BBQ Seitan Skewers

BBQ Seitan Skewers:
Makes about 12 skewers

2 boxes of cubed seitan
your favorite vegan BBQ sauce.
1 organic green pepper, cubed
1 organic red pepper, cubed
1 organic onion, quartered
organic grape tomatoes

Drain and rinse the seitan then pat lightly between paper towels. Add to a large mixing bowl and mix with BBQ sauce so that all of the seitan is covered, then set aside to marinate.

Cube and quarter the veggies (except tomatoes) and add them to the bowl of seitan, coating them with BBQ sauce as well.

Finally, add everything to the skewers, alternating vegetable with seitan. If you're not grilling them, place them on a broiling pan and broil for 10-15 minutes or until lightly browned.

These skewers are even more amazing when paired with these Twice Baked Potatoes or Roasted Sweet Potatoes:

  

            

BBQ Veggie Burger with Roasted Sweet Potatoes

BBQ Veggie Burger:

Makes 5 Burgers:

1 cup uncooked organic short grain brown rice

3/4 cup no salt added organic black beans

1 tbsp organic oat bran

1/2 tbsp organic extra virgin olive oil

1/4 cup chopped white mushroom

3-4 tbsp organic carrots shredded or minced 

1 organic yellow onion chopped, or minced depending on your preference

1 organic jalapeño chopped, or minced

1 organic garlic clove finely chopped

6-8 tbsp of your favorite organic BBQ sauce

Optional additions (about 1/4 cup or less each): peppers, yellow or blackened corn, diced tomatoes

Roasted sweet potatoes and your favorite green or salad (I love freshly steamed green beans with this recipe) are great side dishes to complement this burger. For the roasted sweet potatoes, you'll want to make sure you have 1 large potato for every 2 people you will be serving.

First preheat oven to 350 degrees then cook rice according to directions on package. While rice is cooking, peel and cube sweet potato, place in a glass pan, and toss in about 3 tablespoons of olive oil making sure all potatoes have a coating on them then place pan in oven for 20 min. When 20 minutes is up, remove and flip the potatoes, adding only slightly more oil if potatoes are dry, and place back in the over for an additional 20 minutes or until soft or crispy, whichever you prefer. Remove potatoes when finished, cover, and set aside.

While rice and potatoes are cooking, prepare onion, garlic, jalapeño, and if adding corn and pepper them as well. Heat 1/2 tbsp olive oil in a pan over medium heat and sauté vegetables until soft but not brown, then set aside in separate bowl to cool. 

Next, prepare remaining vegetables and ingredients and set aside while rice finishes cooking. Once rice is cooked, set it aside in a large mixing bowl to cool. 

Preheat oven to 400 degrees

Once rice is cooled, add all ingredients to mixing bowl and mix together with your hands so that all ingredients are distributed evenly. I like to wear cooking gloves or use sandwich baggies to cover my hands to help prevent sticking. First add just 6 tbsp of bbq sauce to mixture and taste before adding more. 

Divide into 5 patties and place onto a nonstick cookie pan and cook for 8-12 minutes.

Enjoy on your favorite organic bun and top with lettuce, tomato, and your favorite healthy condiments. Freshly made mango salsa is an amazing addition to this veggie burger!

Nutrition Info per veggie burger:

237.4 calories, 3.5g fat, 0.2g sat fat, 0g trans fat, 0mg cholesterol, 282mg sodium, 45g carbohydrates, 5g fiber, 9.4g sugar, 10g protein

BBQ Tofu Sliders!

BBQ Tofu Sliders:

Organic extra firm tofu
Organic slider rolls

1/2 cup favorite organic vegan BBQ sauce 

Organic avocado
Organic vegan mozzarella 

First, slice tofu block from container into 9 sections, 3 lengthwise, 3 width-wise and place them on a paper towel leaving about an inch or two in between each slice. Cover and press lightly with another piece of paper towel to remove excess liquid.

Next, marinate the tofu in your favorite BBQ sauce, measuring the anount you use at the beginning to track nutritional information. I suggest beginning with 1/2 cup of sauce per package of tofu. My favorite marinating method for tofu is to use a reusable container with lid, add an initial layer BBQ sauce, and then place tofu into container in layers that alternate in direction, covering each layer with sauce until all tofu is in the container. Set aside and rotate container about every 5 minutes during remainder of prep.

Once tofu is marinating, place grill pan on stove over medium heat and coat with organic extra virgin olive oil (not more than 2 tablespoons), or prepare your panini press how you normally would for grilling. If you are not using a spray olive oil container, I suggest using a paper towel to very lightly coat the pan to prevent the excessive use of olive oil. Test the heat of the pan by dabbing a small amount of BBQ sauce in the middle, once it sizzles, the pan is ready.

Place each piece of tofu on the pan and cook until grill marks appear on one side. Check it for grill marks occasionally by gently lifting the end of the tofu slice. Each side should take about 5 minutes. Once gril marks appear, flip the slice and allow the other side to cook until grill marks appear as well. Feel free to add some extra BBQ sauce to each side as the tofu cooks. To determine nutrition information for the amount of sauce used, simply measure the amount you have left in the container after tofu is finished cooking and subtract it from the amount you started with. 

While tofu is cooking, prepare sliders by slicing bread in half and layering with thinly sliced avocado (1/4 of the avocado in each slider), spinach, and sliced mozzarella (use about 1/2 of the serving size  your container suggests for each slider). The slider tends to stay together best when layered in that order, or even if the avocado is kept on the side. Once the tofu is complete, layer about 2 slices per slider and enjoy!

Serving size - 2 sliders! These pair great with some fresh mixed greens and veggies!