Add some variety to your pizza nights with this blackberry sauce pizza. The blackberry sauce has a beautiful purple hue and is sure to impress guests at a dinner party! This sauce only uses whole food ingredients and tastes delicious. The dough and cashew cheese …
This seitan is meaty, full of flavor, and does’t have a rubbery texture like many seitan recipes. Rip it up, add veggies, and it becomes perfect for grilling on skewers. I used a store bought barbecue sauce. You can use any barbecue sauce that you would like.
- assorted summer veggies (I used zucchini, bell peppers, and mushrooms)
- 2 ¼-½ cup vital wheat gluten*
- ¼ cup chickpea flour
- 2 tbsp nutritional yeast
- 1 tbsp onion powder
- ½ tbsp garlic powder
- 1 ½ tsp paprika
- ¼ tsp pepper
- ½ cup barbecue sauce
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 2 tbsp oil
- 1 cup water
- ¼ tsp salt
- Add all dry ingredients except salt to a large bowl and mix well.
- Add all the wet ingredients and salt to a separate bowl and mix well.
- Pour the liquid over the dry ingredients and mix very well. (*Depending on the consistency of the wet ingredients, you may need to add a bit more vital wheat gluten).
- Add spoonfuls of wheat gluten to the mixture and knead until the texture of the dough becomes elastic and fibrous.
- Continue kneading for five minutes. Tear off small pieces of dough and wrap them in aluminum foil.
- Steam in a steamer over water on the stove at medium heat for about an hour.
- Chill cooked seitan in the fridge overnight or use seitan right away.
- Rip apart seitan and cut veggies into bite-sized pieces. Add seitan and veggies to skewers.
- Cook on the grill for a few minutes on each side until the edges start to brown and get grill marks.
- Top it off with barbeque sauce and enjoy.
If you make this recipe be sure to let me know how it goes and tag me on Instagram @plantifulpicnic.
This tofu scramble is perfect for breakfast burritos. Add my instant pot black beans, potatoes, tomatoes, salsa, avocado, and cilantro to make it a satisfying breakfast or brunch. Ingredients 20-23 oz firm tofu 2 tbsp nutritional yeast 1 tsp salt 1 tsp turmeric 1/2 tsp …
These black beans are full of flavor, are cooked perfectly (not too mushy or too hard), and are so easy to make in the Instant Pot. Double this batch to help with your week’s meal prep.
I use Better than Bouillon vegetable base instead of vegetable stock, which reduces packaging and saves money. I got a jar from my local Whole Foods.
- 2 cups dry black beans
- 2 cups water
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp coriander
- 2.5 tsp Better than Bouillon vegetable base
- Place dry black beans in a large container and cover with enough water so that there is 1/2 to 1 inch of water above the beans. Let beans soak overnight or all day.
- Drain the beans and add them to the Instant Pot along with 2 cups of fresh water, 2 cloves of garlic, cumin, onion powder, oregano, coriander, and better than bouillon.
- Gently stir the beans, then turn the pressure valve to seal and pressure cook for 7 minutes. (It might take slightly longer to cook if you did not soak the beans for long)
- Release the pressure and enjoy your beans on a Caribbean bowl, salads or anything else.
Black Bean Caribbean Bowl
These black beans go great in a Caribbean bowl. Add brown rice, fried plantains, cabbage, kale, avocado, and top with salsa and chipotle mayo.
Cashew Chipotle Mayo
- 1 cup cashews
- 3/4 cup + 2 tbsp water
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp salt
- 1/2 tsp paprika
- 1/2 tsp chipotle chili powder (adjust for spiciness level)
- 2 tsp tomato paste
- 2 tsp lime juice
- Soak the cashews overnight or cook in boiling water for 10 minutes.
- Add cashews and the rest of the ingredients into a high speed blender and blend until very smooth.
If you make this be sure to let me know how it goes and tag me on Instagram @plantifulpicnic
A few years ago I started a sushi making craze. I made my own rolls for friends and family using white rice in plastic, plastic-wrapped nori, vegetables, a plastic tube of sriracha mayo, and fish. Now none of this will do for the plastic-conscious vegan …