Indian Butter Chick'n

 Source: The Vegan Meat Cookbook

2 1/2 cups uncooked jasmine rice

20 oz. frozen vegan chick'n strips (Morningstar- 2 bags)

oil to saute

1 cup chopped onion

3 cloves garlic, minced

1 TB ginger, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp cinnamon

1/2 tsp red pepper flakes

1 cup vegetable broth

1 can coconut milk (14 oz)

1 can tomato sauce (14 oz)

1 large russet potato, diced

2 large carrots, cut into rounds

salt & pepper to taste

4 TB vegan butter

1/2 cup chopped cilantro

1. Cook rice and chick'n strips according to package directions. 

2. Meanwhile, heat oil in high-sided skillet or wok; saute onion, garlic, & ginger until fragrant. Stir in spices and cook a little more.  Stir in broth, coconut milk, tomato sauce, potatoes, carrots. Season with salt & pepper. Bring to a simmer, reduce heat, cover & simmer 25 minutes or until potatoes & carrots are tender.

3. Stir in butter until melted. Stir in chick'n strips & cilantro and simmer until all flavors are blended and heated through. Serve over cooked rice.

Sticky Sesame Cauliflower Wings

Source: https://www.vegkitchen.com/sticky-sesame-cauliflower-vegan

For the cauliflower 'wings'

• 1 cup all-purpose flour or gluten-free baking flour
• 1 tbsp baking powder
• 2 tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp salt
• 1 cup plant based milk such as almond milk
• 1 medium head cauliflower around 6 cups

For the sauce

• 3 TB tomato paste
• 1/4 cup rice vinegar
• 1/2 cup tamari or soy sauce
• 1/4 cup maple syrup
• ½ tbsp Sriracha
• 3 tbsp cornstarch
• 1 cup water
• 2 tbsp sesame oil
• 1 tsp ginger 
• 1/2 cup sesame seeds

Instructions

• Preheat the oven to 400 F and line a baking tray with parchment paper.
• Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.
  
  
• Prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.
  
  
• Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray. Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.
• Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha. In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.
• Add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.
• At the last minute, gently fold in the sesame seeds and serve.

 

"Beef" Stroganoff

Source: The Vegan Meat Cookbook

1 oz. dried porcini mushrooms, broken into bite-sized pieces

1.5 cups hot water

2 TB vegan butter

1/2 cup chopped onion

3 cloves garlic, minced

1 pound mushrooms, sliced

2 TB flour

3/4 cup red wine

3 TB tamari

10 oz. vegan beef chunks 

1 TB Dijon mustard

12 oz. vegan sour cream

1/4 cup chopped chives

salt & pepper to taste

16 oz. fettuccine

1. Soak dried porcini in a bowl with the hot water for about 20 minutes.

2. Meanwhile, cook pasta according to package directions.

3. Melt butter in large pan. Saute onions & garlic until translucent. Add sliced mushrooms and saute until juices are released, about 5 minutes.  Sprinkle the flour, stir and cook for 1 minute.  Pour in porcini and their liquid, red wine, & tamari. Simmer for about 5 minutes until mixture starts to thicken.  

4. Add "beef" chunks and simmer another 5 minutes. Stir in the mustard & sour cream to form a creamy sauce.  Stir in the chives and season with salt & pepper. Serve over fettuccine.

"Meat" & Cheddar Pie with Green Onion Biscuit Crust

Source: The Vegan Meat Cookbook

Filling:

• oil for sauteing
• 1/4 chopped onion
• 2 cloves garlic, minced
• 12 oz. vegan ground beef
• 1 can diced tomatoes
• 3 TB tamari
• 1 tsp basil
• 1 tsp thyme
• 2 TB chopped fresh parsley
• salt & pepper to taste
• 8 oz. shredded vegan cheddar

Topping:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp sugar
• 1 tsp salt
• 6 TB vegan butter, cut into pieces
• 1 cup green onion, chopped
• 1 cup plant-based milk, unsweetened

1. Preheat the oven to 375. Heat oil in large skillet; saute onion & garlic until translucent.  Add the beef & season with salt & pepper. Cook until browned and heated through.

2. Add tomatoes, tamari, basil, thyme, parsley and simmer 5-10 minutes. Transfer to a 9 inch round or square deep baking dish. Cover the mixture with cheese.

3. Make topping: Combine flour, baking powder, sugar & salt in bowl. Cut in the butter until mixture is crumbly. Mix in green onions & milk; stir to form a dough.

4. Dollop the dough on top of the filling and spread to cover. Bake for 45 minutes, until browned on top.

Thai Chili Grain & Veggie Bowls

Bowls:

1.5 cups farro

1 cup red quinoa

2 cups shelled edamame

3 cups chopped broccoli

1 red pepper, diced

1 bunch green onions, chopped

2 cups shredded carrots

juice of 1 lime

1/4 cup sunflower seeds

Thai Chili sauce: https://www.thespruceeats.com/thai-sweet-chili-sauce-3217301

1. Cook farro & quinoa according to package directions.

2. In large wok, saute broccoli, red pepper, shredded carrots, & green onion. Stir in grains, lime juice, sunflower seeds, & thai chili sauce. Enjoy!