Category: Main Dish

Indonesian Pizza

What I love about this recipe: The tofu and Indonesian peanut sauce create such a creamy, flavorful pizza topping that you won’t miss the cheese. The sauce around the edges toasts into a crackling making every bite of this pizza decadent.

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Samosa Pie

Why I love this pie: The silken tofu and spices wrap around all the vegetables creating a moist, soft samosa filling bursting with flavor inside a flaky pastry. I especially love the warmth and piquancy of the Deggi Mirch chili powder.

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Jerk Tofu Fingers

Enjoy the flavors of the Caribbean with Jerk Tofu Fingers and Coconut Rice. There are a lot of ingredients in this recipe, but it comes together very quickly and makes enough for leftovers throughout the week. Leftovers reheat quickly and taste great. I like making my own jerk seasoning so I can control the spiciness of the tofu sticks. Regular jerk seasoning would be too spicy for many kids’ taste buds, but reduce the spiciness and these tofu fingers are a favorite with kids and adults alike. This recipe requires advanced planning because the tofu must be frozen and thawed to give it the right chewy, meaty texture for these sticks.

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Plant-Based Shepherd’s Pie

This shepherd’s pie is a plant based version of a traditional meat and potatoes casserole. TVP (Textured Vegetable Protein), made from soy beans, is the “meat” in this dish. TVP doesn’t have much flavor at all so it is important to spice it up. The texture is very close to ground turkey.

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Chick’n Shawarma

Craving a meaty pita filled with spicy chicken? Looking for a vegan meal to serve to discerning carnivores? Or just in need of a quick, family meal that everyone will love? This plant-based chicken shawarma is made from Butler’s Soy Curls, which strongly imitate the chewy texture of chicken. Coat the Soy Curls in the spicy, shawarma mix and you’ll be trying to convince people that they really are plant-based.

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Italian Red Lentil Stew

Generally when I use red lentils I use them in dal or a curry style dish, but red lentils are used in parts of Italy as well. With flavors of the Mediterranean on my mind I created this hearty Italian Red Lentil Stew. The lentils breakdown to make a thick, chowder like consistency. 25 percent protein, red lentils are a great addition to a whole food, plant-based diet. They also contain fiber, iron and phytochemicals. To make this recipe oil-free, simply skip the sauteing in oil.

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Jamaican Beans and Rice

I love trying foods with flavors from all around the world. This Jamaican inspired beans and rice dish is a family favorite. Not only does it taste great, but its easy to make and really economical. Plus it can be made with pantry staples so I always have the ingredients on hand. The coconut milk makes this recipe so rich and creamy without adding oil or dairy products. Eat Jamaican Beans and Rice as a main dish served with a side of roasted pineapple or as a side dish to Jerk Fried Tofu Fingers. If you like spicy consider adding an additional jalapeño or two. With one jalapeño this dish is quite mild. Leftovers keep in the fridge for up to a week and reheat well.

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Make Your Own Plant-Based Tin Foil Dinner

Sharing tin foil dinners around a campfire is one of the joys of summer! These whole food, plant-based packets of vegetables and beans are perfect for a make-it-yourself dinner. The barbecued TVP (textured vegetable protein, made from soy) is reminiscent of sloppy joes adding protein, tang, and spice. Here’s a hint: use mini disposable tin foil loaf pans to build your meal then cover with two layers of tin foil.

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Black Bean Tamales

As far as Mexican food goes, tamales are at the top of my list. These black bean tamales are made oil free using pumpkin puree in the masa harina instead of oil so you can enjoy them guilt-free! Not only do they have an amazing taste, but they are packed with nutrition. Black beans add protein, fiber, antioxidants and phytonutrients! And tamales are naturally gluten free. These are sure to impress a your next fiesta!

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Lentil and Mango Tacos with Napa Cabbage

These gourmet tacos are easy and nutritious. Napa cabbage, mango, and cashew cream add unique flavor and crunch. Napa cabbage is a cruciferous vegetable which makes it one of the healthiest food choices and a great replacement for iceberg lettuce. The sweet mango brings balance to the spicy lentils.

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