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Meaty Vegan Cooking: Video, Recipes and Notes

Watch the Meaty Vegan  Cooking class HERE.



Corned Beef-style Seitan

This link includes the pressure cooking instructions.

To steam:

  • Divide the dough into four equal parts (about 2½ ounces each). Place each on a parchment paper square, fold the parchment paper over, and press down to form the seitan into a square. Fold up in the parchment, then wrap each piece in aluminum foil.
  • In a large pot on the stove, pour 1 cup of water and insert a steamer basket. Place the wrapped seitan pieces in the basket. Bring the water to a boil. Cover and steam until the seitan is firm, about 30 to 60 minutes.

Impossibly Beyond Meatballs

  • 1 package Impossible or Beyond Beef
  • 1/4 cup vegan Parmesan cheese (finely grated)
  • 1 egg substitute
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon red pepper flakes (or more to taste)
  • 1/4-1/3 cup bread crumbs/panko (we used pea-protein panko)
  1. Heat oven to 400° F.
  2. Mix all together. Form balls (use ice cream or cookie scoop for consistency), about 1 1/2-ounces.
  3. Bake for 20 mins or until golden brown and cooked through.

Soycurl Buffalo Wings

  • 1 cup dry Soy Curls
  • 1 cup hot vegan chicken broth
  • 1/2 teaspoon chili powder
  • 1 teaspoon brown rice flour
  • 1 teaspoon cornstarch
  • 1 teaspoon chipotle avocado oil (or plain avocado oil plus 1/2 teaspoon chipotle powder)


  • 2 tablespoons vegan butter
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce or your favorite cayenne hot sauce
  • 2 cloves garlic, minced
  1. Rehydrate the Soy Curls in the hot broth for 10 minutes. Drain the Soy Curls and gently press them with tongs to remove the excess liquid.
  2. Transfer the drained Soy Curls to a large bowl. Add the chili powder, flour, cornstarch, and oil. Toss until well coated.
  3. Transfer the Soy Curls to the air fryer and cook at 390°F for 8 minutes, shaking halfway through the cooking time. (To bake: 425° F for 15 minutes, turning halfway).


About Sandy

Sick of eating steamed vegetables time after time? Tired of making the same old meals? Make things exciting and fun, and explore vegetarian cooking with the recipes in this book. Don’t think that ‘meat’ can’t be part of your vegetarian diet! Even if you’re just interested in vegetarian dishes, you can make your own ‘meat’. You hear me! “Make your own meat!” I will show you the traditional Chinese way of making vegetarian meat. The possibilities are endless after you learn how! You can make Kung Po Chicken, Soft Blow Kidney, Sweet and Sour Chicken, and so much more. Learn and digest the recipes in this book. Then get creative, make your own dishes, and really explore vegetarian cooking.

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