CAULIFLOWER CURRY GRILL PACKETS WITH YOGURT SAUCE

SERVES 4 PORTIONS

FOR THE YOGURT SAUCE

1 cup (235 ml) plain non-dairy yogurt

2 tbsp. (5 g) chopped fresh cilantro

2 tbsp. (5 g) thinly sliced scallions

1 tbsp. (15 ml) lime juice

1/2 tsp. onion powder

1/2 tsp. lime zest

1/4 tsp. salt

FOR THE CURRY CAULIFLOWER

1 lb. (455 g) cauliflower florets, chopped into bite-sized pieces

1 lb. (455 g) russet potatoes, diced

1 cup (140 g) chopped white onion

1 cup (150 g) halved cherry tomatoes

1 cup (150 g) green peas

1 can (15 oz., or 455 g) chickpeas, drained and rinsed

1 1/2 tbsp. (25 ml) melted coconut oil

1 1/2 tbsp. (10 g) curry powder

Pinch of salt, plus more to taste

Pinch of black pepper, plus more to taste

1 tbsp. (15 ml) lemon juice

NUTRITIONAL VALUES

Calories: 655kcal
Fat: 12.7g (5.6g S.Fat)
Carbs: 109.2g
Protein: 31.8g
Sugar: 24.8g
Sodium: 554mg

METHOD

TO MAKE THE YOGURT SAUCE
In a small mixing bowl, combine all the yoghurt sauce ingredients and stir to combine. Place in the refrigerator until ready to serve.

TO MAKE THE CURRY CAULIFLOWER
Preheat the grill to 400°F (200°C). Place the cauliflower, potatoes, white onions, tomatoes, peas, and chickpeas in a large mixing bowl. Drizzle coconut oil over the top of the vegetables and toss to coat. Stir in the curry powder, as well as a pinch of salt and pepper, until evenly coated.

Tear off four 12 x 18-inch (30 x 46-cm) pieces of aluminium foil and lay them out. Place the curry cauliflower mixture in the centre of each of the four sheets. Fold the two long sides toward the centre and press the seam together until it reaches the filling. To seal the ends, fold the two short sides in twice.

Place each packet on the grill for 7 minutes, then flip and grill for another 7 minutes. Gently open one packet and poke the cauliflower and potatoes to see if they are tender. If not, continue to cook until they are.

When the packets are done, place them on a cooling rack for 5 minutes before opening and serving. After opening the packets, squeeze lemon juice over each one and season with salt and pepper. Enjoy the packets with the yoghurt sauce on the side.

RECIPE NOTES

Try making these the night before a cookout or picnic so the flavours can really marinate, and you don't have to worry about it the next day!

Replace the chickpeas with 14 oz. (400 g) diced extra-firm tofu for a higher protein content.

SLOW COOKER SEITAN ROAST

SERVES 4 PORTIONS

1 uncooked seitan round, from Seitan Two Ways

2 cups (475 ml) water

2 cups (475 ml) vegan beef broth or vegetable broth

2 tbsp. (30 ml) tamari

1 cup (80 g) shiitake mushrooms

1 cup (150 g) large chop carrots, peeled

1 cup (140 g) large chop yellow onion

1 cup (170 g) fingerling potatoes

4 sprigs fresh thyme

2 sprigs fresh rosemary

NUTRITIONAL VALUES

Calories: 129kcal
Fat: 1.5g (0.5g S.Fat)
Carbs: 18.5g
Protein: 10.6g
Sugar: 5.6g
Sodium: 1048mg

METHOD

Wrap the seitan round in cheesecloth and tie the ends together with cooking twine. Place the seitan in the centre of a 4-quart (3.8 L) slow cooker, then pour in the water, broth, and tamari. Tuck the herbs into the vegetables as you go around the seitan.

Cook for 4 to 6 hours on low, covered, until the seitan is firm, and the vegetables are tender. When the seitan is done, unwrap it and slice it to serve. Distribute the slices and vegetables among four plates.

RECIPE NOTES

This recipe is ideal for bulk cooking because it can be doubled and used in a larger slow cooker to achieve the same results. This is especially useful during the holidays!

If you like your seitan browned, place the roast and vegetables in an oven-safe dish once it has finished slow cooking. Before serving, roast it for 15 minutes at 375°F (190°C or gas mark 5).

CHEEZY POTATO ONION PIEROGI

SERVES 4 PORTIONS (12 PIEROGI)

FOR THE FILLING

1 1/2 cups (250 g) diced and peeled Yukon gold potatoes

1 tbsp. (15 g) soy-free vegan butter or coconut oil

1 cup (140 g) diced yellow onion

1/2 cup (60 g) vegan Cheddar shreds

1/4 cup (60 ml) unsweetened non- dairy milk

1 tsp. garlic salt, or more to taste

1/4 tsp. black pepper, or more to taste

FOR THE DOUGH

2 cups (260 g) unbleached all- purpose flour

1/4 tsp. salt

2/3 cup (160 ml) water

2 tbsp. (30 ml) olive oil

FOR SERVING

2 tbsp. (30 g) soy-free vegan butter or coconut oil

1/2 cup (120 g) Simple Cashew Cream or vegan sour cream, nut free if necessary

1/4 cup (15 g) diced scallions

NUTRITIONAL VALUES

Calories: 554kcal
Fat: 27.1g (16.2g S.Fat)
Carbs: 68.7g
Protein: 10.1g
Sugar: 4.2g
Sodium: 327mg

METHOD

TO MAKE THE FILLING
Put the potatoes in a small pot with just enough water to cover them. Bring to a boil over medium heat, then reduce to a low heat and cook for 8 to 10 minutes, or until the potatoes are fork tender. Remove the potatoes from the water and set the pot aside.

Warm the vegan butter in a small sauté pan over medium heat. When the oil is hot, add the yellow onions and cook for 15 minutes, or until they are mostly caramelised. Then, add the onions, Cheddar shreds, non-dairy milk, garlic salt, and pepper to the potatoes. Mash the potato mixture until fluffy, then season with additional garlic salt and pepper to taste.

TO MAKE THE DOUGH
Sift the flour and salt together in a mixing bowl. Make a well in the centre of the dry ingredients, then pour in the water and oil. Knead the dough for 1 to 2 minutes, or until it is combined and there are no dry spots. If the dough is still sticky, add a pinch or two of flour at a time and knead again.

TO ASSEMBLE
Lightly flour your work surface and divide the dough into 12 equal pieces—a scale will come in handy here. Roll each piece into a 4-inch (10-cm) circle that is approximately 1/8 inch (3 mm) thick. Fill each circle with two 2-tbsp (approximately 30 g) scoops of filling.

Wet the outer 1/4 inch (6 mm) of the dough rounds lightly with water before folding them in half. Pinch the edges together with your fingers or press down with a fork to seal them.

Bring 2 quarts (1895 ml) of water to a boil in a large pot over medium-high heat. Place 6 pierogi in the boiling water once it has reached a rolling boil. Avoid overcrowding the pot because they will expand slightly. Boil the pierogi for 3 to 4 minutes, or until they float to the surface of the water and become opaque. Place the cooked pierogi on a plate and continue to cook the remaining half of the batch.

TO SERVE
You can now either freeze the pierogi for later use, eat them soft, or fry them to serve. To freeze them, allow them to cool before placing them in a freezer-safe bag or container, with a sheet of waxed paper between layers. They can be frozen for up to 6 months.

Warm the vegan butter in a large skillet over medium heat before frying the pierogi. When the skillet is hot, add 6 pierogi and brown for 3 minutes on each side; repeat with the remaining 6 pierogi. Divide the pierogi among four plates, drizzle with Simple Cashew Cream (or serve on the side), and top with scallions.

GREEN ENCHILADA CASSEROLE

SERVES 8 PORTIONS

FOR THE FILLING

1 tbsp. (10 g) coconut oil

4 cups (720 g) 1/2-inch (1.25 cm) cubed russet potatoes

2 cups (260 g) half-moon-sliced yellow onion

2 cans (30 oz., or 850 g) black beans, drained and rinsed

2 tsp. (5 g) chili powder

1 1/2 tsp. ground cumin

1 tsp. dried oregano

1 tsp. salt

1/2 tsp. paprika

FOR THE GREEN SAUCE

1 1/2 lb. (685 g) green tomatillos, chopped with husks removed

1 cup (200 g) mashed avocado

1/2 cup (120 ml) vegetable broth

1 jalapeño pepper, chopped with stem removed

1 serrano pepper, chopped with stem and seeds removed

3 cloves garlic, peeled

2 tbsp. (30 ml) lime juice

1/2 tsp. ground cumin

1 tsp. salt

FOR THE ASSEMBLY

12 corn tortillas

1/4 cup (60 g) Simple Cashew Cream or vegan sour cream

2 tbsp. (5 g) minced fresh cilantro

NUTRITIONAL VALUES

Calories: 662kcal
Fat: 11.1g (4.4g S.Fat)
Carbs: 115.3g
Protein: 28.9g
Sugar: 9.6g
Sodium: 911mg

METHOD

TO MAKE THE FILLING
Warm the coconut oil in a large skillet over medium-high heat. When the skillet is hot, add the potatoes and yellow onions and cook for 10 to 15 minutes, stirring occasionally, until all sides are browned. Turn the heat down to medium-low. To the pan, add the black beans, chilli powder, cumin, oregano, salt, and paprika. Remove the pan from the heat and stir until everything is coated.

TO MAKE THE GREEN SAUCE
In a blender, combine all of the ingredients and puree until completely smooth.

TO ASSEMBLE
Preheat the oven to 350oF (180oC, or gas mark 4), and get out a large casserole dish.

1 cup (235 mL) green sauce, spread out in a thin layer in the bottom of the dish Place 4 tortillas on top of the sauce, then half of the filling. Place 4 tortillas on top of the filling, then spoon 2 cups (475 ml) of the green sauce over them, followed by the rest of the filling, 4 more tortillas, and the remaining green sauce.

Then, drizzle the Simple Cashew Cream over the top and bake for 25 minutes, or until the tortilla edges begin to brown and the potatoes are cooked through. Remove from the oven, sprinkle with cilantro, and serve.

LENTIL BALLS WITH ZESTY RICE

SERVES 4 PORTIONS

FOR THE LENTIL BALLS

2 cans (30 oz., or 850 g) black or brown lentils, drained and rinsed

1 cup (100 g) walnut halves

3 tbsp. (5 g) chopped dried mushrooms

1 1/2 tbsp. (25 g) tomato paste

3 tbsp. (5 g) fresh parsley

3/4 tsp. salt

1/2 tsp. black pepper

1/2 cup (80 g) gluten-free breadcrumbs

FOR THE ZESTY RICE

2 2/3 cups (635 ml) water

1 1/3 cups (255 g) basmati rice

2 tbsp. (30 ml) lemon juice

1 1/2 tbsp. (5 g) minced fresh parsley

2 tsp. (4 g) lemon zest

1/8 tsp. salt, or to taste

FOR THE ASSEMBLY

2 cups (100 g) chopped lettuce

1 cup (130 g) halved cherry tomatoes

1/4 cup (35 g) slivered red onion

4 lemon wedges

NUTRITIONAL VALUES

Calories: 697kcal
Fat: 20.6g (1.5g S.Fat)
Carbs: 100.5g
Protein: 29.9g
Sugar: 7.3g
Sodium: 1274mg

METHOD

TO MAKE THE LENTIL BALLS
Preheat the oven to 375oF (190oC, or gas mark 5), and line a baking sheet with parchment paper or a silicone baking mat.

In a food processor fitted with an S-blade, combine the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper. Pulse the mixture until it is broken up into smaller pieces but not a paste. Fold the breadcrumbs into the lentil mixture until evenly distributed.

Form twenty (2 tbsp) lentil balls (30 g) with your hands and place them on a baking sheet. Bake for 10 minutes, then flip them over and continue to bake for another 10 minutes. Allow them to cool for 7 to 10 minutes on a rack before removing.

TO MAKE THE ZESTY RICE
Bring the water and rice to a boil in a pot over medium heat. Adjust the heat to medium-low and cover with a lid. Cook, stirring occasionally, for 20 minutes, or until the rice is tender. Stir in the lemon juice, parsley, lemon zest, and salt until well combined. If desired, season with additional salt.

TO ASSEMBLE
In a mixing bowl, combine the lettuce, tomatoes, and red onions, then divide among four plates or containers. Then, divide the rice and lentil balls among the plates. Serve garnished with a lemon wedge.

RECIPE NOTES

The lentil balls can be made ahead of time and frozen for later use!

KLUSKI, A.K.A. LAZY DUMPLINGS

SERVES 4 PORTIONS

FOR THE KLUSKI

1 cup (235 ml) warm water

2 tbsp. (15 g) tapioca flour

2 cups (260 g) unbleached all- purpose flour

1 tsp. nutritional yeast

1/4 tsp. salt

FOR THE ASSEMBLY

1 tbsp. (10 g) soy-free vegan butter or coconut oil

1 cup (140 g) diced yellow onion

2 cups (310 g) cooked green or brown lentils

1 1/2 cubes (15 g) vegan beef bouillon, crumbled

1 tbsp. (10 g) unbleached all-purpose flour

1 to 1 1/2 cups (235-335 ml) reserved kluski-boiling water

Pinch of salt, or to taste

Pinch of black pepper, or to taste

2 cups (300 g) cooked green peas

2 large tomatoes, sliced

NUTRITIONAL VALUES

Calories: 626kcal
Fat: 6.8g (3.8g S.Fat)
Carbs: 110g
Protein: 29.5g
Sugar: 7.9g
Sodium: 795mg

METHOD

TO MAKE THE KLUSKI
Whisk together the warm water and tapioca flour in a small bowl. Place aside. Sift together the flour, nutritional yeast, and salt in a large mixing bowl. Fold together the tapioca mixture and the flour mixture for 1 minute.

Bring 2 quarts (1895 ml) of water to a boil in a large pot over medium-high heat. When the water is boiling, drop in thumb-sized oblong dumplings. I usually do this by pulling the dough up the side of the mixing bowl with a metal spoon and cutting it with the spoon's side.

Do not overcrowd the pot because it will expand. Boil the kluski for 3–4 minutes, or until they begin to float on top of the water and become opaque. Once all of the dough has been cooked, place the kluski on a plate and set aside. Do not discard the boiling water; save 2 cups for the sauce.

TO ASSEMBLE
Warm the vegan butter in a large saucepan over medium heat. When the oil is hot, add the yellow onions and cook for 5 minutes, or until they are translucent. Then, add the lentils to the pan, sprinkle with the vegan beef bouillon and flour, stir to coat, and cook for 2 minutes.

To begin, add 1 cup (235 mL) of the reserved boiling water to the pan and simmer for 5 minutes, stirring occasionally, over medium- low heat. After the sauce has thickened, decide whether to add another 1/2 to 1 cup (120 to 235 ml) of water to thin it out further. Add the kluski to the pan and cook for 10 minutes, covered. Season to taste with salt and pepper.

Distribute the peas and tomato slices among four bowls or plates, then top with the kluski-lentil mixture. Serve immediately.

RECIPE NOTES

If vegan beef crumbles are available, use 2 cups (approximately 220 g) instead of the lentils for a more "traditional" version of this recipe. I made this for my parents the first time I made it vegan, and they couldn't believe how good it was!

TAHINI-MISO CHICKPEAS WITH ZUCCHINI

SERVES 4 PORTIONS

FOR THE TAHINI-MISO CHICKPEAS

1/4 cup (50 g) tahini

1 tbsp. (15 g) mild miso paste

1 tbsp. (15 ml) tamari

2 tsp. (10 ml) lemon juice

1/4 tsp. salt

1/8 tsp. black pepper

2 cans (30 oz., or 850 g) chickpeas, drained and rinsed

FOR THE ZUCCHINI

1 1/2 lb. (680 g) zucchini, cut into 4- inch (10 cm) spears

1 tbsp. (15 ml) olive oil

1/4 tsp. salt

1/4 tsp. black pepper

FOR THE QUINOA

2 2/3 cups (635 ml) low-sodium vegetable broth

1 1/3 cups (250 g) red quinoa

NUTRITIONAL VALUES

Calories: 942kcal
Fat: 24.9g (3g S.Fat)
Carbs: 140.3g
Protein: 47.7g
Sugar: 26.6g
Sodium: 792mg

METHOD

TO MAKE THE TAHINI-MISO CHICKPEAS
Preheat the oven to 375oF (190oC, or gas mark 5), and line a large baking sheet with parchment paper.

Whisk together the tahini, miso paste, tamari, lemon juice, salt, and pepper in a mixing bowl until smooth. Add the chickpeas to the bowl and fold until evenly coated with the tahini mixture. On one half of the baking sheet, spread the chickpeas in a single layer.

TO MAKE THE ZUCCHINI
Drizzle olive oil over the zucchini spears in a single layer on the other half of the baking sheet. Toss the spears lightly to coat them, then season with salt and pepper. 30 minutes, stirring and flipping the chickpeas and zucchini halfway through.

TO MAKE THE QUINOA
While the chickpeas and zucchini roast, combine the vegetable broth and quinoa in a medium-sized saucepan, cover, and heat to a simmer over medium heat. Reduce the heat to medium-low and cook for 18 to 20 minutes before fluffing with a spoon or fork.

Divide the quinoa, zucchini, and chickpeas among four bowls or containers to serve. Serve warm or store in the refrigerator for up to 7 days.

RECIPE NOTES

This bowl works well as a base for your favourite sauce or dressing. I enjoy drizzling it with tahini sauce!

SPINACH RICOTTA STUFFED SHELLS

SERVES 4 PORTIONS

FOR THE SPINACH RICOTTA

1 can (15 oz., or 445 g) chickpeas, drained and rinsed

8 oz. (230 g) extra-firm tofu

1/4 cup (60 g) Simple Cashew Cream

2 tbsp. (5 g) chopped fresh basil

1 tbsp. (2 g) fresh parsley

2 tsp. (10 ml) lemon juice

1 clove garlic, peeled

1 tsp. salt

1/4 tsp. black pepper

1/2 cup (90 g) packed frozen spinach, thawed

FOR THE ASSEMBLY

16 jumbo pasta shells

2 cups (495 g) Chunky Tomato Sauce, divided

2 tbsp. (20 g) Sunflower Parmesan

NUTRITIONAL VALUES

Calories: 740kcal
Fat: 14.5g (2.4g S.Fat)
Carbs: 117.7g
Protein: 36.1g
Sugar: 18.7g
Sodium: 742mg

METHOD

TO MAKE THE SPINACH RICOTTA
In a food processor fitted with an S-blade, combine the chickpeas, tofu, Simple Cashew Cream, basil, parsley, lemon juice, garlic, salt, and pepper. Pulse the mixture until mostly smooth, then taste and adjust the seasonings to taste. Squeeze the spinach to remove any excess moisture before folding it into the ricotta mixture.

Place aside.

TO ASSEMBLE
Preheat the oven to 350oF (180oC, or gas mark 4), and have ready a 6 x 10-inch (15 x 25 cm) or similarly sized baking dish.

Cook the jumbo shells according to package directions, then drain and rinse under cool water. Cover the bottom of the baking dish with 1/2 cup (125 g) of Chunky Tomato Sauce. Place each shell in the dish, stuffed with spinach ricotta filling.

Once all the shells have been filled, top with the remaining Chunky Tomato Sauce and Sunflower Parmesan. Bake for 25 to 30 minutes, or until the sauce has bubbled and thickened slightly. Serve hot.

RECIPE NOTES

If you're planning a large gathering, double this recipe to fit a larger baking dish, or quadruple to fit two! Bake for 35 to 40 minutes for the larger size.

CREAMY MUSHROOM TEMPEH AND BROCCOLI

SERVES 4 PORTIONS

FOR THE CREAMY MUSHROOM TEMPEH

2 tsp. (10 ml) sunflower oil

1 cup (140 g) diced yellow onion

2 cups (125 g) sliced baby Bella mushrooms

8 oz. (225 g) tempeh, chopped

2 cups (475 ml) vegan beef broth or vegetable broth, divided

1/3 cup (45 g) all-purpose flour, gluten-free if necessary

1 cup (235 ml) unsweetened non- dairy milk

1 tsp. onion powder

1/2 to 3/4 tsp. black pepper

1/2 tsp. ground sage

1/2 tsp. salt, or to taste

FOR THE BROCCOLI AND RICE

2 2/3 cups (635 ml) water or vegan chicken broth

1 1/3 cups (265 g) white rice

1/2 tsp. salt, or to taste

4 cups (280 g) broccoli florets

NUTRITIONAL VALUES

Calories: 491kcal
Fat: 11.2g (2g S.Fat)
Carbs: 75.7g
Protein: 24.7g
Sugar: 4.7g
Sodium: 501mg

METHOD

TO MAKE THE CREAMY MUSHROOM TEMPEH
In a large saucepan over medium heat, warm the oil. When the pan is hot, add the yellow onions, mushrooms, and tempeh. Sauté the onions for 5 minutes, or until they are translucent. Add 1 cup (235 mL) broth to the mixture and cook, uncovered, for 10 minutes over medium-low heat. Begin the rice and broccoli while it is simmering.

Crush the tempeh into crumbles. Cook for 2 minutes after sprinkling the flour over the tempeh mixture and stirring until everything is evenly coated. Stir in the remaining 1 cup (235 mL) broth, non-dairy milk, onion powder, pepper, and sage until combined. Cook for 10 minutes, stirring occasionally, with the lid on the pan. Season with salt to taste once the mixture has thickened.

TO MAKE THE RICE AND BROCCOLI
Bring the water or broth, rice, and salt to a boil in a medium-sized pot over medium heat. Adjust the heat to medium-low and cover with a lid. Cook, stirring occasionally, for 20 minutes, or until the rice is soft and tender.

While the rice is cooking, steam the broccoli for 10 minutes in a pot with a little water and a steamer basket, or 3 minutes in a covered bowl in the microwave.

Divide the rice and broccoli among four plates or containers, then top with the creamy mushroom tempeh.

BAKED BALSAMIC TOFU OVER MIXED GREENS

SERVES 4 PORTIONS

14 oz. (395 g) extra-firm tofu, drained and pressed (Save the container.)

1/4 cup (60 ml) balsamic vinegar

2 tbsp. (30 ml) water

1 tbsp. (15 ml) olive oil

1 tbsp. (15 g) tomato paste

2 tsp. (10 ml) Dijon mustard

1/2 tsp. dried basil

1/2 tsp. salt

1/4 tsp. black pepper

2 2/3 cups (635 ml) vegetable broth

1 1/3 cups (250 g) white quinoa

4 cups (160 g) mixed greens

1 cup (100 g) shredded carrots

NUTRITIONAL VALUES

Calories: 520kcal
Fat: 14.1g (1.8g S.Fat)
Carbs: 70.5g
Protein: 27.1g
Sugar: 8.6g
Sodium: 926mg

METHOD

Whisk together the balsamic vinegar, water, olive oil, tomato paste, mustard, basil, salt, and pepper in the empty tofu container. Place the tofu block in the tofu container with the marinade and cut it into 8 equal rectangles. Refrigerate for 4 to 8 hours to allow the flavours to meld.

Preheat the oven to 400oF (200oC, or gas mark 6) and prepare a baking sheet with parchment paper. Place the tofu pieces on the parchment paper and drizzle with the remaining marinade. Bake for 15 minutes, then flip over and bake for another 15 minutes.

While the tofu bakes, combine the vegetable broth and quinoa in a medium-sized saucepan, cover, and heat to a simmer over medium heat. Reduce the heat to medium- low and cook for 18 to 20 minutes before fluffing with a spoon or fork.

After both have finished cooking, divide the mixed greens and carrots, along with the quinoa and tofu, among four bowls or containers. Serve the tofu while it is still warm or chill the dish and eat it cold.

RECIPE NOTES

Don't worry if you've never pressed tofu before; it's simple! Wrap your tofu in a clean kitchen towel or several layers of paper towels, place it on a flat plate, and place a cutting board on top. Place heavy, stable items, such as cookbooks, on the cutting board and set aside for 20 to 30 minutes to allow some of the liquid to drain. You can also buy a tofu press online to make things easier!