Vegan Food For Kins

Hey! Could you be a little more specific? I wrote a ‘helpful things when requesting’ post and since, well, androids don’t really “eat” at all, I’m in a bit of standstill with ideas. Thank you! 

Of course! Please try some of these!

Marinated Portobello Cashew Cheese Burgers with Herbs & Tomatoes

Grilled Portabella Steaks

Vegan Jackfruit & Mushroom Gyros and Tzatziki

Country-Fried Seitan

1 cup flour

¼ cup nutritional yeast

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic, crushed

½ cup water

3 tablespoons spicy Dijon mustard

2 tablespoons baking powder

3 cups panko breadcrumbs

1 cup vegetable oil

1 pound seitan, sliced into thin cutlets

In a large bowl, mix flour, nutritional yeast, salt, pepper, and garlic. In a medium bowl, mix together water and mustard. Add ½ of dry ingredient mixture to wet ingredients, then add baking powder and breadcrumbs to remaining dry mixture.

Mushroom & Walnut Bolognese 

2 tbsp cold-pressed olive oil

1 large onion, finely chopped

2 large garlic cloves, center germ removed and finely chopped

450 gr. cremini mushrooms, half sliced and half cut into fine strips

1 cup | 100 gr. walnuts, finely chopped

2 plum tomatoes, roughly chopped

2 400 ml. cans peeled, chopped tomatoes

2 tbsp apple cider vinegar

1 tbsp organic tomato paste

1 tbsp dried oregano

1 tbsp dried basil

1 tsp ground cumin

1 tsp paprika powder

¼ tsp ( or more ) dried chili flakes

sea salt & black pepper to taste

Heat up the olive oil in a pot or wide sauce pan on medium heat.

Add the chopped onions and garlic and sauté for 2-3 minutes until the onions become translucent — but not brown.

Add the cremini mushrooms and cook for 6-8 minutes, during which the mushrooms will release their water.

Once this water has completely evaporated and the mixture is fairly dry, add all the herbs and spices, the apple cider vinegar and tomato paste. Mix well to ensure the mushrooms are well coated in the spices.

Add the chopped plum tomatoes and the canned peeled tomatoes and mix again.

Allow to cook on medium-low heat for 20 minutes, stirring occasionally.

Add the chopped walnuts and cook for an extra 5 minutes.

I can surely try! Have some of these!

Austrian Apricot Dumplings

Berry Iced Tea With Ginger & Mint

Sun-Dried Tomatoes

Mediterranean Pasta

Sun-Dried/Oven-Dried Tomatoes

1 large container cherry tomatoes

8 Roma tomatoes

salt

pepper

fresh herbs, like thyme or rosemary

olive oil (optional)

Preheat oven to 200º

Cut tomatoes in half and place cut side up in a single row on a baking sheet lined with parchment paper.

Place pan in oven and leave it for 2-6 hours, depending on size of tomato

Check cherry tomatoes at 2 hours

Check larger tomatoes at 4½ - 5 hours

Mediterranean Pasta

1 tablespoon kosher salt — plus 1 teaspoon, divided

6 ounces whole wheat angel hair pasta — whole wheat spaghetti, or similar whole wheat noodles (I recommend DeLallo whole wheat pasta)

4 cloves garlic

2 cups grape tomatoes — or cherry tomatoes

1 can quartered artichoke hearts — (14 ounces)

1 can whole pitted black olives — (6 ounces)

3 tablespoons good-quality olive oil

½ teaspoon ground black pepper

¼-½ teaspoon crushed red pepper flakes

¼ cup freshly squeezed lemon juice — about 1 lemon

¼ cup Vegan Parmesan cheese

¼ cup fresh Italian parsley — chopped

Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve ½ cup of the pasta water, then drain.

While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.

Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.

Vegan Char Siu Bao (Baked Buns)

For the char siu bao dough

1 cup warm water, separated in two 1/2 cup portions

1 teaspoon active dry yeast

3 cups all purpose flour or bread flour, divided

¼ cup coconut oil

½ teaspoon vital wheat gluten (can be eliminated if using bread flour)

½ cup sugar

Pinch of salt

For the vegan bao filling

2 tablespoons oil

1 medium onion, diced

1 block extra firm tofu (drained, pat dry and cut into ½-inch cubes)

2 ½ tablespoons soy sauce

½ teaspoon dark soy sauce (optional)

1 tablespoon sugar

1/2 teaspoon salt

1 teaspoon sesame oil

1 tablespoon hoisin sauce

white pepper, to taste

1 ¼ cups water or vegetable stock

2 tablespoons flour

Sugar water to coat the buns

1 tablespoon sugar

2 tablespoons warm water

Start by making the dough. Add ½ cup warm water, 1 teaspoon active dry yeast and ⅓ cup flour to a large bowl, and mix well. Set aside in a warm place for 15 minutes until the mixture foams up.

Mix the coconut oil into the foamy yeast mixture until you can’t see any solids and then mix in the remaining ½ cup of warm water. Add the last 2⅔ cups flour, vital wheat gluten, sugar, and salt. Mix in until a dough forms. Knead for 10 minutes. You can add some flour to make it easier to work with, but don't worry if it's a bit sticky. Cover with plastic wrap and let it proof for 1 hour.

While that's happening, make the filling. Heat your wok or cast iron pan over medium-high heat and add the oil, onions and tofu. Cook for 3-5 minutes until one side of the tofu is just browned. Turn the mixture over with a rubber spatula and brown the other side. Feel free to add more oil if the mixture looks a bit dry.

Add the soy sauces, sugar, salt, sesame oil, hoisin sauce, and white pepper. Stir everything together and then add the water/vegetable stock and flour. Stir gently so as not to break up the tofu chunks.

Let the mixture simmer until the liquid thickens into a sauce. It should thicken further as it cools. Set the mixture aside to cool completely before making the buns. If the mixture looks a little wet, you can put it in the fridge to solidify it for easier assembly.

Once the dough has proofed for an hour, turn it out onto a well-floured surface and knead for another 2-3 minutes to ensure most of the air bubbles are gone. Add just enough flour so you can knead it, but be careful not to dry out the dough. Divide the dough into 10 equal pieces and cover with a damp towel.

Roll out each dough ball into a disc, where the middle of the disc is a bit thicker than the sides. Put about 2 tablespoons of filling in the center and fold up the edges to close the bun. The dough is fairly elastic, so you can stretch it to cover the filling if needed. Check out our other char siu bao recipe for more photos on bun folding, Chinese BBQ Pork Buns (Cha Siu Bao. Be sure to pinch it closed, and place it seam side down on a parchment-lined baking sheet.

Keep all the dough balls and the finished buns covered with damp towels until they're all assembled. Let the buns sit for another 10 minutes while you preheat your oven to 375 degrees.

Vegan Sweet Potato Pancakes

Dry Ingredients

1 and 3/4 cups all purpose flour

2 tablespoons organic brown sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon salt

Wet Ingredients

1 and 1/4 cups non-dairy milk, such as soy or almond

1/2 cup mashed or pureed sweet potato (see note)

2 tablespoons canola oil

2 tablespoons apple cider vinegar

1/2 teaspoon vanilla extract

In a medium mixing bowl, stir together all dry ingredients (all purpose flour, brown sugar, baking powder, salt, nutmeg, cinnamon). Form a well in the center of the dry ingredients.

Stir together the wet ingredients in a small mixing bowl. Slowly pour the wet ingredients into the well, mixing with a wooden spoon to combine. Don't overmix; it's okay if a few lumps remain.

Lightly grease a medium skillet with nonstick spray. Place on the stove over medium heat. Add 1/4 cup pancake mixture at a time, smoothing to make round circles as needed. Flip the pancakes when the tops start bubbling, or when sufficiently browned.

Vegan Sushi With Tomato Spicy “Tuna”

2 large roma tomatoes

1 1/2 tbsp soy sauce or gluten-free tamari

1/2 tbsp kelp powder heaping

1/2 tsp minced ginger

1/2 tbsp sriracha

1/2 tbsp sesame oil

3 nori sheets

1/2 small cucumber

1/2 avocado

Sushi Rice

1 cup sushi rice

1 cup + 2 tbsp water

1 tbsp rice vinegar

2 tsp sugar

1/2 tsp salt

Combine the sushi rice and water in a rice cooker and cook. When the rice is nearly finished, stir in the rice vinegar, salt, and sugar. Mash the rice with a fork just a bit to ensure it's sticky.

While the rice is cooking, bring a small pot of water to boil. Have a large bowl of ice water ready. Pierce the tomatoes with a knife then drop them into the water. Boil the tomatoes until the skin begins to peel off then remove them with a slotted spoon. Immediately transfer the tomatoes to the ice water to prevent them from cooking further.

In a container with a lid, combine the soy sauce or tamari with the ginger, kelp powder, sriracha, and sesame oil. Stir until even. Peel the tomatoes and slice the flesh away from the watery seeds. Dice the tomato flesh into small pieces then transfer it to your marinade container. Place the lid on and shake it up so the tomato pieces are all coated.

Cut the cucumber and avocado into thin match sticks then prepare your sushi rolling station. On a counter or cutting board, lay out a kitchen towel with a sheet of plastic wrap on top.

Place a nori sheet on the plastic wrap. With wet fingers, spread a very thin, even layer of sushi rice on the nori. Leave an inch or so of space on either end of the sheet to wrap it.

Layer your tomato spicy tuna topping on the rice along with a few match sticks of cucumber and avocado. The toppings should only cover 2 inches of the rice or you'll have trouble rolling it up.