BASIC SEITAN - WHEAT MEAT (VEGAN MEAT SUBSTITUTE) RECIP…
I've used seitan for many things, from sandwiches to stir fries and this recipe is the best I have ever used.
Provided by Deborah Mackenzie
Categories Seitan Recipes
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 3 servings
Number Of Ingredients 9
Steps:
- Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Divide dough into 3 equal pieces and shape into 1/2-inch thick patties.
- Bring 4 cups vegetable broth, water, and tamari to a boil in a large pot. Carefully place patties into boiling broth; cover pot and return to a boil. Set lid slightly askew to vent steam and reduce heat to low. Continue simmering patties until firm, turning patties occasionally, about 1 hour. Remove pot from heat and set lid aside. Allow patties to cool in broth for 15 minutes before serving.
Nutrition Facts : Calories 303.7 calories, CarbohydrateContent 27.8 g, FatContent 5.6 g, FiberContent 3.7 g, ProteinContent 35.8 g, SaturatedFatContent 0.6 g, SodiumContent 2911.8 mg, SugarContent 4.9 g
BETTER-FOR-YOU CHOCOLATE CUPCAKES RECIPE - BETTYCROCK…
Serve these secret-ingredient cupcakes to guests, and we bet they won’t be able to taste the difference. Start with Betty’s devil’s food cake mix and swap out oil with spinach purée, it’s that simple. You might be thinking, spinach, in cupcakes? And we can understand your concerns, but the rich and chocolatey cake mix masks any unwanted spinach flavor. So you can soak up the benefits from the leafy, nutrient-dense veggie, without compromising the delicious taste of your dessert!
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, spinach purée, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
- Divide batter evenly among muffin cups, filling about three-fourths full.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.
Nutrition Facts : Calories 150 , CarbohydrateContent 27 g, CholesterolContent 25 mg, FatContent 0 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Cupcake, SodiumContent 200 mg, SugarContent 0 g, TransFatContent 1 g
More about "cupcake swap recipes"
BETTER-FOR-YOU CHOCOLATE CUPCAKES RECIPE - BETTYCROCK…
From bettycrocker.com
Reviews 3.5
Total Time 1 hours 15 minutes
Calories 150 per serving
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Spread frosting on cupcakes.
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