We were inspired by the Jerk Seitan Philly that Eric had at Sanctuary in Knoxville recently to come up with our own jerk seitan rub. I love Caribbean flavors especially in the summer when its so hot outside.  Eric started by making a batch of his Basic Chick’n Seitan. While that was baking he made the Pineapple Corn Relish and the Jerk Sauce. To make the Pineapple Corn Relish mix together: 1 cup roasted corn 2 cups minced pineapple 2 tsp minced jalapeno pepper 2 tbsp chopped cilantro 1 tbsp minced red onion juice from one lime To make the Jerk Sauce mix together: 2 tbsp agave syrup 3 tbsp…

We use seitan in our meals quite often. It is a great protein source meat substitute and also an alternative to frozen soy-based products you might buy at the store. You can buy pre-made seitan at the store but it is easy to make yourself and homemade taste so much better. We will tweak the flavor profiles sometimes but most often we just start off with this basic recipe and then we change the flavor of it with a sauce or grilling glaze after the seitan is fully cooked. To make the Seitan you need: 1 cup vital wheat gluten (we buy ours in bulk online) 1 tbsp chickpea flour…

Growing up in Chattanooga like my husband Eric did you quickly develop a love or hate of Krystal’s sliders. They are small little greasy burgers that people eat by the sackful. That’s what inspired this post for vegan sliders. The secret ingredient here is the pickle. You can make with ketchup or mustard but you have to have the pickle. To make Vegan Sliders you need: Small rolls or buns Small white onion diced and sauteed with a pinch of sugar Mustard or Ketchup Dill pickle slices Seitan “burger” patties This is the recipe we used for the seitan patties: 1 cup vital wheat gluten 1/4 cup nutritional yeast 1…