1lb Spaghetti or Linguine (Brown Rice or Lentil/Chickpea Base)
1lb. Mushrooms, sliced
1 ½ cups Peas
6-8 cloves Garlic, sliced
Salt & Pepper, to taste
For the Sauce
1 ½ cup Cashews, soaked overnight
1 ¾ cups Water or Vegetable Stock
½ cup Nutritional Yeast
1 T Tamari
1 t Smoked Paprika
Salt & Pepper, to taste
Red Chili Flakes
Chopped Cherry Tomatoes
Rinse and chop the produce accordingly.
Cook the pasta according to package instructions.
Set a large skillet to medium heat. Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and browned. Then add the garlic, and cook for 1 minute more. Then, add the peas, and cook until warmed through.
Make the sauce. Combine all of the sauce ingredients in a blender, and pulse until smooth.
Add the sauce and cooked pasta, and toss to combine. Add water to thin if needed, and season to taste.
• Sriracha, optional (for garnish) • 1 tsp. Extra Virgin Olive Oil or Vegetable Stock, for sautéing • Cilantro, for garnish • Lime Wedges, for garnish
Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 400˚F.
In a small bowl, combine tamari, maple syrup, gochujang lime juice, and sesame oil. Save scallion greens for garnish.
Set a wok or large pan to medium-high heat. Add 1 tsp. of olive oil or vegetable stock. Once hot, add onion, and scallion whites. Stir frequently, cooking for 2-3 minutes, until the onion has slightly softened.
Add pineapple, bok choi stems, and carrots. Cook for 1-2 minutes, until slightly softened.
Add garlic and cook for 1 minute more. Then add edamame and cook until warmed through, 1-2 minutes.
Add bok choi leaves and peas, and cook for 1 minute more. Add tamari sauce and toss to combine.
Add rice, and toss to combine until rice has warmed through, 1-2 minutes.
Stand each bell pepper up on your baking tray. Fill each pepper with the fried rice. Then, bake for 5-10 minutes.
Plate and garnish with scallion greens, cilantro, and sriracha. Enjoy!
• 2 lbs. Brussels Sprouts, halved • 1 bunch Scallions, chopped, greens and whites separated • 3-5 cloves Garlic, minced • 1 ½ inch Ginger, grated For the Sauce • 1 tbsp. Cornstarch + 1 tbsp. Water • 2 tbsp. Tamari • 1 tbsp. Sriracha • 1 tsp. Sesame Oil • 1 tbsp. Maple Syrup • 1 ½ tsp. Rice Wine Vinegar • 2-3 tbsp. Water
Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
Roast the sprouts. Place the sprouts on your baking tray. Season with salt and pepper, and toss to coat with 1 tsp. of olive oil. Roast for 30 minutes, flipping halfway.
Make the cornstarch slurry by combining cornstarch and water, and whisk to combine. Set this aside for later.
Make the sauce. Combine the rest of the sauce ingredients, and whisk to combine.
Set a pan to medium heat. Once hot, add scallion whites, ginger, and garlic. Cook until fragrant and golden, 2-3 minutes. Then, add the sauce and bring it to a simmer. Once simmering, add the cornstarch slurry, and simmer until the sauce has thickened, 2-3 minutes more.
Once thickened, add the sprouts, and toss to combine in the sauce.
Garnish with scallion greens, cilantro, and sesame seeds. Enjoy!
• 1 block Extra-Firm Tofu, drained and pressed • 1 ½ cups Water • 2/3 cup Arrowroot Powder • 1 Lemon, juiced • 2 tsp. Garlic Powder • 1 tsp. Onion Powder • 1 tbsp. Nutritional Yeast • 1 Yellow Onion, diced • 5-6 cloves Garlic, minced • 4 cups Cremini Mushrooms, chopped • 4 Tortilla Shells • 1 tsp. Red Chili Flakes, optional • Salt, to taste • Black Pepper, to taste • Pico de Gallo, for serving • Guacamole, for serving • Chopped Cilantro, for serving DIRECTIONS
Rinse and chop the produce accordingly. Press the tofu for at least 20 minutes.
Make the “cheese.” Break the tofu into smaller pieces, and add it to a blender with water, tapioca flour, lemon juice, nutritional yeast, onion powder, salt, and pepper. Pulse until smooth.
Set a large skillet to medium heat. Add mushrooms and onion. Sauté until onion is translucent and mushrooms have reduced in size, 4-5 minutes. Add garlic, and cook for 1 minute more.
Set a separate skillet to low-medium heat. Add the cheese sauce, and cook until the cheese begins to clump up. Then, add mushrooms into the cheese sauce, and stir to evenly combine, cooking for 1 additional minute.
Add the mushrooms and cheese to one half a tortilla shell, and fold in half. Then, wipe the large skillet clean and return to medium heat. Press the quesadillas until crispy, about 1 minute per side.
Cook and Prep Time: 10 minutes (+ 2-3 hours) Serves: about 3 cups
• 1-pint Cherry Tomatoes, chopped finely • ½ Red Onion, diced • 2-3 cloves Garlic, minced • 1 cup Cilantro, finely chopped • ½ Bell or Serrano Pepper, diced • 1 Lime, juiced • Salt, to taste • Black Pepper, to taste
Rinse and chop the produce accordingly.
Combine all ingredients in a bowl, and toss to combine.
To enhance the flavor, let the Pico de Gallo rest in the fridge for 2-3 hours, if possible, before serving.
Serve as a side, on top of tacos, quesadillas, burritos, with rice and beans, or to enhance salads. Enjoy!
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
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
Rinse and chop the produce accordingly. Divide the spices equally into 2 separate bowls.
Add the tofu to a bowl. Add 1 portion of the spice mixture, 1 tbsp. tamari, and the arrowroot powder. Toss to combine evenly.
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.
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.
Make the sandwiches. Add the tofu, vegetables, and favorite toppings to a baguette. Enjoy!