Serious Vegan Comfort Food!

Pan Fried Chick-un Seitan Cutlets with Mushroom Gravy and Colcannon

Pan Fried Chick-un Seitan
4 thin seitan cutlets (I cut my cutlets in half horizontally so they weren't so thick)
1 cup panko
1 t garlic salt
2 t Italian seasoning
1 t cracked black pepper
olive oil for pan-frying

Mix panko and seasonings. Press crumbs onto cutlets to coat as best as possible. Heat cast iron skillet over med-high heat. Add oil. Pan fry cutlets until browned and crispy on both sides - about 4 min each side. Keep warm.

Mushroom Gravy (Source: 500 Vegan Recipes - recipe actually called "Soppy" but that doesn't sound yummy to me so I changed the name!)
2 T vegan margarine
8 oz button mushrooms (my fam doesn't like mushrooms so I pulsed in a food processor to mince them)
1 cup diced onions
2 cups faux beef broth
2 T soy sauce
2 T steak sauce
1/4 cup nutritional yeast
1 t black pepper
1 t dried parsley
2-3 T flour mixed with 1/4 cup water to make slurry
Melt butter in frying pan. Add mushrooms and onions an saute until onions are translucent. Add broth, soy sauce, steak sauce - deglaze the pan. Bring to a boil and simmer for 15 min. Stir in yeast, pepper, and parsley. Simmer 5 more min. Slowly stir in slurry until desired thickness is reached. Remove from heat.

Colcannon (500 Vegan Recipes)
1 T canola oil
1 chopped onion
5 medium russet potatoes, peeled and chopped
2 cups washed kale, chopped from stems
1/4 cup almond milk
3 T vegan margarine
1/4 t nutmeg
1/2 t black pepper
1 t coarse sea salt
2 minced garlic cloves
In a large saucepan, heat oil. Add potatoes, onion and garlic. Cook until mixture starts to brown. Add small amounts of water to loosen browned bits on the bottom. Cook until veggies are mostly done - continuing to add water as needed. Add remaining ingredients and stir to incorporate. Cook 5 more minutes. Mash with potato masher.
Chocolate Cupcakes with Fudgey Chocolate Frosting - can you say decadent?!

Chocolate Cupcakes (Source: Vegan Cupcakes Take Over the World)
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
INSTRUCTIONS
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Chocolate Frosting (Source: Veganized version of Hershey's Cocoa Chocolate Frosting Recipe)
1/2 cup vegan margarine
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup almond milk
1 t vanilla

Melt butter. Stir in cocoa. Alternately add sugar and milk, beating on med. speed to spreading consistency. Stir in vanilla.