching pad and I concocted something similar, but a tad bit different. And it was delicious! Here’s what I came up with, mostly credited to Vegan Charlie, of course!

Coconut Rice Stir Fry
1 cup uncooked basmati rice
1 can Thai Kitchen Lite Coconut Milk
1 tsp garlic powder
1 tsp+ red pepper flakes (to taste)
1 cup sliced mushrooms
1/4 yellow onion, chopped
1 cup broccoli florets
1 container baby corn, halved
2 tbsp soy sauce
2 tbsp teryaki sauce
3 tbsp House of Tsang spicy szechuan stir fry sauce
1 tbsp vegetable oil

Bring coconut milk, rice, and spices to a boil. Cover and simmer on low heat for 12 minutes, or until rice is tender and much of the coconut milk has been absorbed. In the meantime, heat oil in a frying pan and begin browning the onions. A few minutes into cooking the onions, add mushrooms. Onions and mushrooms take the longest so they need more time than the broccoli and baby corn. When the mushrooms and onion are nearly done, add the remaining veggies. Stir fry for a few minutes until veggies are at your desired consistency. Add combined sauces and continue to stir fry for 2-3 minutes.

I have been on such a mushroom kick lately–this coming from someone who used to order omelettes and pizzas sans mushrooms!

Simple! And delicious. The combination of sauces is simultaneously sweet, salty, and spicy. A wonderful combination of tastes that uniquely complements the flavor of the coconut rice. I can’t even describe this flavor combination to you. It’s strangely satisfying! Try it, already!

This recipe yields about 3.5 servings, each serving coming out to less than 400 calories. How’s that for a home run?

Happy stirfrying!

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vegan franch toast

Somewhere along the line, my boyfriend and I started referring to french toast as “franch” toast. I don’t know how or why. It’s one of those stupid things that you can’t trace the origin of, but somehow stuck nonetheless. After enjoying “franch” toast at Herbivore in SF, we decided we wanted to try to veganize it at home. From someone who has never even cooked non-vegan french toast, this was a little unnerving for me. It turned out to be really, really simple–just how I like it!

First thing’s first, though. I can’t be certain that the bread he picked up at the store is vegan, and here’s why. I’ve trained him to be on the lookout for certain things, like whey, casein, and L. Cysteine. However, since the french toast at Herbivore was made with sourdough bread, we decided we wanted sourdough. I know nothing about bread but it turns out, sourdough gets its name from “sour culture.” I glanced at the ingredients when he arrived home this morning, which kind of made me feel like an asshole because it was like I was already second guessing him–and the word “culture” was a red flag to me. When I think of “culture” I think of live milk cultures, such as acidophilus. I know that there are certain soy yogurts that use live milk cultures, and I won’t eat those for that reason. A quick google of “sour culture” brought me to just the question I was inquiring about: “is sour culture vegan?” The consensus is maybe, but it’s complicated.

Sourdough starter (B): also known as “starter culture”, “sourdough culture” or “sour culture”. It is usually made with a mixture of flour and water inhabited by yeast and lactobacteria containing no animal ingredients. Sometimes yogurt is used in the starter. Bread made from a sourdough culture is called sourdough bread. (source)

So, maybe this sour culture was made of purely flour and water and non-animal bacteria and yeast. But there’s always the chance that yogurt was used. There’s really no telling, unless I called up the bakery and told them that inquiring minds would like to know. I wasn’t going to do that. I’m not to that point of my veganism yet–which I’ll get to in a later post.

I’m constantly learning and growing as a vegan. I have surely eaten my share of non-vegan fare, always accidentally, and each time is a lesson for learning and growing.

But, wrong post. Let’s get back to vegan “franch” toast!

Super Simple Vegan French Toast
Yields as much french toast as you can handle. Seriously.

2 cups soy milk
**use vanilla soy milk if you have it. if you don’t have it, like I didn’t, add 1 tbsp vanilla extract
4 tbsp whole wheat flour
1 tbsp ground flax seed
1 1/2 tbsp sugar
1 tsp cinnamon
1/2 banana per serving
sourdough bread slices
oil of choice for frying (I used coconut)

Mix soy milk (with vanilla if using plain soy milk), flour, flax seed, sugar, and cinnamon in a bowl to form batter. This will be an incredibly runny mixture that shouldn’t even be called “batter,” so don’t worry when it isn’t thick. Warm oil in a frying pan or skillet. When oil has warmed, dredge bread slices in batter mixture. Fry until golden on either side. I added sliced raw bananas to mine but my boyfriend grilled his bananas with cinnamon. I was envious of his grilled bananas. But do whatchu do!

just scrumptious with earth balance, syrup, and powdered sugar

If you’re feeding a hungry family, this batter should last you. We made six slices and still had tons left over.

Do you have any funny names, like “franch” toast, for anything ordinary that you and your significant other and/or family use? (Another that comes to mind for me–as a kid, I thought pancakes were pronounced ‘pan-a-cakes’, so my entire family called them that. No one ever told me it was wrong until a friend’s mom corrected me on a Saturday morning after I slept over at their house!)

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mean green spaghetti machine

Remember when I vowed to jump back in to my healthy routine? Well, I had some loose ends to tie up. This one fell into my lap far before I could really hit the ground running to meet my new resolution…so I figured I’d get ‘er out of the way lest the cravings and curiosity ruin me at a later date.

If you’re anything like me, you’re reading the title of this post and thinking, huh? Green spaghetti? Yes, my friends: green spaghetti. Or, espaguiti verde, if you want to be technical. This is apparently a popular northern Mexico/southwestern US dish (if the interwebz can be trusted at all) that I’ve never heard of. It became the subject of discussion at work at the ripe old hour of 9 am. Yes, 9 am and I was already planning on coming home, whipping this dish up, and savoring its deliciousness. That’s quite early for craving pasta, and it made for a slow, arduous day before it could become a reality.

What’s funny is that I’ve been meaning to veganize the seasoning pouch that goes in my childhood spaghetti marinara and I keep thinking eh, I’ll get to it eventually… But, at the mere mention of spaghetti with a poblano sauce, and I’m sprinting to my nearest grocer to pick up some damn poblanos!

I drew inspiration from this recipe and this one to create a mock vegan version. Behold…

Mean Green Vegan Spaghetti
Yields 3-4 servings

2 poblano peppers
1 cup + 1-2 tbsp Tofutti sour cream
2 tbsp vegetable broth
1 tbsp Earth Balance
1-2+ tbsp plain soy milk (this will make for a runnier sauce)
1/2 white onion, chopped
2-3 garlic cloves, minced
1-2 tbsp cilantro leaves
1 tsp pepper
salt to taste (I used quite a bit, so if you’re watching your sodium intake, this meal is definitely not for you)
spaghetti (I used about 1/2 of a standard package)

If you take a look at the other recipes, they suggest roasting the poblanos on your gas stove top. Since I don’t trust myself with fire and I don’t exactly have any long enough utensils to spear a poblano pepper, I opted to toss them in the oven (preheated to 450) for about 20-25 minutes. When the peppers start to char and develop a black outer skin, it’s time to take them out. You then toss them in a plastic baggie to steam for 5-10 minutes so they’re very soft. Carefully peel as much of the darkened skin as you can (the peppers will be very hot) and rip or cut into small pieces to make your blender’s job really easy. You should gut the peppers first, but I did add a few of the seeds to the sauce for a little kick.

Into your blender go the peppers, cilantro, sour cream, pepper and salt. Blend until the sauce is creamy. Meanwhile, boil your pasta per package instructions. I opted to brown my chopped onions and garlic in a little bit of oil on the stove top rather than throwing them directly into the blender. In a small sauce pan, melt the butter. When the butter is melted, the sauce is blended, and the onions and garlic are browned, add to the small sauce pan and warm on the stove top, stirring occasionally. Add vegetable broth and soy milk until the mixture is as creamy or as runny as you’d like it.

the color will be a light spring green

Drain your pasta, add the sauce, and voila! Green spaghetti! Espaguiti verde!

the final product has just a tinge of green coloring

I’ve heard that some people add green food coloring to this dish and serve it for such holidays as St. Patrick’s Day. I say skip the artificial dyes, because ew.

This dish is mild and creamy and delicious. It could’ve used a little sumfin-sumfin to really make your tastebuds sing, but it was enjoyable nonetheless. If and when I make this again, I’ll experiment with some spices. Perhaps just a touch of cayenne. If you try this dish, please let me know what extra spices and flavors you bring to it!

Mexico meets Italia, what could be better?

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pasta so easy it hurts!

We’re leaving for vacation on Saturday so I’m trying to use the food in the house and not make too many grocery purchases before we go. I hate wasting food and I also realized how much mula we’ll be spending in San Francisco, so I’ve had to get a little creative in the kitchen with the little bit that I have on hand. This means pasta–because pasta is cheap, fast, easy, and you don’t need much to make it pretty delicious.

I experimented with adding nutritional yeast to a quick “buttered” noodles recipe last night. It was so yummy that I replicated the pasta again tonight, this time adding broccoli (I was low on veggies the night before and the pasta was really missing something without the veg component!)

Vegan Buttered Noodles with Nooch
Serves 2-3

Whole wheat shells ( about 1/3 of a standard box of pasta)
1-2 tbsp Earth Balance
2 tbsp nutritional yeast
1 tbsp oregano
1 tsp garlic powder
1-2 tsp coarse ground black pepper
salt to taste
1 crown broccoli (or whatever veggies you feel like adding–zucchini comes to mind as a great alternative)

Prepare pasta per box instructions. I steamed my broccoli in the microwave while the pasta was cooking but you could stirfry your veggies with a bit of oil just as well. After straining pasta, add broccoli, earth balance and stir until melty. Add seasonings, stir, and voila!

This meal takes literally no time and requires no preparation whatsoever. It’s so simple, so easy, so cheap, and so good. My boyfriend, who previously thought that nutritional yeast smelled not unlike feet, thought this was fantastic…and I did too!

shnoodles, minus the broccoli. without the veggies, it looks a little like a fancier version of mac ‘n cheese

shnoodles WITH broccoli. ah…much better

What’s your go-to pasta recipe?

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fancy oatmeal

How do I love thee, oatmeal? Let me count the ways.

Oatmeal is a staple in my diet. It’s a great place to hide ground flaxseed to ensure that us non-animal-product-eating peeps get the necessary omega fatty acids. Not only that, oats are pretty cheap (especially when bought in the bulk section of your local grocery store), they’re a great source of fiber (the serving I ate today provided 1/5 of my daily fiber intake–and that wasn’t even counting all the fixins I added to it!), and as such, oatmeal is also quite filling. Most importantly, the serving options are endless! You can dress it up or dress it down. I love a solid oatmeal with a pinch of brown sugar during the week, but when I’m feeling adventurous and I have a few more calories to spare on the weekend, it’s great to dress it up with whatever I have on hand. Oatmeal has no prejudices: it gladly mingles with granola, nuts, fruit, almond/soy/whatever nondairy milk pleases you most. The opportunities are endless.

I have rekindled my love for oatmeal due to a few rushed mornings this week. I didn’t have anything on hand to bring with me for breakfast so I stopped down at my office cafeteria to pick up some oatmeal. I don’t often visit the office cafeteria because a) the vegan options are limited and b) it’s a $$$$ drain. 95% of the time, I bring my breakfasts and lunches from home. The office cafeteria, funny enough, was the first time I ever tasted steel cut oats (this was a few months ago). Steel cut oats have become my oatmeal variety of choice ever since. My two oatmeal mornings during the week left me really craving what I’m going to fondly refer to as fancy oatmeal this morning. This variation was simply divine.

Fancy Oatmeal

Whatcha need:

1 3/4 cups water
1/3 + 2 tbsp steel cut oats (I have Quaker on hand but once I run out, I plan on experimenting with other brands)
1 banana
1 tsp earth balance
1 tsp virgin coconut oil (you can skip this part, this was really just for fun as I haven’t found a reason to use my coconut oil yet)
1 splash vanilla extract
1/4 cup walnut pieces (or nuts of you’re choosing)
1 tbsp ground flaxseed
a few teaspoons brown sugar
shredded coconut to taste

Get your water boiling on the stove and then add oats. The measurements I provided were straight from the Quaker label–if you’re using a different brand, your measurements may vary. After you add the oats, it’ll take about 25 minutes on the stove top for the oatmeal to cook. Stir occasionally.

In the meantime, slice your banana into small pieces. Toss with a tsp or two of brown sugar. Melt earth balance (and optional, coconut oil) in a frying pan and add bananas. Fry for 3-5 minutes until bananas have caramelized. **as mentioned, I don’t really know if this is an appropriate use of coconut oil, but I have yet to use it in the kitchen and I wanted to experiment. It certainly didn’t hurt matters and it added a little bit of a coconutty taste to the bananas. Plus, it smells like the tropics and that is a fabulous smell in the kitchen of a midwestern apartment-dweller.

When the oatmeal and bananas are done, add the rest of your fixins: flaxseed, brown sugar, shredded coconut, walnuts, vanilla, and finally, bananas. Had I any fresh nondairy milk on hand, I’d have added a splash to the finished product. This is especially nice if you overcook the oatmeal because it adds a little moisture. This oatmeal has a wonderful medley of flavors that can totally stand on its own two feet without the addition of milk, though.

you might want to engage in some light morning stretching before digging in

Enjoy, and reap the rewards of its energy-inducing properties immediately. Happy Saturday!

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philly cheeze “steak”

Do you ever crave comfort food on Mondays? I know I do–which isn’t saying much, because it seems that I crave comfort food always.

I’ve never eaten a philly cheesesteak, so in all likelihood, the recipe below will bear zero resemblance to any philly cheesesteak you’ve ever eaten. Or maybe I’m wrong. Maybe my instincts were spot on and your bad vegan self can get down with cheesesteak once again! Regardless of how cheesesteak-y this meal truly was, I can tell you one thing: it was delicious.

I told my boyfriend that this recipe came to me in a dream, which is only half a lie: I was daydreaming about food at work and then this pang for something–I wasn’t quite sure what–hit me. Suddenly, A1 steak sauce sounded divine.

But steak sauce! you cry. That’s not vegan! In fact, it is. Though many steak sauces use Worcestershire, which isn’t vegan, this one does not. I’m finding more and more that the seasonings, rubs, and sauces we use to prepare meat–the very tastes I have always associated with meat–are incredibly meat, dairy, and egg-free much of the time.

I first discovered this when I had to try my hand at making a homemade taco seasoning because the storebought seasoning packet contained a milk derivative. I had no idea, before that fateful day, that I could season soy crumbles with anything to make them taste so meat-like. And then the light bulb turned on. Much like we season veggies to taste good, we season meat. Honestly, a decaying slab of dead flesh couldn’t possibly taste good without help. This sounds like a no-brainer, but for years, the tastes of certain spices and sauces were the taste of meat to me. I couldn’t tell you anymore what meat in its unseasoned state tastes like. Taco meat tastes like cumin. Steak tastes like A1, or cracked peppercorn. I’m starting to have some fun in the kitchen with this concept. A1! Not just for steak anymore!

Maybe what I created in the kitchen tonight was more of a simple “steak” sandwich, but I used a heaping amount of cheeze so I’m going with the philly cheesesteak theme.

Philly Cheeze Seitan
serves 2

2 sub rolls
1 package seitan
1/2 green bell pepper, sliced
1/4 to 1/2 yellow onion, or onion of your choosing, sliced
1 tbsp minced garlic
1 tbsp veg oil for frying
a generous dose of A1 steak sauce
a generous amount of Daiya pepperjack cheeze
approx. 1 tbsp Vegenaise, spread on one side of each sub roll

Preheat oven to 400. Slice sub rolls in half lengthwise and set them aside on a pan. Slice your veggies and warm your oil in a frying pan. Sautee green pepper and onion in oil and garlic for a few minutes. Add crumbled (or sliced) seitan and continue to fry.

Add as much A1 as your heart desires.

When veggies are to your liking and seitan is heated through, scoop onto one side of each sub roll.

Add as much daiya as your digestive tract can handle.  Bake for 5-10 minutes until daiya is melted.

Spread a thin layer of vegenaise on the top portion of each bun, cut in half, and chow down!

Instead of the cheeze + vegenaise combo, you can be more ambitious than I was and turn your daiya into a cheeze sauce. You just need a little bit of earth balance, a little bit of plain soy milk, and a lot of cheeze.

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scramble in the morning, scramble in the evening…

scramble at supper time… when tofu’s in your scramble, you can eat scramble any time!

I’m well aware that tofu scramble is a tried-and-true, and frankly, quite boring meal. Every vegan has their tofu scramble. Ho hum, nothing new here. I know this, yet I am going to write about tofu scramble for at least the second time, because I have recently discovered a product that takes tofu scramble from drab to fab!

I have already written about the fantastic health food store I stumbled upon last weekend, The Fruitful Yield. I had to make my second trip today because I needed a few things–and really, I just wanted to explore again. It’s amazing how I intend on picking up one item and I walk out with a full bag-o’-stuffs. It’s just hard to resist temptation when they have so many items I haven’t found anywhere else. I picked up three (THREE!) packages of the Upton’s Naturals seitan because at $3.09 a pack (I think prices went down?), it’s just impossible to beat. West Soy retails around here for about $7 per pack. I cannot resist a delicious, locally-owned company that puts out a wonderful seitan for over half the price. Just can’t do it!

I also walked out with cultured almond milk yogurt, pepperjack daiya (which I absolutely didn’t need, but it was there…and I’ve never seen it before in the flesh!), and two larabars (also didn’t need…but my boyfriend seemed pretty excited about the find so it was hard to say no). My total was only $20. I think that’s pretty rad. They also have vegan parmesan which I resisted the urge to buy–but good to know that it’s there! I find new things each visit I make.

The second grocery store we went to had more fantastic deals like 4 for $5 mangos, 3 kiwis for $1, discount walnut halves, the list could go on. I’m a very happy vegan today. I also recently stumbled upon a local farmstand that is open on Saturdays starting in May. The only Farmer’s Market I know of is only held on Fridays, which is a major bummer considering it’s a one block walk from me and I never get to check it out because of my work schedule. But finding this farm is really great news. I can’t wait to check out some locally grown organic veggies in just a month!

So let me get back to my point: this Upton’s Naturals chorizo-flavored seitan is what has taken my tofu scramble from drab to fab. I have made two scrambles this week, which shouldn’t be surprising if you’ve been following this blog–I tend to overdo foods I love, and seitan has quickly become one of my favorite meat replacements. I am guilty of frequently eating tofu scramble for dinner and then reheating the leftovers for breakfast (sometimes for a few days, depending on how much I cook at any given time). I’m a big advocate of planned leftovers. It makes the next day so easy! Completely takes the stress out of figuring out your meals for the day.

Without further ado, I call this simple scramble the This Is My Everest Seitan Scramble.

serves 3-4, or more!

1 block extra firm tofu, drained and pressed
1 package Upton’s Naturals chorizo-style seitan
1 bell pepper, sliced
1 crown broccoli cut into florets
1/4 to 1/2 yellow onion, diced
4-5 squirts Braggs liquid aminos
2 tbsp nutritional yeast
1 tsp turmeric
1 tsp garlic powder
1 tsp red pepper flakes
1 tbsp veg oil, for frying
optional: baby spinach leaves or other green leafy veg

You know the tofu scramble drill: warm your oil, fry your veggies and seitan for a few minutes, crumble the tofu, spray your Braggs, add your seasonings, and fry until your veggies are at desired consistency (I like mine slightly crisp) and tofu is heated through and uniformly seasoned. Tada!

pre-tofu. I won’t lie to you, I nearly considered eating as is because the seitan is that good

the turmeric and nooch give it that yellowy egg-like color

If you’re a single person like myself, you’ll have leftovers for the next several breakfasts. If you’re feeding others, this should satisfy a family of four. My boyfriend doesn’t like his veggies as crisp as I like mine, so the good news is this scramble is all mine. 🙂

it’s even carnivore-approved!

I’m thoroughly convinced my cats don’t even know what meat is. Whenever my boyfriend does happen to eat meat here and tries to give the cats a taste, they just sort of look at it and push it around with their paws. However, whenever there’s seitan in the house, they know something’s up! That’s how meat-like this product is. The texture is the best part: if you’ve ever eaten true Wisconsin cheese curds, it’s kinda like that. It almost squeaks when you bite into it. It’s a very appetizing texture. Don’t take it from me, though! Eat some seitan already! Your tummy will thank me.

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