Simple Mushroom Gravy

Hey guys, I know its been ages since I have posted anything here but know that I have moved I should have more time to cook and post for you all..

Just to get going again I thought I would post a simple recipe for a mushroom gravy that I love. This goes extremely well poured over the chickpea cutlets from Veganomicon which I have mentioned previously on The Seitanic Cult. I hope you enjoy this recipe and I promise to be more regular with my posts and recipes from here on in.

Ingredients:


1/2 cup spring onion sliced
3/4 cup diced mushrooms
2 Tbsp vegetable oil
2 cups vegetable broth
3 Tbsp nutritional yeast flakes
1 vegetarian stock cube
1/2 tsp onion powder
1/2 tsp garlic salt
About 3Tbsp flour

Vegie Head!

Hello cult members,

Unfortunately since becoming an apprentice chef at Soul Mama in Melbourne I have found myself with less time to be able to cook at home and bring you new recipes, I still have a few in the pipeline but it just means I may be posting less frequently.

In the meantime I'm excited to start a new guest area on the site called Honorary Cult Members, you will see the tab at the top of the page. I hope to get some regular contributors to this area so its not just my recipes you are seeing but some other amazing recipes from amazingly talented cooks from all over the place that you may or may not have stumbled across otherwise.

Im proud to introduce to our first guest Adele, Creator of  http://www.vegiehead.com/ her creations are beyond words, especially her raw recipes they will blow your mind. We are lucky enough to have her recipe for her, Raw Chocolate-Coconut Cream Tart just looking at this recipe will make your mouth water.

So without further ado I introduce you to Adele and give you her Raw Chocolate-Coconut Cream Tart.

Adele is a self confessed “Vegie Head”. As the creator of www.vegiehead.com, you wouldn’t expect anything less.

Vegie Head started by accident – Adele started to post pictures of her plant-based recipes on-line, to the delight of many. The demand for more was so great that she started a blog (www.vegiehead1.tumblr.com) with pictures only. Then came the demand for recipes. The website was born, andwww.vegiehead.com was an overnight success. Still flourishing, the website and recipes have been featured on many food blogs and sites, featured in online magazines, published in two compilation cookbooks, and Vegie Head herself has 2 e-books coming out soon! She also teaches cooking classes at her home in Melbourne, Australia and has a YouTube channel.

Adele’s beliefs are that food should be healthy, delicious, colourful and easy. All recipes are plant-based; some raw, some cooked, and Adele welcomes everyone to her website and social media pages, as she is intent on spreading “The Vegie Head’s Love”!

---

Garlic "Prawns"

Sorry for the delay in posts guys but as I have just started as an Apprentice Chef at Soul Mama ( an incredible Vegetarian/Vegan restaurant in Melbourne, for those of you not from around here) I don't have the time I would like to post as frequently as was first intended with this blog, but I will continue to post it will just be less frequent. Now is a good time to mention if any of you have recipes of your own you would like featured to get publicity or have a vegan blog or website you want featured feel free to contact me, all contact details can be found on the Contact Me page, and I'll have a look at what you have got and do a feature on you and your food or ideas I'm always on the lookout for guest appearances.

Anyway to today's recipe, Garlic "Prawns" I have had a few requests for this one, its just a really simple Garlic prawn recipe veganized I'm still working on another Garlic Prawn recipe that has a bit more to it but for the moment this is a really quick and simple recipe you can just throw together..

Enjoy :)

Ingredients:


This is recipe is made for about 6-8 people so feel free to cut the portion sizes in half


1/2 Cup Coconut oil
4 cloves Garlic chopped
1 tsp chilli flakes
1 1/2 tsp Sweet paprika
1 kilo Vegan "prawns" (if you have trouble finding these and your around Melbourne let me know and ill point out some places for you)
1 1/2 Tbs dry sherry
1/3 Cup flat leaf parsley chopped

Chickpea Cutlets

This is another incredible recipe from the amazing Veganomicon just with a few of my own little tweaks, this book never ceases to amaze, everytime you open it up you find so many more amazing recipes to try that you missed last time!! Do yourself a favour if you haven't bought yourself this book yet, go out and get it now!! Dont worry this post will still be here when you get back, go now!!!!

For those of you who are still here lets just get straight into these Incredible Chickpea Cutlets, these are amazing with a good mushroom gravy, Ill do a post for my mushroom gravy soon....

Ingredients:


1 Cup cooked chickpeas
2 Tablespoons oil of your choice (I use Coconut oil)
1/2 Cup vital wheat gluten
1/4 Cup vegetable broth
2 Tablespoons tamari
2 Cloves of garlic, pressed or grated on a microplane
1/2 teaspoon lemon zest
1/2 teaspoon dried thyme
1/2 teaspoon Hungarian paprika
1/4 teaspoon dried rubbed sage
Oil for frying

Chocolate Panna Cotta

I know this isn't the Tofurkey or Trifle I promised but trust me they are still coming, my Christmas posts will be ready shortly I just wanted to post something in the meantime and this is a dessert I have been sitting on for a little while. Its simple yet impressive to vegans and non-vegans alike. I couldnt find one Panna Cotta recipe that worked how I wanted it to so this is a combination of a few recipes with some alterations of my own.

Enjoy!!

Ingredients:


400 ml Coconut Cream
1 and 3/4 teaspoons Agar Agar Flakes/Powder
5 Tablespoons Agave Nectar
3/4 Cup Dark Chocolate ( You can use a little more or less depending on how rich you like it)

Christmas Candy Cane Cupcakes by "G"

Unfortunately I haven't had time to cook and post Christmas recipes like I would have liked to but I will be taking photos and posting the recipes for what I cook for our Christmas feast unfortunately they wont be posted until after Christmas. I promise to do a Christmas special next year though and show you a whole heap of ideas leading up to Christmas. But for now to fill the void I have this amazing cupcake recipe from our resident photographer, none of this would be as good as it is without her photos, the beautiful "G".


So without further ado, if you want to do something different for a Christmas desert or you just want something yummy to snack on ;) give these Candy Cane Cupcakes a whirl!!!

D.I.Y Seitan

This is for those of you out there who have stayed away from making you own Seitan because it looks too hard and complicated. Im about to show just how easy it really is as long as you have the ingredients and you have the patience to leave it on the stove for an hour its as easy as 1.2.3....

This recipe comes straight from the amazing Veganomicon there isn't much you could do to improve this recipe so I have used it pretty much exactly as written. It has to be the tastiest and easiest Seitan recipe out there. This particular version of Seitan is perfect for dishes like the Seitanic Stroganoff I posted a week or so ago. I will do other variations that will suit differing purposes but what better way to start than with this recipe.

Hail Seitan!!!!

Ingredients:

Seitan:

1 cup vital wheat gluten flour

3 Tbsp nutritional yeast flakes

½ cup cold vegetable stock

¼ cup soy sauce

1 Tbsp olive oil

2 cloves garlic, pressed or grated

Broth:

8 cups cold water and 3 vegetable bouillon cubes, or alternatively 4 cups vegetable stock and 4 cups water

¼ cup soy sauce

Panko Garlic Mushrooms

I've had a few requests for this one. Its a simple recipe that's tasty and sure to impress. I kind of stumbled across this by mistake one night I was looking for some ideas for stuffed mushrooms and stumbled across a few baked mushroom recipes some with garlic some with cheese but none seemed quite right so taking that inspiration I came up with this recipe for Panko Garlic Mushrooms.

Ingredients:


8-10 Mushrooms (Depending on size, use enough to fill a baking dish with one layer of mushrooms)
100g  Softened Vegan Margarine
1/4 cup Chopped flat parsley
3 garlic cloves
Juice of 1 Lemon
1/2 Cup Panko breadcrumbs (you can use more or less if you like, Just enough to cover to mushrooms)
1/2 Cup vegan cheese grated

Quinoa Stuffed Capsicums

Ok guys I just wanted to post a quick simple recipe while I'm working on some other stuff, So this is a simple yet tasty recipe for Quinoa stuffed capsicums. I have quite a few exciting recipes coming up soon. I also intend on showing you how to make your own Seitan at home and show people that its not as hard as it seems. Until then enjoy this little recipe.

Quinoa Stuffed Capsicums

This recipe will fill 3 large capsicums

3 Large red capsicums
1/2 cup quinoa ( I use a mixture of red, white and black quinoa)
3/4 cup vegetable stock or water
1/4 cup pine nuts
2 tsp Sunflower oil
1/4 cup chopped onion
1 garlic clove minced
1 can diced tomatoes
4-5 fresh basil leaves torn into small pieces
1 Tbsp fresh chopped parsley
salt and pepper to taste
2 Tbsp Breadcrumbs or Rice crumbs

Seitanic Stroganoff

Ok guys here is my first recipe, this is one of my favourite dishes from before I went vegan. It has taken me a while to get this just the way I like it but after experimenting with a few recipes and making a few little tweaks of my own I can finally say I love this Veganised version and I'm sure you guys will too..



Seitanic Stroganoff.


Ingredients:

2 Tablespoons Cornstarch
3 Tablespoons Tamari
1 1/3 Cups Vegetable Broth
1/2 teaspoon Garlic Granules
2 Tablespoons Tahini
3 Tablespoons Tofutti Sour Supreme