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    You are in: Home / Cookbooks / AJO's vegan recipes
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    AJO's vegan recipes

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    A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.

    Recipe #275998

    This came from a vegan website.

    Recipe #225008

    Based on Recipe #115501, Slow Cooked "baked" Beans by Grease. I changed the recipe to make it vegetarian and to accommodate my very large crock pot. This recipe should be able to be halved pretty easily. Cooking time will vary according to how long you have soaked the beans, what size crock pot you have and the kind. Different ones seem to cook at different temps. This recipe is on the sweet side, so adjust for your own taste. Would taste great with veggie hot dogs.

    Recipe #147984

    This recipe was found in Robin Robertson's Vegan Planet. My hubby is a brewer, so I naturally gravitated toward this recipe. I think this recipe would be equally as good with sliced portabello mushrooms. It's all about the sauce, which is thick and delicious. The carmelized onions are what makes this so tasty, in my opinion. The note says to serve it over noodles and to wash it down with more of the beer that you use in the stew. I served it over mashed potatoes and a side of steamed broccoli and used (and drank) oatmeal stout. Yum.

    Recipe #325186

    Based on Evelyn/Athens' Mixed Grain Salad (Recipe #101723). I like to use the grains anywhere you would regular rice- plain with veggies or sauce on top, stir-frys, topped with beans and salsa, as a breakfast cereal, salads, and in cassaroles. You can sub one cup of wild rice for either the rye or wheat berries. Should work with barley as well, but I have not tried that yet. I often will make up a large batch over the weekend, and keep it on hand for use in various meals and snacks during the week. Also, I usually do not use any stock so that I can use it in sweet things as well- I use 4 cups of water instead. It is just more versatile that way.

    Recipe #176290

    Recipe adapted from the Whole Foods website. This is a simple and quick meal- great for weeknights. And it's low fat, too. Serve over brown rice or another whole grain.

    Recipe #255318

    From the Post Punk Kitchen blog. This is a much milder tasting seitan than Seitan Log or Seitan Log II- it's good if you want to use seitan in a recipe or with a sauce rather than having the seitan be the main flavor point. As with the other logs posted, this seitan is much firmer than the boiled type and more dry. It's good for slicing or crumbling or cut into small peices for a sauce.

    Recipe #343857

    Recipe found on VegCooking.com, by Chef Beverly Lynn Bennett.

    Recipe #320078

    From the November/December issue of Vegetarian Times.

    Recipe #298552

    From the October 2006 Vegetarian Times. I made this without the oil and it worked just fine.

    Recipe #222912

    Recipe #321316

    From Farmer John's Cookbook: The Real Dirt on Vegetables. I make this without the peanut oil and just a splash of the sesame oil for my dietary needs, but wanted to post it as written. This is a wonderful way to serve steamed broccoli.

    Recipe #285550

    From postpunkkitchen (theppk.com) Created by Isa- this recipe is all her. I put it here to share with you all. Use where ever you'd like to have vegetarian sausage crumbles, like in scrambled eggs or tofu or in pasta dishes. We enjoyed this on pizza, along with onions, olives, garlic and mushrooms. And no, you are not going to fool any meat eaters into thinking that this is meat sausage, but that's ok by me as I don't like the taste of meat sausage. Great veggie alternative and I like that it does not have the extra sodium and other preservatives that the store bought veggie sausages have.

    Recipe #169090

    From the Post Punk Kitchen blog. This recipe is all Isa- just want to share the delicious joy. I love this and so did my husband, but he thought it was too salty so next time I'll wash off the capers and olives or even reduce the amount of capers. Yum, yum, yum! I left out the olive oil and used spray instead.

    Recipe #275776

    From the January 2007 issue of Vegetarian Times. These taste great but weren't the prettiest things to come out of my oven. I found that heating the tortillas first helped to keep them from splitting when rolled. I had some problems getting them to stay rolled. But they tasted really good, so I'm posting them and will make again. I served these with salsa and guacamole to dip in... yumm. I left out the oil for sautéeing but used the oil spray on the baking sheet.

    Recipe #223073

    From fatfreevegan.com. This salad is lovely and can be made ahead. Add or subtract the chipotles to fit your own taste. I have also replaced the cilantro with Italian parsley when served to someone who hates cilantro and it turned out well.

    Recipe #231965

    From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. This is untrried by me so far, but I plan on making it this winter sometime. I'm wating to see if I get a handheld blender for Christmas.

    Recipe #343599

    From weight watchers website. This is yummy. Not your traditional falafel, but fantastic for not being deep fried and much healthier this way. Note: If your chick pea mixture is too dry to form nice patties (which seems to happen with some of the canned chick pea brands) then just add some liquid to them to help them bind together, such as tahini, lemon juice, oil or water.

    Recipe #143502

    Adapted from Moosewood Restaurant Cooks at Home. I love this as a burrito with beans and a whole wheat tortilla. I use beer instead of oil- it tastes great and is lower in fat. I also used home-made seitan.

    Recipe #222093

    This tasty burrito filling is something like a chilli but is fantastic wrapped in a tortilla. When done, top off with your favorite burrito condiments, such as cheese, sour cream, grilled veggies, lettuce, avocado, salsa, hot sauce, onions, sprouts, olives... you get the idea- and wrap in a tortilla (I like whole or multi grain). I use a 6 quart crock pot. If yours is smaller I'd suggest using less liquid. If it turns out to be too watery, then take the lid off and let it cook down a bit. Adjust the seasonings for your own taste- use less or more chilis. If you are not crazy about cumin try some taco seasoning instead. This recipe is flexible. Cook time does not reflect the overnight soaking time of the beans.

    Recipe #183267

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