Vegan Sweet and Sour Seitan with Veggies

Vegan Sweet and Sour Seitan PinThis Vegan Sweet and Sour Seitan with Veggies recipe is sweet, savory and delicious! It’s also a little spicy, thanks to the hot pepper Amelia added.

This recipe was inspired by a recipe in Dr. Esselstyn’s book, Prevent and Reverse Heart Disease. I read Dr. Esselstyn’s book after discovering I still had high cholesterol after more than 2 years of eating a Whole-Food Plant-Based (WFPB) diet. And I found this out on the same day my mom had a stent put in her heart to fix a large blockage. You can read more about this bad day in my blog post, “Can Vegans Get Heart Disease?

Dr. Esselstyn’s book is full of delicious, low-fat and oil-free recipes. It’s also full of scientific evidence showing that a WFPB diet is the only diet proven to prevent and reverse heart disease.

We modified this Vegan Sweet and Sour Seitan with Veggies recipe a little bit by using both broccoli and cauliflower, as well as a hot pepper that we got at our favorite mercado here in Cuenca, Ecuador. We also used a fresh pineapple instead of canned, which meant we had less juice than you get from canned pineapple. We added a tablespoon of brown sugar to make up for the missing sweetness. Finally, we changed the order of things a bit to make it a little quicker and easier to prepare.

It’s hard to find cornstarch here in Ecuador, so we use the widely available yucca powder as the sauce thickening agent. You can also use agar powder, tapioca powder or arrowroot. Use whatever you can find.

Try different veggies, using whatever you have on hand, or veggies that need to be used before they go bad. Being creative brings new and exciting flavors to recipes so they stay interesting.

We got our no-oil seitan from Fratello Vegan here in Cuenca, Ecuador. In addition to delicious vegan food made to order with a great view of the Tomebamba river, they also sell seitan, vegan chorizo sausage, vegan desserts and other vegan foods that can be hard to find in grocery stores.

While the plant-based and vegan movements are growing rapidly here in Ecuador, the grocery stores are still a bit behind the times. They do have some vegan options, but the selection is limited and often out-of-stock. It’s nice that Fratello is helping us to fill in the gaps.

Vegan Sweet and Sour Seitan Amelia Allergic ReactionAfter we ate this delicious meal, Amelia found out her pineapple allergy is still alive and well. Normally, cooking pineapple seems to make it safe for her to eat, but about 30 minutes after dinner, she broke out in hives all over her body. They lasted about an hour and then went away, thankfully.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Stir Fry

Vegan Stir FryAmelia cooked this Vegan Stir Fry about 8 times before she was happy with its flavor and veg composition. This one is all hers and it’s delicious!

We used fresh ingredients in this recipe, but if you’re in a hurry or hate chopping up a bunch of veggies, you can use a variety of frozen veggies or a package of mixed veggies. We use frozen mixed veggies quite a bit for this recipe, especially when we’re short on time.

I prefer eating it over brown rice, as this recipe calls for. But we also like it over Tofu Shirataki Spaghetti Noodles, spaghetti squash and spiralized zucchini. Amelia made it a lot, so we tried it with a lot of different things.

Amelia cooks this recipe in a skillet over medium heat covered to keep the veggie broth from evaporating too quickly. If you’re using a wok, the cook time will be less so keep that in mind.

If you want to make this gluten-free, substitute the seitan with sliced mushrooms. That’ll keep it a similar color and texture.

This recipe originally used a teaspoon of sesame oil, but since we’re not eating oil anymore, we removed it. You can add some sesame seeds to this dish to get a similar flavor. It’s a good idea to slightly toast them in a skillet before adding them to your recipe to release the oils and flavors.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff PinThis Vegan Mushroom Stroganoff is rich, creamy and absolutely delicious! The portobello mushrooms and the seitan give it a nice meaty texture while the Vegan Cashew Sour Cream lends the richness. No one will know it’s vegan!

Mushroom Stroganoff has long been one of my favorite guilty pleasures. The rich, brown gravy loaded with hearty mushrooms and poured over a bed of pasta is hard to beat.

That’s why I was so happy when Amelia concocted this recipe after months of me nagging her about it. And let me tell you…it does NOT disappoint! Feed this to your non-vegan friends and they’ll never know! Woohahahaha!!!

Remember to make the Vegan Cashew Sour Cream ahead of time.

Corn Starch Trick

Corn starch has long been a pain in the rear in my cooking. It doesn’t seem to matter how you do it. We even looked online for the best way and everyone said the same thing: slowly add the corn starch to your broth mixture over medium heat and whisk continuously to combine. One said to combine it with cold water first and then slowly add the cold water mixture to the broth. Well, it doesn’t combine, dry or wet. It clumps!

I was really unhappy with the clumping and after 10 minutes of trying to break up the clumps, I threw it in the sink and told Amelia there had to be a better way. Here’s what I figured out and it didn’t clump!

Whisk the corn starch into cold vegetable broth before heating it up. The corn starch completely dissolves in the broth so when you heat it, there are no clumps to bust up.

I’m sure someone has figured this out already, however, it doesn’t appear to be the standard way of doing it, but it works 100 times better.

Vegan Mushroom Stroganoff Instructional Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Seitan & Swiss Chard

Vegan Seitan Swiss Chard PinThey don’t get much easier than this one. If you’re in a rush when you get home from work, you can whip this Vegan Seitan Swiss Chard recipe up in just a few minutes and enjoy a glass of wine while it cooks. And it tastes delicious!

With only 124 calories per serving and 16 grams of protein, it’s also a great recipe to support your weight loss goals. You should eat a starchy complex carb with it though, like a purple or orange sweet potato, or some brown rice.

That’s a purple sweet potato in the picture. We get them at the mercado near our home in Cuenca, Ecuador and they’re delicious. They’re so sweet and creamy that they don’t need anything else on them. Amelia eats hers plain, but I usually put a little tabasco on mine. The sweet and spicy flavor is to die for!

In case you’re not familiar with seitan, it’s a meat substitute made from gluten so if you’re a gluten-free eater, this recipe isn’t for you. However, if you don’t have any issues with gluten (99.3% of people don’t), seitan is a great addition to a vegan diet. It’s low calorie but it’s also a great source of protein and other healthy nutrients.

Vegan Seitan Swiss Chard

We bought our seitan from Fratello Vegan, a vegan restaurant here in Cuenca that makes their own seitan and other mock meats like vegan chorizo. That’s why it looks a little different (more yellow) than the packaged seitan you’ll find in the states, which is usually more brown in color.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.