Vegan Goes Cajun: Seitan Jambalaya

Cooking columnist Chris Perrin is back with another hot vegetarian / vegan recipe: "I have been on a real Cajun kick recently and for some reason, I cannot seem to stop making jambalaya. Since I’ve made it a habit to share my culinary obsessions on, I see no reason not to talk jambalaya! So today, we are headed to the bayou, but it will be a vegan bayou..."

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Vegan Reuben: A Tasty Classic Gone Meatless

Comfort food! Today, our favourite food writer Chris Perrin offers a vegan version of the classic Reuben sandwich, along with a recipe for vegan Thousand Island dressing… If you’ve been following his tasty contributions here each month, you’ll know that Chris has a cook’s certification from the Kansas City Culinary Institute, writes for BIAO Magazine, food-blogs at Blog Well Done, and is working on his own vegan cookbook. Enjoy!   ~ Jen

chris perrin Vegan Reuben: A Tasty Classic Gone Meatless

Lately, I have been on a sandwich kick which is a bit odd because before being veg, I took sandwiches for granted. They were everyday fare, something to grab on a busy day when I needed to shovel something quick. But now lunch meat is no longer a viable option, you know, because of the meat and all, and vegetarian sandwich slices are still a little ways off.

Sometimes, I just miss a good hearty sandwich piled high with fixings.

Fortunately, where there is a will, there is a way and even without meat there can still be sandwiches. All I need is a little ingenuity, a little planning, and two packages of good ol’ seitan.

Vegan Rueben

This motivation to make this sandwich actually grew out a craving for sauerkraut which sounds as just as weird as it was. The only problem in making it is the lack of any sort of faux corned beef. The good news is that corning some seitan is an easy process, but it does take over night. Still that means if you get to corning now, you can be having tasty reubens tomorrow!

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Pumpkin Panini and Apple-Seitan Sandwich

Every autumn, the Earth erupts forth in a great bounty of fruits and vegetables in such great quantities that the ground must know it will produce nothing for the next 5 or 6 months... How else can you explain the flood of apples, cranberries, pumpkins, squash, and other gourds that invade grocery stores across the country every October? Today, we are going to elevate Fall fare into the fantastic. We are going to make sandwiches! (And they're going to be veg friendly, too.)

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Tasty Veg*n Seitan Gyros

Many people have never heard of seitan, one of the more versatile vegan meat substitutes. Sometimes called wheat meat or Buddha food, it is formed by taking the gluten (proteins) from milled wheat, kneading it with water, and simmering the resulting dough in broth. Oh, and it is pronounced "SAY-tan" like everyone's favorite Biblical bad buy. Which means I get a lot of weird looks when I start saying how awesome it is.

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