Course Main/Breakfast
 Cuisine Mexican fusion, Vegan
 Prep Time 15 minutes
 Cook Time 15 minutes
 Total Time 30 minutes
 Servings 10 burritos
 

Ingredients
1 medium onion, finely chopped
1/4 cup coriander or cilantro leaves, finely chopped
2 large cloves garlic, minced
1/2 pound cremini mushrooms
1 12.5 oz package Field Roast chipotle sausage, remove from plastic casing and crumble with your fingers or chop finely with a knife (Another brand is perfectly fine-- Trader Joe's has a great-tasting vegan chipotle sausage)
1 8-oz package tempeh, crumbled
1 tsp vegetable oil
Salt to taste
10 whole wheat burritos
For zucchini-tomato salsa:
1 medium zucchini, finely diced
1 lage tomato, deseeded and finely diced
1 small onion, finely diced
Juice of 1/2 lime
1 jalapeno or other green pepper, deseeded if you want less heat, and minced
Salt to taste
For roasted red pepper sauce:
1 large roasted red pepper (I used a jarred kind, but you can certainly roast your own)
1/4 cup raw cashews
2 tbsp water
2 tbsp nutritional yeast
Salt to taste

Instructions:
To make the sausage-tempeh stuffing, heat the oil in a wok or a large skillet. Add the onions, garlic and cilantro and saute until the onions start to brown.
Add the mushrooms and cook for a few more minutes until the mushrooms loose all moisture.
Add the chipotle sausage and the tempeh and continue to stir-fry about five minutes more. Check salt and add more if needed.
Make the salsa:
Place all salsa ingredients in a bowl and mix well and let it stand for a few minutes for the flavors to mix.
Make the roasted red pepper sauce:
Place all sauce ingredients in a blender and blend into a very smooth sauce. If needed, add more water.
Assemble the burrito:
To assemble the burrito, place some of the sausage tempeh stuffing in the center and top with some salsa.
Gather up the sides of the burrito and then roll. I like wrapping one end in aluminum foil to make it easier for little hands to handle the burrito without dropping the filling.
Serve the roasted red pepper sauce on the side

Check out the great website called  Holy Cow at: http://holycowvegan.net

Stout, Seitan, and Cabbage Casserole

Makes: 4 servings

12 ounces stout beer
2 tablespoons agave nectar or maple syrup
2 tablespoons tomato paste
1 tablespoon yellow mustard
1 teaspoon sea salt, divided
1 teaspoon black pepper, divided
1 small head green cabbage, cut into small wedges
2 carrots, sliced
2 tablespoons olive oil, divided
16 ounces seitan, chopped into bite-size pieces
1 medium onion, thinly sliced
1 tablespoon flour (something neutral, like spelt)
Fresh parsley, coarsely chopped
Preheat the oven to 375°F.

Whisk together the stout, agave nectar, tomato paste, yellow mustard, 1/2 teaspoon of salt, and 1/2 teaspoon pepper in a small bowl. Set aside until ready to use.

Place the cabbage and carrots in a large casserole dish. Drizzle a tablespoon of olive oil over the vegetables, sprinkle with 1/2 teaspoon each of salt and black pepper and then toss gently. Bake for 25 to 30 minutes, stirring after about 15 minutes.

While the vegetables are cooking, heat a tablespoon of olive oil in a large pan over medium-high heat. Add the seitan, onions, and remaining salt. Cook for about 10 minutes, stirring frequently, until the onions begin to caramelize and seitan is a little crispy around the edges.

Pour the stout mixture over the onions and seitan, and sprinkle with the flour. Stir together and cook until the liquid begins to boil, about 5 minutes.

Once the carrots and cabbage mixture is done roasting, remove from the oven, and spoon the onion and seitan mixture over it.

Garnish with parsley and the rest of the black pepper. Serve hot.

Be sure to head over to VegKitchen for more great vegan recipes: http://www.vegkitchen.com