• 100% VEGAN/VEGETARIAN
  • NO GMOs
  • CHOLESTEROL FREE
  • LOW IN FAT
  • LOW IN CARBS
  • GOOD SOURCE OF PROTEIN

HOWD ON ASEC, MY MOUFF IS FOO.

Chorizo Tacos

Friday, August 20, 2010

Today's recipe for Chorizo Tacos was submitted by Sarah! She's indicated that the recipe is adapted from a Rick Bayless recipe and we think these tacos look delicious. Enjoy!

3 small-medium red-skinned potatoes, peeled and diced
Olive oil
1 medium onion chopped
1 red pepper, roasted and chopped (can also use canned chilis)
Fresh minced garlic
1 package Upton's chorizo style seitan

Flour tortillas
Shredded cheese (we like vegan versions like Follow Your Heart and Daiya!)
Salsa
Guacamole
Chopped cilantro

1) Steam or boil potatoes until tender.
2) Heat oil over medium heat, saute onion/potatoes until starting to brown
3) Add roasted pepper, garlic, chorizo - cook a few minutes more
4) Serve on warmed tortillas with your favorite toppings, guacamole is especially amazing!

Stuffed Portobello Seitan Burger

Thursday, July 22, 2010

Today's submission is an adaptation of a recipe submitted by Matt "the funisher" Franzen via email. Thanks, Matt! He says, "I just became a vegetarian and your Seitan is stacked up in my fridge. It basically rescued me from eating meat again! Just when i was about to cave in I discovered how great your products taste and am now totally satisfied with my vegetarian lifestyle. Thanks Uptons! I thought I would share a recipe with you that I first used your seitan with. It was at a BBQ and even the meat eaters thought it was great!! Totally original recipe from my brain!"


Ingredients:
Upton's Naturals Italian Sausage-Style Seitan
Portobello Mushroom
Olive Oil or Grape Seed Oil
Sherry
Minced Garlic
Tomato
Onion
Cheese (optional - we like Daiya or Follow Your Heart vegan varieties)
Toasted Bun

Take a portobello mushroom cap and brush on olive oil or grape seed oil. Then pour a small amount of sherry into the portobello itself allowing it to soak up. Stuff Upton's Italian sausage-style seitan (or whatever variety you prefer) into the portobello mushroom with minced garlic, and top with a thin slice of tomato, onion, and optional cheese. Grill until bubbling and juicy. Place on a toasted bun. I used an onion poppy seed bun. Beats most burgers that I have had and is completely delicious.

Lasagna in a Bowl

Monday, July 12, 2010


aka "Lasagna Soup"

This recipe comes from Noelle, author of An Opera Singer in the Kitchen blog. We met Noelle at a demo in Ann Arbor, MI and she created this recipe and submitted it to our May 2010 Facebook recipe contest.

serve 4

1 cup Upton's Naturals ground beef-style seitan, crumbled
1 Tbsp olive oil
1/2 cup onion, diced
2 garlic cloves, minced
3/4 cup carrots, diced
1 cup spinach, chopped (optional)
2 cups diced tomatoes, with juice
1 cup tomato sauce
1 cup water
1 bouillon cube
1 1/2 tsp Italian seasonings
1 tsp salt
1/2 tsp black pepper, ground
1 1/4 cups lasagna noodles, cut in 1/2 inch strips in width
1/2 cup Daiya mozzarella crumbles

Fry seitan in 1 Tbsp olive oil along with onions and garlic for 7 minutes.

Add carrots and cook for 5 more minutes. Add water, tomatoes, tomato sauce, bouillon cube, and seasonings and bring to a light boil for 10-15 minutes.

The soup should get a little thick. Add the noodles and spinach (if desired) and simmer on medium low heat for another 10-15 minutes.

Serve while hot and top with cheese. Enjoy with a green salad!

Stuffed Shells Recipe

Friday, July 2, 2010



Well after our post yesterday, Chef Kriss of Artfully Delicious was kind enough to send us the recipe for the tasty stuffed shells which were served at last weekend's Vaute Couture event! Enjoy!

Yields: 24 Shells

4 Packages Upton's Naturals Italian Style Seitan
1 Large Zucchini
3 Cloves of Garlic Minced
1 Large Sandwich Tomato or 2 Plum Tomatoes
1/2 Pound Uncooked Spinach
1 Package of Fresh Basil
1 12 oz Box Jumbo Shells (ex: Barilla brand)
1 tablespoon ground fennel
2 tablespoons olive oil
2 teaspoons pure cane sugar
1 teaspoon white pepper2 teaspoons salt

- Put packages of Upton's Naturals seitan into a large mixing bowl and set aside.
- Roughly chop zucchini into small 1/4 inch sized cubes - coat in 1/2 tablespoon of olive oil and place on a medium sized sheet of aluminum oil. Place on grill for 3 minutes. If grill is unavailable, place in oven at 375 for 5 minutes. Once finished, mix into the bowl with the seitan.
- Roughly chop tomatoes into small 1/4 inch sized cubes (comparable to zucchini) - place on a baking sheet and let roast in oven at 375 for 20 minutes. While tomatoes are roasting, mince garlic and add to baking sheet with tomatoes during the last 7 minutes of roasting. Once finished, remove the sheet from the oven and add both the tomatoes and garlic to the mixing bowl.
- Place 1/2 tablespoon of olive oil into a medium sized pan and allow to heat on medium over the stove top - begin adding spinach leaves and allow to cook through until wilted. Add to mixing bowl.
- Bring water to boil in a medium sized pot and drop in shells. Let boil for 9 to 12 minutes.- While shells are boiling, fold basil leaves together and cut into ribbons (a chiffonade) and add to mixing bowl. Mix all contents together thoroughly before adding fennel, cane sugar, white pepper and salt.
- Empty shells into a colander once they are cooked through and run cool water over them to cool down. Transfer them to a medium sized bowl and add 1/2 tablespoon of oil olive. Lightly move and mix the shells around in the bowl to coat them with oil - this will keep them from sticking together while you're stuffing them. Be gentle in mixing so as not to break them.- Begin stuffing shells by placing one full tablespoon of filling into each until all shells are completed. Serve hot with fresh marinara, a light vinaigrette or on their own. They can be served as soon as they have been stuffed or can be chilled and served cold. Another great method is to place them in the oven at 350 for 15 minutes to bake before serving as well.

Stuffed Shells

Thursday, July 1, 2010

No recipe available, but you could definitely recreate this one with your own twist at home!

These stuffed shells were made by Artfully Delicious for last weekend's Vaute Couture event in Chicago. Chef Kriss tells us that they were made by mixing our Italian-style seitan "with grilled zucchini and garlic, roasted tomatoes and sauteed spinach with fresh basil." Sounds amazing!