CHILE-ROASTED TOFU LETTUCE CUPS

SERVES 4 PORTIONS

CHILE-ROASTED TOFU

One 397g (14oz) block extra firm tofu, pressed for at least 1 hour

1/4 cup orange juice

1 tbsp. coconut oil, melted

1 tbsp. ancho chili powder

2 tsp. maple syrup

1/2 tsp. garlic powder

2 pinches of cayenne pepper

1/2 tsp. salt

LETTUCE CUPS

1 large or 2 small heads butter lettuce, separated into individual leaves

LEMON TAHINI SAUCE

1 large carrot, peeled and grated

1/2 red bell pepper, sliced into long, thin slivers

15 to 20 chives, trimmed

White or black sesame seeds

NUTRITIONAL VALUES

Calories: 86kcal
Fat: 4.8g (3.2g S.Fat)
Carbs: 8.6g
Protein: 3.6g
Sugar: 5.7g
Sodium: 310mg

METHOD

To make the tofu: To make two flat sheets of tofu, slice it horizontally. Both sheets should be diced into 12-inch cubes.

Combine the orange juice, coconut oil, ancho chili powder, maple syrup, garlic powder, cayenne pepper, and salt in a shallow baking dish. Toss in the tofu cubes to coat. Marinate for about 20 minutes, tossing every 5 minutes to recoat.

Preheat the oven to 400°F (200°C, or gas mark 6). Use parchment paper or a silicone baking mat to line a baking sheet. Spread the tofu out on a baking sheet. Bake for 25 minutes, or until the edges are crispy and browned, flipping halfway to ensure even cooking. Take the dish out of the oven.

Fill a lettuce leaf with a large spoonful of the tofu to serve. Drizzle with tahini sauce to finish. Top with a pinch of carrot, a couple of red bell pepper slivers, and 1 to 2 chives. Sesame seeds can be sprinkled on top. Tofu can be stored in an airtight container in the fridge for 3 to 4 days.

RECIPE NOTES

To avoid tearing or falling apart lettuce leaves when removing them from the head, cut the base off the head first.

PECAN PESTO SPAGHETTI SQUASH WITH PEAS & KALE

SERVES

1 medium (1kg / 32oz) spaghetti squash, halved lengthwise, seeds removed

Olive oil spray

Salt and black pepper to taste

1 tsp. olive oil

1 shallot, chopped

1 bunch (450g/ 12 to 16 oz.) kale, stems removed, chopped

1 1/2 cups green peas (fresh or thawed frozen)

Pepita Parmesan, optional

PECAN PESTO

1/2 cup pecan pieces

2 garlic cloves

2 cups loosely packed chopped greens of your choice (spinach, kale, or chard)

1 cup loosely packed chopped fresh basil

3 tbsp. low-sodium vegetable broth (or water)

3 tbsp. olive oil

2 tbsp. lemon juice

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 120kcal
Fat: 9.7g (1.4g S.Fat)
Carbs: 6.9g
Protein: 2.6g
Sugar: 2.6g
Sodium: 6mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat. Place the squash halves, cut side up, on a baking sheet. Spray the top with olive oil and season with salt and pepper. Bake for 35 to 45 minutes, or until the flesh can be easily separated with a fork. Remove from the oven and place on a cooling rack to cool.

Make the pesto while the squash roasts: In a food processor, combine all of the ingredients and process until mostly smooth (teeny chunks or pieces are fine), pausing to scrape the sides as needed. Keep it aside until you're ready to use it.

When the squash is cool enough to handle, tear the flesh into spaghetti-like strands with a fork.

In a large shallow saucepan over medium heat, heat the olive oil. Cook until the shallot is just translucent. Cook, stirring occasionally, until the kale, peas, and squash strands begin to wilt. Add the pesto sauce and mix well. If necessary, season with salt and pepper. Serve immediately, if desired topped with Pepita Parmesan. Refrigerate leftovers in an airtight container for up to 2 days.

VARIATIONS

Do you want some pasta? Substitute cooked pasta of your choice for the spaghetti squash. Rice is another good option. In either case, continue with the recipe to step 2, where you will make the pesto.

To make this oil-free, substitute low-sodium vegetable broth or water for the olive oil.

CHINESE CHICKPEA SALAD

SERVES 4 TO 6 PORTIONS

1 tbsp. sesame oil

3 cups cooked chickpeas (or two 425g (15oz) cans, rinsed and drained)

3 tbsp. gluten-free tamari (use coconut aminos to be soy-free)

4 cups shredded napa cabbage (about 1 small head)

1 cup shredded red cabbage

1 cup grated carrots (3 or 4 large carrots)

1 cup toasted sliced almonds

1/2 cup sliced green onions (green and white parts)

One 283g (10oz) can mandarin oranges (preferably packed in juice, not syrup), rinsed and drained

One 227g (8oz) can sliced water chestnuts, rinsed, drained, and cut in half

Crispy rice crackers, crumbled

MISO GINGER DRESSING

1/2 cup rice vinegar

2 tbsp. sesame oil

2 tbsp. maple syrup

1 tbsp. white soy miso (or chickpea miso)

2 tsp. freshly grated ginger

NUTRITIONAL VALUES

Calories: 591kcal
Fat: 19.6g (1.9g S.Fat)
Carbs: 81g
Protein: 28.4g
Sugar: 15.8g
Sodium: 83mg

METHOD

In a large shallow saucepan over medium heat, heat the sesame oil. Cook for a few minutes after adding the chickpeas. Cook, stirring occasionally, until the liquid has been absorbed by the tamari. Set aside for 5 minutes to cool.

To make the dressing, combine all of the ingredients in a small cup or bowl.

In a large mixing bowl, combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts. Toss in the chickpeas and dressing until well combined. Serve immediately with crumbled rice crackers on top.

RECIPE NOTES

You can prepare the chickpeas, salad (without the almonds), and dressing ahead of time and store them separately. Just before serving, combine the three components, along with the almonds.

JACKFRUIT CARNITAS BURRITO BOWL

SERVES 4 PORTIONS

JACKFRUIT CARNITAS

One 567g (20oz) can jackfruit (packed in water or brine, not syrup), rinsed and drained

1 tbsp. olive oil

1/2 medium sweet onion, diced

2 garlic cloves, minced

1 chipotle chile in adobo sauce, chopped

1 tsp. dried oregano

1 tsp. ground cumin

1 tsp. ancho chile powder

1/2 tsp. ground coriander

1/2 tsp. paprika

1 1/2 cups low-sodium vegetable broth Juice of 1 lime

2 tbsp. maple syrup

Salt and black pepper to taste

LIME CREMA

1/2 cup raw cashews, soaked in warm water for at least 1 hour and drained, water reserved

3 tbsp. reserved soaking water

3 tbsp. lime juice

1 tbsp. vegan mayonnaise

BOWL

3 cups cooked white/brown rice

One 425g (15oz) can black beans, rinsed and drained

1 cup chopped fresh cilantro

2 tbsp. lime juice

Salt and black pepper to taste

4 handfuls baby greens

2 cups halved cherry tomatoes

2 avocados, pitted, peeled, and sliced

Pickled Red Cabbage & Onion Relish

NUTRITIONAL VALUES

Calories: 934kcal
Fat: 3.1g (6.5g S.Fat)
Carbs: 145.7g
Protein: 15.8g
Sugar: 8.2g
Sodium: 118mg

METHOD

Pull the jackfruit apart with your fingers or a fork until it resembles shredded meat. Don't be concerned about the seeds; they'll soften and break apart as they cook. Place aside.

In a large shallow saucepan or Dutch oven, heat the olive oil. Sauté the onion and garlic until the onion is translucent. 5 to 7 minutes, add the jackfruit and chipotle and cook, stirring occasionally, until the jackfruit begins to stick to the pan.

Stir in the oregano, cumin, ancho chile powder, coriander, and paprika until evenly distributed. Cook for approximately 2 minutes. Combine the broth, lime juice, and maple syrup in a mixing bowl. Bring to a boil, then turn down to a low heat. Cook for about 15 minutes, stirring occasionally, until the liquid has been absorbed and the jackfruit begins to stick to the pan. Remove from the heat and season with salt and pepper to taste.

Make the lime crema while the jackfruit is cooking: In a food processor, combine the crema ingredients and process until smooth, scraping down the sides as needed. Refrigerate until ready to use.

In a pot, combine the rice and beans (if you just cooked the rice, simply add the beans to the rice in the pot) and cook for a few minutes over medium heat, until heated through. Take the pan off the heat and stir in the cilantro, lime juice, salt, and pepper.

Fill four bowls with a handful of greens each to serve. To each bowl, add cilantro rice and beans, jackfruit carnitas, cherry tomatoes, and avocado. Drizzle each with lime crema and top with a heaping pile of relish. Serve right away.

VARIATIONS

If you prefer burritos (and who can blame you? ), fill a tortilla with all of these ingredients.

LAZY VEGAN CHILE RELLENO CASSEROLE

SERVES 3 TO 4 PORTIONS

Olive oil spray

6 canned whole green chiles (from three 4 oz. cans or the equivalent), rinsed and drained

1 corn tortilla, plus more for serving

One 397g (14oz) block extra firm tofu, drained

1/4 cup unsweetened non-dairy milk

1 tbsp. olive oil

1/3 cup unbleached all-purpose flour (or gluten-free flour blend)

2 tbsp. cornmeal (certified gluten- free if necessary)

1 tsp. baking powder

1 1/2 tsp. ground cumin

1 tsp. ground coriander

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. black pepper

Basic Cashew or Pepper jack

Cheese Sauce

Chopped fresh cilantro, optional Salsa, optional

NUTRITIONAL VALUES

Calories: 105kcal
Fat: 4.3g (0.6g S.Fat)
Carbs: 15.6g
Protein: 2.1g
Sugar: 0.5g
Sodium: 298mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly spray a 10-inch round pan with olive oil.

Cut the chiles in half lengthwise and remove any remaining seeds. Cut the halves in half lengthwise, then cut each strip in half crosswise. Place aside.

Using a sharp knife, cut the tortilla in half. then cut each half into approximately twelve strips Place aside.

In a food processor, combine the tofu, milk, and olive oil and process until smooth.

Whisk together the flour, cornmeal, baking powder, cumin, coriander, onion powder, garlic powder, salt, and pepper in a large mixing bowl. Stir in the pureed tofu until well combined. Combine the chiles and tortilla strips in a mixing bowl.

Spread the mixture in the prepared pan and drizzle with the cheese sauce (as much or as little as you like). Bake for 35 minutes, or until the mixture is firm. Remove from oven and set aside for 10 minutes before serving. Serve with cilantro and salsa (if using), as well as cooked corn tortillas (see the directions under Beer-Marinated Portobello Tacos with Avocado-Corn Salsa). Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.

BEER-MARINATED PORTOBELLO TACOS WITH AVOCADO-CORN SALSA

SERVES 8 TACOS

1 1/2 cups vegan pale or blonde ale

Juice of 1 lime

1 tsp. ground cumin

1/2 tsp. garlic powder

4 portobello mushrooms, stemmed, gills scraped, cut into 1- inch slices

Sunflower oil, for cooking

6 to 8 corn tortillas (or small flour tortillas)

AVOCADO-CORN SALSA

2 avocados, pitted, peeled, and diced

1 cup corn kernels (fresh or thawed frozen)

1 cup chopped fresh cilantro

1/2 cup chopped red onion

2 tbsp. lime juice

1 tbsp. chopped jalapeño

Salt to taste, optional

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 14.8g (3.1g S.Fat)
Carbs: 18g
Protein: 6.6g
Sugar: 2.4g
Sodium: 177mg

METHOD

In a shallow baking dish, combine the beer, lime juice, cumin, and garlic powder. Toss in the portobello strips until evenly coated. Marinate the strips for 30 minutes, turning them over every 10 minutes.

Make the salsa while the portobello strips are marinating: In a mixing bowl, combine all of the ingredients, cover, and chill until ready to use.

Over medium heat, heat a large frying pan, preferably cast iron. Add a couple of teaspoons of oil and tilt the pan to coat the bottom evenly. Cook for 10 to 15 minutes, turning every few minutes, until the portobello strips are tender and slightly charred and most of the liquid has been absorbed. Cover the strips with aluminum foil and place them on a plate or bowl. Repeat with the remaining strips and a couple more teaspoons of oil in the pan.

Melt butter in a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, then place them on a plate and cover with aluminium foil.

To serve, wrap a tortilla around a few portobello strips and top with the avocado-corn salsa. Leftovers can be stored in separate airtight containers in the fridge for up to 4 days.

DOUBLE-DOUBLE CHEESEBURGER

SERVES 4 PORTIONS

1 tsp. olive oil

1/2 medium yellow onion, chopped

2 garlic cloves, minced

227g (8oz) cremini mushrooms (or button mushrooms), sliced

2 cups cooked lentils

2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy- free)

2 tbsp. nutritional yeast

1 tbsp. vegan Worcestershire sauce (gluten-free and/or soy-free if necessary), optional

1 tsp. ground cumin

1 tsp. dried parsley

1/2 tsp. smoked paprika

1/2 tsp. salt

Black pepper to taste

1 cup rolled oats (certified gluten-free if necessary), plus more if needed

1/2 cup quinoa flour

3 tbsp. almond flour

2 tbsp. flax meal

4 vegan burger buns (gluten-free if necessary)

Basic Cashew Cheese Sauce

OPTIONAL BURGER FIXINGS

1ketchup, mustard (gluten-free if necessary), vegan mayonnaise (soy-free if necessary), relish, lettuce, sliced tomatoes, sliced red onion, pickles

NUTRITIONAL VALUES

Calories: 682kcal
Fat: 10.6g (0.9g S.Fat)
Carbs: 102.8g
Protein: 33.8g
Sugar: 3.8g
Sodium: 1069mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5) . Line a baking sheet with parchment paper or a silicone baking mat.

In a large frying pan over medium heat, heat the oil. Sauté the onion, garlic, and mushrooms for 4 to 5 minutes, or until the mushrooms are tender and the onions are translucent. Transfer to a food processor after removing from the heat. Combine 1 cup lentils, liquid aminos, nutritional yeast, Worcestershire sauce (if using), cumin, parsley, paprika, salt, and pepper in a mixing bowl. Pulse until everything is well combined and the pieces are all about the same size.

Transfer to a large mixing bowl. Mix in the rest of the lentils, oats, quinoa flour, almond flour, and flax meal until a thick dough forms. Add more oats if it's too liquid. If it's too dry, add a tablespoon of water at a time until it's no longer crumbly. When squeezed, it should hold together without crumbling.

Form the mixture into 8 patties with your hands and place them on a baking sheet. Bake for 20 minutes, flipping halfway to ensure even cooking. Drizzle the cheese sauce over the tops and bake for 5 minutes more.

Spread ketchup, mustard, mayonnaise, and/or relish on the top and bottom halves of the buns before assembling. Stack two patties on top of lettuce on the bottom bun. As desired, garnish the patties with tomato, red onion, and/or pickles. Serve right away. Burgers can be stored in an airtight container in the fridge for 4 to 5 days.

ULTIMATE TWICE-BAKED POTATOES

SERVES 4 PORTIONS

4 large russet potatoes, scrubbed and dried

Olive oil spray

227g (8oz) cremini mushrooms (or button mushrooms), sliced

2 tbsp. vegan butter (soy-free if necessary)

1/2 cup unsweetened non-dairy milk (soy-free if necessary)

1 tsp. dried thyme

1 tsp. dried parsley

1 tsp. onion powder

1 tsp. garlic powder

Salt and black pepper to taste

3/4 cup chopped green onions (green and white parts)

Smoked Gouda Cheese Sauce

Quick Bacon Crumbles

NUTRITIONAL VALUES

Calories: 320kcal
Fat: 2.7g (0.6g S.Fat)
Carbs: 63.4g
Protein: 11.6g
Sugar: 6.3g
Sodium: 220mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Use parchment paper or a silicone baking mat to line a baking sheet. Place the potatoes on a baking sheet and pierce them four times with a fork to create holes for steam to escape. Olive oil should be sprayed on them. Bake for 1 hour, then remove from oven and set aside to cool. Reduce the heat to 350°F (180°C, or gas mark 4).

Preheat a large frying pan over medium heat while the potatoes bake. Brown the mushroom slices for 10 to 12 minutes, stirring occasionally. They should be tender and golden brown when done. Set aside after removing from the heat.

When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop the insides of each half into a large bowl with a spoon, leaving a very thin layer close to the skin to help the skin hold its shape. Mash the potatoes until they are mostly smooth but still have small chunks. Stir in the butter, milk, thyme, parsley, onion powder, garlic powder, salt, and pepper. Fold in the mushrooms and 1/2 cup of the green onions.

Return the mixture to the hollowed-out skins. Return them to the oven for another 20 minutes of baking. Take the dish out of the oven. Drizzle the cashew cheese over each potato, then top with the bacon crumbles and remaining green onions. Serve right away. Refrigerate any leftovers in an airtight container for 1 to 2 days.

CHEESE-STUFFED MEATBALLS

SERVES 4 PORTIONS

1 tsp. olive oil

1/2 cup chopped yellow onion

2 garlic cloves, minced

227g (8oz) cremini mushrooms (or button mushrooms), diced

One 425g (15oz) can red beans, rinsed and drained

1/4 cup chopped fresh parsley

3/4 cup vegan panko bread crumbs (gluten-free if necessary), plus more if needed

2 tbsp. nutritional yeast (or use more bread crumbs)

2 tbsp. liquid aminos (use coconut aminos to be soy-free)

1 1/2 tsp. dried basil

1 1/2 tsp. dried oregano

Salt and black pepper to taste

Smoked Gouda Cheese Sauce, Melty

Variation

340g (12oz) spaghetti or other pasta (gluten-free if necessary), optional

4 cups Sun-Dried Tomato Marinara Sauce (or store-bought vegan marinara sauce)

NUTRITIONAL VALUES

Calories: 402kcal
Fat: 4.7g (0.8g S.Fat)
Carbs: 73g
Protein: 18g
Sugar: 3.2g
Sodium: 297mg

METHOD

In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion, garlic, and mushrooms until the mushrooms are golden and tender and the onions are translucent. Take the pan off the heat. Transfer to a food processor with the beans and parsley and pulse until combined and the mixture is mostly uniform but still chunky.

Combine the bread crumbs, nutritional yeast, liquid aminos, basil, oregano, salt, and pepper in a large mixing bowl. To ensure that the mixture is thoroughly combined, stir with a spoon or your hands. When squeezed, it should stay together. Add more bread crumbs if it's still too wet.

Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat.

1 tablespoon of the mixture should be rolled into a ball. Make a small hole in the center with your finger and shape the mixture into a tiny "bowl." Fill the "bowl" with 1/2 to 3/4 teaspoon of the cheese sauce. Take another tablespoon of the meatball mixture and roll it into a ball, then flatten it slightly to form a "dome." Place the dome on top of the meatball bowl, then seal the edges with your fingers and shape it back into a ball. Repeat with the remaining mixture on the baking sheet.

Bake for 30 to 35 minutes, flipping once halfway through.

Cook the pasta (if using) while the meatballs are in the oven: Bring a large pot of water to a boil over high heat and add the pasta. Cook until al dente according to package directions. Set aside after draining.

While the meatballs are baking, heat the marinara sauce.

Serve the meatballs alone, with sauce, or on top of the pasta. Meatballs and sauce can be stored in an airtight container in the fridge for 3 to 4 days.

HOT FUDGE ICE CREAM SUNDAES

SERVES 8 PORTIONS

VANILLA ICE CREAM

1 1/2 cups raw cashews, soaked in warm water for 1 hour and drained, water discarded

One 383g (13.5oz) can coconut milk

1/2 cup maple syrup

1 tbsp. arrowroot powder

2 tbsp. grapeseed oil (or sunflower oil)

1 1/2 tsp. vanilla powder

1 tsp. vanilla extract

1/4 tsp. salt

HOT FUDGE

1/2 cup vegan chocolate chips (or chunks)

1 cup lite coconut milk

1/4 cup cocoa powder

1/4 cup brown sugar (or coconut sugar)

2 tbsp. coconut oil, melted

1 tbsp. arrowroot powder

1/4 tsp. salt

TOPINGS (ALL OPTIONAL)

Vanilla Whipped Cream Chopped nuts (such as almonds, peanuts, pecans)

Chopped fruit (such as strawberries, bananas, mango)

Vegan chocolate chips & sprinkles

Vegan marshmallows (soy-free if necessary)

Crumbled vegan cookies (gluten-free if necessary)

Caramel Cashew Granola (or store bought vegan granola)

Maraschino cherries

NUTRITIONAL VALUES

Calories: 430kcal
Fat: 33g (17.9g S.Fat)
Carbs: 33.9g
Protein:6.2g
Sugar: 21.4g
Sodium: 172mg

METHOD

To make the ice cream : In a blender, combine the cashews, coconut milk, maple syrup, arrowroot, oil, vanilla powder, vanilla extract, and salt. Blend until completely smooth. Refrigerate for 2 hours, or until completely chilled.

Follow the manufacturer's instructions for processing in your ice cream maker. Transfer the ice cream to a glass or metal bowl once it has reached the consistency of thick, soft-serve. Cover the bowl with plastic wrap after placing a piece of parchment paper on top of the ice cream to prevent contact with air (and thus reducing freezer burn). Before serving, place the ice cream in the freezer for at least 3 or 4 hours. Allow the ice cream to soften for about 5 minutes before serving.

To make the hot fudge : Melt the chocolate in a double boiler or a heatproof bowl set over a pan of boiling water until completely smooth, stirring frequently. In a medium mixing bowl, combine the coconut milk, cocoa powder, sugar, coconut oil, arrowroot, and salt while the chocolate melts.

Slowly whisk the milk mixture into the melted chocolate and stir for 1 to 2 minutes, or until heated through. Take the pan off the heat. If you make this ahead of time, once it has cooled, store it in an airtight container in the refrigerator. It will become very thick and must be reheated before serving.

Prepare all the toppings you intend to serve. To assemble, scoop as much ice cream as desired into a bowl, drizzle with hot fudge, and top with desired toppings.

JUST FRIES

SERVES AS MUCH AS YOU WANT

Olive oil spray

1 russet potato per person (or 1/2 potato per person if using as a side dish), peeled

Salt and black pepper to taste

Garlic powder, optional

Vegan sauces (such as ketchup, barbecue sauce, mustard, or ranch dressing; gluten-free, nut- free, and/or soy-free if necessary), for dipping

NUTRITIONAL VALUES

Calories: 124kcal
Fat: 2.9g (0.6g S.Fat)
Carbs: 21.6g
Protein: 3.5g
Sugar: 2.3g
Sodium: 188mg

METHOD

Preheat the oven to 450°F (230°C, or gas mark 8). Line baking sheets with aluminium foil—do the math—you can fit about 2 potatoes per baking sheet. Spray the foil lightly with olive oil.

Each potato should be cut into similar-sized strips or wedges. It's critical that they're all the same size so that they cook evenly.

Arrange the fries on the baking sheets that have been prepared. Drizzle a light layer of olive oil over the fries. Season with salt, pepper, and garlic powder (if using). Toss to coat and reposition the slices on the sheet so they don't touch (as much as possible). This will help them crisp up.

Bake for 25–30 minutes, flipping halfway through to ensure even cooking. They're done when the outside is crispy and lightly browned but still easily pierced with a fork. Remove from the oven and immediately serve with your preferred dipping sauce (s).

RECIPE NOTES

If you're in a hurry, you don't have to peel the potatoes, but it makes a big difference in flavor and texture.

TATER TOTCHOS

SERVES 6 TO 8 PORTIONS

NACHO CHEESE SAUCE

1 cup chopped Yukon gold potatoes

1/2 cup peeled, chopped carrot

3/4 cup water

1/4 cup nutritional yeast

2 tbsp. tahini (gluten-free if necessary)

1 1/2 tbsp. pickled jalapeño juice

1 tbsp. canned diced green chiles

1 tbsp. lime juice

2 tsp. sunflower oil (or grapeseed oil), optional

1 scant tbsp. minced pickled jalapeño, optional

1 tsp. ground cumin

1/2 tsp. onion powder

BEANS

1 tsp. olive oil

1 medium red onion, diced

2 garlic cloves, minced

1 red bell pepper, diced

3 cups cooked black beans (or two 15 oz. cans, rinsed and drained)

1/4 cup liquid aminos (or gluten-free tamari; use coconut aminos to be soy- free)

2 tsp. ground cumin

2 tsp. ancho chile powder

1 tsp. ground coriander

1/2 tsp. paprika

3 tbsp. canned diced green chiles Juice of 1 lime

Salt and black pepper to taste

Optional toppings: chopped green onions, chopped fresh tomato, pickled jalapeños, guacamole or chunks of avocado, vegan sour cream

NUTRITIONAL VALUES

Calories: 392kcal
Fat: 6.1g (0.9g S.Fat)
Carbs: 65.6g
Protein: 22.6g
Sugar: 5g
Sodium: 54mg

METHOD

Preheat the oven and bake the tots according to the package instructions.

Make the nacho cheese sauce while the tots are baking: In a medium pot, cover the potatoes and carrots with water. Bring to a boil and cook for 8 to 10 minutes, or until the vegetables are easily pierced with a fork.

Transfer the vegetables to a food processor and process until smooth. Fill a mixing bowl halfway with water, nutritional yeast, tahini, pickled jalapeo juice, green chiles, lime juice, sunflower oil (if using), pickled jalapeo (if using), cumin, and onion powder. Process until the mixture is completely smooth. Place aside.

To make the beans: In a large frying pan over medium heat, heat the olive oil. Combine the onions, garlic, and red bell pepper in a mixing bowl. Sauté the onions until they are slightly translucent. Combine the beans, liquid aminos, cumin, ancho chile powder, coriander, and paprika in a mixing bowl. Cook until the liquid is absorbed, and the beans are thoroughly heated. Cook until the liquid is absorbed, about 1 minute, after adding the green chiles and lime juice. Remove from the heat and season with salt and pepper to taste.

Arrange the tater tots on a large platter or a small baking sheet. Drizzle the sauce over the beans, then top with the beans. Top with green onions, tomato, jalapenos, guacamole, and/or sour cream if desired. Serve right away.

TEMPEH SLOPPY JOE SLIDERS

SERVES 8 PORTIONS

1 tsp. olive oil

1 medium red onion, diced

1 red bell pepper, diced

2 garlic cloves, minced

Two 227g (8oz) packages tempeh (soy-free if necessary), crumbled

1/2 cup low-sodium vegetable broth (or water)

One 425g (15oz) can no-salt- added crushed tomatoes

One 170g (6oz) can no-salt-added tomato paste

1/4 cup liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. maple syrup

1 1/2 tsp. ground cumin

1 tsp. dried parsley

1 tsp. dried thyme

1 tsp. smoked paprika

Salt and black pepper to taste

16 slider or 8 full-size vegan burger buns (gluten-free if necessary)

Vegan mayonnaise (soy-free if necessary), optional

Sliced avocado, optional

NUTRITIONAL VALUES

Calories: 84kcal
Fat: 5.7g (1.1g S.Fat)
Carbs: 8.6g
Protein: 1.1g
Sugar: 4.5g
Sodium: 8mg

METHOD

In a large, shallow saucepan over medium heat, heat the olive oil. Cook until the onion is slightly translucent. Cook for a few minutes more, until the garlic is fragrant, before adding the bell pepper and garlic. Combine the tempeh, broth, crushed tomatoes, tomato paste, liquid aminos, maple syrup, cumin, parsley, thyme, and paprika in a large mixing bowl. Cook, stirring occasionally, for 10 to 12 minutes, or until the tempeh is tender and the sauce is thick. Remove from the heat after adding the salt and pepper.

Serve on burger buns, mayonnaise-slathered and topped with avocado (if using).

SMASHED LENTIL TACOS

SERVES 12 TACOS

1 quart low-sodium vegetable broth

2 cups brown lentils, rinsed and picked through

2 tsp. ancho chile powder

2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. smoked paprika

3 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

2 tbsp. lime juice

Salt and black pepper to taste

12 corn tortillas

Shredded cabbage

Guacamole or sliced avocado, optional

Salsa, optional

Pepperjack Cheese Sauce, optional

NUTRITIONAL VALUES

Calories: 60kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 11.6g
Protein: 2.2g
Sugar: 0.4g
Sodium: 35mg

METHOD

Combine the broth, lentils, ancho chile powder, cumin, coriander, garlic powder, onion powder, and paprika in a medium pot. Bring the water to a boil in a covered pot. When the water is boiling, remove the lid and reduce the heat to a low simmer. Allow to simmer for 15 to 20 minutes, or until the liquid has evaporated. Take the pan off the heat.

Combine the liquid aminos, lime juice, salt, and pepper in a mixing bowl. Smash the lentils with a potato masher until they resemble taco meat.

You can make the tortillas while the lentils are cooking. Over medium heat, heat a large frying pan, preferably cast iron. Place a tortilla in the pan and cook until the edges curl up (about 30 seconds), then flip and cook for another 30 seconds. Cover the heated tortilla with aluminum foil and place it on a plate. Repeat with the rest of the tortillas.

Scoop some of the smashed lentils onto a tortilla to serve. Top with cabbage and guacamole, salsa, and/or cheese sauce to taste (if using).

MAKE-YOUR-OWN CHEESE PIZZA

SERVES 1 LARGE PIZZA WITH EXTRA SAUCE

PIZZA SAUCE

One 425g (15oz) can no-salt- added tomato sauce

One 170g (6oz). can no-salt- added tomato paste

1 tbsp. extra virgin olive oil

1 tsp. dried basil

1 tsp. dried oregano

2 pinches of garlic powder

1/2 cup water

Salt and black pepper to taste

PIZZA

1 or more individual store-bought pizza crusts (or you can use your favorite pizza dough recipe—most are vegan; use gluten-free if necessary)

Basic Cashew Cheese Sauce

Assorted pizza toppings, such as sliced mushrooms, bell peppers, red onion, artichoke hearts, chopped fresh tomatoes, sundried tomatoes, olives, pineapple, chopped fresh basil

Sliced vegan sausage, chopped chickenless strips, or beefless crumbles, optional

NUTRITIONAL VALUES

Calories: 516kcal
Fat: 17.2g (2.4g S.Fat)
Carbs: 80.6g
Protein: 24.4g
Sugar: 36.8g
Sodium: 1650mg

METHOD

To make the pizza sauce, bring the tomato sauce, tomato paste, olive oil, basil, oregano, garlic powder, and water to a boil in a medium pot. Reduce to a simmer and cook for 15 to 20 minutes, stirring occasionally, until thickened.

While the sauce is simmering, preheat the oven and prepare your pizza crust(s) or pizza dough recipe according to package directions. Prepare your toppings and place them on a tray or on the counter in preparation for the teens' invasion.

When the oven is hot, spread the sauce over the crust(s), leaving a 1 inch border around the perimeter. Drizzle or spoon the cheese sauce on top, using as much or as little as you want. Everyone can make their own individual pizzas if the crusts are small enough. If the crusts are large enough, you can let each person top half of a pizza with their favorite toppings.

Bake the pizza(s) according to the directions on the package. When the pizza(s) are done, remove them from the oven, slice them, and serve.

BEAN & CHEESE QUESADILLAS

SERVES 4 QUESADILLAS

2 cups 15-Minute Refried Beans

4 flour tortillas (gluten-free if necessary)

Basic Cashew Cheese Sauce

Salsa and/or guacamole

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 0.7g (0.1g S.Fat)
Carbs:10.7 g
Protein: 1.4g
Sugar: 0.2g
Sodium: 11mg

METHOD

On one half of a tortilla, spread 1/2 cup of the beans. Drizzle the cheese sauce on top of the beans. Fold the other side of the tortilla over the beans and cheese gently. Repeat with the rest of the tortillas.

Preheat a large frying pan over medium heat, preferably cast iron. Place one to two quesadillas (if they will fit) in the pan and cook for 3 to 4 minutes on each side, until golden and crispy. Cover with aluminium foil and place on a plate to keep warm. Rep with the rest of the quesadillas. Serve with salsa and/or guacamole as soon as possible.

RECIPE NOTES

You can make the refried beans and/or the cheese sauce ahead of time to speed up the preparation of these quesadillas. It's also a great way to use up any leftover refried beans from the Mexican Pizza with 15-Minute Refried Beans recipe.

Remember to use coconut aminos in the refried beans and chickpea miso in the cashew cheese sauce to keep this dish soy-free.

FRUITY GRANOLA BARS

SERVES 12 BARS

1 cup pitted Medjool dates

1/2 cup peanut butter (or almond butter or nut or seed butter of your choice)

1/4 cup + 2 tbsp. apple juice

1/4 cup coconut oil, melted

1 tsp. vanilla extract

1/2 tsp. salt

2 1/2 cups rolled oats (certified gluten-free if necessary)

3/4 cup chopped dried fruit (cherries, apricots, raisins, blueberries, apples, peach, and/or mango)

1/2 cup chopped nuts (almonds, pecans, walnuts, cashews, pistachios, and/or peanuts; see Variation)

1/2 cup sunflower (or pepitas/pumpkin seeds, or mixture of both)

NUTRITIONAL VALUES

Calories: 205kcal
Fat: 14g (5.7g S.Fat)
Carbs: 15.9g
Protein: 5.9g
Sugar: 2.2g
Sodium: 186mg

METHOD

Preheat the oven to 300°F (150°C, or gas mark 2). Line a 9 × 13-inch baking dish with parchment paper.

In a food processor, combine the dates, nut butter, apple juice, coconut oil, vanilla, and salt and process until smooth. Place aside.

In a large mixing bowl, combine the oats, dried fruit, nuts, and seeds. Stir in the date mixture until well combined. Pour into the prepared baking dish and smooth with a silicone spatula.

Bake for 20 minutes, or until lightly golden, then remove from the oven and cool completely before transferring to the refrigerator for at least 1 hour to chill.

Remove the granola from the refrigerator and lift it out of the baking dish using the parchment paper. Cut into 12 bars. Refrigerate in an airtight container. The bars will last 7 to 10 days.

VARIATIONS

To make these bars nut-free, use a seed butter instead of nuts and replace the nuts with more sunflower seeds or pepitas.

PB&J ROLL-UPS

SERVES 4 ROLL-UPS WITH EXTRA SPREAD

1 cup peanut butter (or nut or seed butter of your choice)

Half of a 12oz (170g) vacuum- packed block extra firm silken tofu

1 tbsp. maple syrup, optional

Salt to taste, optional

4 large flour tortillas (or brown rice tortillas or lavash wraps)

1lb (16oz / 454g) strawberries, hulled and sliced (fresh, frozen or dried)

NUTRITIONAL VALUES

Calories: 428kcal
Fat: 32.8g (6.9g S.Fat)
Carbs: 24.8g
Protein:16.9g
Sugar: 14.6g
Sodium: 298mg

METHOD

In a food processor, combine the peanut butter, tofu, maple syrup (if using), and salt (if using) and process until smooth.

On a tortilla, spread 2 to 3 tablespoons of the peanut butter spread. On top of the peanut butter, layer strawberry slices. Make a log out of the tortilla. Divide the meat into three or four sections. Repeat with the rest of the tortillas.

Serve right away. To serve later, wrap each roll-up (all sections) in plastic wrap and refrigerate if possible (it will be fine if it is in a lunch box for a few hours). Any leftover peanut butter spread will keep in the fridge for about 7 days in an airtight container.

VARIATIONS

Substitute thinly sliced apples, bananas, or other dried fruit for the strawberries.

CHEESY TREES

SERVES 4 PORTIONS WITH EXTRA SAUCE

1 cup chopped Yukon gold potatoes

1/2 cup peeled, chopped carrot

1 bunch (1lb / 16oz) broccoli chopped into florets

1/4 cup raw cashews, soaked in warm water for 1 hour and drained, water reserved

3/4 cup reserved soaking water

1/4 cup nutritional yeast

2 tbsp. lemon juice

1 tbsp. olive oil

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. salt

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 157kcal
Fat: 8.2g (1.4g S.Fat)
Carbs: 17.4g
Protein: 7g
Sugar: 2.5g
Sodium: 304mg

METHOD

In a medium pot, cover the potatoes and carrots with water. Bring to a boil and cook for 8 to 10 minutes, or until the vegetables can be pierced easily with a fork.

While the potatoes and carrots are boiling, place the broccoli in a steamer basket over a pot of boiling water and cover. Steam the broccoli for 8 to 10 minutes, or until tender. When the vegetables are tender, remove from the heat but keep warm until ready to serve.

Drain and add the potatoes and carrots to the blender. Combine the cashews, soaking water, nutritional yeast, lemon juice, olive oil, onion powder, garlic powder, and salt in a mixing bowl. Blend until the mixture is completely smooth.

Serve with a pinch of salt and pepper and a few dollops of cheese sauce. Refrigerate any leftover cheese sauce in an airtight container for 3 to 4 days.

VARIATIONS

If your children dislike broccoli, substitute cauliflower or another vegetable that they enjoy.

TEMPEH NUGGETS

SERVES 40 NUGGETS

Two 227g (8oz) packages tempeh

3 cups low-sodium “no-chicken” flavored vegetable broth (or regular vegetable broth)

2 tbsp. liquid aminos

1 tsp. dried thyme

1 tsp. dried marjoram

3/4 cup plain vegan yogurt (preferably unsweetened, nut-free if necessary)

1/4 cup unsweetened non-dairy milk (nut-free if necessary)

3 tbsp. tahini (gluten-free if necessary)

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. smoked paprika

1 1/2 cups vegan panko bread crumbs (gluten-free if necessary)

3 tbsp. nutritional yeast

Olive oil spray

Ketchup (or vegan barbecue sauce; homemade or store- bought), for dipping

NUTRITIONAL VALUES

Calories: 11kcal
Fat: 0.8g (0.1g S.Fat)
Carbs: 0.8g
Protein: 0.6g
Sugar: 0.1g
Sodium: 39mg

METHOD

Chop each tempeh block into about 20 chunks, for a total of 40 nuggets.

In a large pot, combine the broth, liquid aminos, thyme, and marjoram. Bring the tempeh to a boil in a saucepan. When the tempeh reaches a boil, reduce to a low heat and leave to cook for about 20 minutes. Remove from the heat and set aside to drain (you can save the liquid for another time you need to cook with broth or add a bit of liquid to your pan; it should keep in the fridge for a couple of weeks). Set the tempeh aside to cool until it is safe to handle.

In a shallow bowl, combine the yogurt, milk, tahini, salt, onion powder, garlic powder, and paprika while the tempeh is cooling. Combine the bread crumbs and nutritional yeast in a separate shallow bowl.

Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat.

Dredge a piece of tempeh in the yogurt mixture with one hand, then toss it in the bread crumbs with the other. Place the nugget on the baking sheet that has been prepared. Repeat with the rest of the nuggets.

Spray the tops of the nuggets lightly with olive oil. Bake for 12 minutes, then flip and spray the tops with olive oil again before returning to the oven for another 12 minutes, or until crispy and golden. Serve immediately with dipping sauces of your choice. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days.