LOADED SWEET POTATO BURRITOS

SERVES 6 BURRITOS

1 tbsp coconut oil

1 sweet potato, peeled and diced

227g (8oz) mushrooms, sliced

3⁄4 cup diced red onion

3⁄4 cup diced red bell pepper

1 1⁄2 cups Steamed Seitan Smoky Nuggets

1 1⁄2 tsp chili powder

1⁄2 tsp garlic powder

1⁄4 tsp ground cumin

2 cups baby spinach, torn small

6 whole wheat or sprouted grain tortillas

NUTRITIONAL VALUES

Calories: 454kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 103.8g
Protein: 4.1g
Sugar: 65.8g
Sodium: 26mg

METHOD

In a large skillet over medium-high heat, heat the oil. Combine the sweet potato, mushrooms, onion, and bell pepper in a mixing bowl. Cook for 15 minutes. Cook for 5 minutes more after adding the seitan, chili powder, garlic powder, and cumin. Cook for about a minute, or until the spinach is wilted.

If the tortillas are stiff, such as sprouted grain, microwave them for 10 to 15 seconds to soften them. This will make rolling them easier.

1 cup sweet potato mixture spooned down the center of each tortilla Roll up your sleeves. To make it easier to handle, cut it in half.

SLOW COOKER BLACK BEAN AND LENTIL SUPER BURRITOS

SERVES 6 PORTIONS

2 425g (15oz) cans diced tomatoes

1⁄4 cup salsa

2 425g (15oz) cans black beans, drained and rinsed

1 cup brown rice

1⁄2 cup corn, fresh, frozen, or canned

2 tbsp taco seasoning

1 tsp ground cumin

1 tsp salt

2 chipotle peppers in adobo sauce, finely chopped

2 1⁄2 cups vegetable broth

1⁄2 cup lentils

12 whole wheat tortillas

Additional toppings, such as more salsa, avocado or guacamole, and black olives

NUTRITIONAL VALUES

Calories: 1246kcal
Fat: 25.4g (8.7g S.Fat)
Carbs: 193.6g
Protein: 67g
Sugar: 9.2g
Sodium: 2634mg

METHOD

In a slow cooker, combine the tomatoes, salsa, beans, rice, corn, taco seasoning, cumin, salt, chipotles, and broth. Cover and stir. Cook for 6 to 8 hours on low or 3 to 4 hours on high.

For the last 40 minutes of cooking, add the lentils. Continue to cook the lentils until they are tender. The rice will be tender, and most of the liquid will have been absorbed. This is the stuffing.

Lay out the tortillas and spoon about 13 to 12 cup of the filling (for a very large burrito) onto each. Filling should be spread down the center of the tortilla. Fold each end over the point edge of the beans by about 112inches. Then, along the long edge, roll up the tortilla. If you want to use a specific technique on these, go ahead and do so.

Stack and top with additional salsa, avocado or guacamole, and black olives.

CHICKPEA SEITAN FRIED RICE

SERVES 2 PORTIONS

1 cup jasmine rice

1 cup Pressure Cooker Tender Patties

1 425g (15oz) can chickpeas, drained and rinsed

3 tbsp tamari

3 tbsp maple syrup

1⁄4 tsp ground ginger

2 tbsp coconut oil

2 carrots, peeled and diced small

1 clove garlic, minced

Green onions, sliced, for garnish

NUTRITIONAL VALUES

Calories: 1406kcal
Fat: 29.3g (14.4g S.Fat)
Carbs: 229.3g
Protein: 61.7g
Sugar: 44.1g
Sodium: 1632mg

METHOD

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water has been absorbed and the rice is tender. Place aside.

In a food processor, pulse the seitan a few times to make small pieces. Place in a small bowl.

Add the chickpeas to the food processor and pulse three or four times to make small pieces.

Set aside the tamari, maple syrup, and ginger in a small bowl.

Heat the oil in a large skillet over medium-high heat. Fry the carrots for 5 to 10 minutes, flipping with a spatula. Reduce the heat as needed to keep the carrots from burning. Cook for 1 minute after adding the garlic. Continue to sauté the rice, prepared chickpeas, and seitan until the seitan begins to brown. Continue stirring and flipping with a spatula to incorporate all of the sauce and to slightly cook it.

Garnish with the sliced green onions and serve.

PROTEIN POTLUCK SPECIAL

SERVES 8 PORTIONS

1 pound lentils

1 bay leaf

1 tbsp extra virgin olive oil

1 cup finely chopped onion

1 green bell pepper, diced

2 carrots, finely chopped

3 Roma tomatoes, diced

1 tsp paprika

1 tsp ground cumin

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tsp coconut sugar

1⁄2 tsp salt

2 Slow Cooker Versatile Seitan Balls, cubed

NUTRITIONAL VALUES

Calories: 44kcal
Fat: 3.6g (0.9g S.Fat)
Carbs: 2.3g
Protein: 1.4g
Sugar: 0.3g
Sodium: 449mg

METHOD

In a large saucepan, cook the lentils and bay leaf according to package directions.

While the lentils are cooking, heat the oil in a large skillet over medium-high heat. Sauté the onions and bell pepper for 10 minutes. Cook for 5 minutes after adding the remaining ingredients. Stir in the lentils and cook for 5 minutes to heat through.

STUFFED SWEET POTATOES WITH TAHINI DRESSING

SERVES 2 PORTIONS

FOR THE SWEET POTATOES AND STUFFING

2 sweet potatoes

1 tbsp coconut oil

1⁄4 cup diced white onion

113g (4oz) white mushrooms, chopped

1 cup Slow Cooker Versatile

Seitan Balls, chopped

1⁄4 tsp ground cumin

1⁄4 tsp onion powder

1⁄4 tsp salt

Pinch of ground black pepper

FOR THE TAHINI SAUCE

1⁄4 cup tahini

1 tbsp maple syrup

1 tbsp lemon juice

1 clove garlic

1⁄4 tsp salt

Pinch of ground black pepper

NUTRITIONAL VALUES

Calories: 137kcal
Fat: 10.5g (4.9g S.Fat)
Carbs: 5.9g
Protein: 5.3g
Sugar: 2.3g
Sodium: 249mg

METHOD

SWEET POTATOES AND STUFFING:
Preheat the oven to 350°F (180°C, or gas mark 4).

Place the sweet potatoes in a preheated oven for 40 to 45 minutes, or until soft.

Meanwhile, heat the oil in a large skillet over medium- high heat. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the seitan, cumin, onion powder, salt, and pepper. Place aside.

Cut the top of the sweet potatoes off the long side and scoop out the centres as best you can. In a medium bowl, combine the centres. Fill the bowl with all but 1/3 cup of the seitan-mushroom mixture from the skillet. Combine thoroughly. Fill the shells with the sweet potato mixture. Return to the oven for 15 minutes at 350°F (180°C, or gas mark 4) to heat through.

TAHINI SAUCE:
During this time, combine all the tahini sauce ingredients with 3 tbsp water. Place aside.

ASSEMBLY:
Take the potatoes out of the oven and place them on a serving dish. Drizzle the tahini sauce over the stuffed sweet potatoes and top with the remaining seitan- mushroom mixture.

BAKED TOFU WITH SPICY TAHINI SAUCE

SERVES 4 PORTIONS

1 1⁄2 cups jasmine rice

397g (14oz) extra-firm tofu, drained, pressed, and cut into 1⁄2- inch cubes

1 1⁄4 cups tahini

1⁄4 cup tamari

1⁄4 cup rice vinegar

1⁄4 cup maple syrup

1⁄2 tsp ground ginger

1 clove garlic, minced

1⁄2 tsp sriracha

Fresh thyme, for garnish (optional)

NUTRITIONAL VALUES

Calories: 2027kcal
Fat: 96.6g (13g S.Fat)
Carbs: 249.9g
Protein: 56.4g
Sugar: 13.4g
Sodium: 1210mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper.

Cover the rice in a saucepan with 3 cups of water. Bring to a boil, then reduce to a low heat. Cook for about 15 minutes, or until the water is absorbed.

Bake the tofu cubes for 15 minutes on the prepared baking sheet. Cook for 10 minutes more after flipping with a spatula. Place aside.

Make the sauce while the tofu is baking: In a saucepan, combine tahini, tamari, 12 cup water, rice vinegar, maple syrup, ginger, garlic, and sriracha. Stir well and heat until hot and creamy.

Toss in the prepared tofu and serve immediately over rice. If desired, garnish with thyme.

SEITAN BALLS WITH SLOW COOKER SPAGHETTI SAUCE

SERVES 6 PORTIONS

2 tbsp extra virgin olive oil

2 cups finely diced yellow onion

4 cloves garlic, finely diced

2 794g (28oz) cans diced tomatoes

4 170g (6oz) cans tomato paste

1 tsp crumbled bay leaf

2 tbsp coconut sugar

1 tsp oregano

1 tsp basil

1 tsp salt

1⁄2 tsp ground black pepper

1 1⁄2 cups Slow Cooker Versatile Seitan

340g (12oz) spaghetti

NUTRITIONAL VALUES

Calories: 166kcal
Fat: 11.8g (4.5g S.Fat)
Carbs: 6.4g
Protein: 8.8g
Sugar: 1.1g
Sodium: 413mg

METHOD

Heat the oil in a large skillet over medium high heat. Cook until the onion is translucent, about 10 to 15 minutes. Reduce the heat to medium, add the garlic, and cook for 2 minutes more. In the slow cooker, combine all of the ingredients (except the seitan and pasta) and 112 cups water. Cook for 6 to 8 hours on low, adding the seitan in the last hour. If cooking on high, cook for 3 to 4 hours, adding the seitan for the last half hour.

Cook the spaghetti according to the package directions, then top with the seitan pasta sauce.

CHICKPEA TORTILLA FAJITA STACK

SERVES 4 STACKS

FOR THE CHICKPEA TORTILLAS

1 cup chickpea flour

1⁄4 tsp sea salt

1⁄2 tsp ground cumin

2 tbsp extra virgin olive oil

FOR THE FILLING

1 tbsp extra virgin olive oil

1⁄2 cup diced white onion

1 yellow bell pepper, diced 227g (8oz) white mushrooms, diced

1⁄2 cup diced tomatoes

2 tsp fajita seasoning

1⁄2 tsp salt

1⁄4 tsp ground black pepper

1 15-ounce can pinto beans, drained and rinsed

2 tbsp raw shelled hempseed Salsa, for garnish

Avocado, for garnish

NUTRITIONAL VALUES

Calories: 681kcal
Fat: 14g (1.9g S.Fat)
Carbs: 105.3g
Protein: 36.6g
Sugar: 11.3g
Sodium: 527mg

METHOD

CHICKPEA TORTILLAS:
Mix 3 tbsp ground chia seeds and 3 tbsp water. Place aside.

In a medium mixing bowl, combine 1 cup water, the chickpea flour, chia seed mixture, salt, and cumin.

Mix until everything is just combined.

Heat 2 tbsp oil in an 8-inch skillet over medium high heat. 1/4 cup chickpea batter, tilting the pan in a circular motion to allow the batter to flow to cover the bottom of the pan, as you would a crepe.

Cook until golden brown on one side, then flip. Cook for another minute before transferring to a plate. Continue until all the batter has been used up and the tortillas have been made.

FILLING:
Heat the oil in a large skillet over medium high heat. Sauté the onion, bell pepper, and mushrooms for 10 to 15 minutes, or until the onion has turned translucent. Cook for 5 minutes after adding the tomatoes, fajita seasoning, salt, and pepper. Combine the beans and hempseed in a mixing bowl. Warm all the way through.

ASSEMBLY:
ASSEMBLE: Arrange the chickpea tortilla stack on a plate, beginning with one tortilla. 1/2 cup filling should be spooned on top. Continue with another tortilla and 1/2 cup filling until the filling is gone. Serve with a tortilla, salsa, and avocado on top. Cut into quarters and serve in a pie shape.

ARROZ CON SEITAN

SERVES 4 PORTIONS

2 tbsp extra virgin olive oil

1 cup chopped onion

1 bell pepper, chopped

1 clove garlic, minced

2 cups jasmine rice

1 425g (15oz) can tomatoes, diced

1 cup vegetable broth

2 cups Steamed Seitan Chipotle Links, torn into bite-size pieces

227g (8oz) peas, fresh, frozen, or canned (optional)

1 tsp salt

1⁄4 tsp ground black pepper

NUTRITIONAL VALUES

Calories: 83kcal
Fat: 2.9g (0g S.Fat)
Carbs: 2.1g
Protein: 11.8g
Sugar: 0.8g
Sodium: 798mg

METHOD

Heat the oil in a large skillet with a lid over medium-high heat. Sauté the onions and bell peppers for 10 minutes. Stir in the garlic and heat through. Combine the rice, tomatoes, and vegetable broth in a mixing bowl. To ensure that all the rice is submerged in liquid, stir and pat it down with the back of a wooden spoon.

Cover, bring to a boil, then reduce to a simmer for 15 minutes. Check to see if the rice is done and most of the liquid has been absorbed.

Replace the cover and lightly stir in the seitan, peas (if using), salt, and pepper. Allow to steam for 10 minutes over low heat.

SUPERPOWER STUFFED POBLANO PEPPERS

SERVES 4 PORTIONS

FOR THE PEPPERS AND STUFFING

4 poblano peppers

3⁄4 cup quinoa

1 1⁄2 cups vegetable broth

1 tbsp coconut oil

1⁄2 cup diced white onion

1 clove garlic, minced

1 cup cooked black beans, drained and rinsed

1⁄2 cup corn, fresh, frozen or canned

1 chipotle pepper in adobo sauce, chopped small

1 tbsp adobo sauce

1 tsp chili powder

1⁄2 tsp ground cumin

1⁄2 tsp salt

FOR THE CASHEW CHEESE SAUCE

3⁄4 cup raw cashews, soaked from 1 hour to overnight and drained

2 tbsp nutritional yeast

1 tbsp tapioca starch (also called tapioca flour)

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tbsp lemon juice

NUTRITIONAL VALUES

Calories: 603kcal
Fat: 20.7g (6.4g S.Fat)
Carbs: 76.8g
Protein: 31.9g
Sugar: 11.3g
Sodium: 1601mg

METHOD

PEPPERS AND STUFFING:
Preheat the broiler.

Place the peppers on a baking sheet and place under the broiler on the top shelf. Turn with tongs frequently to ensure that all sides are blackened. Allow the peppers to cool before removing the blackened skin with a damp paper towel or peeling with a paring knife. Simply grab an edge of the skin with the knife and peel it away. Because the peppers will be stuffed, take care not to rip them up. They will most likely split naturally at one point, so use that as your entry point to remove the seeds. Place aside.

Rinse the quinoa and place it in a large saucepan. Bring the vegetable broth to a boil. Cook for about 15 minutes, or until all of the liquid has been absorbed, covered and reduced to medium heat. Remove from the heat and set aside with the cover on.

Heat the oven to 350°F (180°C, or gas mark 4).

In a large mixing bowl, combine the quinoa, beans, corn, chili pepper, extra adobo sauce, chili powder, cumin, and salt. Combine thoroughly. Stuff each pepper with 1/4 of the stuffing and place in a casserole large enough to hold them. Bake for 15 to 20 minutes, depending on the size of your oven.

CASHEW CHEESE SAUCE:
In a blender, combine all the ingredients and blend until smooth. Place the blended mixture in a saucepan. Cook, stirring constantly, until the sauce thickens slightly. It will take between 5 and 10 minutes.

ASSEMBLY:
Remove the stuffed peppers from the oven and drizzle with the cheese sauce.

VEGETABLE JUMBLE WITH THAI SEITAN

SERVES 6 PORTIONS

2 carrots, sliced thinly

1 small head cauliflower, cut into florets

1 small head broccoli, cut into florets

1 tbsp extra virgin olive oil

1 small white onion, diced

1 red bell pepper, julienned

227g (8oz) mushrooms, sliced

1 cup Pressure Cooker Thai Nuggets

1⁄4 tsp thyme

1⁄4 tsp basil

1⁄2 tsp salt

1⁄4 tsp ground black pepper

NUTRITIONAL VALUES

Calories: 77kcal
Fat: 4.2g (2.2g S.Fat)
Carbs: 0.7g
Protein: 8.9g
Sugar: 0.1g
Sodium: 278mg

METHOD

In a large mixing bowl, combine the dried mushrooms and 1 cup (235 mL) of the boiling vegetable broth. Allow for a 15-minute resting period. Squeeze the broth from the mushrooms gently, being careful not to waste any of it.

Add enough extra broth to the remaining soaking broth to make a total of 1 1/2 cups (355 ml). With an immersion blender, blend the butter beans into the broth until smooth. (You can either add the parsley before blending or stir it in at the end.) Blending it now will result in a greener gravy.)

Heat the oil in a large skillet over medium-high heat. Stir in the shallot and garlic. Cook for 2 minutes on medium heat, or until the shallot is fragrant and translucent.

Stir in the flour after it has been sprinkled over the shallot. Stir in the nutritional yeast and cook for 2 minutes, or until the flour and yeast smell toasty. Using a whisk, slowly incorporate the warm broth into the flour mixture, whisking constantly to ensure a smooth gravy. Cook until slightly thickened, about 4 minutes, and then add the parsley (if using) or sage. Continue to stir with a wooden spoon until the gravy has thickened to your liking, about 2 to 4 minutes. Season with salt and pepper to taste. Remove from the heat and top with mashed potatoes, cooked grains, or steamed vegetables.

Refrigerate cooled leftovers in an airtight container for up to 4 days, then slowly reheat in a small saucepan before using.

ARTICHOKE FLATBREAD WITH CRUMBLED SEITAN

SERVES 2 PORTIONS

FOR THE CASHEW CHEESE

3⁄4 cup raw cashews, soaked from 1 hour to overnight and drained

1⁄2 cup water

1 tbsp nutritional yeast

1 tbsp tapioca starch or tapioca flour

1⁄2 tsp garlic powder

1⁄2 tsp onion powder

1 tbsp lemon juice

FOR THE ASSEMBLY

2 8-inch flatbreads

1⁄4 cup baby spinach, cut in strips

1⁄2 cup Steamed Seitan Smoky Nuggets

397g (14oz) artichoke hearts in water, discarded

1 Roma tomato, chopped

1⁄4 cup canned sliced black olives

Raw shelled hempseed, for topping

NUTRITIONAL VALUES

Calories: 1624kcal
Fat: 54.5g (5.9g S.Fat)
Carbs: 237.6g
Protein: 71.2g
Sugar: 14.9g
Sodium: 2735mg

METHOD

CASHEW CHEESE:
In a blender, combine all of the cheese ingredients and blend until smooth. Place the blended mixture in a saucepan. Cook, stirring constantly, until the sauce thickens slightly. It will take between 5 and 10 minutes. Remove from the heat and set aside to cool.

ASSEMBLY:
On each flatbread, spread a 1/2-cup layer of cashew cheese. Half of the spinach should be spread on each flatbread. Divide the seitan, artichokes, tomatoes, and olives among the flatbreads and distribute evenly.

Serve with hempseed strewn on top.

POLENTA WITH RICH MUSHROOM GRAVY

SERVES 4 PORTIONS

FOR THE POLENTA

1⁄4 cup coconut oil

1 tbsp chopped shallot

3 cloves garlic, minced

1 tsp dried basil

1⁄2 cup dry white wine, such as chardonnay

3 cups vegetable broth

1⁄3 cup chopped Roma tomatoes

1⁄2 tsp salt

1 cup cornmeal

FOR THE MUSHROOM GRAVY

2 tbsp extra virgin olive oil

1 pound button mushrooms, sliced

1 tbsp chopped shallots

1 clove garlic, finely chopped

3 tbsp flour

2 cups vegetable broth

1⁄2 tsp salt

1⁄4 tsp ground black pepper

1 cup Pressure Cooker Tender

Patties, crumbled

NUTRITIONAL VALUES

Calories: 87kcal
Fat: 6.6g (3.1g S.Fat)
Carbs: 1.8g
Protein: 5.4g
Sugar: 0.8g
Sodium: 365mg

METHOD

POLENTA:
Grease a 9-inch square pan.

In a large saucepan over medium-high heat, melt the coconut oil. Cook for 3 to 5 minutes, or until the shallot is tender. Cook for another minute after adding the garlic and basil. Bring to a boil with the wine. Reduce the heat to low and continue to cook for 5 minutes. Combine the broth, tomatoes, and salt in a mixing bowl. Bring to a boil, then reduce to a low heat and stir in the cornmeal. Cook, stirring constantly, for 15 to 20 minutes, or until the polenta thickens and pulls away from the side of the pan.

Pour into the prepared pan and distribute evenly to all four corners. Allow to cool to room temperature. This should take between 20 and 30 minutes.

MUSHROOM GRAVY:
While the polenta cools, prepare the mushroom gravy: In a skillet, heat the olive oil. Sauté the mushrooms for 10 to 15 minutes. Sauté the shallots for 3 to 5 minutes. Cook for 1 minute more after adding the garlic and flour. Combine the vegetable broth, salt, and pepper in a mixing bowl. Bring to a boil, then reduce to medium and cook for 5 minutes, or until slightly thickened. Cook for 5 minutes more to heat through the crumbled patties.

Serve a slice or two of the polenta on a plate with mushroom gravy ladled on top.

PANANG SEITAN CURRY

SERVES 6 PORTIONS

1 cup red quinoa

1 sweet potato, peeled and chopped into bite-size pieces

1 tbsp extra virgin olive oil

1 red bell pepper, diced

1⁄4 cup finely chopped shallot

2 cloves garlic, finely diced

1⁄4 cup creamy peanut butter

2 tbsp red curry paste

1 tsp sriracha

2 tsp turmeric

1 tsp ground ginger

1 tsp ground cumin

1 14-ounce can coconut cream

1 tbsp lime juice

1⁄2 tsp salt

2 cups Pressure Cooker Thai Nuggets

NUTRITIONAL VALUES

Calories: 437kcal
Fat: 30.2g (16.5g S.Fat)
Carbs: 31.9g
Protein: 12.1g
Sugar: 5.6g
Sodium: 591mg

METHOD

Rinse the quinoa thoroughly in a sieve. Cover the quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a low heat and cover. Simmer for 15 to 20 minutes, or until all of the water has been absorbed and the quinoa is tender. Cover and set aside.

Bring water to a boil in a medium saucepan with a steamer insert. Place the sweet potato in the insert and steam for 10 minutes over boiling water.

In a large skillet over medium heat, heat the oil. Sauté the bell pepper for 10 minutes. Cook for 2 minutes after adding the shallots and garlic. Combine the peanut butter, red curry paste, sriracha, turmeric, ginger, and cumin in a mixing bowl. Cook, stirring occasionally, for 5 minutes. 1 cup water, coconut cream, lime juice, and salt should be added at this point. Combine the sweet potato and seitan nuggets in a mixing bowl. Stir well and increase the heat to medium-high. Bring to a low boil, then reduce to a simmer and cover. Cook for 10 to 15 minutes at a time.

Toss with quinoa and serve.

BROCCOLI TOFU QUICHE

SERVES 6 SLICES OF QUICHE

FOR THE CASHEW CHEESE

1⁄4 cup raw cashews, soaked for 1 hour

1⁄2 cup water

1 tbsp nutritional yeast

2 tbsp tapioca flour

1 tbsp red miso

1⁄2 tsp cider vinegar

1⁄4 tsp salt

1⁄4 tsp garlic powder

FOR THE QUICHE

1 tbsp extra virgin olive oil

1 cup baby spinach

1⁄2 cup diced red onion

1 cup diced red bell pepper (about one small pepper)

227g (8oz) cremini mushrooms, sliced

1 1⁄2 cups broccoli, inner stalks cut into cubes and florets cut into bites

3 cloves garlic, chopped fine

1 cup canned black beans, drained and rinsed

454g (16oz) extra-firm tofu, drained

1⁄4 cup dairy-free milk

1⁄4 tsp turmeric

2 tsp oregano

1 tsp salt

1⁄4 tsp ground black pepper

1 package vegan piecrust with 2 crusts

NUTRITIONAL VALUES

Calories: 1151kcal
Fat: 19.5g (5.3g S.Fat)
Carbs: 54.5g
Protein: 22.8g
Sugar: 21.6g
Sodium: 1616mg

METHOD

CASHEW CHEESE:
In a blender, combine all the cheese ingredients. Blend until completely smooth.

Pour into a small saucepan and heat over medium-high heat, stirring frequently. Within 5 minutes, it will thicken and become a little stretchy. If it appears to be too thick to combine with the quiche ingredients, add a drop of water at a time. Place aside.

QUICHE:
Preheat the oven to 350°F (180°C, or gas mark 4).

In a large skillet over medium heat, heat the oil. Cook the baby spinach until it is wilted. Set aside after removing from the pan. Sauté the onion, bell pepper, mushrooms, and broccoli in a skillet for 10 to 15 minutes, or until the onion is translucent. Cook for 2 minutes more after adding the garlic. Stir in the black beans and heat until heated through. Pour everything into a large mixing bowl.

In a blender, combine the tofu, milk, cashew cheese, turmeric, oregano, salt, and pepper. Blend until the mixture is as smooth as possible. Mix in the blended mixture with the sautéed vegetables.

Fill one piecrust with the mixture. Cover with the second piecrust, crimping the edges. If using a spring form pan, roll the bottom crust and place the top crust on top of the ingredients. Bake the quiche for 30 minutes at.

SLOW COOKER CHIPOTLE TACOS

SERVES 8 TACOS

2 425g (15oz) cans pinto beans, drained and rinsed

1 cup corn, fresh, frozen, or canned

85g (3oz) chipotle pepper in adobo sauce

2 peppers, chopped

170g (6oz) tomato paste

3⁄4 cup Thai sweet chili sauce

1 tbsp unsweetened cocoa powder

1 1⁄2 tsp taco seasoning

8 white corn taco shells or tortillas, or your favourite

Favourite toppings:
spinach, lettuce, black olives, lime, avocado, peppers

NUTRITIONAL VALUES

Calories: 1928kcal
Fat: 58.8g (27.1g S.Fat)
Carbs: 255.7g
Protein: 101.1g
Sugar: 36.1g
Sodium: 2470mg

METHOD

Except for the taco shells and toppings, combine everything in the crock pot. Cook for 3 to 4 hours on low or 1 1/2 to 2 hours on high.

Spread a generous amount of filling on your taco shells, hard or soft. Toppings of your choice

TEMPEH TACOS WITH BREADED AND BAKED CAULIFLOWER

SERVES 8 TACOS

227g (8oz) original tempeh

3 tbsp hot sauce (such as Frank’s), divided

1⁄4 cup plus 2 tbsp unsweetened dairy-free milk, divided

1 small head cauliflower

1 cup whole wheat flour

2 tbsp taco seasoning

1⁄2 cup panko breadcrumbs

2 tbsp nutritional yeast

1 tbsp coconut oil

2 cups shredded romaine lettuce

8 taco shells

2 Roma tomatoes, chopped

Lime wedges (optional)

Salsa (optional)

NUTRITIONAL VALUES

Calories: 1294kcal
Fat: 6.7g (3.6g S.Fat)
Carbs: 10.6g
Protein: 19.4g
Sugar: 10.1g
Sodium: 1237mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4).

Cut the tempeh into 1/4-inch strips, then tear those into 1/2-inch pieces.

In a small bowl, combine 1 tablespoon hot sauce and 2 tablespoons milk. Toss in the tempeh. Allow to marinate for 1 hour.

In the meantime, cut the cauliflower florets into small bite-size pieces.

In a large mixing bowl, combine 2 tbsp hot sauce and 1/4 cup milk. Toss in the cauliflower.

In a large mixing bowl, combine the flour, taco seasoning, panko, and nutritional yeast.

Remove the cauliflower from the wet mixture and toss it in the flour mixture to coat all of the florets. Bake for 20 to 30 minutes, turning after 15 minutes, on a baking sheet. When finished, you should be able to easily pierce them with a fork.

In a small skillet over medium-high heat, heat the oil and add the tempeh while the cauliflower bakes. Cook for about 2 minutes, flipping every now and then, until the pieces are golden brown. Remove from the heat and place on a paper towel.

Assemble the taco by putting lettuce in the bottom of a shell and spooning tempeh, cauliflower, and tomato on top. If desired, serve with lime wedges and salsa.

THREE-LAYER TACOS WITH KALE SLAW

SERVES 6 TACOS

FOR THE FILLING

1 tbsp taco seasoning

3 tbsp tamari

227g (8oz) extra-firm tofu, drained, and cut into 1⁄2-inch chunks

1 425g (15oz) can pinto beans, drained and rinsed

1⁄4 cup finely diced white onion

2 Roma tomatoes, finely diced

1⁄2 tsp salt

Pinch of ground black pepper

1 tsp chopped parsley

FOR THE KALE SLAW

1 cup de-stemmed and coarsely chopped kale

1 tbsp lemon juice

1 cup thinly sliced purple cabbage

1 cup thinly sliced green cabbage

1⁄4 cup shredded carrots

2 tbsp dairy-free mayonnaise

1 tbsp lime juice

1 tsp maple syrup

1 chipotle pepper in adobo sauce, chopped finely

FOR THE ASSEMBLY

6 taco shells

NUTRITIONAL VALUES

Calories: 1076kcal
Fat: 32.7g (9.5g S.Fat)
Carbs: 143.1g
Protein: 55.6g
Sugar: 9.7g
Sodium: 2179mg

METHOD

FILLING:
Mix the taco seasoning and tamari in a small bowl. Place aside.

Toss the tofu in the tamari mixture. While preparing the bean mixture and slaw, marinate.

In a small bowl, combine the beans, onion, tomatoes, salt, pepper, and parsley. Toss everything together and set aside to meld.

KALE SLAW:
In a medium mixing bowl, combine the kale and lemon juice. To soften the kale, massage it with your hands. Combine the cabbages, carrots, mayonnaise, lime juice, maple syrup, and chili in adobo sauce in a mixing bowl. Combine thoroughly.

ASSEMBLY:
Layer the taco shells with the bean mixture, tofu, and finally the slaw.

SLOW COOKER SEITAN BOURGUIGNON

SERVES 4 PORTIONS

2 tbsp extra virgin olive oil

1 cup diced yellow onion

1 1⁄2 cups sliced carrots

2 tbsp dairy-free butter, divided

2 cloves garlic, minced

2 tbsp flour

2 1⁄2 cups vegetable broth

1 tbsp liquid smoke

2 tbsp tomato paste

1 cup good Burgundy wine

1 bay leaf

1⁄2 tsp thyme

1 tsp salt

1 pound mushrooms, sliced

2 cups Slow Cooker Versatile Seitan Balls, cubed

NUTRITIONAL VALUES

Calories: 145kcal
Fat: 9.8g (4.2g S.Fat)
Carbs: 2.1g
Protein: 12.2g
Sugar: 0.6g
Sodium: 456mg

METHOD

In a large skillet, heat the oil. Sauté the onions and carrots for 10 to 15 minutes, or until the onions are translucent. 1 tbsp butter Cook for another minute after adding the garlic.

Cook for another minute after adding the flour and stirring to coat everything. Check that the flour has been thoroughly incorporated and that there is no visible dry flour in the mixture.

Add to the slow cooker, all the ingredients from the skillet. 1/2 cup water, the broth, the liquid smoke, the tomato paste, the wine, the bay leaf, the thyme, and salt Cook for 6 to 8 hours on low heat.

About an hour before serving, sauté the mushrooms in a large skillet with a tablespoon of butter for about 10 minutes. Cook for another hour after adding the mushrooms and seitan to the slow cooker.

Serve alone or alongside noodles, potatoes, or rice.

KALE WHITE BEAN SOUP

SERVES 6 PORTIONS

1 pound navy beans

1 tbsp coconut oil

1⁄2 cup coarsely chopped onions

1 clove garlic, minced

1⁄4 cup nutritional yeast

1 red bell pepper, diced

4 Roma tomatoes, chopped

2 cups sliced carrots

5 cups vegetable broth

1 tsp Italian seasoning

2 tsp salt

1⁄2 tsp ground black pepper

1 pound kale, de-stemmed and coarsely chopped

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 5.4g (2.5g S.Fat)
Carbs: 66.9g
Protein: 27.6g
Sugar: 9g
Sodium: 1482mg

METHOD

In a large stockpot, cover the beans with water by about 3 inches. Allow it to sit overnight to allow the beans to expand. Instead of soaking the beans overnight, you can prepare them quickly by covering them with 2 inches of water in a stockpot. Bring to a boil, covered with a lid. Remove from the heat and set aside for 1 hour, uncovered. Set aside the beans after draining them in a colander.

Heat the oil in the same stockpot over medium heat. Sauté the onions for 10 to 15 minutes, or until soft and translucent. Cook, stirring constantly, for 1 minute after adding the garlic. 4 cups water, the beans, nutritional yeast, bell pepper, tomatoes, carrots, broth, Italian seasoning, salt, and pepper are all added. Bring to a boil, covered. Uncover and reduce to a low heat. Cook until the beans are tender, 1 to 1 1/2 hours.

Stir in the kale and 2 cups water and cook, uncovered, for 12 to 15 minutes, or until the kale is tender.