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The Vegan Professor

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The Vegan Professor

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From elk-eater to plant-eater. Professor by day, vegevangelist by night.

09/26/2026

This morning’s batch cooking:

🫙quart sized jar of pickle flavored cashew cream
🍝 protein pasta
🍞white bread
🧈 vegan sun-dried tomato and basil butter
🥣 tomato and veggie soup

About an hour of active work time for approximately 20 meals.

09/18/2026

Le Creuset find of the day!

09/13/2026

It’s not a super sexy dish…it’s just a giant pot of fridge leftovers. But this home cook yearns for the fall weather while it’s 101° in North Texas.

✅ olive oil + leftover red and white onions + diced orange/yellow pepper
✅ add garlic
✅ one head of cabbage chopped according to preference
✅ onion + garlic powder
✅ red lentils (they’ll melt into the broth)
✅ leftover bag of parboiled rice
✅ asparagus from the garden
✅ one packages of vegan black pepper chicken

Would be great if I had some extra greens lying around but a sick goat secluded to the garden helped herself to my Lambsquarter 😅

Great served with a crunchy buttery piece of sourdough.

08/20/2026

We love when there’s a WHOLE menu for the vegans 😍😍😍 “meal prepping” pizza and cheesy bread tonight

08/11/2026

I always check my TJ Maxx, Homegoods, and Marshall’s for Le Creuset pieces. Picked up this pie dish in Chambray (one of my colors!) and saved myself about half off the website price.

08/06/2026

These vegan sandwich slices came out amazing! Ready to be thin sliced for sandwiches. It uses both tofu and seitan so not a true “seitan” purist recipe. The household disagrees about whether this tastes like ham but it’s perfect on a sandwich regardless.

In a blender:
🔪 1 package 450ish g super firm tofu
🔪 1/2 c water (add a few extra tablespoons if needed to keep the blender going)
🔪 4 tbs olive oil
🔪 2 tbs white vinegar
🔪 2 tbs soy sauce
🔪 4 tbs mesquite liquid smoke
🔪 1 tbs beet root powder
🔪 1 tbs taki seasoning
🔪 2 tbs sugar
🔪 2 tbs onion powder
🔪 2 tsp salt
🔪 1 tsp black pepper

Blend into a thick cream. Add a few more tbs of water as needed to keep the blender going (I used a Vitamix).

In a stand mixer:
🔪 add 2 cups vital wheat gluten to the cream mixture

I then beat mine with a dough hook until it balled up. Split in, formed it, and rolled it into two logs with aluminum foil. Steamed in my 12 qt stock pot for 90 minutes rotating the logs at various intervals.

It slices beautifully and holds its shape!

This recipe is a doubled and adjusted recipe originally from Full of Plants, titled “Vegan Smoked Deli Slices”. I swapped the red dye for beet powder and taki seasoning I had on hand. Didn’t have any onions or shallots so I left those out of the original recipe.

Lighter than a dense ham deli slice. Smoky. Almost hints of pepperoni. Ready to be added to a sandwich or fried in slices. Still high protein.

08/06/2026

Red pepper and broccoli sauce w/protein boost in the coastal petal braiser

08/04/2026

Carrot achar, various seasoned and stuffed olives, cranberry chutney, cashews, sun dried tomatoes, garlic pickle, and Ritz crackers.

08/03/2026

When you just need a snack

06/26/2026

When the dog counter surfed and broke my Le Creuset stockpot in coastal blue last night, I cried. I loved that little pot! The color is no longer made widespread in the US (aside from the occasional petal braiser and pie vent) so I can’t replace it.

But I couldn’t fret for long. This super handy lid holder came in the mail today, also in coastal blue. Ordered it off eBay from Japan. 💙

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