vegan texas roadside barbecue

Equipment:

You will need a stovetop smoker for authentic barbecue (or make your own) (I have a small electric burner that I plug in outside, using an extension cord, then place the stovetop smoker on the burner.  You do not want smoke in your house or apartment).

Wood chips for the smoker (I used applewood 2 parts, a small amount of mesquite, then hickory 1 part)

Tongs to pick up the barbecue from the foil after smoking

Small bowl for making the rub mixture

Foil for wrapping barbecue

best texture and bite 

Ingredients

• 2 TBL paprika

• 1  tsp salt
• 2  tablespoons sugar
• 1  tablespoon cumin
• 1  tablespoon chili powder
• 1/2   tsp. black pepper
• pinch of cayenne pepper, or more if you want lots of heat
• 
  
•  1 pound of :   fresh yuba or beyond meat protein strips http://beyondmeat.com, a vegan company so far.  You can use frozen vegan mock strips, but always check ingredients, they change often, or frozen gardein beef tips, (vegan as of this post) or, fresh seitan, sliced into strips, or purchased seitan.
  drizzle of oil
  2 TBL cider vinegar or vegan whisky
  vegan barbecue sauce (or make your own, many recipes on the web)
  
  

  

  Yuba is glutenfree

  
  

  
  

  Method:

  • if using yuba, beyond meat or seitan:  defrost, slice into long thin strips and coat with a drizzle of oil and rubbing mixture
  • If using Mock frozen meat: place directly into smoker frozen and drizzle oil and rubbing mixture on top
  • set-up your smoker, mixing the wood chips, then using foil on top of the tray with holes poked through the foil using a fork
  • add the pound of the item you are using to the hole poked foil and smoke on medium for around 6 minutes
  • take cover off smoker and apply a very thin coat of barbecue sauce and the vinegar or whisky evenly over the yuba or mocks
  • turn heat to high to get smoking again, then turn down to low and smoke another 5-6 minutes
  • turn heat off and let sit in the smoke for around 5 more minutes
• 
  
  
  
  Serve on its own or on a bun with cornbread, coleslaw, potato salad, macaroni salad, mac n cheez or fries

vegan burgundy

Equipment:

Stove top smoker (if you have one)

Apple wood for smoker  (If you do not have a smoker,use 1 tsp of liquid smoke, hickory or applewood, not mesquite)

Slow cooker or braising pan

whisk

saucepan

french knife

cutting board

talk to the closest local Japanese restaurant chef, or waitstaff  to see if she/he will order fresh yuba for you , or, check out the closest asian market.  The dry sheets are just not the same for this recipe, you will need fresh yuba.  If you cannot get your hands on the fresh yuba, use frozen vegan mock beef or chicken tips

Ingredients:

1 1/2 cups of (non-sweet) red vegan wine (I use “Our daily Red”)

1/4 cup of vegan brandy (I use Korbel brandy)

2 cups water

2 TBL brewers yeast.. or 2 TBL nutritional yeast

2 TBL molasses

1 tsp of tomato paste

2 TBL soy sauce or tamari

1 TBL black pepper

2 small peeled carrots, sliced thin

4 oz. vegan butter (or purchased vegan margarine)

1/4 cup of your choice of starch or flour

1  cup minced shallots or 1 cup fresh pearl onions

3 cloves of minced garlic

1 cup cleaned, sliced shitake mushrooms (tops only, stem removed)

2 cups cleaned, sliced crimini mushrooms

2 bay leaves

to taste,  salt

olive oil to cover smoked mushrooms
(to make, yuba au vin...use lots of fresh thyme in the sauce)

Either, or,

2 pounds of fresh (frozen and thawed) yuba, sliced into big chunks

or....2 to 3 pounds of frozen mock beef or mock chicken (gardein beef tips comes to mind) heated and prepared as the package indicates ( refrigerate until plating the stew).  You can also use "beyond meat" strips and use exactly as yuba, they stew and braise very very well.

Method...

• Place around 1/4 cup of the crimini mushrooms into smoker, top with a drizzle of olive oil and smoke with applewood for around 2 minutes, then let sit with heat off for 3 minutes or so.  (this stew has a slight smokey flavor, but we do not want the smoke to overwhelm the sauce)
• Melt the margarine and add the shallots, garlic and mushrooms and saute until clear
• Add the wine and brandy and bring to rolling boil for around 1 minute
• Add the water, starch and the rest of the ingredients, EXCEPT, the yuba or mock beef (do not add these items to the sauce yet) using the whisk to incorporate the starch
• You will not need the slow cooker if you do not have fresh yuba or beyond meat.
• Bring the entire mixture to a boil and turn down to simmer for around 15 minutes or so.
• When you are sure that the sauce has thickened enough to be called a stew, and that it tastes great, transfer 3/4 of the sauce (save some for a final covering) to the slow cooker.  Add the yuba or beyond meat only (not the mock beef or chicken, the frozen seitans do not do well braised) and let slow cook for a few hours or more.  Yuba and beyond meat does fantastic braised in a “THICK” sauce, but not well in a thin, soupy sauce (beyond meat does great grilled, stewed, or in a soup).  Please make sure your sauce is thick and really feels like a heavy stew.
• Plate your dish (whether you are using yuba or the mock items) and top with sauce.

yuba noodle soup

Equipment:

Big stock pot

French knife

cutting board

tongs for noodles

whisk to combine 

ladle

hearty enough to have as a full meal

Ingredients:

6 quarts, or 5.68 liters of cold water

1/2 cup nutritional yeast

1 TBL turmeric 

1 tsp ground cardamom

1 tsp dry mustard

2 TBL onion powder

1 TBL light oil

the following spices wrapped in cheese cloth or a tea ball:

1 tsp thyme, 3 tsp rubbed sage, 2 bay leaves.

2 fresh carrots, sliced or diced

4 stalks of fresh celery, sliced or diced

1/2 big all purpose onion, diced

to taste, salt (some like this as a salty broth, so use trial and taste)

When dishing out for a meal....

1 each ,  16oz. pkg. of bean curd aka yuba or soy skin (pictured), thawed and cut into chunks (FRESH IS HARD TO FIND, BUT WORTH THE TROUBLE, ASIAN MARKETS in big cities).  

vegan fettucini or long, thin noodles, fully cooked and rinsed with cold water (either store in frig or keep in stainer to use right away)

Method...

• Place all ingredients, except yuba and noodles into stock pot and combine with whisk and bring to a boil, then turn down to a simmer.  Let simmer for around 45 minutes to 1 hour.
• Now, you can refrigerate and store this stock for later use, or, you can serve immediately.
• To serve right away, add cooked noodles (as much as you like) and the  yuba to the soup.  You must add the yuba right before serving, do not just put it into the soup and store in frig or keep boiling, this will cause the yuba to fall apart and lose the soft, incredible texture of the curd (which is meant for, and, the whole idea of this recipe)
• Use tongs to distribute the noodles and yuba into your bowls, then use a ladle to cover in broth

yuba soft tacos with green chili

This meal is gluten free and is loaded with complete protein

Equipment:

saucepans

slow cooker

tongs

spoon

Ingredients:

4-8 soft tortilla shells (I used corn tortillas, you can use wheat if you prefer)

1 slow cooker recipe of mexican “pulled” yuba

to cover, colorado green chili sauce

as needed, side dishes of veggies, beans, rice, salad, avocados or all of these dishes

as needed, fresh tomato salsa to garnish

Method:

Have all of your side dishes heated and ready to go and try to warm your plates because some of these dishes will cool down a little while assembling

Place your yuba into each soft tortilla shell.  When finished with the serving amount on each plate, cover with green chili sauce and a little salsa

Add side dishes to warmed plates and serve

mexican "pulled" yuba

Equipment:

big mixing spoon

french knife and cutting board

small slow cooker, or,saucepan

tongs

Ingredients...

1 each ,  16oz. pkg. of bean curd aka yuba or soy skin (pictured), thawed and cut into strips (FRESH IS HARD TO FIND, BUT WORTH THE TROUBLE, ASIAN MARKETS in big cities)  --OR---you can usually find dry sheets in any asian market and soak, marinate until wet--or--you can make yourself from soy milk, or dried soy beans, many recipes on the web--or--if you have a local Japanese restaurant, you may want to go in, talk to the chef, and see if you can order some fresh.  I stock up on this from a big Asian market and freeze until use.
Alternately, you can use "BEYOND MEAT" strips the same exact way as yuba

2 TBL light oil

4 oz. of tomato sauce or red chili sauce

2 TBL onion powder (or fresh diced onions)

3-5 TBL of mexican seasonings (I used Ms. Dash lime fiesta, cumin, mild chili powder, pinch of oregano) taste the sauce before placing the yuba in the slow cooker to see if  you like the flavoring

to taste, salt, sweetener and hot sauce

Method...

place the tomatoes, spices and oil into the bottom of a small slow cooker (or you can use a saucepan), mix well with a spoon

slice the yuba or beyond meat into shreds, as long and thick, or short and thin, as you wish

place the yuba/ Beyond Meat into the tomato/ spice mixture and mix very, very well with tongs

let slow cook or cook in saucepan until hot

brown hearty yuba stew

Equipment:

Slowcooker

French knife for cutting

saucepan for making brown stock

Yuba is a wonderful stewing analogue

 Ingredients:
2 large potatoes, cut into bite size pieces
3 carrots, peeled and cut into bite size pieces
1 small celery stalk, cut into small pieces
1/2 small onion, diced
1 large garlic clove, minced
1 tsp black pepper
1 TBL paprika
1 pinch thyme
1 small bay leaf
1 each ,  16oz. pkg. of bean curd (yuba), thawed and cut into chunks (FRESH IS HARD TO FIND, BUT WORTH THE TROUBLE, ASIAN MARKETS in big cities??)  --OR---you can usually find dry sheets in any asian market and soak, marinate in the brown stock to rehydrate


Alternately, you can use "BEYOND MEAT" strips, they stew wonderfully
1 TBL vegan worcestershire sauce
3 cups easy brown stock (see recipe below)
**add any or all veggies that you want to add, mushrooms, peas, etc**
1/4 cup flour
to taste...salt


Method:
Place all ingredients, except yuba or beyond meat, into stew and combine until flour is mixed well into stock.
Cook in slow cooker on low, with lid on, for 6-8 hours, or high for 3-4 hours.
Add the yuba chunks or Beyond chunks when the broth is very thick and let slow cook another 1/2 hour or 45 minutes.

Easy Brown Stock:

Saucepan
small whisk

spoon to mix

container for storage

Ingredients...

3 cups water

2 heaping tablespoons of brewers yeast, or, 4 oz. of porter, stout or dark ale

2 TBL molasses

1 TBL light oil

1/2 tsp of celery seed (or dried celery; or 1 stalk of fresh celery, diced)

1 carrot peeled, diced (or dried carrots)

2 heaping tablespoons of onion powder; or 1 small fresh white onion, diced

2 TBL soy sauce or tamari
1 tsp tomato paste

1 small bay leaf

Method:

Saute celery, onion and carrot in oil until dark brown.  Add the rest of the ingredients to the saucepan and bring to boil, whisk everything together, then turn down to a simmer for around 20 minutes, store in refrigerator until needed

yuba protein rainbow

Fresh Yuba, AKA..bean curd, soy skin

gluten free recipe

 Equipment:  Food processor, mixing bowl, spatula, pot for making stew

Did you know?  2oz. of yuba contains 18grams of complete protein

Ingredients:

• 1 each ,  16oz. pkg. of bean curd (pictured above), thawed and cut into strips (FRESH IS HARD TO FIND, BUT WORTH THE TROUBLE, ASIAN MARKETS in big cities??)  --OR---you can usually find dry sheets in any asian market and soak, marinate until wet--or--you can make yourself from soy milk, many recipes on the web.
• 3 cups , fresh veges, pulsed in food processor, remember, the more colors, the healthier!  (I used.  1 red bell pepper, a few brussel sprouts, 1 bunch of green onions, 1 10oz. pkg. frozen organic spinach, a few carrots)
• 1 1/2 cups , rice (of your choice)
• 1 1/2 TBL , tumeric
• 1 tsp , curry powder
• 1/4 cup , nutritional yeast
• 1 TBL, lemon pepper
• 1/4 cup , tahini (or oil, fat source of choice)
• to taste , salt, pepper

Method...
Place all of your spices and nutritional yeast in water and cook your rice according to the directions.
When the rice is cooked, add all of the veges, and let them cook a little from the steam from the rice. Finally, add the yuba and throughly combine.  Taste and add salt, or more spice, fat, etc to your liking