RECIPE PLANT

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GARBEANS IN TOMATO SAUCE

6 servings | 10-30 minutes

Ingredients

2 cans chickpeas

4 sheets nori seaweed

1/4 tsp garlic powder

1 tsp iodized salt

1 tsp olive oil

1 tsp lemon juice

1 6 oz can tomato paste

Directions

Rinse and drain 2 cans of chickpeas, and give the chickpeas a chunky mash. Use scissors to trim 4 nori sheets into flakes right into the chickpea bowl. You can do this by stacking the nori sheets, cutting them into inch long strips, then stacking them again to trim flakes off the end. Add 1/4 tsp garlic powder and 1 tsp salt to the bowl and mix to distribute. Mix well 1 tsp olive oil until seaweed absorbs the oil. Add in 6 oz can of tomato paste and 1 tsp lemon juice and mix to combine.

Notes

1. Mashing the chickpeas and trimming the nori into flakes takes the majority of the time in this recipe. I use a fork to mash.

2. It is best served at room temp or cold. Heating changes the flavor of the tomato, but you do you.

[recipeplant]

Ranch Ramen

2 cups water

1 tbsp vegan butter

1 tsp nutritional yeast

½ tsp coarse kosher salt

½ tsp sugar

¼ tsp roasted garlic powder

¼ tsp onion powder

1/8 tsp paprika

1/8 tsp dried parsley

1/8 tsp dried dill

1/8 tsp dried chives

1/16 tsp black pepper

1/16 tsp celery salt

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Eggy Cheesy Ramen Broth

2 cups water 2 tbsp nutritional yeast 1/2 tsp coarse kosher salt 1/2 tsp sugar 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp dried parsley 1/8 tsp dried rosemary 1/8 tsp celery salt 1/8 tsp black pepper 1/8 tsp turmeric 1/4 tsp liquid aminos or tamari 1 tbsp corn starch + 2 tbsp cold water 1/4 cup vegan cheddar shreds 1 tbsp unsweetened soy milk (optional)

[recipeplant]

Chili Lime Ramen Broth

2 cups water 1/2 tsp coarse kosher salt 1/2 tsp sugar 1/2 tsp Tajin 1/2 tsp roasted garlic powder 1/4 tsp onion powder 1/8 tsp paprika 1/8 tsp mustard powder 1/4 tsp liquid aminos

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Soy Sauce Ramen Broth

2 cups water 1 tbsp liquid aminos 1/2 tsp coarse kosher salt 1/2 tsp sugar 1/4 tsp roasted garlic powder 1/4 tsp onion powder 1/4 tsp dried chives 1/8 tsp ginger powder 1/8 tsp toasted sesame oil 1/8 tsp rice vinegar 1/16 tsp white pepper

[recipeplant]

Fish Ramen Broth

2 cups water 1 sheet nori 1 tsp nutritional yeast 1/2 tsp coarse kosher salt 1/2 tsp sugar 1/2 tsp roasted garlic powder 1/4 tsp onion powder 1/4 tsp dried dill 1/8 tsp celery salt 1/16 tsp white pepper 1/2 tsp liquid aminos

[recipeplant]

Pork 2 Ramen Broth

2 cups water 1 tbsp nutritional yeast 1/2 tsp coarse kosher salt 1/2 tsp roasted garlic powder 1/4 tsp onion powder 1/8 tsp dried thyme 1/8 tsp ground sage 1/8 tsp fennel seeds 1/16 tsp black pepper

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Pork 1 Ramen Broth

2 cups water 1 tsp nutritional yeast 1/2 tsp coarse kosher salt 1/2 tsp roasted garlic powder 1/4 tsp onion powder 1/4 tsp smoked paprika 1 tsp maple syrup 1 tsp liquid aminos

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Beef Ramen Broth

2 cups water 2 tsp nutritional yeast 1/2 tsp coarse kosher salt 1/2 tsp sugar 1/2 tsp onion powder 1/4 tsp roasted garlic powder 1/8 tsp celery salt 1/16 tsp Morton & Bassett Chinese five spice 1/2 tsp liquid aminos

[recipeplant]

Chicken Ramen Broth

2 cups water 1 tbsp nutritional yeast 1/2 tsp coarse kosher salt 1/2 tsp sugar 1/2 tsp onion powder 1/4 tsp roasted garlic powder 1/4 tsp dried chives 1/8 tsp celery salt 1/8 tsp ginger powder 1/2 tsp liquid aminos

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SWEET POTATO BLACK BEAN VEGGIE BALLS

32 balls | 75 minutes

Ingredients

1 lb sweet potato

1 can black beans

3/4 cup KA Measure for Measure GF flour

1/2 tsp salt

1/2 tsp roasted garlic powder

1/2 tsp chili powder

1/4 tsp smoked paprika

1/4 tsp onion powder

1/4 tsp black pepper

1/4 tsp oregano

1/4 tsp basil

1/8 tsp ground cumin

4 tbsp vegan butter

Directions

Set a pot of salted water to boil. While water is heating, peel and dice sweet potato. Microwave for 8 1/2 minutes or until mashable. While sweet potato is cooking, open the can of black beans. Rinse and drain. Mash black beans until smooth with a fork. Prepare mix of herbs and spices. Sweet potato should be done and ready to be mashed with a fork. Mash until smooth. Toss in herbs and spices and mix thoroughly into the sweet potato. Move sweet potato mixture to a mixing bowl. Heat mashed black beans in microwave for 1 minute. Mix into sweet potato until incorporated while warm. Add in 3/4 cup KA Measure for Measure GF flour and mix until well incorporated while warm. Mixture may seem dry and flaky at first, but when workably warm, knead until the flour hydrates into the sweet potato black bean mixture.

Cut ball into four. Roll each quarter into a log. Cut log into 8 pieces and roll each piece into a ball. Lower 16 balls into the boiling water. Heat a pan with 2 tbsp butter as the balls boil. When the balls float, they are ready to be transferred to the pan with the butter. Heat until brown on two or three sides of the ball. Repeat with the remaining 16 balls. Serve with a vinegary hot sauce. 

Notes

1. By changing the spice mixture or the beans, you can get a variety of flavors. 

2. You can freeze these. Just let them cool and package them away in a ziplock bag.

3. Just use regular garlic powder if you can't find roasted.

4. It's involved, but the cooking goes fast because you're very active.

[recipeplant]

GOLDEN ARCHES MAC

4 servings | 25 minutes

Ingredients

2 cups elbow macaroni

7 oz or half a bag of gardein's plant-based ground be'f

3 cups water

1 tsp coarse kosher salt

1 cup plus of violife's shredded cheddar

2 tbsp kosher dill pickle juice

1 tbsp heinz's ketchup

1 tbsp frank's yellow mustard

1 tsp onion powder

Directions

Toss elbow macaroni and ground be'f crumbles into pot with water and salt. Bring to a boil and let simmer for 5 minutes. Stir occasionally to prevent sticking. When water has been mostly absorbed, turn off stove. Do not strain. Toss in cheese, pickle juice, ketchup, mustard, and onion powder, and stir until cheese is well melted and incorporated. 

Notes

1. Cheese to your heart's content. I find a cup is enough, but a little more doesn't hurt.

2. Name brand is not necessary, but it will taste different. I tried recreating this with so many different cheeses and the violife shredded cheddar worked best after all. 

[recipeplant]

PHILLY CHEESESTEAK BUNS

16 buns | 75 to 90 minutes

Ingredients

1 tbsp olive oil

1 pack vegan ground beef

1 yellow onion

1/2 green pepper

5 tsp vegan au jus gravy mix* (optional)

1/2 tsp iodized salt or to taste

1/4 tsp black pepper or to taste

4 slices vegan provolone

2 cans french bread dough

sesame seeds

Directions

Small dice yellow onion and green pepper and caramelize in olive oil. Add vegan ground beef to pan. Break up vegan ground and stir in au jus seasoning mix, salt, and pepper. Brown. Remove from heat and let cool. Open a can of french bread dough and slice into 8 equal pieces. Roll out a piece of dough and place a tablespoon full of filling in one half of dough. Add a quarter slice of cheese on top of the filling. Fold over and crimp edges to seal the bun. Sprinkle and press in sesame seeds. Repeat for second can and each piece of dough. Bake at 350°F for 25 to 30 minutes. 

Notes

1. *Please check labels for au jus gravy mix. Use what you are comfortable with. I tend to give the benefit of the doubt to products that look accidentally vegan but you may be more strict and avoid it all together. The one I used contained mushroom concentrate instead of beef fat but the natural flavors could have very well been animal derived. The au jus is used to boost the beef like flavoring so leave it out if you don't feel comfortable.

2. Most of the time is spent caramelizing onions and baking. It honestly comes together pretty quickly.

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PIZZA WONTONS

6 servings | 75 - 90 minutes

Ingredients

1 cup TVP

1 cup hot boiled water

1/2 tsp ground fennel

1/2 tsp mustard powder

1/2 tsp cayenne pepper

1/2 tsp dried basil

1/2 tsp oregano

1/2 tsp dried thyme

1 tsp dried parsley

1 tsp garlic powder

1 tsp onion powder

1 tsp iodized salt

1 tsp black pepper

1 tsp paprika

1 tsp smoked paprika

2 tbsp lemon juice

4 tbsp tomato paste

2 cups shredded vegan mozzarella

1-2 packages vegan wonton wrappers

water for sealing wontons

vegetable oil for deep frying

Directions

Put a pot of oil on to heat at medium to medium low heat. Boil 1 cup water in microwave. In a mixing bowl, add in 1 cup of TVP and 1 cup boiled water. Mix well and let sit until TVP is soft. As TVP sits, mix herbs and spices in separate bowl. Add the herbs and spices to TVP and mix well. Mix in the 4 tbsp tomato paste and 2 tbsp lemon juice. Add in 2 cups of shredded vegan mozzarella and mix until cheese is small and well combined.

To make wonton, take a wonton wrapper and place a teaspoon to teaspoon and a half or half tablespoon of filling into center of wonton wrapper. Wet sides and fold corner to corner, sealing wonton. 

Wontons can be folded into a variety of shapes. Folding the two far corners towards each other like two crossed legs creates an ingot shape which is the preferred shape for this recipe. The sides can also be folded into the center for a baby in a blanket look.

Deep fry wontons at medium to medium low heat until wontons are gooey in the middle and wontons are crispy and golden. Be sure to flip halfway through. Wontons take a minute or two to cook. 

Notes

1. You can freeze these once cooked and reheat them at 375ºF for 7-8 minutes. You can also microwave them for one minute instead but it gives a softer texture.

2. The majority of the time is spent folding and frying the wontons. When you're adept at folding the wontons, I recommend folding and frying at the same time.

3. You can choose to just use paprika or smoked paprika if you prefer though I like the mix.

[recipeplant]

RICE AND LENTIL SOUP

4 servings | 25 minutes

Ingredients

1/4 cup jasmine rice

1/4 cup lentils

4 cups water

1/8 tsp ginger powder

1/8 tsp turmeric

1/8 tsp black pepper

1 tsp coarse kosher salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp basil

1/4 tsp oregano

1/4 tsp parsley

1/8 tsp thyme

1/2 bay leaf

1 tbsp nutritional yeast

Directions

Combine all ingredients into one pot and set to simmer on low for 20 min or until lentils are tender.

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GREEN BEAN CASSEROLE

8-10 servings | 45-60 minutes

Ingredients

2 tbsp vegan butter

1 can sliced mushrooms

4 cloves garlic

2 tsp liquid aminos or tamari

2 cups unsweetened cashew milk

2 tbsp corn starch + 4 tbsp cold water

1/2 tsp iodized salt

1/2 tsp garlic powder

1/8 tsp black pepper

1 cube vegetable bouillon

4 cans French cut green beans

1 container French's fried onions

Directions

Saute rinse and drained sliced mushrooms in vegan butter in large pot. Mince garlic and add to pot with 1 tsp liquid aminos or tamari. Let mushrooms cook down until water is evaporated. Add 2 cups cashew milk, 1/2 tsp garlic powder, 1/2 tsp salt, 1/8 tsp black pepper, 1 cube vegetable bouillon, 1 tsp liquid aminos or tamari, 4 cans French cut green beans to pot. Mix cornstarch and water to create a slurry and mix into pot. Cook until green beans are warmed through and soup is thick and creamy. Add in half a container of fried onions and mix in. Transfer to casserole dish. Top with remaining fried onions. (Optional: Broil for a minute to allow the fried onions to crisp.)

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CREAM OF MUSHROOM SOUP

4-6 servings | 45 minutes

Ingredients

1 tbsp vegan butter or sunflower oil

16 oz thinly sliced white button mushrooms

4 cloves minced garlic (about 1 tbsp)

1 tbsp liquid aminos or tamari

2 cups unsweetened cashew milk

1 cube vegetable bouillon

1/2 tsp garlic powder

1/2 tsp iodized salt

2 cups unsweetened soy milk

2 tbsp corn starch + 4 tbsp water

Directions

Saute sliced white button mushrooms in butter or oil. Add in minced garlic and 1 tbsp liquid aminos or tamari to mushrooms as they begin to release water. Cook until water has evaporated. Add 2 cups unsweetened cashew milk to pot with 1 cube vegetable bouillon, 1/2 tsp garlic powder, and 1/2 tsp iodized salt. Heat on medium until the bouillon cube melts. Add in the 2 cups unsweetened soy milk and the corn starch slurry made of 2 tbsp corn starch and 4 tbsp water. Stir to combine, and heat on medium until the pot comes to a simmer, stirring frequently.

Notes

1. You can blend a cup of raw cashews with 2 cups water in a high speed blender to get the cashew milk if you can't find store bought.

2. If you heat the soy milk too quickly and on too high a heat, it will break/curdle. 

3. Make sure the vegetable bouillon is gluten free if you are gluten free.