Exotic, savory, spicy and deliciously vegan! The shredded beaf brisket has just the right texture for soaking up the flavors of this stew.
Stew Ingredients
- 1 Stewing Beaf (Seitan and Beyond https://thegentlechef.com/gentle-chef-cookbooks/seitan-beyond-cookbook/)
or Beaf Brisket (Crafting Seitan @ Amazon.com), pulled into bite-size shreds
- 2 tablespoons cornstarch or unmodified potato starch
- Cooking oil
- 1 large onion, thinly sliced
- 4 large carrots, peeled and sliced on the bias
- 4 cloves garlic, roughly chopped
- 2 tablespoons grated fresh ginger
- 1 teaspoon Chinese five-spice powder
- 4 cups Beaf Simmering Broth (either cookbook)
- 2 cups coconut water/juice
- 2 stalks lemon grass, light portion only, split
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 2 teaspoons light brown sugar or agave syrup
- 2 teaspoons sambal oelek or red chili sauce
- 2 whole star anise
- 2 bay leaves
- ½ teaspoon coarse ground black pepper
- Sea salt or kosher salt, to taste as needed
Garnishes
- Chili oil (optional)
- Chopped Thai basil or sweet basil
- Thinly sliced scallions
- Chopped cilantro
- Lime wedges
For Serving
- Cooked wide rice noodles or jasmine rice
Preparation
In a large bowl or food storage bag, toss the shredded beaf/brisket with the starch until evenly dusted. Add the cooking oil to a cooking pot and place over medium-high heat. Brown the brisket in the hot oil and transfer to a bowl. Set aside.
In the same cooking pot, add 2 tablespoons cooking oil and place over medium heat. Add the onions and carrots and sauté until the vegetables have softened, about 5 minutes. Add the garlic, ginger and five-spice powder and sauté an additional minute.
Add the broth and coconut water and remaining stew ingredients and stir well. Bring to a simmer, partially cover and cook for 30 minutes. Stir in the beaf and bring back to a simmer. Cook until the stew has thickened and the carrots are tender. Season with salt to taste as needed.
Remove the lemon grass, star anise and bay leaves and ladle the stew into serving bowls with rice noodles or jasmine rice. Drizzle each serving with a teaspoon of chili oil and garnish with the basil, onion, cilantro and lime wedges.
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Vietnamese Beaf Stew (Vegan of course!)
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Vegan Eggz Essentials – Chef’s Proprietary Formula
Basic skillet-cooked eggz whites with broken yolx, sautéed baby spinach and tofu bacon.
Regrettably, due to supply chain issues, Modernist Pantry has discontinued my own Vegan Eggz Essentials product, which consisted of two individual ingredients (Eggz Essentials A and Eggz Essentials B), conveniently packaged and sold together. These two ingredients are used in several recipes in my cookbooks, most notably my egg analogue recipes in Cook and Let Live.
While I’m disappointed that my product is no longer available, the individual ingredients are still available for separate purchase from a few sources. I have decided to publish my formula for your convenience. I’ve also included a basic eggz scramble recipe and an eggz white only recipe. Whenever you come across a recipe in my cookbooks that call for these ingredients, now you have the substitute.
Eggz Essentials A is a specific form of methylcellulose (plant fiber). Methylcellulose is the food science name for purified plant cellulose or fiber. Like cellulose, it is non-digestible, non-toxic, and non-allergenic. Methylcellulose, as an ingredient in food, has the unique property of setting when hot, which makes it particularly useful for preparing egg analogues. Methylcellulose is sold under a variety of names and in a variety of forms, and each form reacts differently in cooking. In my recipes, it can only be replaced with:
- Methocel® A4C Food Grade (methylcellulose A4C) available from ModernistPantry.com, Amazon.com, and potentially other online sources; or
- Methylcellulose HV or LV (high viscosity/low viscosity) available from Modernist Pantry.com, Amazon.com, and potentially other online sources. In Europe, methylcellulose HV is identified as methylcellulose e-461.
Eggz Essentials B (formerly high-acyl gellan gum) is being replaced with kappa carrageenan. Kappa carrageenan functions in a similar manner to gellan gum in this application; is more affordable; and is much easier to access. Kappa carrageenan, which is derived from seaweed, is commonly used in vegan cheesemaking.
Scrambled Eggz
Cooked scrambled eggz bear a remarkable resemblance to real cook scrambled eggs – with no tofu required. The eggz mixture consists of Vegan Eggz Essentials blended with plain non-dairy milk and other natural ingredients for flavor and color and the mixture is cooked just as you would real beaten eggs.
The scrambled eggz mixture needs to be blended and refrigerated for a minimum of 2 hours for proper setting when cooked, so plan accordingly. For breakfast preparation convenience, blend and chill the eggz mixture the night before.
Please note that the scrambled eggz mixture is only intended for preparing scrambled eggz and omelets; as a binder in some cooked foods; or when used as an eggz dip for battering or breading (dilute with plain non-dairy milk to thin the viscosity). The formula needs to be customized for eggz quiches and frittatas by adding 2 tablespoons of cornstarch or potato starch to the mixture.
The scramble mixture will not work as an egg replacer in baked goods (breads, cakes, muffins, etc), or in other recipes that rely on the protein structure of eggs to create lift (such as soufflés). For baked goods you may want to experiment with aquafaba, commercial egg replacers, flaxseed emulsion, bananas or applesauce.
After the eggz have set, try folding in some shredded non-dairy cheese that melts before serving. If desired, top with sautéed vegetables; chopped herbs; or slices of fresh avocado and salsa. For a classic American breakfast, serve with hash browns, vegan bacon or sausages and whole grain toast with non-dairy butter. For the best texture experience, serve hot! This recipe yields about 4 servings.
Eggz Ingredients
- 2 cups (480 ml) plain unsweetened non-dairy milk
- 2 Tablespoons Eggz Essentials A (methylcellulose; see above description)
- 1 T nutritional yeast flakes
- 2 teaspoons Eggz Essentials B (kappa carrageenan)
- 1 teaspoon kala namak (Himalayan black salt)
- scant ¼ teaspoon paprika
- scant ¼ teaspoon ground turmeric
Preparation
Add the eggz ingredients to a blender and process for 20 seconds (a mini-blender is ideal for this purpose). An immersion blender can also be used. The mixture will be pale in color (the “egg” color will develop when the mixture is cooked). Resist adding more turmeric or paprika as this will create a very unnatural finished color appearance. Please note that the raw mixture will be thicker than real beaten eggs.
Transfer the mixture to a sealable container and chill for a minimum of 2 hours. This is essential in order for the mixture to set properly when cooked. The blended mixture can be stored in the refrigerator for up to 1 week and then used to prepare scrambles at your convenience. After chilling, the mixture will be quite thick and somewhat gelatinous. Before using, stir vigorously to loosen the mixture and break up any air bubbles that formed during blending. If the mixture has been chilled for extended periods, let it warm up to room temperature a bit. This will also help loosen the mixture and improve flow.
Mist a non-stick skillet with cooking oil or melt a tablespoon or two of non-dairy butter or margarine over medium-low gas flame (electric stoves may require a higher setting to heat the skillet sufficiently). Spread the desired amount of the eggz mixture in the skillet (½ cup for each serving). Increase the heat to medium.
After thirty seconds, push against the edge of the mixture with a flexible spatula to test for setting. If still liquid check again in thirty seconds. Once the mixture begins to set, push and fold the edges in towards the center with a flexible spatula. Break up the mixture with the edge of the spatula and continue to fold and cook until the eggz are set. Plate, season and garnish as desired; serve immediately.
Eggz Whites
Cooked eggz whites bear a remarkable resemblance in appearance, flavor and texture to real cooked egg whites. Eggz whites can be used for preparing skillet-cooked eggz, oven-cooked eggz, and eggz whites omelets. Cold-served eggz, such as deviled eggz, are prepared differently using agar as a setting agent (please see appropriate recipes in my cookbooks). Eggz whites consist of Vegan Eggz Essentials blended with plain non-dairy milk and kala namak to impart the characteristic egg-like flavor and aroma. No tofu is required.
The eggz whites mixture needs to be blended and refrigerated for a minimum of 2 hours before cooking, so plan accordingly. For breakfast preparation convenience, blend and chill the eggz mixture the night before. This recipe yields 5 to 6 eggz whites (the recipe can be doubled or tripled if desired).
Please note that the eggz whites mixture is only intended for preparing skillet-cooked eggz, oven-cooked eggz, and eggz whites scrambles and omelets. While it will work as a binder in some cooked foods, it doesn’t have the structure for creating fluffy meringues (aquafaba is recommended for meringues). It also will not work as an egg white replacer in baked goods (breads, cakes, muffins, etc.) or in other recipes that rely on the protein structure of eggs to create lift (such as soufflés). For baked goods you may want to experiment with aquafaba, commercial egg replacers or flaxseed emulsion.
Ingredients
- 1 cup plain unsweetened non-dairy milk
- 1 Tablespoon Eggz Essentials A (methylcellulose; see above description)
- 1 teaspoon Eggz Essentials B (kappa carrageenan)
- ½ teaspoon kala namak (Himalayan black salt)
Preparation
Add the ingredients to a blender and process for 20 seconds (a mini blender is ideal for this purpose). An immersion blender can also be used. Please note that the raw eggz whites mixture will be opaque and much creamier and thicker than real egg whites.
Transfer the mixture to a sealable container and chill for a minimum of 2 hours. This is essential in order for the mixture to set properly when cooked. The blended mixture can be stored in the refrigerator for up to 1 week and then used at your convenience. After chilling, the mixture will be quite thick and somewhat gelatinous. Before using, stir vigorously to loosen the mixture and break up any air bubbles that formed during blending. If the mixture has been chilled for extended periods, let it warm up to room temperature a bit. This will also help loosen the mixture and improve flow.
Cooking the Eggz Whites
Mist a non-stick or cast-iron skillet with cooking oil over a medium-low gas flame. If using an electric stove, a higher setting may be needed to preheat the skillet sufficiently.
Vigorously stir the chilled eggz whites to loosen the mixture and remove any air bubbles. For each eggz white, spoon 2 generous tablespoons of the mixture into the skillet. If necessary, use the back of a spoon to spread the mixture into a circular or oval shape. Increase the heat to medium and cook until the whites are firm to the touch. Flip the eggz with a flexible spatula and cook for another 10 to 15 seconds. Transfer to a serving plate, drizzle with the broken yolx mixture (recipe follows) and season and garnish as desired. Serve immediately.
Broken Yolx
Broken yolx is a rich, golden liquid egg yolk alternative that remarkably resembles lightly cooked egg yolk. It’s superb for drizzling over cooked eggz whites or silken tofu to create a “broken yolk” effect. It’s also wonderful for dipping toast, vegan bacon or sausage. This recipe yields about 1 cup. The recipe can be doubled if desired and stored in the refrigerator for up to 7 days and then reheated at your convenience.
Ingredients
- 2 Tablespoons nutritional yeast flakes
- ¾ teaspoon sodium alginate, guar gum or xanthan gum
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ¼ teaspoon kala namak (Himalayan black salt)
- 2 Tablespoons non-dairy butter or margarine
- 1 cup plain unsweetened non-dairy milk
Preparation
In a small dish, combine the nutritional yeast, alginate or gum, turmeric, paprika and kala namak. In a small saucepan, melt the butter or margarine over low heat. Whisk in the mixed dry ingredients to create a paste. In small increments, whisk in the milk until smooth. Increase the heat to medium-low and stir occasionally until the mixture is heated through. Reduce the heat back to low to keep warm until ready to serve, stirring occasionally.
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Vegan Eggz Essentials - Chef's Proprietary Formula
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My new brunch “go-to”, Cheesy Chile Rellenos Casserole is a quick and easy vegan version of the classic Mexican dish. Since it’s baked, there’s no deep-frying involved. Skinning and stuffing the peppers isn’t necessary either. The finished casserole can be stored in the refrigerator once cooled and reheated as needed. I like to serve it with skillet potatoes, or refried beans and rice. Garnish with fresh or cooked salsa if desired. Vegan eggless scramble is a nice addition for a breakfast/brunch dish too.
Ingredients
- 6 Poblano or 8 Anaheim chiles, split length-wise with seeds and membrane removed
- 2 medium sweet yellow onions, sliced thin
- 1½ cup vegan shredded cheddar, homemade* or commercial
- 1½ cup vegan shredded Monterey Jack or mozzarella, homemade* or commercial
- 2 or 3 slices day-old crusty bread
- 1 teaspoon each onion and garlic powder
- ½ teaspoon sea salt or kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon coarse ground black pepper
*Delicious homemade vegan cheeses can be prepared with recipes from my Non-Dairy Evolution cookbook. See my website homepage for more information at: thegentlechef.com
Preparation
Preheat the oven to 375°F/190°C.
Mist a large baking dish with cooking oil spray.
Layer the bottom of the dish with half the onions. Layer the sliced peppers evenly in the dish. Top with the shredded cheddar. Layer the remaining onions and top with the shredded white cheese.
In a food processor, add the sliced bread and seasonings and process into coarse crumbs. Top the casserole with the seasoned crumbs and seal the dish with foil.
Bake for 90 minutes. Serve and enjoy!
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Vegan Cheesy Chile Rellenos Casserole
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Yields 8 English muffins.
Ingredients
- 300 grams/300 ml (1¼ cup) lukewarm water
- 1 tablespoon organic sugar
- 1 packet instant yeast (2¼ teaspoons)
- 450 grams bread flour or all-purpose flour
- 2 teaspoons sea salt or kosher salt
Preparation
In the bowl of a stand mixer or a large mixing bowl, whisk together the warm water, sugar and yeast.
Add the flour and salt and mix until a shaggy dough develops.
Transfer the dough to a roomy, lightly-oiled container, cover loosely and set in a warm place. After 30 minutes, with a dampened hand, fold the edges of the dough into the center while rotating the container (4 folds are sufficient). Cover loosely. Repeat this folding procedure again, 3 more times every 30 minutes (2 hours total), covering loosely each time.
After the series of folds, set the container aside in a warm place undisturbed for 2 hours. At this point you can proceed with rolling and cutting the dough – or, for a more complex sourdough flavor, the dough can be refrigerated up to 48 hours until ready to use (be sure to cover the dough directly in the container with oiled plastic wrap to prevent a skin from forming on the surface and seal the container before refrigerating).
Dust a work surface with flour. Transfer the dough to the work surface and dust lightly with flour to reduce stickiness. With a floured rolling pin, roll the dough out ¾-inch thick. Cut rounds with 3-inch diameter round cutter. Roll out scraps of dough and repeat. Lay the dough rounds on parchment generously dusted with cornmeal and then dust the tops generously with cornmeal. Cover loosely with plastic wrap and let rise 45 minutes (1½ hours for chilled dough).
Heat a large, dry non-stick skillet over medium-low heat. Using a spatula, transfer a few rounds of dough to the skillet; don’t overcrowd. Cover with the lid to trap steam. Cook 8 minutes or until the bottoms are lightly browned. Flip and cook another 8 minutes or until lightly browned. Let cool on a rack.
Working around the perimeter of the muffin, use the tines of a fork to split the muffins in half. Toast until crisp. While hot, spread with vegan butter or margarine, and/or other toppings as desired.
Store leftover muffins airtight at room temperature for up to 3 days or freeze for up to 1 month.
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English Muffins
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I’m pleased to present my signature recipe and technique for creating plant-based jumbo franks which remarkably resemble a classic hot dog texture, color and flavor. Ballparks are high in plant-based protein, low in fat, and with no starch fillers, gels or gums. A food processor is required for this recipe in order to produce the desired texture. Yields 8 jumbo franks.
- 4 oz/115 grams well-pressed and blotted extra-firm tofu (blot very dry even after pressing!)
- 3 tablespoons tamari, soy sauce or Bragg Liquid Aminos
- 2 tablespoons mild vegetable oil
- 1 tablespoon onion powder
- 1½ teaspoon garlic powder
- 1 teaspoon smoked paprika (or 1 teaspoon sweet paprika and 1 teaspoon liquid smoke)
- ¾ teaspoon ground nutmeg
- ¾ teaspoon ground coriander
- ½ teaspoon commercial poultry seasoning
- ⅛ teaspoon FD&C red food color*
- 240 ml/grams water (1 cup)
- 150 grams (1 cup, scoop and level) vital wheat gluten
*FD&C red food color is an artificial food color. It is not animal sourced. It is used in a scant amount to create the nitrate-pink hot dog coloration since natural red food color pigments degrade during the cooking preparation process (I have experimented a great deal with natural red pigments over the years, and they won’t work for this purpose). Additional paprika (up to 1 teaspoon) can be used to enhance color, if preferred, but will create an orange pigment rather than pink. Red food color can be ordered online or found in the baking section of any supermarket.
Preparation
Crumble the pressed tofu into the food processor. Add the tamari, oil, onion and garlic powder, paprika, spices and food color.
Add a small quantity of the measured water and process until smooth (if all the water is added at this point it will create excessive splashing). Add the gluten and the remaining measured water and process the mixture for 3 full minutes. Use a timer for accuracy. The dough should be soft, sticky, glossy, stretchy and slightly warm. If the dough won’t come together into an elastic mass, add 2 to 4 additional tablespoons of gluten and continue to process an additional minute or two until smooth and elastic.
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Divide into 8 portions, about 80 grams each using a digital scale, and double wrap in pop-up foil (10-inch by 12-inch) or single wrap in cut pieces of heavy-duty foil (10-inch by 12-inch).
To do this, place a portion of dough on the foil and press and stretch the dough into a rough sausage shape about 6-inches long. Don’t worry about shaping perfectly – the foil when do this when rolled and twisted. Roll into a cylinder shape and twist the ends tightly to seal.
Pressure Cooker (e.g., Instant Pot)
1. Add a few cups of water to the bottom of the pressure cooker and place the wrapped dough on a trivet. Pressure-cook on high for 30 minutes.
2. Unplug or turn unit off and set timer for another 30 minutes. During this time the pressure will naturally release. Even if the safety valve pin drops, allow the 30 minutes to complete – do not force the pin down. Open unit and remove the wrapped packages.
3. Allow to cool and then refrigerate in their wrappers until completely chilled until firm before unwrapping and heating and serving. Since the franks are hand-wrapped they will be somewhat rustic in appearance with surface imperfections – but nonetheless delicious.
4. Brown the Ballparks in an oiled, non-stick skillet or oiled grill grate; reheat in a steamer; or gently simmer in enough water to cover. Serve with your favorite condiments.
Conventional Steamer (steamer basket inside cooking pot)
1. Steam over rapidly boiling water for 1 hour. Hot water may need to be added during cooking time to compensate for evaporation. Do not let the pot boil dry!
2. Open pot and remove the wrapped packages. Allow to cool and then refrigerate in their wrappers until completely chilled until firm before unwrapping and heating and serving. Since the franks are hand-wrapped they will be somewhat rustic in appearance with surface imperfections – but nonetheless delicious.
3. Brown the Ballparks in an oiled, non-stick skillet or oiled grill grate; reheat in a steamer; or gently simmer in enough water to cover. Serve with your favorite condiments.
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Ballparks - Vegan Franks
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