1 cup dry chunky textured soy protein 2 cups sliced mixed vegetables: Carrot Snow peas Bamboo shoots Celery Water chestnuts 1 tsp. cooking oil 1 tsp. minced garlic 1 tsp. minced ginger Condiment mix: 1 tbsp. soy sauce 1 tsp. sugar 1/8 tsp. salt 1/8 tsp. pepper 1/3 cup water 1 tsp. corn starch Steamed … Read more »
1 Tbsp. olive oil 1 onion, finely chopped 8 garlic cloves, minced Salt and pepper, to taste 1 box creamy sweet-corn soup base (try Whole Foods’ 365 brand) 3/4 cup vegan chicken broth 14-oz. can red kidney beans 14-oz. can black beans 14-oz. bag frozen speckled butter beans 1 cup frozen corn 1 pkg. vegan … Read more »
For the “Chicken”: 1 Tbsp. canola oil 1 bag “chicken” strips (try Morningstar Farms Meal Starters Chik’n Strips) 1 Tbsp. tamari or soy sauce 1 Tbsp. grill seasoning • Heat the oil in a grill pan or sauté pan over high heat. Add the “chicken” strips, soy sauce, and grill seasoning. Cook for 3 minutes, … Read more »
2/3 cup basil pesto 1 9-oz. package fresh fettuccine 1 Tbsp. olive oil 3 cloves garlic, minced 4 cups soy chicken 2 cups sliced roasted red bell peppers 1.2 cup pitted olives, halved lengthwise Salt and pepper 1/4 cup grated soy Parmesan, plus more for the table • Put the pesto in a large bowl. … Read more »
4 large baking potatoes 4 tsp. margarine 1 pkg. plus 4 Tbsp. taco or fajita seasoning 1 Tbsp. olive oil 1 bell pepper, chopped 1/2 cup chopped white onion 2 cups chopped vegan chicken (try Morningstar Farms Meal Starters Chik’n Strips) 4-oz. can diced green chilies 1 cup salsa • Preheat the oven to 375°F. … Read more »
For the ‘Chicken’: 1 1/4 cups firm tofu 1/2 cup plus 2 Tbsp. boiled shitake mushroom stems 3 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. sugar 1/2 tsp. white pepper 1/2 tsp. Chinese five-spice powder 1/4 tsp. baking powder 1/2 cup wheat flour 1 Tbsp. oil • In a food processor, blend the tofu, mushroom … Read more »
2 Tbsp. olive oil 1 lb. vegan chicken strips, chopped (try Morningstar Farms Meal Starters Chick’n Strips) 1 lb. button mushrooms, sliced 6 fresh large basil leaves, thinly sliced 1 lemon, sliced into thin wedges 2 Tbsp. chopped chives 1/4 cup white wine 1 cup tomato sauce Salt and pepper, to taste • Heat the … Read more »
16 oz. bowtie pasta 1 cup cubed vegan chicken (try Morningstar Farms Meal Starters Chick’n Strips) 10-12 spears spiced/pickled asparagus, cut into 1-inch pieces 1/4 cup pine nuts 1/2 cup shelled edamame 1/4–1/2 cup Vegenaise (The more Vegenaise you add, the creamier the pasta will be.) Dried oregano, to taste Garlic salt, to taste • … Read more »
For the Mushroom Duxelle: 1/2 cup vegan margarine (try Earth Balance brand) 4 Tbsp. chopped shallots 2 fresh garlic cloves, minced 1 lb. fresh assorted mushrooms, chopped Dry white wine sufficient to deglaze 1 1/2 Tbsp. chopped fresh parsley 1/2 tsp. chopped fresh rosemary 1 1/2 tsp. chopped fresh thyme Salt and pepper, to taste … Read more »
For the Dumplings: 2 cups flour 1 Tbsp. baking powder 1/2 tsp. salt 1/2 stick (4 Tbsp.) margarine 3/4 cup soy milk For the Soup: 1/2 stick (4 Tbsp.) margarine 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 cup flour 1/4 tsp. celery salt 1/2 tsp. pepper 8 cups vegetable broth 2 medium carrots, … Read more »
