Vegan Recipe Collection Over 800 Vegan Recipes

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1/2 tsp sage
3/8 tsp black pepper
3/8 tsp white pepper
Drain the sauerkraut and squeeze it gently to remove the excess brine. Place the sauerkraut and water in
a bowl and let it soak for about 15 minutes to remove some of the salt.
While the sauerkraut is soaking, prepare the seitan patties. In a large bowl, combine the seitan, pastry
flour chickpea flour and seasoning blend. Form the mixture into 12 small patties (1 1/2 – 2 inches in
diameter).
Preheat the oven to 300F. Heavily coat a medium ovenproof casserole dish with cooking oil and set it
aside.
In a heavy skillet, heat the sesame oil over medium heat. Add the seitan patties and cook them until well
browned (5-7 minutes on each side).
Grate the apple into a medium bowl and set aside. Reserving the soaking water, drain and firmly squeeze
the sauerkraut, then combine it with the grated apple.
Place the seitan patties in the prepared casserole dish. Cover the patties with the apple sauerkraut
mixture and half of the reserved soaking water
Cover and bake the patties until they are heated through (45-60 minutes). Serve hot.
Baked Cutlets with Onions and Herbed Almond Crumb Stuffing
6 seitan cutlets (about 1 1/2 lbs)
1 medium onion, cut crosswise into thin slices
1-cup plain soymilk or Rice Dream beverage
1 tbsp corn oil or sesame oil
Stuffing
1 cup torn pieces day-old bread, tightly packed
1 1/2 cups coarsely chopped almonds
3 tbsp dried parsley
1 tsp dried rosemary, thyme or sage
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