Tag Archives: gardein

Fried Chickun


This is the fried chicken recipe I’ve been looking for – the flavours are just perfect in every way. I adapted Hell Yeah It’s Vegan!’s┬árecipe a little:
– I had Gardein Chick’n Scallopini┬áin the freezer, so I decided to use that rather than making seitan from scratch this time. However, while it tasted good, the Gardein doesn’t have enough substance – it got kinda soggy and didn’t really hold up to frying. Lightly marinated tofu would great, though.
– I only used about 1/4″ of peanut oil in my fancy new all-clad skillet, and it was plenty for frying the thin Gardein fillets.
– I also forgot to pick up spicy brown mustard, but I googled the ingredients and came across this:

“There are no known substitutes for spicy brown mustard. In this case, individuals are encouraged to make their own recipe for this condiment. The ingredients that are included in the makings of this are mustard seed, red wine vinegar, dry mustard, water, prepared horseradish, ground turmeric, ground cloves, brown sugar, and dry red wine. All of these ingredients must be combined and simmer in a saucepan , then allowed to sit for 60 to 90 minutes at room temperature before being used in any way.”

So… I mixed up the water and flour and then just added:
– a big pinch of mustard powder
– about a tsp of red wine vinegar
– 1/2 tsp of horse radish
– 1/4 tsp of turmeric
– a good pinch of brown sugar
– a tiny splash of beaujolais
since I didn’t have ground cloves and didn’t feel like waiting for an hour or more. But the breading tasted absolutely fantastic, I’ll definitely be making this again.

Served up with sauteed swiss chard and mashed potatoes:

fried chickun


Vegan Cuban-Style Beef


Yet another fantastically tasty, super simple recipe from Meet the Shannons.

1 can black beans, drained and rinsed well
2/3 c fake beef stock
1 bay leaf
1 tsp dried oregano
1 tsp onion powder
2 cloves garlic, minced
3 tbsp lime juice
1 tsp cumin
1 tsp of chili powder (but add more if you like heat)
1 tbsp Braggs Liquid Aminos
1 tsp Liquid Smoke
*rum is in the original recipe, but I didn’t have any – this still tasted fantastic!

Chuck everything into into medium-sized pot, bring to a boil and then reduce to a simmer and cook for about 10 minutes.

Meanwhile: heat cast iron pan on medium and then add

1 tbsp oil
1 package of Gardein Beef Tips
1 large red bell pepper (or cubanelle peppers if you can get them), sliced into 1/2 inch strips
1 red onion, thinly sliced into half moons

Throw everything into the pan, fry till the beef is nice an dbrown about 6 minutes or so.

Serve over rice with lots of sliced avocado – don’t skip the avocado, it really is a fantastic accompaniment.

“Beef” and Broccoli


Recipe taken from here.

serves 2 people.

1 packet of Gardein Beef Tips
1.5 tbsp soy sauce

Mix together in a small bowl and set aside.

1 c white long grain rice
3 c water

Add to pot, cover, set on high, set timer for 20 mins. Once it starts to boil (keep a close eye on it!), turn it down to the lowest setting. Once it’s done, leave the lid on, turn off heat and let it sit for another 10 mins.

In the meantime, whisk together:

1.5 tsp dry sherry/cooking sherry
1 tbsp veggie broth
2.5 tbsp vegetarian oyster or hoisin sauce
1.5 tsp brown sugar
0.5 tsp toasted sesame oil
0.5 tsp cornstarch

Set aside and then in a separate small bowl mix:

3 cloves minced garlic
1 tsp of ground ginger (or fresh ginger)
1 tsp peanut oil

Set aside. Chop up the following:

4 c of broccoli florets
1 red or yellow pepper (dice)

Heat a non-stick pan on med-high, add 2 tsp peanut oil, throw in the beef tips/soy sauce and stir briskly till browned (3 mins or so). Remove from pan, set aside, add broccoli and stir for about a minute, then add 3 tbsp of water, put a lid on, turn the heat down to med-low and steam for a few minutes – till just tender. Remove broccoli and add the bowl with the beef. Turn heat back up on the pan, add another 2 tsp peanut oil, throw in the pepper and stir till it starts to brown, about a minute. Add the garlic/ginger mix and stir another minute. Add the meat/brocc back into the pan, along with the sauce you made earlier. Stir to coat for a couple of mins, then cover, turn off heat. Your rice should be done right about now, so it’s ready to serve!

Nutritional information includes 1.5 c of cooked rice per serving.

** I just realised I cut off the vitamin A part when i shopped the nutritional label: it’s 56%.