Chow Vegan

Gluten-free Vegan Home-style Meatloaf

November 24, 2015 By chow 5 Comments

Vegan Home-style Meatloaf, a popular post here at Chow Vegan, but I always get inquiries about replacing the vital wheat gluten called for in the recipe. As it’s been asked so many times, I ran an experiment to see if I can answer it once and for all.

METHOD: I made the original recipe as is up to the part where the gluten would have been added, I then split the mixture in half.

One half, henceforth known as Batch A, I proceeded without the wheat gluten, substituting instead a couple of teaspoons of chickpea liquid (the juice from the can of chickpea, also known as aquafaba). The other, Batch B, I added the wheat gluten and water.

From there, I proceeded as usual with the recipe, mixing and forming mini loaves all the while keeping the two batches separate. Although I did bake all four loaves on the same baking pan.

RESULT: See above for a visual comparison. Batch A, with chickpea liquid and no gluten: Still holds its shape but it’s softer and has a bit more of a bean taste.

Batch B, with gluten: The gluten is not just a binder, it helps to give the loaf more structure and a toothsome, chewy texture and a tad more of a wheat taste.

CONCLUSION: Yes, you can totally sub out the wheat gluten. It’s not quite the same but if you’re looking for gluten-free, it works and it’s tasty in its own right. While I used chickpea juice for this experiment, a flax egg would probably work just as well.

Gluten-free Vegan Home-style Meatloaf
Makes 4 mini loaves

1/2 small white onion, finely chopped
1 celery rib, finely chopped
2 small carrots, finely chopped
1 15-ounce can chickpeas
1 tablespoon or more of the juice saved from the can of chickpeas
1 teaspoon olive oil
3 garlic cloves, minced
2 tablespoons tamari
1/2 teaspoon lemon zest
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried sage
1/2 cup gluten-free panko breadcrumbs
Ketchup for glaze

Heat sauté pan to hot, add 1 teaspoon olive oil. Sauté onion until translucent, then add the carrots and celery. Cook for about 2 minutes; set aside and let cool.

Preheat the oven to 375 degrees. Drain the chickpeas and save the chickpea juice from the can. Do not rinse the chickpeas. Place in a large bowl, and smash with a fork. Add the rest of the ingredients including the cooked vegetables. Mix together until everything sticks together in a big ball.

Divide the ball into 4 equal pieces. Shape each piece into a small loaf. Line a baking sheet with tin foil and lightly oil. Place the loaves on the tin foil and brush all sides with oil. Bake for 20 minutes. Take out and glaze the top with ketchup. Bake another 10 minutes until firm. Cut into slices and serve with mashed potatoes and your favorite sides.

Vegan with a Vengeance

November 8, 2015 By chow 4 Comments

Corn Chowder

Aye ya! I can’t believe it’s taken me all of summer and most of autumn to get this cookbook review up. Back when the summer season was new and full of potential laid-back days, I received from the publisher a review copy of the updated 10th anniversary edition of Vegan with a Vengeance by Isa Chandra Moskowitz.

I was so excited to cook from the new version as I never got around to trying the original version, I was off to a strong start only to petered out as the days got longer and now shorter. And so here we are, better late than never.

The first recipe I tried is the Corn Chowder page 58, when fresh corn overran the farmer’s market (frozen corn would work as well). I got a loaf of bread to soak up all the corny goodness. Then I wished I had gotten a round loaf to make a bread bowl, it’s certainly thick enough for it. Since I’m not a fan of bell peppers, I sub out the red bell pepper for a couple of celery stalks.

Asian-style Scrambled Tofu

As I always seem to gravitate towards Asian flavors, it’s no surprise I made the Asian-style variation of Scrambled Tofu page 13. Plus it means I can have breakfast for dinner, just by topping white rice with the tofu scramble and serving with a side of quickly stir-fried Chinese greens.

Curried Tempeh-Mango Salad Sammiches

I like curry. I like tempeh. I like mango. But I never thought to combine all of them into Curried Tempeh-Mango Salad Sammiches, page 102. I was pleasantly surprised by how well the flavors meshed together.

Brooklyn Pad Thai

Once upon a time, I tried making pad thai at home. It was just okay, for years afterwards, I resigned myself to only eating it in Thai restaurants. So it’s high time to give it another shot. Even though the Brooklyn Pad Thai page 189 is not authentic, it’s just as good. Even better than at a restaurant as I can put whatever I want in it, like more than two pieces of broccoli and no worries about fish sauce.

Green Garden Puree

I managed to find the last of the asparagus for the season at the local farmer’s market to make Green Garden Puree page 146. So refreshing and light. I used as a dip but it’s also delicious as a filling or topping.

Lemongrass Noodle Bowl with Mock Duck

I didn’t initially plan on trying another noodle dish. But seeing that I still have quite a few stalks of lemongrass leftover from making the Brooklyn Pad Thai, I made the Lemongrass Noodle Bowl with Mock Duck, page 177. The broth is one of the better ones I’ve tried, pack full of flavor, I could just sip it as a drink. For the mock duck, there’s a recipe in the cookbook to make your own seitan or use the canned mock duck found in Asian supermarkets. I went with the canned, I’m lazy like that.

Of all the recipes I’ve tried so far, my favorite is the Brooklyn Pad Thai which the publisher has generously shared below. Don’t be like me and take ten years before giving the recipe or the cookbook Vegan with a Vengeance a try.

Brooklyn Pad Thai
Serves 4

1 pound rice noodles

For the sauce:
6 tablespoons tamari
6 tablespoons sugar
2 tablespoons tomato paste
2 tablespoons sriracha
1/4 cup rice wine vinegar
3 tablespoons tamarind concentrate or freshly squeezed lime juice

For the pad thai:
3 tablespoons peanut oil
14 ounces extra-firm tofu, drained and cubed
1 medium-size red onion, cut into thin half-moons
2 cloves garlic, minced
1 tablespoon finely minced lemongrass
2 cups bean sprouts
8 scallions, sliced into 1 1/2-inch lengths
2 small dried red chiles, crumbled
1/2 cup chopped roasted peanuts
1/4 cup chopped fresh cilantro
Lime wedges for serving

Prepare the rice noodles according to the package directions. Run them under cold water to cool completely.

Mix together the ingredients for the sauce.

Begin cooking the pad thai: Heat a large, nonstick skillet or wok over medium-high heat. Pour 2 tablespoons of the peanut oil into the pan and heat, then quickly add the tofu. Stir-fry for 4 to 5 minutes, until the tofu is crisp on the outside. Remove from pan and set aside.

Pour the remaining tablespoon of peanut oil into the pan and sauté the red onion for about 2 minutes. Add the garlic and lemongrass, and stir-fry for 30 more seconds. Add the sauce and, when it starts to bubble (should bubble within a few seconds), add the noodles. Cook for 2 minutes, stirring constantly, then add the tofu, bean sprouts, scallions, and chiles. Stir for 30 more seconds. Transfer to serving plates and garnish with peanuts, cilantro, and lime wedges.

Disclosure: This post contains Amazon links, I get a few coins tossed my way if you click on any of the links and make a purchase of anything.

At the Pizza Studio

October 28, 2015 By chow 12 Comments

Vegan Pizza at Pizza Studio

Picture this: Your choice of crust. Choice of sauce. Unlimited toppings. And the whole thing bakes in five minutes or so. That’s eating at Pizza Studio, one of those new-fangled Chipotle-style pizza spots.

I got the whole grain and flax seed crust, tomato blend sauce, vegan cheese, roasted herb potatoes, mushrooms, roasted zucchini, caramelized onions, olives, artichoke hearts and topped with truffle salt.

Vegan Pizza at Pizza Studio

As you can see, it’s a nice thin, crispy crust just the way I like ’em and it’s pretty flavorful with the flax seed and all. Because it’s a thin crust, it cooks fairly quick in the conveyor oven once you’re done customizing your pizza. There was just the right amount of vegan cheese, sometimes when there’s too much cheese, it can be a bit overwhelming.

For the toppings, I just went with whatever veggies looked good. Can’t say I’ve ever had tiny cubes of roasted potatoes on my pizza before, but it’s actually pretty good. Next time though, I’m going to try a different finishing item, the truffle salt made it a tad too salty for my liking.

About 10 bucks for an 11-inch pie, although the vegan cheese is a dollar extra (which kinda chaps my hide, it’s the only item that cost extra). Will I be back? Oh sure, there’s all sorts of different crusts, sauces, veggies and seasonings still to try (it looks like the gluten free crust and basil pesto are the only ones not vegan).