Vegan Recipe Collection Over 800 Vegan Recipes

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In a medium bowl, combine the marinade ingredients and mix well. Slice the seitan cutlets into thin strips
(1x2x 1/8 inch). Add the strips to the marinade, toss well, and set aside for 20-30 minutes, turning
frequently.
In a 10-inch frying pan, combine the coconut milk, brown rice syrup, red curry paste and cilantro. Heat
for 3 minutes over medium heat.
Reserving the marinade, remove the seitan strips and add them to the pan along with the onions. Cover
and simmer for 5 minutes. Turn the seitan and onions, add the reserved marinade, then cover and simmer
5 minutes more. Uncover and continue to simmer until the sauce is reduced by about half.
While the seitan is simmering, tear the spinach into bite size pieces and place in a salad bowl along with
the bell pepper strips.
Add the hot seitan with the sauce to the salad bowl and toss carefully. The heat will cause the spinach to
wilt.
Serve the salad hot or at room temperature.
Baked Country Style Patties with Grated Apples and Sauerkraut
2 cups (about 1 pound) ground seitan or reconstituted textured vegetable protein or other ground beef
substitute
4 cups (32 oz) sauerkraut
2 cups water
2 tbsp whole wheat pastry flour
1/4 cup chickpea flour
3 tbsp sesame oil
1 tart apple, unpeeled
Seasoning Blend:
1 1/2 tsp garlic granules
1 1/2 tsp oregano
1 tsp paprika
3/4 tsp fennel
1/2 tsp dry mustard
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