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Champion Chili

Champion Chili

Serves 8

Ingredients

  • 1 cup dry textured vegetable protein (TVP) or 1 package vegan ground meat (try Beyond Meat, Tofurky, or Gimme Lean) (optional)
  • 1 tablespoon vegetable oil
  • 1 large onion, coarsely chopped
  • 1 28-ounce can diced tomatoes
  • 1 small can tomato paste
  • 1 jalapeno pepper, minced (optional)
  • 3 tablespoons chili powder (or more to taste)
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • Black pepper to taste
  • ½ cup vegetable broth
  • 2 carrots, chopped
  • 1 bell pepper, chopped
  • 2 15-ounce cans of beans drained and rinsed (kidney, black, and pinto are good choices). Add a third can of beans if not using vegan ground meat or TVP.
  • 1 cup frozen corn
  • 1 zucchini, chopped

Instructions

  1. If using TVP, start by heating a few teaspoons of vegetable oil in a large skillet. Add the TVP and toast over medium-high heat, stirring constantly for about 3 minutes. Toasting the TVP will give the texture a bit more of a bite and keep it from getting at all soggy. Bring 1 cup of water or vegetable broth to a boil and pour over the TVP. Set aside.
  2. In a large stockpot, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and cook for about 2 minutes. Next add the diced tomatoes, tomato paste, jalapeno (if using), chili powder, ground cumin, garlic powder, Italian seasoning, salt, and pepper and allow to cook for about 5 minutes.
  3. Add the broth, soaked TVP or vegan ground meat (if using), carrots, and bell pepper. Cover and turn down heat. Simmer for 30 minutes.
  4. Add the beans, corn, and zucchini and simmer uncovered for an additional 30 minutes.
  5. Adjust seasoning to taste and serve with rice or pasta and top with vegan sour cream, if desired.
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"Chicken" Quesadillas

Serves 1

Ingredients

  • ½ teaspoon vegetable oil
  • ¼ cup Queso
  • 1 large flour tortilla
  • ¼ bell pepper, julienned
  • 6 black olives, sliced
  • 1 vegan chicken patty, grilled and chopped (or Carnitas)
  • ½ teaspoon chili powder

Instructions

  1. Heat a large cast iron frying pan to medium-high heat. Add the oil and spread it around the bottom of the pan with a spatula.
  2. Spread queso on one tortilla and place it in the pan. Sprinkle on remaining ingredients.
  3. Cover for about 2 minutes, then fold tortilla in half. Flip and let cook on each side for an additional 30 seconds. Remove, slice, and serve with salsa and guacamole.
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Chicken Quesadillas

Chilaquiles

Chilaquiles

Serves 4-6

Ingredients

  • 8-10 flour tortillas
  • 3 tablespoons olive oil
  • 2 tablespoons mild chili powder
  • 1 ½ cups tomato sauce
  • ½ package firm tofu, drained
  • ¼ cup dairy-free milk
  • 1 teaspoon garlic powder
  • ½ teaspoon chili flakes
  • 1 teaspoon salt
  • A squeeze of lemon
  • Black pepper to taste
  • Queso

Instructions

  1. Tear up the tortillas into large bite-sized pieces.
  2. Heat the olive oil in a large to medium-sized frying pan over medium heat. Add chili powder and cook for about 30 seconds, then add tortillas and stir, coating the tortillas with chili oil.
  3. Blend all remaining ingredients except queso until smooth. Pour mixture over tortillas in the pan.
  4. Top with queso and cover, turning down heat to medium low. Cook until heated all the way through, about 25 minutes.
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Chili Relleno

Serves 6

Ingredients

  • 6 fresh poblano chiles

Salsa Roja

  • 3 tomatoes, halved
  • 1 Serrano chili pepper, seeded
  • 1 small onion, halved
  • Juice of 1 lime
  • 4 cloves garlic
  • ½ cup cilantro
  • 2 teaspoons salt

Filling

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 large tomato, chopped
  • 1 cup frozen corn, thawed
  • 2 tablespoons lemon juice
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 1 teaspoon oregano
  • 2 cups quinoa, cooked
  • 1 ½ cups beans, cooked (any kind)

Instructions

  1. Broil chilies in oven until skin blackens, turning often. Transfer to paper bag for 5 minutes.
  2. Rub gently to peel the skin. Make a slit the length of each chili, and remove and discard seeds.
  3. To make the salsa roja, roast tomatoes, chili pepper, and onion for 20 minutes at 350oF. Transfer to a blender and process with remaining ingredients.
  4. To make the filling, sauté onion in oil until tender in a large pan. Add the garlic, tomato, corn, lemon juice, salt, pepper, and oregano. Cook for 3-5 minutes longer. Add the quinoa and beans.
  5. Stuff each chili with 1 cup of filling. Bake for 20 minutes at 400oF.
  6. Serve over salsa roja and topped with queso.
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Chili Relleno

Creamy Mac & Cheese

Creamy Mac & Cheese

Serves 2-4

Ingredients

  • ½ pound pasta
  • 1 tablespoon mustard
  • 1 tablespoon lemon juice or apple cider vinegar
  • 1 tablespoon soy sauce or Bragg Liquid Aminos
  • 1 tablespoon peanut butter or tahini sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 cup nutritional yeast
  • 2 cups dairy-free milk
  • 1-2 teaspoons salt
  • ½ cup vegan cheese shreds (optional)

Instructions

  1. Cook the pasta until al dente (cooked through, but still slightly firm). After draining the pasta, use the hot stockpot to cook your sauce.
  2. Combine the mustard, lemon juice, soy sauce, and peanut butter (or alternatives) in the stockpot over low heat. Add the garlic powder, paprika, and nutritional yeast, whisking to combine. Slowly add the dairy-free milk, a little at a time, until it reaches your desired thickness. Add salt and adjust to taste.
  3. Add the vegan cheese if desired and cook until cheese is completely melted. Turn off the heat and add the pasta, tossing to coat all the noodles.
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Empanadas de Picadillo

Makes 24 empanadas; Filling option: Picadillo

Ingredients

  • 3 cups all-purpose flour
  • 1 ½ cups corn meal
  • 3 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¾ cup vegetable oil
  • 1 ¼ cups water
  • dairy-free milk for coating

Instructions

  1. Combine dry ingredients in a medium bowl. Add oil and work until the mixture becomes crumbly.
  2. Add water and knead just until it comes together. Shape into 2 balls, wrap, and chill for 30 minutes.
  3. When ready to fill, roll out one ball at a time to about ⅛-inch thick. Cut out 4½-inch circles.
  4. Brush edges with water and place 2 tablespoons filling in the center of each.
  5. Fold in half and press edges together, crimping with fork.
  6. Place on a greased sheet and brush with dairy-free milk. Bake until golden for about 30 minutes at 350oF.
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Empanadas de Picadillo

Jackfruit Tacos

Jackfruit Tacos

Serves 4

Ingredients

  • 1 can water-packed green jackfruit
  • 1 chipotle in adobo
  • 5 cloves garlic, minced
  • 1 small onion, chopped
  • 1 cube vegetable bouillon
  • 1 ½ cups orange juice
  • ¼ cup vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon ground cumin

Instructions

  1. In a deep frying pan, combine all ingredients and bring to boil.
  2. Simmer for about 20 minutes, breaking up jackfruit with a utensil.
  3. Cook until liquid has mostly evaporated and jackfruit begins to get crispy, about 10 more minutes.
  4. Serve inside flour tortillas with salsa, pico de gallo, and guacamole.
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Lots of Layers Lasagna

Serves 6-8

Ingredients

  • 1 14-ounce package extra firm tofu
  • 1 tablespoon lemon juice or white vinegar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon ground nutmeg
  • 1 Gimme Lean ground beef roll or 2 cups of textured vegetable protein (TVP)
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 6 cups red marinara sauce
  • 1 12-ounce package lasagna noodles
  • 8 ounces raw spinach
  • ½ cup vegan mozzarella shreds (try Daiya or Follow Your Heart)

Instructions

  1. Preheat the oven to 375oF.
  2. To create tofu-ricotta, drain and mash the tofu in a mixing bowl. Add the lemon juice, salt, garlic powder, Italian seasoning, and nutmeg. Set aside.
  3. If using Gimme Lean ground beef, crumble into a small frying pan with the tablespoon of olive oil. Fry for about 5 minutes, stirring occasionally. Once it starts to turn golden and crispy, remove from heat. If using TVP, soak it in the 2 cups of boiling broth.
  4. Spread a thin layer of marinara sauce on the bottom of a 9 x 13-inch pan.
  5. Prepare the dry noodles by spreading the tofu-ricotta evenly on each piece. Place 1 layer of noodles on the bottom of the pan. Place a layer of spinach leaves on top of the noodles, followed by half of the ground veggie beef or TVP.
  6. Then pour 1 cup of marinara sauce, making sure it is evenly distributed over the whole pan. Repeat with the second half of your ingredients. Top with a final layer of noodles, the last cup of marinara sauce, and the half cup of vegan cheese.
  7. Cover with foil and bake for 35-45 minutes, until the sauce is bubbling. Uncover and bake for an additional 5 minutes. Allow to cool and set for at least 15 minutes before serving.
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Lots of Layers Lasagna

Meatballs with Salsa Verde

Meatballs with Salsa Verde

Makes about 20 meatballs

Ingredients

Meatballs

  • 2 cups "beef" crumbles or textured vegetable protein
  • 1 cup bread crumbs
  • ¼ cup dairy-free milk
  • ½ cup onion, finely diced
  • 1 tablespoon fresh mint, minced
  • ½ cup cilantro, chopped
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 vegetable bouillon cubes
  • 1 ½-2 cups vital wheat gluten or finely ground oats

Salsa Verde

  • 1 can tomatillos, drained
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo
  • 1 bunch of cilantro

Instructions

  1. Preheat oven to 375oF.
  2. If using TVP, soak in hot water for 20 minutes. No soaking is required for the crumbles.
  3. Soak bread crumbs in dairy-free milk until they have absorbed the milk. Then, add soaked bread crumbs, onion, mint, cilantro, oregano, salt, pepper, and bouillon to the “beef” crumbles or TVP.
  4. Mix in vital wheat gluten or ground oats until consistency is firm enough to form balls.
  5. Form each ball with 2 tablespoons of the mixture and place on a greased baking sheet.
  6. Bake for 30 minutes or until the meatballs start to get crispy; remove from oven.
  7. To make the salsa, blend all ingredients and pour into a large frying pan. Simmer for 10 minutes, uncovered.
  8. Add meatballs to salsa and cook together, simmering for 20 minutes, covered.
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Meatloaf

Serves 4-6

Ingredients

  • 1 pound vegetarian ground beef (try Beyond Meat, Tofurky, or Lightlife)
  • ½ cup soft bread crumbs
  • ¼ cup dairy-free milk
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • ¼ cup ketchup or tomato paste
  • 1 tablespoon soy sauce or Bragg Liquid Aminos
  • 1 tablespoon mustard
  • 1 teaspoon horseradish
  • 1 teaspoon salt

Glaze

  • ¼ cup ketchup or tomato paste
  • 1 tablespoon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon molasses

Instructions

  1. Preheat oven to 350oF.
  2. Combine all of the meatloaf ingredients in a large bowl and mix thoroughly. Line a bread loaf pan with parchment paper and press the loaf ingredients into it.
  3. Whisk together the glaze ingredients and spread evenly across the top of the loaf.
  4. Cover pan with foil and bake for 50 minutes. Uncover and bake for another 10 minutes.
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Vegan Meatloaf

Roasted Lemon Garlic Chicken

Roasted Lemon Garlic “Chicken”

Serves 4

Ingredients

  • 8 small red potatoes, quartered
  • ¼ cup olive oil
  • 2 lemons, 1 cut into thin slices or wedges and 1 juiced
  • 3 sprigs fresh rosemary, de-stemmed
  • 6-8 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ pound green beans, trimmed
  • 1 package of vegan chicken cutlets (Try Gardein’s Chick’n Scallopini)

Instructions

  1. Preheat oven to 400oF. Place the potatoes on a large baking sheet and toss with a tablespoon of the olive oil. Sprinkle with some salt and pepper. Roast for about 15 minutes, while preparing the rest of the ingredients. This step will form a nice skin on the potatoes.
  2. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices and ⅓ of the rosemary in a single layer on the bottom of the dish or skillet.
  3. In a large bowl, combine the remaining olive oil and rosemary with the lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using tongs, remove the green beans and arrange them on top of the lemon slices. Remove the potatoes from the oven and arrange along the edge of the dish or skillet on top of the green beans.
  4. Place the vegan chicken in the same bowl as the olive oil mixture and coat thoroughly. Place the chicken onto skillet and pour any of the remaining olive oil mixture over the top.
  5. Roast in the oven for 20-30 minutes or until the green beans are tender, but still bright, and the chicken is golden brown around the edges. Place a piece of the roasted chicken on each serving plate and divide the green beans and potatoes equally. Top with the lemon slices and serve hot.
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Sausage Gumbo

Serves 4-6

Ingredients

  • ¼ cup vegetable oil, divided
  • 1 pound fresh or frozen okra, sliced
  • 1 package vegan sausages, sliced (try Tofurky or Field Roast Italian sausages)
  • 3 tablespoons all-purpose flour
  • 1 large onion, chopped
  • 2 cloves fresh garlic, chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • ½ teaspoon ground cumin
  • 1 cup celery, chopped
  • 1 large green pepper, chopped
  • 4 cups vegetable stock
  • 1 16-ounce can diced tomatoes
  • 1 16-ounce can black beans
  • 1 teaspoon salt, or more to taste
  • 2 tablespoons Tabasco sauce to taste (optional)

Instructions

  1. Heat half the oil in a nonstick frying pan over medium heat. Pan fry the sliced okra until lightly browned and set aside. Lightly fry the sausage pieces and set aside.
  2. Combine flour and remaining oil in a stockpot, stirring constantly. Brown the flour roux over medium-high heat for 1 minute.
  3. Add the onion, garlic, red pepper flakes, thyme, oregano, and cumin. Cook for 1 minute on medium heat, stirring frequently. Add the okra, celery, bell pepper, vegetable stock, tomatoes, and black beans and cook for about 10 minutes.
  4. Stir in veggie sausage and cook 5 minutes more or until thoroughly heated. Add salt and Tabasco if desired. Serve over rice.
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Veggie Sausage Gumbo

Stroganov

Seitan Beef and Mushroom Stroganov

Serves 4

Ingredients

  • 2 tablespoons olive oil or vegan butter (try Earth Balance)
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 pound white button or cremini mushrooms, sliced
  • 1 cup seitan, chopped
  • ½ cup dry red wine
  • 1 vegetable bouillon cube
  • 2 tablespoons flour
  • 1 tablespoon mustard
  • 1 tablespoon Bragg Liquid Aminos (optional)
  • ¼ cup water
  • ½ cup vegan sour cream (or vegan mayo + 1 teaspoon apple cider vinegar)
  • ½ teaspoon tarragon
  • Salt and pepper to taste

Instructions

  1. Melt the vegan butter or olive oil in a small stockpot. Add the onion and garlic and sauté for 5-8 minutes on medium heat until the onions are translucent and fragrant.
  2. Add the mushrooms, seitan, wine, and bouillon. Cook the mushrooms for about 15 minutes, or until tender.
  3. Add the flour, mustard, and Bragg Liquid Aminos, if using. Add the water if it looks like it needs a little liquid. Stir in the sour cream, tarragon, salt, and pepper and heat through.
  4. Serve over pasta, mashed potatoes, roasted potato wedges, or rice!
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Veggie Supreme Pizza

Serves 4

Ingredients

Dough

  • 1 cup warm water
  • 1 teaspoon dry active yeast
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 2 tablespoons olive oil
  • 2½-3 cups all-purpose or bread flour

As an alternative, use pre-made dough.

Suggested Toppings

  • 1 cup marinara sauce
  • 1 cup vegan mozzarella cheese, shredded
  • 2 Tofurky or Field Roast Italian sausages
  • White button or crimini mushrooms, sliced
  • Any color bell pepper, julienned
  • Red onion, sliced
  • Black olives, sliced or halved
  • Spinach leaves
  • Fresh basil, shredded
  • Fresh tomato, sliced

Instructions

  1. If making the dough, pour the warm water into a large bowl and sprinkle the yeast over the top. Allow to sit 2 minutes, then add the sugar, salt, and half the oil. Stir and allow to sit for another 2 minutes.
  2. Add the flour a half cup at a time, mixing thoroughly. Once the dough starts to form a ball (at about 2 cups of flour) dump on to a clean countertop to knead. Add more flour as you knead the dough, just enough to prevent sticking. Knead for about 5 minutes—squishing and pushing away from you, then folding and pressing back towards you. The dough should be smooth, springy, and firm, but not dry.
  3. Place the dough back into the bowl with the other tablespoon of oil, rolling it over a few times to coat. Cover with a kitchen towel and set in a warm spot for 40-60 minutes.
  4. Once the dough has nearly doubled in size, preheat your oven to 450oF. If using a pizza stone, preheat it inside the oven too.
  5. Roll the dough to desired thickness. Once the oven and stone (if using) are hot, place the dough onto the stone or pan and layer your toppings.
  6. Depending on the thickness of your toppings and crust, bake 8-15 minutes. The crust will be a light brown when done. Remove from oven and allow to sit a few minutes before cutting and serving.
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Veggie Supreme Pizza

Veggie Tamales

Veggie Tamales

Makes 18-20 tamales

Ingredients

  • 1 package dried corn husks
  • 3 cups masa harina
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 1-2 cups vegetable broth or water
  • 2 tablespoons vegetable oil

Filling Suggestions

  • Tomatoes, corn, peppers, onions, and oregano
  • Black beans, sweet potatoes, and ground cumin
  • Bananas and Peruvian purple potatoes
  • Carrots, green beans, yellow potatoes, and chili

Instructions

  1. In a large pot, completely cover corn husks with hot water. Soak for 30 minutes to soften.
  2. In a medium bowl, mix masa harina with the salt, garlic powder, and 1 ½ cups of the vegetable broth or water. Add vegetable oil, and work with your fingers. Keep adding broth in small amounts, until you have a smooth, cookie dough–like consistency.
  3. Drain and flatten corn husks. Spread about 4 tablespoons of masa dough in the middle of the husk.
  4. Press the dough into a 2.5 x 4-inch rectangle, leaving a 1- to 1.5-inch border on each edge of the husk.
  5. Top with 2 tablespoons of your desired filling.
  6. Fold sides of the husks in over the filling, rolling it. Turn pointed end up to the middle, then fold top flap down. Tie tamales with an extra strand of corn husk to secure the husk around the filling.
  7. Once all tamales are assembled, steam for 30 minutes. Serve warm, topped with salsa.
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