A few weeks ago, I had a delicious vegetarian buffalo chicken sandwich at The Remedy Diner, one of my favorite restaurants in downtown Raleigh. I thought that it was very tasty and decided to try making my own version at home. The restaurant version used breaded tofu “chicken” patties, but I decided to use seitan, which is made of seasoned wheat protein. It has a very chicken-like texture and no breading to add extra calories. You can find seitan at most health food stores. I also used a buffalo sauce recipe from food.com. The recipe says to only use Frank’s Red Hot sauce in the recipe, but other hot sauces may work as well. Jason and I agreed that this sandwich was extremely tasty and worth sharing here on my blog!Nutritional Information
409 calories; 37g protein; 34g carbohydrates; 16g fat; 34mg cholesterol; 2,059mg sodium; 6g fiber
» Read more: Vegetarian Buffalo “Chicken” Sandwich
I’ve been experimenting with meat substitutes lately, so I decided to try making a lasagna with vegetarian ground beef. You can find it in most grocery stores in the produce section along with the tofu and tempeh. We really loved this lasagna and Jason rated it 5 stars! Serve it with something light, like a tasty side salad.
I made these recently and Jason and I agreed that they are the tastiest veggie burgers we’ve ever eaten! The jalapeno glaze really gives them that perfect extra something… The Pickapeppa sauce can be found with the BBQ and Worcestershire sauces at most grocery stores. You can serve them as a standalone dish, or try them on a burger bun with lettuce and tomato. For an extra special summer treat, try serving them with 
This Fijan curry was published in Vegetarian Times in the mid-nineties. I filed this away and didn’t think about it again for many years, until I ran across it in my recipe collection last week. Jason and I tried it for the first time and we thought it was very good, with unusual ingredients that combine in a unique and delicious way. I substituted mango chutney for the tamarind sauce that is included in the recipe and I would recommend this as a way to shorten the cooking time if you are in a hurry.
The tempeh in these wontons is marinated in a Japanese style sauce. Shiitake mushrooms and chives, as well as shredded cabbage and carrot, add additional flavor. I brushed the wontons with a little butter and baked them in the oven rather than frying them, which would have added a lot of additional fat. Serve with a salad tossed in ginger dressing and slices of Asian pear.
This tofu recipe is easy to make and I often eat it with a salad for a quick lunch. It could also be tasty in a sandwich, a tortilla wrap, or served over rice.
