Tofu “Chicken Cheesesteak”

Sometimes, it’s fun to try new things.

I’ve seen vegan takes on the cheesesteak, many of which are made with meat substitutes.

So I figured “Why not give one a try with tofu?” And this is what the result was!

It doesn’t have to be complicated either, and it’s fun way to spice things up!

So if you’re looking to change things up every so often and treat yourself, this is a fun way to do it!

Tofu “Chicken Cheesesteak”

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 2 blocks Tofu, cut into ½ inch cubed pieces
  • 1 Yellow Onion, julienned
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, julienned
  • 4-5 cloves Garlic, thinly sliced
  • 8 oz. Mushrooms, chopped roughly
  • 1 tbsp. Olive Oil OR Vegetable Stock, for sautéing
  • 2 tbsp. Arrowroot Powder
  • 2 tbsp. Ground Cumin, divided into equal portions
  • 2 tbsp. Garlic Powder, divided into equal portions
  • 2 tbsp. Onion Powder, divided into equal portions
  • 2 tbsp. Smoked Paprika, divided into equal portions
  • 2x 1 tbsp. Tamari

Additional Sandwich Fixings:

  • Cashew Cheese Sauce
  • Fresh herbs
  • Hot Sauce

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Divide the spices equally into 2 separate bowls.
  2. Add the tofu to a bowl.  Add 1 portion of the spice mixture, 1 tbsp. tamari, and the arrowroot powder.  Toss to combine evenly.
  3. Cook the tofu.  Set a large skillet to medium heat.  Once hot, add the tofu.  Cook for 4-5 minutes, until the edges are crispy and warmed through.  Season to taste.  Then, remove the tofu from heat and return the pan for Step 4.
  4. Cook the vegetables.  Set a large skillet to medium heat.  Once hot, add the onions, peppers, and garlic.  Cook for 4-5 minutes, until onion is translucent.  Stir occasionally to avoid burning.   Then, add the mushrooms.  Cook for an additional 5-7 minutes, until the mushrooms have reduced in size and the water has evaporated.  Then, add the second portion of spices and tamari.  Toss to coat evenly, and cook for 2-3 additional minutes.  Season accordingly, if needed.
  5. Make the sandwiches.  Add the tofu, vegetables, and favorite toppings to a baguette.  Enjoy!

Vegan Fajitas | EASY VEGAN Fajitas | WFPB Fajitas


For real though, who doesn’t like fajitas??


These #wfpb fajitas were made with portobello mushrooms, bell peppers and onions. 🌶️🧅🍄


So good, so easy, and great to make in bulk!

Just make sure everything is cut to the same size!😋

Vegan Fajitas

Cook and Prep Time: 25 minutes

Serves: 4-5 people

You Need

  • 1 Yellow Onion, sliced
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, julienned
  • 8 oz. Portobello Mushrooms, chopped roughly
  • 1 tbsp. Olive Oil OR Vegetable Stock
  • 1 tbsp. Tamari
  • 1 tbsp. Chili Powder
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Smoked Paprika
  • Avocado, for garnish
  • Lime Wedges, for serving
  • Chopped Cilantro, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Meanwhile, add mushrooms to a second pan set to medium heat.  Add 1 tsp of olive oil, and cook until mushrooms have released their liquid and has evaporated, about 5-7 minutes. Add tamari, and stir to combine.
  3. Then, add bell peppers and onions, along with the spices.  Cook for 2-3 minutes, until flavors have combined.
  4. Serve with black beans or refried beans, avocado, lime, and chopped cilantro.  Serve in warmed tortilla shells.  Enjoy!

How to Make Roasted Peppers | Vegan Romesco Sauce | Vegan Stuffed Bell Peppers [Plant Based]

Bell peppers are in season!

They are a great source of vitamin C, as well as vitamins E and K, folate, potassium, and manganese.

You see bell peppers quite frequently in stir-fries and sauteed with onions. So today, we are going to try some new (hopefully different) dishes.

We are first going to make roasted bell peppers. We are then going to use our homemade roasted peppers to make a vegan romesco sauce (which came out delicious by the way).

Finally, we are going to make a quick filling to make stuffed bell peppers.

You can find the written recipes and video below.

Also, feel free to check out my live cooking classes here!

Enjoy!

Oven Roasted Bell Peppers

Cook and Prep Time: 50-60 minutes

Serves: 6 Peppers

You Need

  • 6 Bell Peppers, whole (realistically, you can use as many as you want)
  • 1-2 tbsp. Olive Oil
DIRECTIONS
  1. Rinse the peppers, and line 1 baking tray.  Preheat your oven to 400˚F.
  2. Lie peppers sideways on your baking tray, with the stems pointing outward.  Brush the peppers with olive oil.
  3. Once the oven is hot, place the tray in the oven, and allow the peppers to roast for 20 minutes.
  4. Remove the tray from the oven.  Using a pair of tongs, flip each pepper so the other half is facing upward.  Place the peppers back in the oven and roast for 20 more minutes.
  5. Remove your peppers from the oven.  The peppers should look charred and have a soft texture.  They may have collapsed as well, which is fine.  If they are still firm, place them in the oven for another 5 minutes and monitor them.
  6. Steam the peppers.  Place your peppers on a cutting board or large flat surface.  Cover them with a bowl, and allow them to steam for 10-15 minutes.
  7. Peel the peppers.  Slice peppers lengthwise, and open up the pepper to it is flat.  Remove the stem. Scrape any leftover seeds away.
  8. Flip the pepper so the skin side is facing up.  Peel the skin using your hands.  You can leave some charred skin for flavor if desired.
  9. For storage, place peppers in a glass jar, and cover with olive oil.  Enjoy!

Vegan Romesco Sauce

Cook and Prep Time: 5 minutes

Serves: 1 pint

You Need
  • 2-3 Roasted Bell Peppers
  • 2-4 cloves Garlic
  • 1 Lemon, juiced
  • ½ cup Almonds
  • 2-3 tbsp. Olive Oil
  • Salt, to taste
  • Red Chili flakes, optional
  • ¼ cup Parsley, for garnish
DIRECTIONS
  1. Rinse and chop the produce accordingly.
  2. Place all ingredients in a food processor or blender, and pulse until smooth.  Add more water or olive oil if needed.  Adjust seasonings to taste.
  3. Serve as a dip or sauce.  Garnish with fresh parsley.  Enjoy!

Tex-Mex Stuffed Roasted Red Peppers

Serves 4

Cook and Prep Time: 60 minutes

You Need:
  • 4 Red Bell Peppers, tops removed
  • 1 large can (29 oz.) Black Beans, rinsed and drained
  • 1 Sweet Potatoes, cubed into ¼-inch pieces
  • 1 medium Red Onion, Diced
  • 2 cloves Garlic, minced
  • 2 cups Spinach or other Leafy Greens, roughly chopped
  • 1 small can Diced Tomatoes
  • 1 tbsp. Tomato Paste
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Cumin
  • 1 tbsp. Ground Chipotle Pepper (optional)
  • 1 tbsp. Chili Powder
  • ¼ cup Cilantro, chopped, for Garnish
  • 1 Lime, cut into wedges, for garnish
DIRECTIONS
  1. Rinse and chop all produce accordingly.  Line 1 baking tray and preheat oven to 425°F.
  2. Heat a large skillet to medium heat, and add 1 tbsp. olive oil.  Then, add sweet potatoes to pan, stirring occasionally. Cover and cook for 3-4 minutes. 
  3. Add onion and garlic, and cook for 2 minutes.  Stir occasionally to avoid burning.  Add tomato paste.  Continue to cook for 2 additional minutes, until onion is translucent.
  4. Add tomatoes, beans, and spinach to the pan, and stir to combine.  Add salt, pepper, cumin, chipotle pepper, and chili powder and stir to combine for 1-2 minutes.
  5. Meanwhile, on a baking tray, place peppers upright and begin to evenly distribute sweet potato-lamb filling.  Place peppers into oven for 15 minutes.
  6. Remove from oven and place on serving plates.  Garnish with cilantro and lime juice.  Enjoy!

Quinoa “Fried Rice” | Chickpea & Quinoa Salad | Quinoa & Black Bean Tacos [Plant Based]

Quinoa has become exponentially more popular over the past decade.

In the plant-based community, it is highly-touted because it is a complete protein, meaning in contains all the essential amino acids in meaningful amounts.

This is uncommon among your plant foods. Along with this, quinoa is a great source of trace minerals like manganese, phosphorus, iron, magnesium, copper, and zinc.

Today, we will be making Quinoa “Fried Rice,” a Chickpea & Quinoa Salad, and Quinoa-Black Bean Lettuce Tacos.

Also, feel free to check out my live cooking classes here!

Enjoy!

Check out the written recipes and video below!

Quinoa and Black Bean Lettuce Tacos

Cook and Prep Time: 30 minutes

Serves: 4

You Need
  • 1 cup Quinoa, cooked
  • 1 15 oz. can Black beans, rinsed and drained
  • 1 cup Sweet Corn, rinsed and drained
  • 1 Head Butter Lettuce, leaves removed and stacked
  • ½ Red Onion, diced
  • 3-5 cloves Garlic, minced
  • 1 cup Bell Peppers, diced
  • Salt, to taste
  • Black Pepper, to taste
  • 2 Limes, juiced
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Smoked Paprika,
  • 1 tbsp. Chili Powder
  • Olive Oil
  • ½ cup Cilantro, chopped, for garnish
  • Avocado, diced tomatoes, chopped jalapenos, for garnish (optional)
DIRECTIONS
  1. Rinse and chop the produce accordingly.
  2. Set a large pan to medium heat.  Add 1 tbsp. olive oil.  Then, add garlic and onions, and cook for 4-5 minutes, stirring occasionally to avoid burning.
  3. Add in cooked quinoa, black beans, bell peppers, and corn. Stir to combine and everything is warmed through, 1-2 minutes.  Then, add ground cumin, smoked paprika, chili powder.  Stir to combine and evenly mixed, 1-2 minutes more.  Season with salt and pepper to taste.
  4. Add taco mixture to a butter lettuce leaf.  Top with garnishes and chopped cilantro. Enjoy!

Quinoa Fried Rice

Cook and Prep Time: 30 minutes

Serves: 3-4 people

You Need
  • 1 cup Cooked Quinoa
  • 1 Yellow Onion, minced
  • 3-4 cloves Garlic, minced
  • 1 Carrot, diced
  • 1 ½ cup Peas
  • 1 – 1 ½ cups Broccoli Florets, chopped
  • 2 tbsp. Tamari (add more as needed
  • 1 tbsp. Sesame Oil, for garnish
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • ¼ cup Scallion Greens, for garnish
  • ½ cup Cashews, chopped, for garnish
  • Red Chili Flakes, for garnish (optional)
DIRECTIONS
  1. Rinse and chop the produce accordingly. 
  2. Set a large skillet or wok to medium-high heat.  Once hot, add 1 tbsp. olive oil.  Then, add carrots, and cook for 2-3 minutes. 
  3. Add broccoli and onion, cooking for 2-3 minutes more.  Season slightly with salt and pepper.
  4. Add garlic and peas.  Toss to combine, and cooking for 1-2 more minutes. 
  5. Add quinoa, sesame oil, and tamari.  Toss together until combined evenly.  Cook until everything is warmed through evenly, 1-2 minutes.  Season with salt and pepper if needed.
  6. Plate your “fried rice.”  Garnish with sesame oil, scallion greens, chopped cashews, and/or chili flakes.  Enjoy!

Chickpea & Quinoa Salad

Cook and Prep Time: 45 minutes

Serves: 4 people

You Need
  • 2 cups Cooked Quinoa
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Carrots, chopped
  • 1 cup Bell Peppers, chopped
  • ½ cup Red Onion, chopped
  • ¼ cup Scallions, chopped
  • 2 Tablespoons olive oil
  • 1-2 tbsp. Tahini
  • 1 Lemon, juiced OR 1-2 tbsp. Red Wine Vinegar
  • Salt, to taste
  • Black Pepper, to taste
  • ½ cup Chopped Cilantro or Parsley, for garnish
DIRECTIONS
  1. Rinse and chop the produce accordingly.  Combine tahini, olive oil, and lemon juice in a bowl.  Whisk to combine.
  2. Add the rest of the ingredients to a large bowl, except the cilantro/parsley.  Season with salt and pepper as needed.  Toss to combine.
  3. Serve with greens or serve hot in wraps or tacos.  Finish with olive oil and fresh herbs.  Enjoy!