Mini Meatless Loaves

Source: Plant-Based Vegan Meat Cookbook

12 oz. vegan ground beef

1 cup + 2 TB seasoned bread crumbs

1/2 cup ketchup, divided

1 TB tamari

1/4 tsp pepper

1/4 tsp paprika

oil for frying

1. Preheat oven to 350. In a large bowl, mix together beef, bread crumbs, 1/4 cup ketchup, tamari, pepper & paprika. Divide mixture into 4 portions, then form each portion into a loaf shape.

2. Heat oil in large skillet. Place loaves & cook for 8 minutes, turning to brown each side.

3. Arrange loaves in oiled baking dish. Bake for 20 minutes. Remove from oven & brush with remaining ketchup. Cook 5 minutes more, slice & serve.

Chipotle Squash & White Bean Burgers

 Source: https://www.simplyquinoa.com/butternut-squash-white-bean-burgers

• 2 cups chopped butternut squash
• 1 small shallot
• 2 garlic cloves
• 1 (15 oz) can white beans, drained & rinsed
• 2 - 3 chipotles in adobo sauce
• 1 tablespoon adobo sauce (optional for more spice)
• 2 flax egg
• 1 cup cooked quinoa
• 2/3 cup rolled oats
• 1/3 cup flaxseed meal
• 2 teaspoons cumin
• Salt & pepper to taste

• Blitz the butternut squash, shallots and garlic in a food processor. Add the remaining ingredients and pulse to form a dough.
• Divide the dough into 8 equal parts and shape them into patties. Place the burgers on a plate and refrigerate for 30 minutes.
• When ready to cook, preheat the oven to 375ºF.
• Add the burgers to a parchment lined baking sheet and bake for 40 minutes, flipping halfway through.
• Serve immediately (or freeze for later) with your favorite toppings!

Italian tofu steaks (air fryer)

 Source: The Essential Vegetarian Air Fryer Cookbook

1.5 blocks tofu (24 oz)

2 TB olive oil

1/2 tsp basil

1 tsp oregano

3/4 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp salt

1. Press the tofu to drain water. Cut the half block in two and cut the full block into 4 pieces.  In a large glass baking dish large enough to hold the tofu slices, whisk together the remaining ingredients.  Add the tofu to the dish and turn to coat.  Let stand for 10 minutes.

2. Place tofu in the air fryer (either fry in batches or use a raised rack). Set the fryer to 375. Cook for 20 minutes or until the tofu is golden brown.

Malai Kofta (Indian dumplings)

 Source: https://www.veganricha.com/vegan-malai-kofta-recipe/#wprm-recipe-container-32877

Ingredients

For the kofta balls:

• 1/4 cup hemp hearts
• 1 cup grated/shredded potato, raw 
• 2 cloves garlic
• 15 oz can chickpeas or 1.5 cups cooked
• 3/4 tsp salt 
• 1 tsp garam masala
• 1/2 tsp ground cumin 
• 1/4 to 1/2 tsp cayenne
• 3 Tbsp flour 
• 1 Tbsp cornstarch or other starch
• 1 TB nutritional yeast
• a generous pinch of baking soda

For the gravy - Makes 1.5 cups sauce

• 2 teaspoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 bay leaf
• 8 cloves garlic coarsely chopped
• 1 cup chopped red onion
• 1/2 tsp ginger
• 1/2 teaspoon turmeric
• 1/4 to 1/2 teaspoon cayenne
• 1 teaspoon Garam Masala
• 1 1/2 cups chopped tomato, fresh or canned
• 1/4 cup raw cashews, soaked
• 1/2 to 1 teaspoon salt
• 1/2 cup unsweetened non dairy milk divided
• 1 1/2 teaspoons dried fenugreek leaves (optional)
• 1/2 teaspoon sugar
• Cashew cream or coconut cream for garnish

Instructions

• Kofta: Add hemp hearts & potato to food processor, and process until coarse. Add the rest of the ingredients and pulse until most of the chickpeas have broken down but not a paste. 
• The potato will leak moisture in the mixture in some seconds making it easy to make smooth balls. Do not let the mixture sit for too long at this point. Add more flour or starch if the mixture is too moist.
• Take 2 to 3 Tbsp of the mixture and make round or football shaped balls - 1.5 inch size or smaller so they cook through. Place on a generously oiled baking sheet. Bake at 425 F for 20 minutes. Or pan fry in 1/2 inch oil for 5 to 6 minutes until golden on most sides.
• Gravy: Heat the oil in a large skillet over medium heat.  Add the garlic & onion and cook until slightly golden on some edges, 2 minutes. 
• Add the tomato, soaked cashews, 1/4 cup milk and spices and cook until the tomatoes are saucy, 5 to 6 minutes. Stir occasionally to avoid sticking. Cool slightly, then transfer to a blender.
• Blend the mixture with 1/4 cup milk, half the fenugreek leaves and sugar until smooth. Fold in the remaining fenugreek leaves. (This sauce is incredibly versatile, you can just add some chickpeas, baked tofu, roasted or par-cooked veggies and simmer and use!)
• Add gravy to large skillet. Bring the blended sauce to a boil, add baked kofta balls and serve. Garnish with some cashew cream or other on dairy cream and cilantro. Serve with Naan or rice.

  To store: store the balls and sauce Separately until ready to serve.

Baked Crispy Peanut Tofu

Source: minamalistbaker.com

Pictured here with rice noodles, chopped green onions & carrots, & crushed peanuts

TOFU

• 21 oz extra firm tofu (1.5 blocks)
• 5 Tbsp tamari or soy sauce 
• 1.5 tsp chili garlic sauce
• 1.5 tsp toasted sesame oil
• 1.5 Tbsp maple syrup
• 6-8 Tbsp cornstarch (for crispy tofu! You can try subbing arrowroot, but we haven’t tested it and can’t guarantee the results)

PEANUT SAUCE (makes extra)

• 5 Tbsp creamy peanut butter (or other nut or seed butter)
• 4 Tbsp tamari (or coconut aminos, but add more to taste as it’s less salty)
• 2 Tbsp chili garlic sauce
• 2 Tbsp lime juice
• 4 Tbsp maple syrup
• 4 tsp sesame oil

Instructions

1. Preheat oven to 400 degrees F 
2. Start pressing tofu using a tofu press, or wrap in clean, absorbent towel and set something heavy — like a cast iron skillet or books — on top to press out the moisture. Press for about 15-20 minutes.
3. In the meantime, prepare peanut sauce by combining peanut butter, tamari, chili garlic sauce, lime juice, maple syrup, and sesame oil in a small mixing bowl and whisking thoroughly to combine. Set aside.
4. Cut pressed tofu into 3/4-inch cubes and add to a large plate. Top with tamari or soy sauce, chili garlic sauce, sesame oil, and maple syrup. Gently toss to combine using hands or a spoon. Let marinate 2-3 minutes, stirring/tossing occasionally.
5. Use a slotted spoon or your hands to transfer tofu to a quart-size or large freezer bag. Add cornstarch 1 Tbsp at a time and toss to coat. Continue adding more cornstarch and tossing until tofu is coated in a gummy, white layer (amount as original recipe is written // adjust if altering batch size).
6. Transfer tofu to oiled baking sheet and bake for about 20-25 minutes, flipping at the 18-minute mark to encourage even baking. It should be firm to the touch, firm on the edges, and slightly browned on the exterior once removed from the oven. Bake slightly longer if needed.
7. Heat a large metal or cast iron skillet (12 inch) over medium heat. Once hot, add tofu and 3/4 of the peanut sauce. Toss to coat. Stirring frequently, sauté the tofu for about 2 minutes, or until the tofu is hot and well coated with peanut sauce.
8. At this point it’s ready to eat! Enjoy as is or with any Asian-inspired dish, using the remaining sauce as a topping if desired.

Vegan Tofu Masala

Source: veganricha.com 

Ingredients

Baked Tofu: (prepare yourself or buy pre-baked)

• 21 oz. tofu, pressed & cubed
• 3 tsp minced ginger
• 6 cloves of garlic minced
• 1 1/2 tsp apple cider or white vinegar
• 3 tsp lemon juice
• 1/2 tsp salt
• 1 1/2 tsp  ground coriander
• 1 tsp ground cumin
• 1/2 tsp cayenne or use paprika for less heat
• 2 tsp oil
• 1 1/2 TB cornstarch

Sauce:

• 4 tsp oil 
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp cayenne (use less for for less heat)
• 1 tsp smoked paprika 
• 1/2 tsp ginger
• 2/3 cup finely chopped onion
• 2 green chiles (or jalapenos), chopped (use 1/2 cup bell pepper for less heat)
• 30 oz can diced tomatoes 
• 2/3 cup cashews
• 1 tsp salt , less or more to preference
• 2 tsp maple syrup
• cilantro for garnish
• 3 cups brown rice, to serve with (optional)

Instructions

1. Place cashews in a bowl; add boiling water, cover & let sit.
2. If using, place rice & 6 cups water in saucepan; bring to boil, reduce heat, cover & simmer 45 minutes.
3. Blend the ginger garlic vinegar and lemon, or mince and combine in a bowl. Add to the cubed tofu. Add the spices, salt and oil and mix in. Add cornstarch and toss lightly to coat.
4. Spread the cubes on parchment lined sheet. Bake at 400 deg F for 20- 25 mins.
5. In food processor, place tomatoes, soaked cashews (undrained), salt & maple syrup. Puree until smooth.
6. Heat a skillet over medium heat. Add oil. Once hot (not smoking) add the cayenne and paprika and cook for a few seconds.
7. Add cumin and coriander and cook for a few seconds. it should be bubbly and you should smell or sneeze the spices.
8. Add ginger, onion, chiles and mix in. Add a good pinch of salt. Cook for a minute 2 until the chili is golden
9. Add the pureed tomato mixture and stir. Cook until the tomato puree thickens.
10. Add the baked tofu and mix in. Simmer for 6 to 8 mins to thicken and for the flavors to develop. Taste and adjust seasonings, adding more water if necessary. Remove from heat. Let it sit for another few mins for flavors to meld. Garnish with cilantro.
11. The sauce thickens as it sits. Add 1/2 cup of water if needed when reheating. Serve with flatbread or rice or add to a bowl.

Glazed Tofu

Source: This Can't Be Tofu

14 oz. block tofu (drained, pressed & sliced)
1 TB olive oil
1 tsp garlic powder
2 garlic cloves, minced
2 TB lime juice
1/2 cup soy sauce
1 TB molasses
2 tsp dark sesame oil
oil for frying

1. In medium bowl, gently toss together tofu, olive oil, & garlic powder.
2. Combine garlic, lime juice, soy sauce, molasses, & sesame oil in small bowl. 
3. Heat oil in large cast-iron skillet. Add tofu and cook over medium-high heat, 7 minutes per side.
4.  Pout marinade over tofu and shuffle back & forth to coat the tofu. Reduce heat to medium and cook until the sauce is syrupy & tofu is glazed.
5.  Serve in a stir fry, as an appetizer, or however you'd like!

Quinoa-Lentil Meatballs

Source: skinnyms.com
Makes 2 dozen

Ingredients

• 1 cup dry quinoa
• 1 3/4 cups water
• 2 cups cooked green lentils, well drained & lightly mashed
• 1/2 cup diced red or green bell pepper
• 1 cup diced onion
• 4 cloves garlic, minced
• 1 cup gluten free bread crumbs or whole wheat panko bread crumbs (add additional bread crumbs if the meatballs need to be firmer and aren't holding together well)
• 1/2 cup freshly grated parmesan
• 2 tablespoon freshly chopped flat parsley leaves
• 2 tablespoon freshly chopped oregano
• 1 teaspoon freshly ground black pepper
• Sea salt to taste
• 1/2 teaspoon cayenne pepper
• 2 egg whites 
• olive oil

Directions

1. Add quinoa and water to a medium pot, cover, bring to a boil. Reduce heat to a simmer and continue cooking 15 minutes or until water is completely absorbed. In the meantime, in a large non-stick skillet add 1 tablespoon olive oil, heat to medium-low and sauté diced onions and bell pepper until tender about 4 minutes, add garlic, parsley and oregano and sauté one additional minute.
2. Remove quinoa from heat and allow to rest 10 minutes. Press down on quinoa with a paper towel to remove any remaining water.
3. In a large mixing bowl combine sautéed onion, garlic, parsley and oregano along with remaining ingredients, except oil. Refrigerate mixture until chilled, about 2 hours.
4. Preheat oven to 375. Using your hands, shape into 1 ½ “ (meatless) meatballs and place on oiled baking sheet. Bake for 15 minutes or until browned.