The best vegan burger? - oh yeah

Now, this is sort of a holy grail deal. Do you know how many different versions of veggie burgers are out there? Some have oats, rice, beans, peanut butter, vital wheat gluten, or a plethora of other ingredients to create that elusive juicy, tender inside and firmer outside, flavorful enough to stand on their own yet not be subsumed by lots of toppings. Men have died in pursuit of this, and fingers, burned (ok, slight hyperbole).

The grail has been found, and Vegan Dad has done it. I'm quoting his posting here, but you will benefit by checking out the rest of his blog - I have it as a feed to my Google Reader. He's inventive and yet gives attention to the need for simple, inexpensive food that appeals to a broad audience (such as kids - thus, the implications of the blog title).

INGREDIENTS
- 1 8.5 oz pkg tempeh, coarsely grated
(If you find tempeh has a "taste," simmer it in boiling water with 2 tsp soy sauce for 10 mins to cut down on the bitterness. Cool before grating. This will increase the water content of the tempeh, so you might want to increase the wheat gluten to 1/2 cup, or not add any extra water.)
- 1/2 cup bread crumbs
- 1/3 cup vital wheat gluten
- 2 tsp ground fennel seed
- 1 tsp sage
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp soy sauce
- 2 tbsp HP sauce note: I don't have HP so used catsup instead, with a touch of vegan worcestershire sauce.
- 1/4 tsp browning sauce (optional)
- 2-4 tbsp water
- oil for frying

METHOD
1. Mix grated tempeh, bread crumbs, flour, and spices in a bowl. Add in soy sauce, HP sauce, and enough water to make a firm yet pliable dough. Knead for a few mins to mix everything well.
2. Divide dough into 6 pieces. Shape into patties by pressing into a metal ring.
3. Cook in a thin layer of oil on med-lo heat for about 5 mins per side. The trick is to make thin patties and to fry them low enough to cook them through before burning the outside.

Veganized Sausage Balls

from ppk at http://www.postpunkkitchen.com/forum/viewtopic.php?id=39124
(these may work for spaghetti & meatballs, or subs)

14-oz pkg Gimme Lean Sausage
2.5 C shredded Follow Your Heart Cheddar
3 C Bisquick dry mix
1 large pinch sage leaves
1 to 2 large pinches fennel seeds
2 large pinches crushed red pepper
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 TB extra-virgin olive oil
2 small cloves grated or very finely minced garlic (I use a Microplane zester)
1/2 to 1 C nutritional yeast flakes (optional, but EXTREMELY recommended)

Preheat oven to 350. Line 2 baking sheets with parchment paper, or spray with nonstick spray.

Mix all ingredients together by hand, until everything is well-incorporated. Form into balls (my mix made about 3 dozen) and place on sheets about a half to one inch apart. Bake for 10 to 15 minutes, until bottoms are browned, and tops are beginning to brown. Best served warm.


I also made a little dipping sauce to go with it. I don't think it's necessary, but some people really like their dipping sauces. In a small bowl, I mixed :

1/3 C vegan mayo
2 TB dijon mustard
1/2 Tb paprika
1 tsp chili powder

Baked 'Chicken' Seitan

The basic baked seitan method is 'Seitan o Greatness,' and can be found here.
I've modified it by changing the spices found here to create this baked 'chicken' seitan roll that I will use for recipes.

• 2 cups vital wheat gluten
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/4 teaspoon cumin
  
• 1/4 teaspoon garlic powder
• 2 cups water
• 1/3 cup Braggs*
  
• 1/2 teaspoon onion powder
• 2 (4 inch) pieces dashi kombu (dried kelp) (optional)

* The original recipe calls for tamari or soy sauce

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.

'chicken' salad

1 c diced chicken flavored seitan (or just use plain seitan)
1/3 c chopped celery
1 T (or to taste) dill OR tarragon
1/8 t cracked pepper
1/3 c halved red grapes
1/3 c chopped, toasted walnuts
1/4 c vegan mayonnaise (or just enough to lightly coat the ingredients)
salt to taste, OR Bragg's

Directions: mix, chill, eat on toasted multigrain bread with lettuce and sliced tomato
Note: I'm guessing at amounts, so use your best judgment!