Carrots, sweet potatoes, green onions and mushrooms are seasoned with tamari, hot chili oil and sesame seeds in this everything-but-the-sink breakfast hash. Black beans, red cabbage and broccoli chunks finish this versatile day starter with extra protein and fiber, but feel free to adapt it to fit whatever leftover veggies you have in your fridge.
Tag Archives: Meat Substitutes
Curried Squash Stuffed Portabellas
Zucchini and broccoli are sautéed with tomatoes and chilies in these spicy stuffed mushrooms. Apples bring a slight sweetness to balance the smoky curry seasoning of the broccoli squash stuffing.
Smokey Chickpea Burgers
Chickpeas seasoned with cayenne pepper and chili powder and complimented by slices of tangy onion and creamy avocado. Liquid smoke lends its quintessential BBQ flavor so these bean burgers are equally delicious grilled outdoors at your next potluck or inside in the comfort of your own kitchen.
Mustard Crusted Tofu with Strawberries
Pressed tofu is marinated with Dijon mustard, strawberries and honey, then breaded with flakey Panko breadcrumbs and cashews before being baked crisp in the oven. Strawberries are reduced with honey and balsamic vinegar to balance the sweet and savory in this playful dinner.
Bell Pepper Tempeh Fajitas
Tempeh is marinated in lime juice, soy sauce, cunmin, oregano and cayenne pepper. The tempeh is grilled and accompanied by bell peppers and red onions in this Tex Mex treat.
Pineapple Ginger Tofu over Edamame
Tofu is marinated in pineapple juice, soy sauce, brown sugar and fresh ginger before it’s charred on the grill. The tofu sits on a refreshing edamame pineapple jalepeno ginger salad, which mimics the flavors of the marinade.
Indonesian Coconut Curry
This fragrant curry seasons its coconut sauce with fresh ginger, lemongrass, cumin and cilantro. Tofu, shiitake mushrooms and red bell pepper slices are browned until crisp giving texture this smooth curry.
Scrambled Tofu Florentine
Onion and tofu crumbles are seasoned with thyme, paprika and turmeric for a savory smoky taste. Lemon juice and sliced radishes infuse this fragrant scramble with tart flavors and a refreshing crunch.
Morel Mushroom Po’ Boys
Earthy morel mushrooms are coated in Cajun seasoning and panko breadcrumbs for a light crunch before they are cooked in a skillet. Heirloom tomato slices and butter lettuce leaves balance the morels and a tofu based garlic aioli is spread on the hoagie buns will satisfy any mayonnaise cravings, without all the fat.
Cozy Cashew Chili
Scallions, bell pepper and carrots are sautéed, then seasoned with chili and chipotle powder before this traditional chili base meets the unexpected cashews and raisins. The sweet, savory and nutty flavors play off each other well in this complex Winter warmer, so pour two servings over brown rice and cozy up with your favorite foodie.
Tempeh Stuffed Mushrooms
Button mushrooms soaked in Marsala wine are used as a unique serving dish for these perfect for parties hors d’hoeuvres. Protein packed tempeh is marinated in soy sauce, smoked paprika, red pepper, garlic and thyme for a flavorful filling finished with a crunch of whole wheat panko breadcrumbs.
Cumin Corn Chili
Onion, bell pepper and celery are sautéed to fuse this holy trinity of flavors together with carrots, garlic, cumin and oregano. The range of chilies allows the spice intensity to be adapted according preference, so use a jalapeño or hot sauce if you like it mild to medium, or crank it up with an habanero or scotch bonnet pepper if you’re tongue is partial to fire.
Asian Tofu Wraps
Tofu is pressed, seasoned and baked in the oven to complement the crisp Boston bibb lettuce in these hearty tortilla wraps. This tasty fusion lunch presents Asian flavors of garlic, fresh ginger and scallions in a whole grain burrito package.
Buffalo Tempeh Pizza
Tempeh is browned and seasoned spicy before being paired with red onion to top a hot sauce covered crust. Blue cheese’s pungent flavor bounces off the spicy crust, but is mellowed when blended with mozzarella.
Tempeh in Maple Pomegranate Sauce
Tempeh is cooked with cherry tomatoes and onions as its sauce is concocted from peanut butter, soy sauce, maple syrup and pomegranate molasses. This versatile dish can be enjoyed by itself or atop brown rice, quinoa, ravioli or wrapped up in a tortilla.
Cranberry Apple Glazed Tempeh
Apple slices, brown rice syrup and fresh cranberries make a festive sauce served atop medallions of tempeh that have been infused with vegetable broth. Ciabatta bread and winter squash are seasoned with sage and a meatless gravy to complete this contemporary dish with its roots in traditional holiday flavors.
Eggplant Tempeh Bolognese Napoleon
Celery, onion and mushrooms are sautéed with a white wine tomato sauce and tossed with tempeh for a meatless spin on an Italian classic. The tempeh Bolognese is stacked under sautéed spinach and crispy eggplant in this modern day Napoleon.
Cajun Chili Cups
Welcome back Monday Night Foodbowl with this delightful Cajun chili, conveniently served in edible cups. The holy trinity of onion, bell pepper and celery is seasoned with cumin, thyme and cayenne, tossed with veggie sausage, okra and kidney beans, then poured in cup made of crisply baked egg roll wrappers.
Lentil Burgers
Brown lentils are spiced with red chili and thyme, topped with alfalfa sprouts and served on a poppy seed bun. These burgers are great on the grill and so hearty even the most devout carnivores will be singing the praises of the mighty lentil.
Bean Burgers with Chipotle Spread
Black beans are seasoned smokey with cumin, garlic and chili sauce, while a chipotle lime spread brings the heat with a citrus tang. These burgers can be cooked in the oven or on the grill, so you can enjoy them no matter what the weather.
Avocado Tofu Benedict
The classic Eggs Benedict brunch gets a healthy makeover as tofu is marinated in cumin, thyme and chipotle chili and served over a whole wheat English muffin. Sliced avocado and arugula top the flavorful tofu and lemon cayenne Hollandaise drizzle completes the dish.
Baked Indonesian Tofu
Tofu is skewered, baked and then brushed with a sauce that combines the savory, spicy and sweet. Peanut butter, honey, lemon juice, ginger, chili powder and sesame oil contrast and provide complexity to tofu’s blank canvas.
BBQ Tart Cherry Tempeh
Tempeh takes on the full flavor of the Chinese inspired tart cherry sauce, nuanced with garlic chili paste and white miso. Chinese green beans and carrots are steamed briefly, so they still retain their delightful crunch.
Black Bean Burgers
Black beans are mixed with breadcrumbs and spiced with chili powder to create one delicious patty. Avocado adds a refreshing creamy topping to this hearty bean burger.
Tamari Tofu Scramble
This breakfast scramble brings together the holy trinity of French cooking as onions, carrots and celery are sautéed on the stove. Tofu is seasoned with turmeric, cumin, balsamic vinegar and tamari then scrambled with the sautéed veggies.
The T&T Challenge
Kim O’Donnel’s Tofu & Tempeh Challenge starts this week! Sign up and give these soy staples a try.
Korean BBQ Tofu Tacos
These Tacos are international fusion at its best as Korean BBQ spices flavor a Mexican dish that needs no grill. Tofu is marinated in chili, ginger and lime then sautéed in a wok, while cabbage brings a crunchy helping of vitamin K to the tasty tacos.
Tempeh Bok Choy Boats
This spin on tuna salad tosses tempeh with basmati rice, sun dried tomatoes, mustard and pickle relish. Cabbage’s cousin bok choy is used as an edible serving dish for the terrific tempeh salad.
Tempeh Fried Brown Rice
Brown rice is infused with sesame and peanut flavors then tossed with carrots, peas and pineapple. Tempeh takes on the sweet and smoky sauce beautifully before the dish is topped with toasted almonds.
Tempted by Tempeh
One four ounce serving of tempeh can give you 41.3% of your daily recommended protein in just 225 calories.
Tofu au Vin
This meatless take of the French classic Coq au Vin slowly simmers tofu with pearl onions, mushroom, red wine and vegetable broth. The veggie version cuts hours off the cooking time so you’ll be sitting down to dinner just a half hour after you’ve started cooking.
Gotta Love Lentils!
Known for their high protein, fiber and iron content, lentils are one of the most affordable and flavorful superfoods you can buy.
Mushroom Tofu Scramble
Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge.
Blackened Tempeh with Avocado
Tempeh is a terrific palate to showcase whatever flavors it touches. In this riff on a Creole classic, tempeh is seasoned spicy and sour, then blackened to balance the creamy avocado slices served alongside.
Tofu a Bras
A tofu twist on the classic Portuguese dish Bacallau à Bras. Picture strips of tofu seasoned with garlic, onion and olives then cooked until crisp.
Smokey Tempeh Pear Sandwich
Tempeh bacon’s smokiness transfers to the hearty kale and is balanced with sweet roasted pear. Any homemade roasted garlic spread you have leftover can be deliciously reused on bread or in wraps.
Pulled ‘Shroom Sandwich
A mushroom sandwich for barbecue lovers that can be made year round on the stove. Top it with some coleslaw for ultimate picnic nostalgia.
10 Tips For Cooking Up A Meatless Thanksgiving
For many of us, Thanksgiving just wouldn’t be complete without a beautifully prepared turkey. But Thanksgiving brings together a variety of palettes, and you may find yourself sharing dinner with those who prefer a meatless Turkey Day. That’s why respected food writer Kim O’Donnel has created 10 tips for serving up a meatless (or veggie-full) Thanksgiving dinner.
Kinzie’s Soysage Stuffing
This soysage packs a punch when combined with sautéed veggies and savory seasoning. Watch as Kinzie makes this Thanksgiving classic that’s healthier because it’s baked outside the bird.
Peanut Salad with Fried Tofu
Even soy naysayers can be convinced when tofu is squeezed, drained and pan fried. Cabbage, peanuts and crispy tofu make this salad a textured delight- and a protein powerhouse.
Straight Talk On Protein
There seems to be a lot of chatter lately about the nutritional value of meatless meals. While some agree limiting meat is a healthy choice, others worry that plant-based fare won’t provide adequate protein. Truth is, by having a Meatless Monday, you not only are nourishing your body with sufficient and diverse protein sources, you’re taking strides toward better health.
Dawn Jackson Blatner, RD
The award-winning author of The Flexitarian Diet offers her top-ten tips on how to make every Monday Meatless.
Coleslaw Tempeh Joes
Topped with cool coleslaw, these saucy sandwiches are a great way to try tempeh for the first time. Try it on a variety of whole wheat breads or multigrain seeded sandwich rolls.
Spinach Tofu Curry
This curry brings a healthier twist to Paalak Panneer by replacing the soft Indian cheese with firm tofu. Serve family style with Indian naan or roti.
Go Flexitarian For Your Health
Dawn Jackson Blanter’s book, The Flexitarian Diet, encourages healthier, meatless meals without asking us to sacrifice our favorite foods.
Turmeric Scrambled Tofu
This hearty heart-healthy breakfast has turmeric – an anti-inflammatory which helps ward off Alzheimer’s disease, arthritis and cancer.
Spicy Stuffed Seitan
Seitan, or wheat gluten, mimics the consistency of chicken or duck and easily adapts to marinades. This spicy version is coated in buffalo sauce and stuffed with blue cheese.
Antipasto Salad with Marinated Tofu
This super-easy, no-cook antipasto salad is a perfect summer lunch. And it’s considerably lighter than a traditional antipasto.
Succulent Tofu
This tofu saute makes a great topping over a green a salad. These little golden nuggets have just the right texture: crispy on the outside and soft on the inside.
Mighty Meatless Meatloaf
Using heart-healthy meatless crumbles instead of ground round saves about 10 grams of fat per serving and adds almost 5 grams of fiber. Serve with mashed potatoes and sauteed green beans for a hearty dinner.
Tempeh “Chicken” Salad
For those of you who have never tried it, tempeh is a made from fermented soybeans that have been pressed into firm cakes. It has a nutty, meaty texture that really satisfies.
Seitan Baked Ziti
Seitan, if you’ve never had it, is seasoned wheat gluten with a surprisingly nutty, meaty taste. But, just like its blander cousin, tofu, it really soaks up flavors from surrounding ingredients.
Meatless Grilling
You don’t have to load up the grill with meat during this year’s backyard BBQ season. There are plenty of ways to enjoy a festive outdoor meal without the usual burgers and hotdogs.
Healthy Tailgating Tips
Before heading out to the pre-game party, make a game plan. Visit your grocery store to stock up on the foods you want. Focus on fruits and veggies and follow these few tips.
Meat Alternatives
In response to increased consumer demand, a growing number of food companies today are adding meatless entrees to their product lines, and supermarket shelves are stocked with tasty meat substitutes. Here are some of the most common meat alternatives.
Winter Warmer Stew
Such a hearty stew you may not even notice it’s meatless!
Savory Ranch Tacos
Seitan is sometimes called wheat meat because it’s made from gluten, which is the protein component of wheat with the starch removed. You can find it at most grocery and health food stores.
Meatless Stuffed Peppers
A savory blend of rice, nuts, herbs, and vegetables fill hollowed-out bell peppers in this great meatless entree.
Jamaican Jerk Tofu
This is the kind of miracle dish that can convert anyone to tofu. The Jamaican “jerk” seasoning is sure-to-please. It’s sort of like barbeque and sort of like curry, savory and sweet at the same time.
Garbanzo Bean Burgers
These hearty burgers are a great way to convince the family they won’t miss the beef when they cut back on saturated fat.
Not-Chicken Noodle Soup
Freezing and thawing tofu gives it a slightly chewier texture that works well in soups and stews. Try this savory not-chicken soup and see for yourself.
Scrambled Tofu with Mushrooms and Peppers
This is an interesting way to prepare tofu. It will resemble scrambled eggs when you add a bit of turmeric for color.
