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 5 minutes more.
• Add 1 tbsp olive oil & 1 tbsp vegan butter to the pan, sprinkle with salt & pepper, cook for one minute, flip over, sprinkle with more salt & pepper & serve hot with favorite sauces (I love chimichurri) & sides like beans, rice & roasted veggies.

INGREDIENTS:

• 3 king oyster mushrooms, shredded
• 1 red onion, diced
• 1 bell pepper, diced
• 5 garlic cloves, minced
• 2 tbsp tamari
• 1 tbsp sesame oil
• 1 tbsp agave
• 1/2 tsp liquid smoke
• 2 tbsp taco seasoning
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp pepper
• 1-2 cups vegan cheddar cheese shreds
• 1 cup of black beans, drained, rinsed & mashed
• 1/2 cup of salsa
• 4 large tortillas
• Optional toppings, guacamole & vegan sour cream

METHOD:

• Preheat the oven to 350F & prepare your veggies. Shred the mushrooms, you can use your hands or a fork. Dice the pepper & onion & mince the garlic cloves. Add them to a bowl with the tamari, sesame oil, agave, liquid smoke, taco seasoning, nutritional yeast, salt & pepper & mix well. Let it sit for at least 5 minutes to marinate.
• Add the mushroom mixture to a sheet pan lined with parchment paper & bake for 20 minutes, shaking the pan half way.
• Drain, rinse & mash the black beans & salsa.
• Use a large pan, spray with cooking spray and assemble your quesadillas.
• Layer a tortilla, half of the black bean/salsa mixture, half of the vegan shredded cheddar cheese & half of the cooked mushroom mixture, then layer with the other tortilla. Makes 2 large quesadillas.
• Cook for a couple of minutes on low-medium heat per side. I use a little bit of cooking spray on the outside & heat in a cast iron skillet placing another heavy pot on top while it cooks.
• Serve with guacamole & vegan sour cream.

INGREDIENTS:

FOR THE MARINATED TOFU:

• 1 16 oz package extra-firm tofu, drained, I also double freezed & double defrosted
• 1 ½ cups pickle juice
• 1 tbsp Frank’s hot sauce
• 1 tbsp yellow mustard or Dijon mustard

FOR THE FRIED TOFU:

• 1/2 cup of yellow mustard or Dijon mustard
• 2 cups all-purpose flour
• 1/2 tsp baking powder
• 2 tsp nutritional yeast
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cayenne
• 1/4 tsp pepper

FOR ASSEMBLY:

• Buns or rolls
•  Vegan mayonnaise, agave & hot sauce are my favorites

METHOD:

1. I freeze, defrost, freeze, defrost my tofu then press it to get all of the moisture out. Dry the tofu as well as you can and then cut it into desired shape. I turn my block on its side and cut it into 6 even strips about 1/2 inch thick each.
2. In a large bowl, combine the pickle juice, hot sauce & mustard, add the tofu strips to marinate & set it aside.
3. In a medium bowl, whisk the mustard with 1/4 cup water until well combined & set aside. In another large bowl, whisk together the flour, baking powder, Nutrional yeast, smoked paprika, onion powder, garlic powder, cayenne, salt & pepper & set it aside as well.
4. Preheat oven or air Frier to 400°F. Add the tofu strips to the mustard batter, then the flour mixture, back into the mustard batter then back into the flour. Add to the air Frier or oven on a parchment lined tray & back for 7 minutes turn it over & bake for 7 minutes more.
5. To serve, toast your buns, then add spinach, tomato, avocado, vegan mayonnaise, agave & Frank’s hot sauce to them, top with your “Fried” Chick’n & devour.

INGREDIENTS:

• 2 tbsp olive oil
• 1 lb tofu, crumbled
• ¼ cup tamari or soy sauce
• 6-7 garlic cloves, minced
• 1 tsp ginger
• 1 tsp white miso paste
• 1 tsp sriracha
• 2 tsp agave or maple syrup
• 1 tsp dijon mustard
• 1/4 green cabbage, shredded
• 8 oz mushrooms, diced
• 1/4 cup celery, diced
• 1 cup shredded carrots
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup green onions, diced
• sesame seeds
• Rice optional

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METHOD:

1. Drain & press tofu. Make the marinade by adding the soy sauce/tamari, ginger, white miso paste, agave/maple syrup, sriracha, Dijon mustard, salt & pepper in a bowl & whisking to combine. Crumble the tofu into the bowl, mix it well & set it aside.
   
2. Turn the heat to medium-high in a large pot & add the olive oil, onions, celery & shredded carrots & sauté for a few minutes. Add the mushrooms, cabbage & garlic & stir again.
   
3. Add the marinated, crumbled tofu & green onions to the pan, stirring well & cook it for another 10 minutes or so.
4. Serve over rice or roll it in vegan eggroll wrappers & airfry them! Top with sesame seeds, crunchy garlic, sriracha, & or some more diced green onions & enjoy!

INGREDIENTS:

• 1 package vegan egg roll wrappers
• 1 lb cooked vegan ground
• 1 tbsp olive oil
• 1/2 red onion, diced
• 6 cloves of garlic, minced
• 1 tbsp vegan Worcestershire sauce
• 2 tbsp tamari or soy sauce
• 1 tbsp yellow mustard
• 1/3 cup ketchup
• 2 tsp nutritional yeast
• 1/2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2-3/4 cup shredded vegan cheese
• 3 tbsp vegan egg replacer, I used just egg

METHOD:

• Add olive oil to a pan with diced onion on medium heat & sauté for a few minutes. Add the minced garlic, stir them together & after about 30 seconds, add the cooked vegan ground (I used leftover lentil meatloaf), ketchup, mustard, tamari or soy sauce, vegan Worcestershire sauce, nutritional yeast, garlic powder, onion powder, oregano, salt & pepper & stir well to combine. Remove from heat.
• Set up a station to assemble with the vegan wonton wrappers, the shredded vegan cheese & the vegan egg replacer all close by. Preheat air frier to 370°F or oven to 400°F & prepare trays or a baking sheet with parchment paper.
• Turn the eggroll wrappers so they are like a diamond shape. Spoon about 2-3 tbsp of the vegan meat mixture towards the bottom third of the egg roll wrapper. Sprinkle with vegan cheese and brush the inside top of the diamond with vegan egg replacer to help seal it. Fold in the sides of the wrapper then the bottom and make sure to tuck & roll as you seal it up. I like to brush the outside with vegan egg replacer as well so it will brown up nicely.
• Add it to the air frier or oven and bake for 7-10 minutes, flip over (if using air frier, I also rotate shelves at this point) and bake for 7-10 more minutes. Serve with vegan ranch or ketchup & mustard. Enjoy!

Ingredients:

• 8 oz Soy Curls
• 6 tbsp cornstarch, divided into 4 tbsp & 2 tbsp
• 1/2 cup of orange juice
• 1/2 cup of water + 4 tbsp water
• 1/2 cup tamari
• 1/3 cup agave or maple syrup
• 4 tbsp rice vinegar
• 2 tsp grated ginger
• 7-8 cloves garlic, minced

Method:

• Rehydrate the soy curls by adding them to a bowl & covering them with water. Let them sit in the water for about 20 minutes then drain them & press out as much moisture as you can. Preheat the air frier to 375°F.
• Add 4 tbsp of cornstarch to a big bowl, add the rehydrated, drained & pressed soy curls and mix well to coat. Line trays of air frier with parchment paper, lay the coated soy curls on them & bake for 15-20 minutes.
• Meanwhile make the sauce. First add 2 tbsp of corn starch to a separate bowl with 4 tbsp of water and mix well to make a slurry. This thickens the sauce.
• Add the remaining ingredients (orange juice, cup of water, tamari or soy sauce, agave, rice vinegar, ginger & garlic) to a large pot. Bring to a simmer while mixing often, remix the cornstarch slurry & add it to the sauce to thicken. Cook on low heat for a few more minutes whisking often. You will see the sauce begin to bubble & get thicker.
• Add the cooked soy curls to the sauce & serve with your favorite sides. Enjoy!

INGREDIENTS:

• 4 stalks of Broccoli
• 2 cups of plant milk, I used Soy milk
• 2 tsp apple cider vinegar
• 2 tsp hot sauce
• 4 tbsp Agave nectar
• 1/2 cup Vegan mayo
• 1 tbsp chili paste
• 1 & 1/2 cup all-purpose flour
• 1 cup Cornstarch
• 2 tsp Salt
• 1/2 tsp pepper
• 4 cups vegan Panko breadcrumbs

METHOD:

• Make the sauce first by whisking together the vegan mayo, agave & chili paste. Set aside. Cut broccoli into florets & preheat the oven to 425°F.
• In 3 separate bowls, set up a dredging station. Bowl 1 will be the vegan buttermilk. To make it, add the plant milk, hot sauce & apple cider vinegar to this bowl and whisk together & set it aside for a few minutes while you prepare the other bowls.
• Add the flour, cornstarch, salt & pepper to the second bowl & the vegan panko breadcrumbs to the 3rd bowl.
• Add the broccoli florets to the buttermilk mixture, the flour mixture, back to the buttermilk mixture & then the breadcrumbs.
• Bake them on a pan lined with parchment paper or use silicone baking mats or like cooking spray at 425F for 15 minutes, flip the broccoli over and then back for 10-15 minutes more. Cover with the sauce & serve with your favorite sides.