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      Kale's Very Fine Lasagna Recipe from The Herbivorous Butcher Cookbook

      large pan of vegan lasagna

      Kale’s Very Fine Lasagna

      Ah, the old Ace in the Hole. The vegan Trojan Horse. The Very Fine Lasagna. When I had one last shot to convince my girlfriend’s parents that I wasn’t a total loser, I brought over this pantheon of Italian comfort and went from zero to hero with one cheesy, meaty lasagna pan of power. This saucy ninja will sneak past the defenses of any die-hard meat-eater, leaving them begging for seconds. -Kale

      Start with

      ONE 12 OZ [340 G] BOX LASAGNA NOODLES

      SALT

      For the Red Sauce

      3 TBSP OLIVE OIL

      2 RED ONIONS, FINELY CHOPPED

      6 GARLIC CLOVES, MINCED

      SALT

      10 ROMA TOMATOES, DICED, OR ONE 28 OZ [800 G] CAN CRUSHED TOMATOES

      TWO 6½ OZ [185 G] CANS TOMATO SAUCE

      TWO 6 OZ [170 G] CANS TOMATO PASTE

      1 LB [455 G] GROUND SEITAN

      1 BUNCH FRESH BASIL, STEMMED AND CHOPPED, PLUS MORE FOR GARNISH

      1 BUNCH FRESH ITALIAN PARSLEY, CHOPPED, PLUS MORE FOR GARNISH

      2 TBSP CANE SUGAR

      1 TBSP FENNEL SEEDS

      2 TSP ITALIAN SEASONING

      ½ TSP BLACK PEPPER

      For the Assembly

      1 VEGAN EGG EQUIVALENT

      8 OZ [230 G] VEGAN RICOTTA CHEESE

      8 OZ [230 G] VEGAN MOZZARELLA CHEESE OR SIMILAR, SLICED

      8 OZ [230 G] VEGAN MOZZARELLA CHEESE, SHREDDED

      1 CUP [240 ML] CHEESE SAUCE BASE (RECIPE BELOW)

      ¼ CUP [25 G] GRATED VEGAN PARMESAN CHEESE (OPTIONAL)

      Directions

      Preheat the oven to 350°F [180°C].

      Place the lasagna noodles into a 9 by 13 in [23 by 33 cm] baking dish, cover with warm water and a bit of salt, and let sit for 20 minutes until malleable. Drain and set the noodles aside.

      Meanwhile, to make the red sauce: In a large pot over medium-high heat, add the oil. Once heated, add the onion, garlic, and a pinch of salt and cook for 2 to 3 minutes, or until the onion is translucent.

      Add the tomatoes, tomato sauce, and tomato paste, stirring well to combine. Add the seitan, basil, parsley, sugar, fennel, Italian seasoning, and black pepper. Stir well, then season with salt.

      Let the sauce simmer for a few minutes (or as long as you have time for; the longer the better, up to 2 hours).

      To assemble: Grease the same 9 by 13 in [23 by 33 cm] baking dish with olive oil or nonstick spray.

      In a medium bowl, mix the vegan egg with the vegan ricotta, whisking well to combine.

      On the bottom of the greased baking pan, evenly spread about 3 cups [720 g] of the prepared red sauce. Layer six lasagna noodles lengthwise over the red sauce, overlapping slightly. Evenly spread the ricotta mixture over the lasagna noodles. Layer half of the sliced vegan mozzarella over the ricotta. Ladle another 3 cups [720 g] of red sauce on top of the mozzarella. Repeat the layers once more.

      Top with the shredded mozzarella, cheese sauce, and vegan Parmesan. Cover the pan with foil.

      Bake for 30 minutes, then remove the foil and bake for an additional 20 minutes.

      Garnish with minced basil and parsley and serve. Store leftovers in an airtight container in the refrigerator and enjoy within 1 week.

      Pro Tip

      If possible, let the assembled, unbaked lasagna sit in the refrigerator overnight to allow the flavors to combine.

      Cheese Sauce Base

      My journey through the world of vegan cheese began with this recipe, and I still make gallons of it every week at the Herbivorous Butcher. I encourage you to experiment with different ratios, binders, and emulsifiers—you never know what sort of magic you can create. —Kale

      Ingredients

      2¾ CUPS [660 ML] UNSWEETENED SOY MILK

      2 CUPS [480 ML] REFINED COCONUT OIL, MELTED

      1 TSP WHITE WINE VINEGAR

      1 TSP FRESHLY SQUEEZED LEMON JUICE

      CUP [45 G] TAPIOCA FLOUR

      3 TBSP NUTRITIONAL YEAST FLAKES

      2 TBSP SALT

      2 TSP WHITE MISO PASTE

      Directions

      In the carafe of a blender, combine the soy milk, coconut oil, vinegar, lemon juice, tapioca flour, nutritional yeast, salt, and miso. Process until smooth, scraping down the sides with a rubber spatula.

      Empty the contents of the blender into a medium saucepan over medium heat and cook until the sauce is glossy and registers 180°F [82°C] on a probe thermometer. To prevent burning, use a rubber spatula to scrape the bottom and sides of the pan constantly as the cheese begins to congeal and thicken.

      Serve immediately or store the sauce in an airtight container in the refrigerator for up to 1 week.

      Pro Tip 1

      In some recipes, ingredients can be replaced and changed, but the soy milk and coconut oil in this recipe are vital for its success. Preferably the soy milk you choose will have just two ingredients: soy milk and water. Ingredients like carrageenan and other additives when not used on purpose can adversely affect the end result. At the very least, get one without any added sugar. The coconut oil must be refined—that is, without the flavor and aroma of coconut. If the label reads “virgin,” it’s usually unrefined, which will leave your cheese sauce tasting a bit more tropical than intended.

      Pro Tip 2

      Feel free to play around with the amount of tapioca flour you use. Adding more will simply produce a thicker sauce. And don’t let anyone tell you differently—the thickness you prefer your cheese sauce to be is your own damn business!

       

      Reprinted from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can make with Them by Aubry and Kale Walch, with Sandra Soria and Danny Seo, with permission from Chronicle Books, 2022. Photographs © Rikki Snyder.

       

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      Mr. Cook Katsudon Recipe from The Herbivorous Butcher Cookbook

      a bowl of vegan katsudon with plant based chicken and egg

      Mr. Cook Katsudon

      Katsudon (in Japanese: カツ丼) is a popular Japanese meal. It’s a beautiful name for a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (pork cutlet) and donburi (rice bowl dish). Back on Guam, there was a tiny Japanese place with just nine seats at the bar, and it was fabulously called OK U Mr. Cook. The owner would always make a special bowl of katsudon for little Aubry without the bean sprouts. This is our rendition of the classic Japanese dish that would make little Aubry’s heart soar— and still does.

      Start with

      1 PATTY-SIZE CHICKEN CUTLET OR PORK CHOP OR TOFU

      VEGETABLE OIL, FOR FRYING

      For the Tonkatsu

      ½ CUP [70 G] ALL-PURPOSE FLOUR

      ½ TSP SALT

      ¾ CUP [180 ML] JUST EGG PLANT-BASED EGG REPLACER

      ½ CUP [30 G] PANKO BREAD CRUMBS

      For the Donburi

      VEGETABLE OIL, FOR FRYING

      ½ MEDIUM YELLOW ONION, THINLY SLICED

      ½ CUP [120 ML] DASHI BROTH

      3 TBSP SOY SAUCE

      2 TBSP SAKE

      1 TBSP MIRIN

      ½ TBSP SUGAR

      ONE 12 OZ [360 ML] BOTTLE JUST EGG PLANT-BASED EGG REPLACER

      For the Assembly

      1½ CUPS [300 G] COOKED SHORT-GRAIN WHITE RICE, WARM

      GREEN ONION, SLICED, FOR GARNISH

      TOGARASHI (JAPANESE SEASONING)

      Directions

      Prepare the chicken cutlet/pork chop/tofu and set aside.

      Set up a cooling rack or line a plate with paper towels. Add a ¼ in [6 mm] layer of oil to a heavy-bottom skillet and heat to 350°F [180°C].

      To make the tonkatsu: In a shallow dish, mix together the flour and salt. Add the vegan egg to a second shallow dish and the panko to a third. Dredge the patty in the flour, then egg, then panko, making sure it’s completely coated. Carefully drop it into the hot oil. Fry until golden brown. Drain on the cooling rack or prepared plate and set aside.

      To make the donburi: In a small sauté pan or skillet over medium heat, add a small amount of oil. Once heated, add the onion and sauté until translucent. Add the dashi, soy sauce, sake, mirin, and sugar and bring to a boil. Lower the heat to medium-low. Slice the tonkatsu patty and add it to the pan. Pour in the vegan egg and let cook until it sets in the middle and around the edges, 3 to 4 minutes. (It will look a little runny, but it’s just the sauce that gives it that appearance.)

      To assemble: Put the warm cooked rice into a ramen-style bowl and slide the egg and tonkatsu mixture onto the top, allowing the sauce to pour in with it. Garnish with green onions and togarashi.

      Pro Tip

      This meal serves one; just double everything for two people. You will need two small skillets or sauté pans as well. You can also make the sauce mixture in one separate pot, then split it into two pans if that makes it easier.

      DASHI BROTH

      This recipe uses dashi broth, which is super easy to make and can be used in lots of recipes. To make it, you’ll need a package of dried kombu seaweed, available online or at any Asian market. Boil the kombu in water for 30 minutes. Strain the kombu from the broth and discard in the compost. The broth will smell fishy (because, duh, it’s seaweed), so don’t fret. You can store leftover broth for up to 1 week to make tempura sauce, miso soup, or more ramen.

       

      Reprinted from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can make with Them by Aubry and Kale Walch, with Sandra Soria and Danny Seo, with permission from Chronicle Books, 2022. Photographs © Rikki Snyder.

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      Roti Jane Recipe from The Herbivorous Butcher Cookbook

      open-faced vegan sandwich with plant based eggs and bacon, greens, and a side of eggless sambal mayo

      Roti Jane

      This recipe is like a lot of Guamanian cuisine—a melting pot of so many beautiful flavors all rolled into one roti. First, you might ask, What is a roti? In some cultures, it’s a fried flatbread. On Guam, it’s a type of thick, coconut-y flour tortilla. You’ll find your own delivery system (hoagies are a good place to start)—the important thing is this sandwich’s cross-cultural marriage of roti, eggs, veggies, and Sambal Mayo.

      Ingredients

      2 TBSP VEGAN BUTTER, PLUS MORE FOR THE SANDWICHES

      ½ TSP MINCED GARLIC

      1 YELLOW ONION, CHOPPED

      ½ CUP [70 G] GRATED CARROTS

      2 TBSP SEEDED AND DICED JALAPEÑO

      7 OZ [200 G] GROUND VEGAN MEAT (WE LIKE HB BACON BRATS OR BEYOND BRATS FOR THIS)

      2 CUPS [480 ML] JUST EGG PLANT-BASED EGG REPLACER

      TSP KALA NAMAK (BLACK SALT)

      4 SLICES VEGAN CHEESE

      2 HOAGIE BUNS

      SAMBAL MAYO (RECIPE BELOW)

      SLICED GREEN ONIONS, FOR GARNISH

      CHOPPED FRESH CILANTRO, FOR GARNISH

      Directions

      In a skillet over medium-low heat, melt the vegan butter. Sauté the garlic, onion, carrots, and jalapeños until the onions are translucent, about 5 minutes.

      Add the ground vegan meat and cook until lightly brown, 4 to 5 minutes.

      Meanwhile, in a bowl, whisk together the JUST Egg and kala namak. Pour 1 cup of the egg mixture into the skillet and cook over medium-low heat until the egg begins to set. Flip the omelet the best you can to cook thoroughly.

      Once the omelet is cooked through to the center, top with 2 slices of the vegan cheese. Cover the pan and cook over low heat for another minute or until the cheese is melted. Set omelet aside and repeat with the remaining egg mixture.

      Meanwhile, toast the hoagies. Spread butter and Sambal Mayo on the tops and bottoms.

      Put an open bun facedown on each omelet, place an upside-down plate on top, then flip so the sandwich is on the plate.

      Top with green onion and cilantro. Close the now overstuffed buns and enjoy!

      Sambal Mayo

      This is the perfect mash-up of saucy and sassy. Try the spicy spread on any steak or chicken sandwich to give it a punch or use it as a dip to make raw veggies more exciting. This recipe makes ½ cup [120 ml] of sauce, so you might want to up the amount for double-dippers or to have it on hand for anything else that needs a kick.

      Ingredients

      ½ CUP [120 G] FOLLOW YOUR HEART VEGENAISE

      1 TBSP SAMBAL

      TSP CAYENNE PEPPER

      TSP GROUND TURMERIC

      TSP CHINESE FIVE-SPICE POWDER

      TSP GARLIC POWDER

      Directions

      In a medium bowl, combine the Vegenaise, sambal, cayenne, turmeric, five-spice powder, and garlic powder. 

      Use immediately or refrigerate in an airtight container for up to 3 weeks.

       

      Reprinted from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can make with Them by Aubry and Kale Walch, with Sandra Soria and Danny Seo, with permission from Chronicle Books, 2022. Photographs © Rikki Snyder.

       

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