Category Archives: Main Course

INGREDIENTS: 1/2 cup cooked lentils (I used green, brown will work too). 1 & 1/4 cup raw walnuts, soaked in hot water for at least 30 minutes to overnight 1 small onion, diced 3 garlic cloves, minced 2 tbsp olive oil, divided 1/2 cup tomato sauce 1/2 cup of water 1 tbsp tamari or soyContinue reading “Vegan Walnut Chorizo Ⓥ”

INGREDIENTS: 2-8 oz packages of tempeh (I use 5 grain) 4 tbsp tamari or soy sauce, divided 2 cloves garlic, minced 1/2 tsp garlic powder 1/2 tsp onion powder 1 & 1/2 cups (vegan) BBQ sauce water for simmering METHOD: Preheat the oven to 375°F. Prepare a baking sheet with parchment paper or a siliconeContinue reading “Vegan BBQ Ribs Ⓥ”

INGREDIENTS: 2 tbsp olive oil (divided) 1 tbsp of vegan butter 1 small onion, diced 4-5 cloves of garlic, minced 16 oz mushrooms, diced 2 stalks of celery, diced 2 carrots, peeled & diced 2 cups of cooked lentils, I used green 2 cups (dry) of TVP (textured vegetable protein) 1 & 1/2 cups of waterContinue reading “Vegan Lentil TVP ”Meat”loaf Ⓥ”

INGREDIENTS: 2 packages of vegan ground, I used: https://www.gardein.com/beefless-and-porkless/gluten-free/ground-bef 1 red bell pepper, diced 1 yellow bell pepper, diced 2 small carrots, diced 1 onion, diced 5 cloves garlic, minced 3/4 cup veggie broth 2 tbsp olive oil 2 tbsp balsamic vinegar 1-14.5 oz can of stewed tomatoes 1-15 oz can of tomato sauce 2Continue reading “Vegan Picadillo Ⓥ”

INGREDIENTS: FOR THE TOFU: 2 16 oz blocks of extra-firm tofu 2 tbsp olive oil 2 tbsp cornstarch 2 tbsp nutritional yeast 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1/4 tsp pepper FOR THE SAUCE: 2 tbsp vegan butter or olive oil 1 large onion, diced 1 tsp fresh grated ginger 5Continue reading “Vegan Butter Chick’n Ⓥ”

INGREDIENTS: 3 & 1/4 cup cooked lentils 2 tbsp toasted sesame oil 5-6 cloves garlic, minced 2 tsp grated ginger 1/4 cup brown sugar 1/4 cup tamari or soy sauce 1 tsp Gochujang Chives or green onions, optional garnish METHOD: Heat sesame oil over medium heat & add the garlic & ginger. Stir for aContinue reading “Vegan Korean Lentils Ⓥ”

INGREDIENTS: 2-1 lb blocks of extra firm tofu (***see suggestion below for prep***) FOR THE SPICE RUB: 2 tbsp brown sugar 2 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp salt 1/2 tsp cayenne 1/2 tsp pepper FOR THE TOFU COATING: 2 tbsp corn starch 2 tbsp olive oil 2 tbspContinue reading “Vegan Burnt Ends Ⓥ”

INGREDIENTS: 1-12 oz box of Jumbo pasta shells, I used a bit more than 1/2 of the box, cooked al dente 1-12 oz container of silken tofu 1 cup of cashews, soaked in hot water for at least 10 minutes 1/2 cup water 1 tsp lemon juice 1 tsp miso paste 2 bulbs of garlic,Continue reading “Vegan Spinach & Artichoke Stuffed Shells Ⓥ”

INGREDIENTS: 2 8 oz blocks of 5 Grain Tempeh, cut into cubes 1/2 cup olive oil 2 tbsp rice wine vinegar or balsamic vinegar 1 cup fresh parsley 4-5 garlic cloves 3/4 tsp oregano 1 tsp salt 1/2 tsp pepper pinch of chili flakes METHOD: Cut the tempeh into blocks. Preheat oven to 375°F. MakeContinue reading “Vegan Chimichurri Tempeh Ⓥ”

INGREDIENTS: 1 Lion’s Mane Mushroom 1 tbsp olive oil 1 tbsp vegan butter Pinch of salt & pepper Method Cut mushroom into slices about 1/2 inch thick each. Heat cast iron skillet or pan over medium heat & fry the mushroom slices without oil for about 5 minutes, flip them over & cook for 5Continue reading “Vegan Lions Mane Mushroom Steaks Ⓥ”