The "Everything" Tostada

Ingredients:

• Tortillas

• Vegan Refried Beans

• Gardein Beefless Crumbles

• Potatoes

• Corn (Frozen or fresh)

• Tomatoes

• Cilantro

• Avocados

• Chipotle Hot Sauce

• Siracha

• Veganaise

• Taco Seasoning

• Limes

• Olive Oil

• Chili Powder

• Cumin

• Parmesan Cheese (Optional)

First, add your refried beans to a small sauce pan and cook on low while you are prepping the rest of your food, stirring occasionally.

Now, wash and chop up your potatoes add them to a skillet with a little olive oil, salt & pepper, taco seasoning, and chipotle hot sauce. Cook until tender. Once the potatoes are cooked add in the Gardein Beefless Crumbles with some more taco seasoning and olive oil.

While the crumbles and potatoes are still cooking make your avocado sauce. Add 1 - 2 avocados, 1 bunch of cilantro, a drizzle of olive oil, salt and pepper, cumin, and chili powder to your food processor. Squeeze juice from half a lime and blend until smooth.

Now that your avocado sauce is ready get your street corn started. Add your corn to a skillet with a little olive oil, salt & pepper, and cook for about 5 minutes. When your corn is done cooking add it to a mixing bowl with 1/4 cup veganaise, 1 tbsp siracha, salt & pepper, chili powder, cumin and lime juice (1/2 of a lime).

*Optional: Add in some gratted parmesean.

Stir to combine and set aside.

Now it’s time to plate your tostada!

Add a layer of refried beans on top of your tortilla, then add the chipotle potatoes w/ crumbles. Now top with your street corn, fresh tomatoes and a drizzle of your avocado sauce.

Enjoy!

Easy Vegan BBQ Chicken Salad

Ingredients:

• Gardein’s Ultimate Chicken Tenders

• Lettuce

• Tomato

• BBQ Sauce

• Follow Your Heart Creamy Garlic Dressing

• Salt & Pepp

Cook your tenders as directed on the package (18 minutes, flipping halfway at 425º). While your tenders are cooking wash and cut your lettuce and tomatoes. Add them to your dish and season with a little salt and pepper. When your tenders are done cooking cut them and toss them in a bowl with your favorite bbq sauce. Add them to your salad and drizzle your creamy garlic dressing on top. Voilà! There you have the easiest lunch salad! Flavorful and filling, this salad is perfect for those WFH days or taken with you on the go.

Enjoy!

BBQ Tofu Sandwich

Ingredients

• 1 Block Extra Firm Tofu

• Purple Cabbage

• Red Potatoes

• Green Onions

• BBQ Sauce

• Buns

• 3 Tbsps Worcestershire Sauce

• 1 Tbsp Steak Seasoning

• 1/4 Cup Olive Oil

• 3 Tbsps Veganaise

• 1 Tbsp Dijon Mustard

• 1 Tbsp Garlic Powder

• 1 Tbsp Onions Powder

• 1/2 Tbsp Chili Powder

• 1/2 Tbsp Apple Cider Vinegar

Either the day before or several hours before you plan on cooking, you’ll need to marinate your tofu. Make sure your tofu has been pressed, then slice into 1” strips. Now in a large bowl or dish combine your olive oil, Worcestershire sauce, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp chili powder, 1 tbsp steak seasoning, and salt and pepper to taste. Add tofu to the mixture and fully cover each piece in the marinade. Add your tofu to a zip lock bag or sealed container and put it in the fridge to marinate for 4 - 24 hours.

Heat your oven to 425º and cook your tofu for 20 minutes, flipping halfway.

For the slaw, you can make this ahead with your tofu or when you are ready to cook. First, chop up your cabbage, either with a knife or a mandoline slicer. Add your chopped cabbage to a large mixing bowl and combine with 1/2 tbsp ACV, 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 3 tbsps veganaise, 1 tbsp dijon mustard, green onions, and salt and pepper to taste.

When your tofu is finished baking, toss in bbq sauce and add to your bun. Top with a little more bbq sauce and your slaw. (You could throw some pickles and hot sauce on there as well!) These go great with some smashed red potatoes!

Enjoy!

Korean "Beef" & Rice

Ingredients

• Impossible Meat (4 patties) Let thaw before hand

• White Rice

• Red Cabbage

• Green Onions

• Red Chili paste

• 1 Tbsp Sesame Oil (plus more)

• 2 Tbsp Ginger Paste

• 1 Tbsp Garlic (fresh or garlic powder)

• Red Pepper Flakes

• 1 Tbsp Brown Sugar

• 4 Tbsps Soy Sauce

• Teryaki Sauce

• 1 Tbsp Rice Wine Vinegar

• 1 Tbsp Lemon Juice

• Sesame Seeds

First off, start cooking your rice. I use a rice cooker, but if you don’t have one of those, follow the instructions on your rice bag. While the rice is cooking you can prep your cabbage slaw. Using a mandoline slicer makes this part a lot easier, but you can also chop up your cabbage by hand. Once your cabbage is chopped, add it to a large mixing bowl. Now, in a small mason jar, or something you can put a lid on and shake, add in 1/2 Tbsp garlic powder, 4 Tbsps of Soy Sauce, 1 Tbsp Sesame Oil, 1 Tbsp Lemon Juice, 1 Tbsp Ginger paste, 1 Tbsp Rice Wine Vinegar and shake! Pour over your cabbage, mix, and let sit.

Now chop your green onions. Add a handful to your cabbage and save the rest for garnish.

Now, start cooking your impossible meat. Add some sesame oil, ginger paste, and red chili paste to your pan and cook at medium heat for a couple of minutes. Next, add in your impossible meat and grind it up. When your meat is fully cooked add in a drizzle of Teryaki sauce, soy sauce, red pepper flakes, and 1 Tbsp of brown sugar. Cook for another couple of minutes, then turn the heat off.

Now it’s time to plate! In a bowl add in your white rice and top with your impossible meat. Now add in the cabbage slaw and garnish with green onions and sesame seeds.

This dinner is a great weeknight meal that makes for delicious leftovers.

Enjoy!

Impossible Burger Steak

Ingredients

• 2 Impossible Burger Patties *Put in the fridge the night before or morning of to thaw

• 2 Sweet potatoes

• Asparagus

• Baby Portobello Mushrooms

• 2 Sweet onions

• Worcestershire Sauce

• Steak Seasoning

• Salt and Pepp

• Onion Powder

• Garlic Power

• Balsamic Vin

• 1 Tbsp Brown Sugar

• 1/2 Cup Ketchup

• 1/4 Tbsp Apple Cider Vinegar

• Sriracha

• Earth Balance Butter

• Olive Oil

• Parchment Paper

• Aluminum Foil

Prep your oven to 425º.

While your oven is heating up, line your baking sheet with aluminum foil, wash and dry your sweet potatoes, and then cut them in half longways. Brush them with olive oil, sprinkle some salt and garlic powder on them, then put them face down on the baking sheet. When the oven is ready put them in for 30 - 40 minutes. Until you can press through the centers easily with a fork.

Now, start preparing your balsamic caramelized onions. Thinly slice 2 onions and add them to your pan with a little olive oil. Turn on medium heat. Add in salt and pepper, 1 Tbsp of brown sugar, and a drizzle of Balsamic Vin or about 3 Tbsps. Stir occasionally,

While the onions are cooking you can wash, dry, and cut your mushrooms and asparagus. Don’t forget to keep checking on your onions. They will be smelling sooo good!

With about 10 minutes left for your sweet potatoes, add the mushrooms to the onions and start grilling the asparagus in a separate pan (this pan can be used for the burgers).

While keeping an eye on your veggies you can begin making your steak sauce. In a bowl combine ketchup, 2 tbsp worcestershire sauce, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/4 tbsp apple cider vinegar and set aside.

When your veggies are done cooking you can plate your asparagus and turn the heat off of the onions.

Now to make the burger steaks!

Heat your pan to medium/high heat. In a bowl combine your burger patties with a drizzle of worcestershire sauce and steak seasoning. Form each patty into a ball and place it on a square piece of parchment paper. Add about a tbsp of Earth Balance butter on top of your burger ball and put face down in your pan so that the butter is on the bottom and flatten our your burger with a spatula (this is where the parchment paper come in handy, so your spatula doesn’t stick to the burger). Press your burger down really flat and let cook for about a minute and a half, then flip to the other side and cook for the same amount of time.

When your burgers are done, plate them up with your asparagus and sweet potatoes. Top your burgers with a spoonful of your homemade steak sauce and add on the onions and mushrooms.

There you have it! My version of a vegan burger steak. Something that I would have never ordered when I was eating meat, but this twist on a southern dish is super flavorful and packed full of veggies.

Enjoy!

BBQ Tofu Mac

Ingredients

• 1 Block Extra Firm Tofu (Need to press for 20 mins before starting recipe)

• 1 Package Macaroni Noodles

• Green Onions

• 1 package Violife Cheddar Shreds*

• 1/4 cup Earth Balance Butter

• 2 Tbsps Flour

• Salt and Pepp

• 2 Tbsps Olive Oil

• Unsweetened Almond Milk

• BBQ Sauce

• Sriracha

• 3 Tbsps Vegan Worcestershire Sauce (Whole Foods 365 Brand)

• 1 Tbsp Garlic Powder

• 1 Tbsp Onion Powder

• 1 Tbsp Chili Powder

• 1/2 Tbsp Cumin

• 1/2 Tbsp Tumeric

• 1/2 Tbsp Paprika

Prep your oven to 425º and start boiling water in a large pot.

First, you’ll need a large mixing bowl. Break apart your pressed tofu into bite-size pieces and place them into the mixing bowl.

Breaking apart your tofu helps give it more texture, especially when you're making BBQ!

Once your tofu is in the mixing bowl add all of that flavor: Olive oil, Worcestershire Sauce, Garlic powder, onion powder, chili powder, cumin, turmeric, paprika, and salt and pepper (to taste).

Sriracha is optional, but add however much you’d like!

Now give it a good toss around the bowl until fully covered.

Don't rinse out your bowl just yet, you’ll need it later.

Place your tofu on a non-stick baking sheet or a parchment-lined baking sheet and pop in the oven for 15 minutes. After 15 mins you’ll want to flip the tofu and put it back in for another 10 minutes, this way it gets a nice chewy texture.

If your water wasn’t boiling already, it probably is now. Add your noodles to the water and cook. Keep testing your noodles until they’re perfectly Al Dente. Once your noodles are done move to a strainer and let rest while you make your cheese sauce.

In the same pot, the noodles cooked in (on low heat) add the Earth Balance butter, and let melt. Once the butter is melted add in the flour and whisk until combined. Now add in 1 1/2 cups Violife cheese and slowly whisk until completely melted. Sprinkle in a little salt and pepper and add your cooked noodles. Toss to combine.

By now your tofu should be looking beautiful. When you remove your tofu from the oven place it back into your mixing bowl and add in the BBQ sauce. Toss until fully covered.

Time to plate! Add your macaroni, then your tofu and garnish with some fresh green onions. Ta-Da! There you have it, yummy vegan comfort food that kids will enjoy as well.

💡Tip: Violife Cheddar Shreds are the best tasting and best melting shredded cheese alternative I have found. The second would be Whole Foods 365 Plant-based Cheddar shreds.

Enjoy!

P.S. Drizzle some vegan ranch on top. 😎

Easy Bruschetta

Ingredients

• Bread Loaf (Baquette, sourdough, whole wheat, etc…)

• Vegan Cream Cheese (I prefer Tofutti)

• Cherry Tomatoes

• 1 Tbsp Olive Oil

• 1 Tbsp Balsamic Vin

• Salt and Pepp

• Fresh Basil

• 1/2 Tbsp Garlic Powder

• 1/2 Tbsp Onion Powder

• 1/4 Tbsp Oregano

• Parchment Paper

Prep or oven to 350º

While the oven is heating up chop your cherry tomatoes and add them to a large mixing bowl. Next, add in your olive oil, Balsamic Vin, Garlic Powder, Onion Powder, Oregano, and Salt and Pepper to taste. Combine together in the bowl. Now, slice your bread and place them on a parchment paper-lined baking sheet. Top your bread with your cream cheese and add a couple of spoonfuls of your tomatoes on top of the cream cheese.

Now pop those babies in the oven for 10 - 15 minutes or until your bread gets toasty. Once they are done baking, plate and garnish with fresh basil. Can also drizzle with a little extra Balsamic Vin.

Enjoy!

Spicy Cauliflower Tacos

Ingredients

• 1 head of Cauliflower

• 1 bunch of Cilantro

• 2 Avocados

• 2 Limes

• 1 Jalapeño

• Flour Tortillas

• 1 Tomato

• 1 Tbsp Chili Powder

• 1 Tbsp Garlic Powder

• 1 Tbsp Onions Powder

• 1/2 Tbsp Cumin

• 1/2 Tbsp Paprika

• 3 Tbsps Olive Oil

• 1/2 cup Veganaise

• 1 Tbsp Siracha (or more)

• Salt and Pepp

Prep your oven to 425º.

Start off by getting your cauliflower cut into bite-size pieces and adding to a large mixing bowl. Once in the bowl add in your olive oil, chili powder, garlic powder, onion powder, cumin, and paprika. Toss until coated then place in the oven for 15 minutes.

While the cauliflower cooks you can make your avocado sauce. Using a food processor add in 2 avocados, 1 hand full of cilantro, juice from 1/2 a lime, garlic powder, onion powder, cumin, and salt and pepper (all to taste). Combine all ingredients in the processor until smooth and set aside.

Now as the cauliflower is finishing up you can slice your tomatoes and jalapeños as well as make your sriracha mayo. For the sriracha mayo mix together 1/2 cup veganaise and 1 Tbsp sriracha.

Now time to plate! Spread the avocado sauce on the flower tortilla, add the cauliflower and drizzle the sriracha mayo on top. Now add your jalapeños and tomatoes and garnish with a lime.

Enjoy!

Beyond Burger Bowl

Ingredients

• Beyond Burger Patties

• Gouda Cheese

• 2 Sweet Onions

• 3 Tbsps Olive oil

• 2 Tbsps Balsamic Vin

• 2 Tbsps Brown Sugar

• Salt and Pepp

• Diced Tomatoes

• Ketchup

• Mustard

• Veganaise

• 1/2 Tbsp Seasoning Salt

• 1/2 Tbsp Garlic Powder

• 1/4 Tbsp Mustard Powder

• 1/2 Tbsp Onions powder

• Avocado

• Romaine Lettuce

• Sweet Potato Fries

First, if you are using frozen sweet potato fries, follow the instructions on the bag and while those are cooking you can start your caramelized onions. Thinly dice your onions add them to your pan with a little olive oil, balsamic vin, brown sugar, and salt and pepper. Let them cook down on low for about 10 - 15 minutes.

Now chop up your lettuce, tomatoes, and avocado and set aside. Now it’s time to make the burger sauce. The measurements really depend on how much sauce you want to make. I use equal parts veganaise and ketchup and about 2 tbsps of mustard. Add in your garlic powder, onion powder, and seasoning salt. A dash of mustard powder and stir to combine. Set aside.

Now time to grill the burgers. I like to add Worcestershire sauce and some steak seasoning to mine. Cook for a couple of minutes on each side, then add your cheese and cover until melted.

Now start plating. First, add your lettuce to the bowl. Now add your burger topped with cheese and caramelized onions. Finish off with your tomatoes, avocado, sweet potato fries and a drizzle of your burger sauce.

Enjoy!

Easy Egg Bake

Ingredients

• 1 can Crescent Rolls

• 7 Eggs

• Spinach

• Mushrooms

• Red Onions

• Tomatoes

• Gouda Cheese

• Salt / Pepp

Heat oven to 375º.

Oil the bottom of a 9x12 baking dish. Layout the crescent rolls along the bottom (doesn’t have to be perfect). Now crack in 7 eggs. Sprinkle salt and pepper over the eggs. Add in chopped fresh spinach, mushrooms, red onion, tomatoes, and top with gouda cheese.

Bake for 17 minutes or until the eggs don’t jiggle.

Enjoy!

Chanterelle Wings

Ingredients

• Chanterelle Mushrooms

• BBQ Sauce

• 3 Tbsps Olive Oil

• Salt / Pepp

• 1 Tbsp Onion Powder

• 1 Tbsp Garlic Powder

• 1 Tbsp Chili Powder

• 1/2 Tbsp Paprika

Chop up your mushrooms to be about wing size and place them in a large mixing bowl. Add in the olive oil, onion powder, garlic powder, chili powder, and paprika then toss! If you have an air fryer, fry them like regular wings. If not, you can pop them in the oven at 425º for about 15 minutes. Keep an eye on them though, they might need to go a little longer to get crispy. Once they are fried up, put them back into the mixing bowl and toss with some BBQ sauce. Plate your wings and garnish with a little green onion. These are delicious with some vegan ranch!

Just Egg Breakfast Bowl

Ingredients

• Just Egg*

• Red Potatoes

• Tomatoes

• Avocado

• Red Onions

• Green onions

• Salt / Pepp

• 1/2 Tbsp Seasoning salt

• 1/2 Tbsp Garlic powder

• 1/2 Tbsp Chili powder

• Olive Oil

To start, add a little olive oil to your pan and turn it on medium heat. While that’s heating up you can wash and dice your potatoes. Add your cut potatoes to the pan along with the seasoning salt, garlic powder, and onion powder. You’ll want your potatoes to get crispy so might take around 20 minutes or so to get them done just right. While the potatoes are cooking you can go ahead and slice your tomatoes, avocados, and green onions.

When your potatoes are done, add them to your bowl. Next, start cooking the Just Egg. Add some oil to your pan and use about half the container (or more depending on how many you are cooking for). Top with a little salt and pepper and scramble up just like real eggs.

When you eggs are done add them to the bowl on top of the potatoes. Top with your avocado, tomatoes, and green onions. Sprinkle a little salt and pepper over the avocado and tomatoes and Voilà! A delicious vegan breakfast bowl!

*Just Egg can be found at Whole Food, Publix and Wal-mart.

BBQ Mushroom Loaded Baked Potato

Ingredients

• 2 - 4 Russet potatoes

• Olive Oil

• Salt/Pepp

• 1 - 2 containers or Baby Portobello Mushrooms

• 2 Tbsp Worcestershire sauce*

• 2 Tbsp Steak Seasoning**

• 1 Tbsp Garlic Powder

• 1 Tbsp Onion Powder

• BBQ Sauce*

• Kitehill Sour Cream

• Violife Cheddar Shreds

• Earth Balance Spread

• Green Onions

Turn oven on to 425º.

Potato Prep: Wash and dry your potatoes. Poke with a fork all over, then rub with olive oil, sprinkle with salt, and put them on a baking sheet. Once your oven is ready put the potatoes in for 45 mins or until they are cooked all the way through.

While your potatoes are cooking you can begin to get your mushrooms ready. Wash and pat dry your mushrooms. Remove the stems and chop them up. In a large bowl combine your mushrooms with 2 tbsp olive oil, salt, pepper, Worcestershire sauce, steak seasoning, onion powder, garlic powder. Now toss them around until fully coated. Place your mushrooms on a non-stick baking sheet. Add your mushrooms in the oven with your potatoes for the last 10 minutes. (Don’t clean out your mushroom bowl just yet! Keep it on the counter, you’ll need it later.) Once your mushrooms are done add them back into your mixing bowl. Now toss your mushrooms in BBQ sauce.

Now it’s time to plate your potatoes! Crack those babies open and add all the yummy toppings: butter, sour cream, cheese, bbq mushrooms, and top with green onions.

Enjoy!

*Whole foods has a 365 brand Worcestershire sauce and bbq sauce that are vegan!

**For the steak seasoning I use the Kirkland brand seasoning from Costco.