• 12 oz. extra firm tofu, drained
• 2 cups vegan chicken broth
• 3 tablespoons tomato paste
• 2 tablespoons nutritional yeast
• 2 teaspoons tamari
• 2 teaspoons liquid smoke
• 2 teaspoons poultry seasoning
• 2 teaspoon onion powder
• 2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried parsley (optional)
• 1/4 teaspoon paprika
• 1/4 teaspoon turmeric
• 3 cups vital wheat gluten
• 1/4 cup chickpea flour

1. Set up a large steamer pot on your stove and bring the water to a boil. Once boiling, lower to a simmer.
2. In a high -speed blender, add all of the ingredients from the tofu to the turmeric and blend until smooth. Set aside.
3. In a large bowl, add the vital wheat gluten along with the chickpea flour and mix until uniform. Pour the blended mixture into the bowl and using a spatula or a wooden spoon, mix everything until a dough forms.
4. Flour a clean work surface (we used chickpea flour) and knead the dough for 3-4 minutes, or until it becomes soft and smooth. The dough may appear sticky, but it is supposed to be this way! If it is too dry, the result will not be ideal.
5. Lay a 12-inch piece of aluminum foil on the counter and then place a 10-inch piece of parchment paper on top. Place the dough at the bottom of the parchment paper and press it into a tall and thick log with your hands. First, wrap the parchment paper around the seitan, leaving the ends open. Next, place the wrapped log towards the bottom of the foil and then wrap the foil around the seitan log. Twist the ends up like a candy wrapper to seal the seitan in. Try not to make this too tight and allow for a bit of room at the ends as the seitan will expand.
6. Place the seitan log into the steamer basket and and steam it for 1 hour.
7. Preheat the oven to 350 ºF. Once the seitan has steamed, remove it from the steamer basket and transfer it onto a baking sheet. Place it into the oven and cook for 30 minutes.
8. Remove the seitan log from oven and allow it to cool completely before slicing. It is beneficial to unwrap it at this point (carefully, it will be hot) so that it will cool faster.
9. Once the seitan has cooled to temperature, you can place it into an airtight container and store it in the refrigerator for up to 2 weeks. When you are ready to eat the seitan deli meat,  use a sharp knife to thinly slice the log.

• 1 block extra-firm tofu, drained
• 1/2 cup ketchup
• 1/4 cup nutritional yeast
• 3 tablespoons soy sauce
• 1 1/2 tablespoons onion powder
• 1 1/2 tablespoons garlic powder
• 1 tablespoon smoked paprika
• 1 tablespoon mustard powder
• 1/4 teaspoon nutmeg
• 1 3/4 cups vital wheat gluten

1. Add several inches of water to a large pot with a steamer basket and bring to a boil or use Instant pot.
2. In a food processor add the tofu, ketchup, nutritional yeast, soy sauce, onion powder, garlic powder, smoked paprika, mustard powder, and nutmeg. Mix until smooth as possible, stopping to scrape the sides as needed. Add the vital wheat gluten and pulse several times to incorporate, scraping the sides as needed. It will form a crumbly dough mine wasn’t crumbly.
3. Turn the mixture out onto a clean work surface and knead together to form a dough. Shape into a large log that will fit in your steamer basket. Roll the log up in foil twisting the ends closed so it looks like a large candy. Place in the steamer basket and cover. Steam for 1 hour. The vegan baloney will have expanded in the foil making a tight log.
4. Remove from the steamer basket and bake in 350 oven for 30 min. Move to the fridge and chill completely before serving. When ready to serve just slice an enjoy! Store in the fridge in an airtight container for up to 1 week

I added 3-4 oven dried tomatoes along with some ketchup, very good.

• 100g (1/2 cup) canned white canellini beans, drained and rinsed.
• 1 Tbsp olive oil
• 1 cup veggie broth
• 2 Tbsp soy sauce
• 1/2 tsp vegan worcester sauce
• 3 Tbsp nutritional yeast
• 1 tsp onion powder
1 tsp garlic powder
• 1/4 tsp smoked sea salt
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
1 tsp parsley
1/2 to 1 tsp poultry seasoning
• 1 1/2 cups vital wheat gluten

1. In a food processor add the beans along with broth, olive oil, soy sauce and worcester sauce.. Mix until smooth as possible, stopping to scrape the sides as needed. Add the vital wheat gluten along with other dry ingredients and pulse several times to incorporate, scraping the sides as needed. It will form a crumbly dough mine wasn’t crumbly.
2. Turn the mixture out onto a clean work surface and knead together to form a dough. Shape into a log that will fit in your steamer basket. Roll the log up in foil twisting the ends closed so it looks like a large candy. Place in the steamer basket and cover. Steam for 1 hour. or steam in instant pot
3. Remove from the steamer basket and bake in 350 oven for 30 min. Move to the fridge and chill completely before serving. When ready to serve just slice an enjoy! Store in the fridge in an airtight container for up to 1 week

10/10 notes: added 3 tbsp chickpea flour
2 tsp parsley
1 tsp paprika
1/2 tsp tumeric
1/2 tsp pepper
1 tbsp vinegar
1 tsp Worcestershire sauce

• 1 1/2 lbs or 5 medium russet potatoes
• 12 oz veggie Sausage
• 1/2 medium onion finely diced
• 6 large eggs divided
• 1 1/2 cups half and half
• 1 cup Cheese
• 2 Tbsp parsley finely chopped
• 1 Tbsp dill finely chopped
• 2 tsp TABASCO® Sauce
• 1 1/2 tsp sea salt divided
• 1/2 tsp black pepper divided
• 1/4 tsp garlic powder
• 8 oz asparagus ends removed and cut into thirds

1. Peel and grate potatoes and squeeze out excess moisture with your hands then squeeze dry with 2 paper towels. Transfer dried potatoes to mixing bowl and add 1 egg, 1 tsp salt and 1/4 tsp black pepper. Quickly stir together until well combined then press into the buttered pie dish, molding the potatoes evenly over the bottom and all the way up the sides of the dish. Bake right away uncovered at 425˚F for 30 min. Remove from oven and decrease temperature to 350˚F.
2. Meanwhile in a large skillet over medium/high heat, add Smithfield Fresh Breakfast Sausage and sauté just until cooked through (5 mins). Add diced onion and sauté 5 min or until golden and sausage is starting to brown. Remove from heat and let cool while making egg mixture.
3. In a large mixing bowl, combine 5 eggs, 1 1/2 cups half and half, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 2 tsp TABASCO® Sauce** then whisk together until combined. Stir in 1 cup cheese, 2 Tbsp parsley, 1 Tbsp dill and the cooked sausage mixture. Pour mixture over prepared potato crust.
4. Arrange sliced asparagus pieces over the top and bake uncovered at 350˚F for 55 to 60 minutes or until the center is set and no longer wobbles when you give the pan a jolt.

2 tbsp soy sauce
2 tbsp brown sugar
1 clove garlic, minced
splash of olive oil
2-3 tbsp orange juice
Salt & Pepper

Combine in ingredients zip top bag, add fish and marinate for up to 1 hours.  Cool at 425 for 15 min.