Mongolian BBQ Inspired Seitan Kabobs

The weather has been rapidly cooling down the past month in Pennsylvania. As we get ready for fall temperatures we’ve been trying to seize as many grilling opportunities as we can. I love Mongolian BBQ, but unfortunately I haven’t found any restaurants around Pittsburgh that do a vegan version of it. I was particularly craving the flavors, so I crafted a great marinade for these Mongolian BBQ inspired seitan kabobs. If you don’t have a grill you can use this recipe to marinate your seitan and veggies, and cook them up in a skillet or a wok. They’re delicious either way, but grilling allows you to impart a nice charred flavor.

Mongolian BBQ Inspired Seitan Kabobs

  • Servings: 4-6
  • Difficulty: easy
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Feel free to use additional veggies on your kabobs. These are the ones we found at the local farmers market, but bell peppers, hot peppers, and other squash are all good options for this recipe.

Ingredients

  • 6 oz Uptons Seitan
  • 1 large zucchini
  • 8 oz baby bella mushrooms
  • 1/4 cup tamari
  • 2 tbsp hoisin sauce
  • 1 tbsp maple syrup
  • 2 tsp chili garlic paste
  • 4 cloves of garlic
  • 2 tbsp chopped scallions
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp lime juice

Directions

  1. Cube seitan into large chunks. Keep in mind they’ll need to be sturdy enough to be skewered. Place into a large bag or reusable container.
  2. Cut mushrooms in half. Place into the same bag or container you placed the seitan.
  3. Cut down zucchini into disks that are about an inch wide. Cut each disk in half. Place halved disks into the same container as the other ingredients.
  4. In a separate bowl, combine all of the other ingredients. Whisk together well, and then cover seitan, mushrooms, and zucchini with the marinade.
  5. Marinade in the fridge for at least an hour, or overnight.
  6. Remove seitan, zucchini, and mushrooms from the marinade, and place them on skewers. Save the remaining marinade in a heat resistant bowl to brush onto the kabobs later.
  7. Grill on a hot grill until the ingredients are completely heated through and have nice char lines on each side. This should take between 5-15 minutes depending on the heat of your grill. Brush the kabobs with the marinade periodically as they cook, so that they do not dry out.
  8. Serve with a side of brown rice, or other grain of your choice.

Vegan Loaded Baked Potato Salad

When I was a teenager I worked at a regional grocery store chain for several years. They had this loaded baked potato salad in their prepared foods case that I was addicted to while I worked there. Like most potato salads it was mayo based, but clearly had hints of sour cream in it as well. It was also filled with bacon, shredded cheese, and chives. I’m not a huge fan of potato salad, but this was the bomb.

undefinedI’ve had a few cravings for that potato salad over the last few years, but alas it contains a boat load of animal products, so I haven’t had it since around the time I stopped working there. Nick and I have been grilling a lot, and both had a craving for potato salad as a side, so we decided to recreate this using vegan ingredients.

We’ve been posting healthy recipes on and off, but this one’s all about the comfort. If you’re looking to skip a green side salad at your next meal and replace it with a more indulgent variety of “salad” this mayonnaise based monstrosity has got your back.

It goes great with your grilling favorites like this beyond meat sausage, and grilled corn!

Vegan Loaded Baked Potato Salad

  • Servings: 6-10
  • Difficulty: easy
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You can peel the potato skin after boiling them if you prefer, but we recommend leaving it on for the added texture.

Ingredients

  • 1 lb yukon gold potatoes
  • 1/2 cup vegan mayonnaise
  • 1/2 cup vegan sour cream
  • 1/4 cup vegan cheese shreds
  • 6 slices of light life bacon
  • 1 tbsp green onion
  • 1 tbsp chives
  • 1 tbsp coconut oil
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper

Directions

  1. Scrub potatoes well, and rinse them off.
  2. Fill an 8 qt or larger stock pot a little less than 3/4 of the way with water. Set burner to high and cover the stock pot to bring water to a boil.
  3. Chop potatoes into large chunks. Each chunk should be about 1/4 to 1/6 of the potato depending on the size of the potato. Think about two bites for each chunk. Try to keep the sizes consistent so they cook evenly.
  4. Once the water has come to a boil uncover the pot and add the potatoes. Boil for 20 minutes or until fork tender. Remove from heat and drain with a colander.
  5. While the potatoes are boiling add one tbsp of coconut oil, or other vegetable oil to a pan and lay down your strips of bacon.
  6. Cook bacon until it is crisp on both sides, turning halfway through. Remove from heat, and lay the bacon out on a towel to absorb some of the excess grease.
  7. Break bacon down into small pieces, and set aside.
  8. In a small bowl mix together vegan mayo and vegan sour cream.
  9. Place boiled potatoes into a large mixing bowl, and spread mayo-sour cream mixture over them. Mix together until all of the potatoes are evenly coated.
  10. Sprinkle vegan bacon, vegan cheese shreds, chives, green onion, salt, and pepper over top of the potato mixture and stir until everything is well integrated.
  11. Cover and refrigerate for one hour to chill.
  12. Serve chilled.

For our ingredients we used Hellmann’s vegan mayo, Tofutti Sour Supreme, Lightlife Smart Bacon, and Daiya Cheddar Style Shreds.

Beyond Beef Taco Burger

When I think of my favorite comfort foods both burgers and tacos come to mind. They’re usually a quick, easy dinner. They have that fatty delicious flavor of any good comfort food that feels like a warm hug. While they may be unhealthy in nature both foods allow you the option to load them up with a number of veggies of your choosing. So, maybe they’re not the healthiest option, but they can also be a great vessel to get in some extra servings of fruits and vegetables.

I’d like to thank whatever genius of a human being created the taco pizza for my inspiration on this one. The taco pizza informed me from a young age that you can make anything into a pizza if you use a little imagination. Then I thought: “Why not make everything into a taco?” I’ll admit this line of thinking is perhaps a bit more redundant and a little less possible than making all of our comfort foods into a pizza, but it did give me the epiphany to create the taco burger.

After creating the taco burger I did a quick google search that informed me the taco burger may be less original of an idea than I thought in the heat of the moment. Nevertheless, it was delicious, and I’d like to share our version of it with the world. I think perhaps my biggest takeaway from all of this, aside from reaffirming that their are few truly original ideas, is that maybe I should make more classic dishes into burgers.

This recipe melds the best elements of a burger with the flavors of a taco. It has the char from the grilled burger, the heat from the taco seasoning, the freshness from the salsa and sour cream, and the creamy fattiness of the avocado. We recommend serving it up with a side of vegan elote, and your favorite Mexican beer or soda.

Beyond Beef Taco Burger

  • Servings: 1
  • Difficulty: easy
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You can use store bought taco seasoning if you’d prefer. Ignore the seasoning ingredient list if this is the case.

Seasoning Ingredients

  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp ground sea salt
  • 1 tsp ground black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper

Ingredients for Burger and Toppings

  • vegan hamburger bun
  • 1/4 lb beyond meat
  • 1/2 small avocado (sliced)
  • 1/4 cup butter lettuce
  • 2 tbsp salsa
  • 2 tbsp sour cream
  • 2-4 rings of red onion (optional)
  • 1 tsp Cholula or other hot sauce
  • 1 lime (optional)

Directions

  1. In a small bowl mix together all Taco Seasoning ingredients.
  2. Form patties into desired size and shape, and rub with taco seasoning ingredients.
  3. If you’d like you can grill your avocado. Cut it in half, but keep the halves intact, and place on the grill.
  4. Slice down red onion into rings, and grill for a few minutes. You can also keep the red onion raw if you prefer.
  5. If you want to splash a little lime juice on your burger you can grill the lime now to enhance the flavor. Halve the lime before placing each side face down on the grill.
  6. Cook your burger patty for about 4 minutes on either side on the grill or in a skillet.
  7. Slice down your avocado, and prepare your bun. Spread sour cream on the bun and place lettuce, burger patty, red onion, avocado, and salsa down in that order.
  8. If desired, drizzle with a little Cholula or other hot sauce before serving, and add a splash of fresh lime juice.