INGREDIENTS:

• 16 oz package of pasta of choice, I used @eatbanza
• 2-8 oz bags of frozen vegan chicken, I used @daringfoods Lemon flavored plant based chicken pieces
• 1 shallot, diced
• 3 cloves of garlic, minced
• 2 tbsp olive oil
• 1/4 cup vegan butter
• 1/4 cup flour
• 1/2 cup vegetable broth
• 1/2 cup of capers in brine
• 1/4 cup fresh lemon juice
• 2 tbsp parsley
• 1/2 tsp salt
• 1/4 tsp pepper

METHOD:

• Let the vegan chicken defrost for a bit & then cut the strips up a bit more. Cook pasta according to package directions. Drain & set aside.
• Add olive oil to a pan, add the vegan chicken & cook it according to package instructions. Remove from the heat, set aside.
• In the same pan as the vegan chicken, add the minced garlic, diced shallot, fresh lemon juice. capers in brine & vegetable broth, scrape the bottom of the pan to get up any bits from cooking the chicken & stir well.
• Add the vegan butter & flour, whisking so it thickens. Add the parsley, salt, pepper & cooked vegan chicken & stir well to combine. Serve with the pasta & any other sides you like. Enjoy!

INGREDIENTS:

• 1-16 oz block of tofu, freeze, defrost, freeze, defrost, press (do not skip)!
• 2 cups vegetable broth, or 2 cups of hot water & 2 no-chicken bouillon cubes
• 1 & 1/2 cups all purpose flour
• 1 tbsp Italian seasoning
• 1 tbsp nutritional yeast
• 1/2 tbsp paprika
• 1/2 tbsp garlic salt
• 1/2 tsp celery salt
• 1/2 tsp ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 & 1/2 cups unsweetened plant milk
• 1 & 1/2 tbsp apple cider vinegar
• 1 cup corn flakes

METHOD:

• Freeze the tofu completely, defrost it, freeze it again, & then defrost it again. This will help give it a more chicken like texture, trust me, DO NOT SKIP this step.
• Once the tofu has thawed completely, press it in a tofu press or wrap it in an absorbent kitchen towel between two cutting boards or baking trays with some heavy weight on top.
• Preheat oven to 425°F & line a baking tray with parchment paper or spray lightly with cooking spray & set aside. Break the tofu into pieces with your hands. It should break apart naturally into 10-12 pieces.
• Put the broken tofu pieces into a casserole dish with the vegetable broth or mix the hot water & Boullion together then add them to the dish & set it aside.
• Set up a dredging station. In a medium bowl, add the plant milk & apple cider whisking to make a vegan buttermilk & set it aside. Then in a large bowl, add the flour & all of the spices.
• Put the corn flakes in a plastic bag & smash it into pieces with the bottom of a glass or rolling pin. Set aside & get an extra plate as well.
• One by one, add the pieces of tofu into the buttermilk, then the flour & seasonings & add them to the plate.
• Once you finish one round of dredging, add the crushed cornflakes to the bowl of flour & spices, mix well & then repeat dredging the tofu in the buttermilk & then the flour, spices & cornflake mixture. Lay flat on the lined or sprayed pan & bake for 30 minutes at 425°F, flipping half-way through. Enjoy with favorite sides.

INGREDIENTS:

• 1-8 oz vegan “meat” of choice, I used @daringfoods, Cajun Chicken Plant Pieces
• 4 zucchini
• 2 cups sautéed veggies of choice (great for leftovers)
• 2 cups fresh spinach
• 2 tbsp seasoning of choice
• 1-2 tbsp oil
• 1 cup vegan cheese of choice

METHOD:

• Preheat oven to 425°F. Wash the zucchini, cut off the tops & slice them lengthwise. I cooked them first (to make scooping easier) on the fresh vegetable setting on my microwave (careful, they are HOT when done).
• Heat olive oil over medium heat & prepare the vegan meat according to the package instructions. Set aside. In the same pan, sauté vegetables of choice in olive oil & seasoning of choice.
  
• Add the chicken back to the veggies & add the spinach. Remove from the heat & stir to combine so the spinach cooks down.
  
• Assemble the stuffed zucchinis. To a lined baking dish, add the cooked, scooped zucchini’s, the cooked meat & veggie topping & sprinkle the cheese on top. Cook for 20-25 minutes. Sprinkle vegan cheese on top & serve with favorite sides like my Roasted Potatoes & Vegan Ranch Dressing. Enjoy!

INGREDIENTS:

• 4 cups cooked rice
• 1-15.5 oz can of chickpeas, rinsed & drained
• 1 13.oz can of full-fat coconut milk
• 1 -14.5 oz can diced tomatoes
• 2 cups broccoli florets, I used frozen & steamed it first
• 1/2 cup cashews
• 1/2 cup pineapple, I used canned, drained & rinsed
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1/4 cup agave or maple syrup
• 3 tsp curry powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp paprika
• 1/8 tsp pepper

METHOD:

• Cook the rice. Preheat oven to 350°F. Spray a 9×11 inch casserole dish with cooking spray.
• Combine all of the ingredients in the baking dish. I like to add the coconut milk, diced tomatoes, agave & spices first & mix well. Then add the rice, else. Mix well.
• Bake in the oven for 35-40 minutes. It will turn golden. Serve warm with fresh herbs. Great for meal prep! Enjoy.

INGREDIENTS:

• 2-8 oz bags of frozen vegan chicken, I used @daringfoods & I let them defrost a little & cut them into thinner strips too
• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 8 oz mushrooms, sliced
• 3-4 garlic gloves, minced
• 3 tbsp taco seasoning, divided, I used store bought
• 2-4 tbsp olive oil

METHOD:

• Add half of the olive oil or vegetable broth to a skillet with the mushrooms. Sauté for a few minutes, then add the onion, peppers & garlic. Let it reduce & cook down for about 10-15 minutes so the onions begin to caramelize. Once cooked, set the vegetables aside.
  
• Add the rest of the olive oil or vegetable broth to the same pan with the sliced vegan chicken. Cook for a few minutes then add the rest of the taco seasoning & stir. Serve on a tortilla with your favorite sides. I added rice, guacamole, vegan cheddar shreds & my vegan ranch dressing. Recipe here: https://veganyogamomma.com/2022/02/13/vegan-ranch-dressing-%e2%93%a5/

INGREDIENTS:

• 2-8 oz packages of frozen vegan Chick’n pieces. I used @daringfoods
• 2 cups vegetable broth, divided
• 1 cup of raw cashews, soak in hot water for 10 minutes or more
• 2 tbsp vegan butter, use water or broth for oil free
• 2 tbsp olive oil
•  8 oz sliced mushrooms of choice
•  2-3 cloves garlic, minced
• 1 shallot, diced
• 1 tsp lemon juice
• 1 tsp miso paste
• 2tsp nutrional yeast
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp pepper
• 2/3 cup vegan Marsala or 2 tbsp balsamic glaze

METHOD:

• Soak the cashews in hot water first for at least 10 minutes. Cook the vegan chicken according to package instructions. I use a cast iron skillet on medium with the olive oil, salt & pepper. Set aside.
  
• Drain the soaked cashews, then add them to a high-speed blender with one cup of the vegetable broth, the miso paste, lemon Juice, nutritional yeast, salt, pepper & thyme. Blend until smooth to make the cashew cream.
• In the same skillet that you cooked the vegan chicken, melt the vegan butter, water or vegetable broth, the minced garlic, diced shallots & the sliced mushrooms, sautéing & mixing often until they reduce & turn golden brown, about 5-7 minutes.
• Pour in the Marsala wine or balsamic glaze & the remaining cup of broth, the vegan cashew cream & the vegan chicken. Simmer over medium heat for 5-8 minutes until it thickens. Serve with your favorite sides.