Chipotle Tofu Burritos

 Source: https://www.thissavoryvegan.com/sheet-pan-tofu-burritos/

• TOFU:
• 1 14-ounce block firm tofu drained & pressed
• ▢1 chipotle pepper in adobo diced
• ▢1-2 tablespoons adobo sauce from the chipotle can
• ▢1 packet taco seasoning about 3.5 tablespoons
• ▢1/2 yellow onion diced
• ▢2 tablespoons oil

FOR THE BURRITOS

• ▢2 tablespoons cilantro chopped
• ▢1/4 cup vegan mayo
• ▢1-2 tablespoons adobo sauce from the chipotle can
• ▢1/2 lime juiced, plus more for serving
• ▢6 large flour tortillas
• ▢1/4 head green cabbage shredded
• ▢1 large avocado sliced, or 2 small avocados
• optional fillings: rice, corn
• 
  

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• Add the chipotle pepper, adobo sauce, taco seasoning, onion and oil to a large bowl & whisk to combine. Break apart the tofu with your hands into the bowl. Use a fork to crumble it even more and mix to combine with the sauce. Transfer to the prepared baking sheet and spread in an even layer. Place in the oven for 15 minutes. Flip and cook for another 10-15 minutes, or until crispy. Remove from the oven.
• Combine the mayo, adobo sauce & lime juice in a bowl and mix to combine. Set aside.
• To one tortilla add tofu, avocado slices, cabbage, cilantro and a drizzle of the chipotle mayo. Tuck the sides in and roll it up. Cut in half and repeat with the remaining ingredients.  (option to bake for a few minutes in the oven).
• Serve immediately with the leftover chipotle mayo on the side.

Fajita Pasta Bake

 Source: https://tasty.co/recipe/fajita-pasta-bake

(use vegan sour cream / shredded cheese if desired)

Ingredients

for 6 servings

• 1 yellow bell pepper, seeded and sliced
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 ½ cups mushroom, sliced
• 1 medium yellow onion, diced
• 1 tablespoon chili powder
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 4 cups penne pasta, uncooked
• 1 ½ cups sour cream 
• 3 cups shredded pepper jack cheese
• 
  

Preparation

1. Preheat the oven to 400°F (200°C).
2. In a nonstick baking dish, add the bell peppers, mushrooms, and onion.
3. In a small bowl, combine the chili powder, paprika, garlic powder, cumin, salt, and pepper.
4. Pour the olive oil and half of the spice mix over the vegetables and toss well to coat.
5. Bake the vegetables for about 30 minutes, stirring occasionally, until tender.
6. In a large pot of boiling water, cook the pasta according to the package instructions, until tender.
7. Drain the pasta, reserving about 1 cup (240 ml) of cooking water.
8. Return the drained pasta to the pot and add the roasted vegetables. Add the rest of the spice mix, the reserved pasta water, and the sour cream and mix to combine.
9. Transfer the pasta mixture to the baking dish used for roasting the vegetables and spread evenly. Sprinkle the cheese over the top.
10. Bake for about 15 minutes, until the cheese is golden brown.
11. Let cool for about 5 minutes, then serve. Garnish with parsley, if desired.

Crispy Cauliflower Tacos with Spicy Slaw & Cilantro Crema

 Source: https://www.rainbowplantlife.com/blog/crispy-spicy-cauliflower-tacos-with-jicama-carrot-slaw

(Modified by Aimee)

Crispy Cauliflower

• 1 small cauliflower head 

• 3/4 cup all-purpose flour

• 1 ¼ teaspoons kosher salt 

• 1/2 teaspoon black pepper 

• 1 teaspoon onion powder 

• 1 teaspoon smoked paprika 

• 3/4 cup unsweetened nondairy milk

• 2 cups panko bread crumbs

• 4-6 tablespoons hot sauce of choice

• 3 tablespoons vegan butter

• 2 tablespoons sugar

Directions

1. Preheat the oven to 425°F. Line 1 or 2 rimmed sheet pans with parchment paper (you might only need 1 if your cauliflower is small).  

2. Cut the cauliflower into small florets. For cutting technique, watch the video. Place the florets in a large bowl.

3. Whisk together the flour, salt, pepper, onion powder, and smoked paprika to combine. Pour in the nondairy milk and whisk until no large clumps remain. Pour the batter over the cauliflower florets, tossing with your hands to coat each piece.

4. Place the panko bread crumbs in a shallow bowl or pie plate. Working in batches, dip the battered cauliflower in the panko and toss to coat, ensuring each floret gets a decent amount of breadcrumbs on it. 

5. Spread out the coated cauliflower florets on the lined baking sheets, allowing space so that they don’t touch. Bake in the preheated oven for 20 minutes.

6. Meanwhile, make the hot sauce. Add the vegan butter, hot sauce, and coconut sugar to a small saucepan over medium heat. Whisk together, just until the butter is melted, then take off the heat. Or melt the ingredients together in the microwave.

7. After the 20 minutes is up, take the cauliflower out of the oven. Drizzle the hot sauce mixture on top of the florets, and toss to coat using your hands or a pastry brush. Return the baking sheets to the oven and bake for another 10 minutes, until the cauliflower is deeply golden brown in some spots and tender when pierced with a fork.

Spicy Slaw

• 4 cups bagged cole slaw

• 2 ½ tablespoons freshly squeezed lime juice 

• 1 ½ tablespoons extra virgin olive oil

• 1/2 teaspoon kosher salt, plus more to taste

• Freshly cracked black pepper 

• 1/2 cup fresh cilantro, chopped finely 

• 1/4 cup fresh mint, slivered 

• 1 jalapeño pepper, de-seeded and minced

• 1 TB maple syrup

Directions

1. In a small bowl, whisk together the lime juice, extra virgin olive oil, salt and pepper.

2. Place the cole slaw cilantro, mint, jalapeño, and syrup in a large bowl. Pour the lime dressing on top and toss well to coat. Season to taste with salt and pepper.

Cilantro Crema 

• 1/2 cup water, more to thin as needed 

• 1 cup hemp seeds (also known as hemp hearts) 

• 6 tablespoons freshly squeezed lime juice 

• 1 heaping cup fresh cilantro leaves 

• ½ teaspoon ground cumin 

• 3 garlic cloves, roughly chopped 

• 1 jalapeño pepper, roughly chopped

• 1/2 teaspoon sea salt

• Freshly cracked black pepper to taste 

• 2 tablespoons nutritional yeast 

• 1 tablespoon extra virgin olive oil (optional but adds a nice richness ) 

Directions

1. Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed. 

To assemble:

Tortillas

Black Beans (optional, but good added protein)

Corn kernels (optional)

Top each tortilla with a few pieces of the Crispy Cauliflower, top with optional ingredients and a few spoons of the Spicy Slaw, then drizzle some Cilantro Crema on top.

Jackfruit & Black Bean Enchiladas

Source: wellvegan.com

• 1 15.5-oz. can jackfruit in water or brine, drained
• 1 15.5-oz. can black beans, drained and rinsed
• ½ cup salsa
• 1 tsp. cumin, divided
• ¾ tsp. paprika, divided
• ¾ tsp. chili powder, divided
• Salt and black pepper, to taste
• 2 tsp. olive oil
• ½ yellow onion, diced
• 2 garlic cloves, minced
• 1 4-oz. can diced green chilies, drained
• 2 handfuls of baby spinach
• 1 10-oz. can red enchilada sauce
• 8 whole-wheat tortillas (I used taco sized)
• 1 cup vegan cheese, optional
• Sliced avocado and fresh cilantro, for serving

1. Drain the jackfruit and rinse with cold water. Transfer the jackfruit pieces to a cutting board and slice off the tough core and remove the seeds. Add the fleshy, stringy part of the jackfruit to a mixing bowl and pull apart by hand (watch the video above for a visual demonstration). Blot with a few layers of paper towel to remove excess moisture and set aside.
2. In a separate bowl, combine the black beans, salsa, ½ teaspoon cumin, ½ teaspoon paprika, and ½ teaspoon chili powder; season with a pinch of salt and black pepper. Use a fork to lightly mash the black beans and give the mixture a good stir.
3. Preheat oven to 375F. Drizzle the olive oil in a non-stick skillet and place over medium heat. Add the onion and garlic and sauté, stirring often, for 2-3 minutes. Add the jackfruit and the remaining ½ teaspoon of cumin, ¼ teaspoon of chili powder, and ¼ teaspoon of paprika; continue to cook for 5 minutes, or until most of the moisture from the jackfruit has evaporated. Add the diced green chilies and cook for another 2 minutes. Finally, stir in the spinach and cook until just wilted, about a minute more. Remove from heat.
4. Pour ½ cup of the enchilada sauce into the bottom of a 9×13 glass baking dish. If necessary, heat your tortillas in the microwave for 15-20 seconds, until soft and pliable. Add a spoonful of the black bean mixture to the center of each tortilla, followed by a scoop of the jackfruit mixture. Roll the tortillas up and place them seam-sided down in the prepared baking dish. Pour the remainder of the enchilada sauce on top to completely cover the enchiladas, followed by the vegan cheese, if using. Bake for 20-25 minutes, until the edges of the tortillas are slightly crisped and the sauce is bubbly.
5. Serve enchiladas warm with sliced avocado and fresh cilantro.

Lentil Tortilla Soup

Source: peasandcrayons.com

Ingredients

• 1 cup diced onion
• olive oil for frying 
• 1 bell pepper diced
• 1 jalapeno pepper diced
• 2.5 cups vegetable broth 
• 15 oz canned crushed tomatoes
• 1/2 cup mild or medium salsa 
• 15 oz can black beans (drained + rinsed)
• 15 oz can pinto beans (drained + rinsed)
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 cup cream cheese (vegan: use cashew cheese)
• 1 tsp salt
• 1 TB taco seasoning

Garnishes:

• crushed tortilla chips 
• shredded cheddar or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• pico de gallo
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

Instant Pot: place all ingredients except cream cheese in pot.  Seal lid, set high pressure for 15 minutes, & let pressure naturally release.  Stir in cream cheese.

Stovetop: Same as above but let simmer (with lid on pot) until lentils are cooked.