Vegan Seitan (Baked)

Ingredients:
1 cup vital wheat gluten
3 tablespoons nutritional yeast
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper
1 tsp. chili powder
1/8 cup soy sauce
1 tablespoon oil
3/4 cup vegetable stock

Steps:
1. Preheat oven to 375 degrees.

2. Mix gluten, nutritional yeast, garlic powder, onion powder, pepper, and chili powder together in a bowl.

3. In a separate bowl, mix vegetable stock, soy sauce, and oil.

4. Pour the wet ingredients into the dry ingredients evenly, and stir together making the ball of gluten.

5. Knead for a few minutes. Dab any excess moisture from the gluten with a paper towel if you want to.

6. Form the gluten into a cylindrical shape. Press down and with a sharp knife, cut the gluten into thin strips. Cut the disks in half length-wise, to form strips.

7. Oil a cookie sheet, and place the strips on the cookie sheet. Bake for 10 minutes, then flip them over and bake for an additional 3-5 minutes.

Serves: 2-4

Vegan Chocolate Snowballs

Ingredients:
3/4 cup vegan butter, softened
1/2 cup sugar
1 "egg"
2 tsp. vanilla extract
2 cups flour
1/2 tsp. salt
1 cup vegan chocolate chips

Steps:

1. Preheat oven to 350.

2. In a large bowl, cream butter and sugar. Add "egg" and vanilla; mix well.

3. Combine the flour and salt; stir into creamed mixture.

4. Fold in the chocolate chips.

5. Roll into 1-in. balls. Place 1 in. apart on an ungreased baking sheet.

6. Bake for 15-20 minutes

Serves: 10-15

Vegan Spinach Artichoke Quiche

Ingredients:
1 pre-made pie crust
1 package frozen spinach
1 can artichoke hearts
1 medium onion, finely chopped
2 cloves garlic, minced
olive oil, as needed
1 pound firm tofu, drained
1/2 cup nondairy milk
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. turmeric (for color)
1/2 tsp. ground red pepper
1/2 cup grated vegan cheese

Steps:
1. Preheat oven to temperature directed on crust package. Pre-cook crust for 12 minutes.

2. Cook onion and garlic in olive oil until golden.

3. Thaw and drain spinach thoroughly.

4. In blender, puree tofu, milk, salt & pepper, turmeric, red pepper, and vegan cheese, until smooth.

5. Drain artichoke hearts and combine with quiche filling.

6. Pour pureed mixture into large bowl, and add the onion garlic mixture. Combine well.

7. Pour into pre-cooked pie shell, and bake at 400 degrees Fahrenheit for 25-35 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Serves: 6