I think I’ve made this claim before but if there’s one meat that I miss being vegetarian, it’s lamb. My mom is an expert at cooking lamb, it’s kind of a staple at the holiday’s in our house and was one of my favorite foods growing up. Now, as a vegetarian, I can’t recreate a whole leg of lamb, or chops necessarily, but with the help of protein packed tempeh and a TON of spices, I was able to come very close with these Burgers.

I attempted to make a “lamb” spiced tempeh before for pita bread pizzas and it came out so good that I took the flavor profile from that dish, turned it into a burger and it was a smashing success!

Tempeh is truly the best substitute for dishes like this one where I needed it to still have that meaty texture. It is especially good as a substitute for any sort of ground meat. It has a natural nutty flavor but also blends incredibly well with other herbs and spices.

For this dish, I loaded it with all the spices you would find in Gyro meat so bright fresh parsley and mint, combined with deep and rich flavors like coriander, cumin and cinnamon. The soy sauce adds a saltiness but also gives it the proper coloring you need.

Finally, this cucumber ranch sauce is perfect here! It’s basically tzadziki but I made it with vegan mayo instead to give it more of that ranch vibe.  If you’d like, just substitute yogurt for the mayo and boom, you’ll have tzadziki.

This dish is a great weeknight dinner! They pull together very easily and quickly and are so fully of flavor it’s honestly hard to believe it’s not meat. The toppings I used on mine were cucumbers and tomatoes but you can customize them to your liking. Get cooking friends!

Lots of Love,

Jackie

Spiced Tempeh "Lamb" Burgers

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Meatless lamb spiced burgers made with meaty, protein packed tempeh, cooked with the warm, full flavored mediterranean spices, fresh mint and parsley and topped with a creamy cucumber ranch.

Author: Jackie DeSana

Recipe type: Burgers, Dinner, Sandwiches

Cuisine: Mediterranean, Grilling

Serves: 8 burgers

Ingredients

• Burgers
• 2 cups tempeh, crumbled
• ¼ cup fresh mint, chopped
• ¼ cup fresh parsley, chopped
• 2 tsp dried oregano
• 2 tsp ground coriander
• 1 tsp cumin
• 4 scallions, sliced
• 3 cloves garlic, minced
• ½ of a large white onion, finely chopped
• 3 tbsp soy sauce
• ½ tsp cinnamon
• 2 eggs (see notes)
• 1 cup breadcrumbs
• 1 tsp each salt and pepper
• 2 tbsp olive oil
• 
  
  
• Cucumber Ranch
• 1 cup mayo
• ½ cup cucumber, finely chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• 3 cloves garlic, minced
• 1 tsp paprika
• 1 lemon, zested and juiced
• 1 tsp each salt and pepper
• 
  
  
• Toppings (optional)
• Sliced Tomatoes
• Arugula
• Feta cheese
• Sliced Cucumber
• Sliced Red Onion

Directions

1. Put the tempeh into a food processor and pulse about 5 times until fully broken up. Transfer to a large bowl. Add the remaining ingredients except the olive oil and stir until fully combined. If the mixture is too dry, add another egg, if it's too wet to mold into burgers, add more breadcrumbs about a quarter cup a time. It should be moldable like a dough.
   
   
2. Heat the olive in a skillet and use some to grease your hands. Remove about ½ cup of the burger mix at a time and mold it into a burger shape with your hands.
   
   
3. Drop into the pan and cook for about 5 minutes on each side or until the sides are browned and crispy.
   
   
4. To make the cucumber ranch mix all the ingredients together in a small bowl. Assemble the burgers by toasting the buns, smearing the cucumber ranch on both sides and adding any toppings you want.

Notes

Vegan- to make this fully vegan, substitute the eggs for a flax egg. You might end up needing some more bread crumbs as well just to make sure these stay together.

Gluten Free - use gluten free breadcrumbs. You can use a gluten free flour here instead as well but you'd need more of it than you do the breadcrumbs.

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The post Spiced Tempeh “Lamb” Burgers appeared first on Almost Like Mom's.

This recipe goes out to one of my favorite cities in the United States … Boston, Massachusetts. I went to Boston when I was 17 and immediately fell in love with the city! It’s gorgeous, full of history and absolutely loaded with good food, or more specifically, good seafood.

Andrew and I went to Boston last year and decided to cheat and have seafood while we were there and let me tell you friends, it was 100% worth it. We had dive bar clam chowder on our first night and it was heaven. Also if you get the chance, go to Atlantic Seafood, everything we ate there was mind blowing!

Now though, we’re back to the real world, so today I’m bringing you a vegetarian twist on an east coast staple, the Lobster Roll. Now, depending on where you go, Lobster Rolls can either be very simple, basically buttered lobster on bun, or they can be more elaborate and more like a seafood salad, that’s what I went for here but I substituted lobsters for, you guessed it, oyster mushrooms.

Yes, again these are my new obsession. They are so perfect for using instead of seafood that it blows my mind. This salad is particularly amazing as the mushrooms are roasted to give them extra flavor and then tossed with tons of fresh summery herbs, creamy mayo, lemon juice and crunch celery and red onion. These are great for a summer time picnic and even better if you grill the buns ahead of time.

If I may be so bold as to make a modification suggestion as well, you could also buy mini buns and make these small as an appetizer. I may or may not have seen something very similar done with Lobster Rolls on Giada De Laurentiis’ show and they looked beautiful.

If you like this post please comment, rate, share, pin, all those good things. We love the love as we’re trying to grow my following beyond my closest friends and our mom’s, not that we don’t appreciate you guys as well

Lots of Love,

Jackie

Meatless "Lobster" Rolls with Oyster Mushrooms

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

An entirely meatless take on the east coast classic Lobster Roll made with Oyster Mushrooms roasted and tossed with savory fresh herbs, tangy mayo and crunch celery.

Author: Jackie DeSana

Recipe type: Sandwich, Lunch, Dinner

Cuisine: Vegetarian, Vegan

Serves: 6 sandwiches

Ingredients

• 1 lb oyster mushrooms, pulled apart
• 2 tbsp olive oil
• 2 tsp old bay seasoning
• 1 tsp celery salt
• 1 tsp each salt and pepper
• ½ cup mayo
• 2 tbps lemon juice
• ½ red onion, diced
• ¼ cup fresh dill, chopped
• ¼ cup fresh parsley, chopped
• 2 tbs fresh tarragon, chopped
• 2 tbsp capers, chopped
• 1 tsp mustard powder
• hoagie rolls
• arugula (optional)

Directions

1. Preheat your oven to 400 degrees and line a large baking sheet with parchment paper.
   
   
2. Place the oyster mushrooms on the parchment paper and top with the olive oil, 1 tsp of old bay seasoning, ½ tsp of celery salt and the salt and pepper and toss until coated thoroughly. Bake for 15 minutes.
   
   
3. Remove the oyster mushrooms from the oven and let cool for 10 minutes. Once slightly cooled, transfer to a large bowl. Add the remaining old bay and celery salt, mayo, lemon juice, red onion, dill, parsley, tarragon, capers and mustard powder and stir until fully incorporated. It should resemble a seafood salad.
   
   
4. Cut the hoagie rolls in half and then butter the rolls. Spread them open and place face down on a pan or cast iron skillet. Toast until the hoagie roll starts to brown. Assemble by adding the mushrooms salad into the roll and topping with arugula if you like. Squeeze lemon juice over the roll.

Notes

To make vegan use Vegan Mayo.

Hot tip, if you're packing this for a picnic or lunch, pack the salad and bread separate so it doesn't get soggy. Also this is super good with crushed chips on it, just saying.

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Crockpot Mushroom Carnitas

 

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Prep time

15 mins

Cook time

4 hours 20 mins

Total time

4 hours 35 mins

 

A plant based version of this classic Mexican dish. Meaty portobello mushrooms slow cooked for hours is a bold, spicy marinade and served in a taco with cilantro and tomatoes.

Author: Jackie DeSana

Recipe type: Dinner, Tacos

Cuisine: Mexican, Vegetarian, Vegan

Serves: 12 tacos

Ingredients

• 4 portobello mushrooms
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 tbsp soy sauce
• ¼ cup maple syrup
• 1 tbs cumin
• 1 tsp oregano
• 2 tsp chili powder
• 1 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cayenne pepper
• ½ cup orange juice
• peels of 1 orange
• ¼ lime juice (about 2 limes)
• 1 tsp liquid smoke
• 2 bay leaves
• 1 white onion, sliced
• 2 jalapenos, sliced
• 2 tsp Worcestershire sauce

Directions

1. Remove the stems from the mushrooms and then use a spoon to scrape off the insides. Clean them by rubbing them a damp paper towel until the dirt is removed from the tops.
   
   
2. In a medium bowl, whisk together the olive oil, tomato paste, soy sauce, maple syrup, cumin, oregano, chili powder, smoked paprika, garlic powder, onion powder and cayenne pepper until it forms a paste like marinade.
   
   
3. In a large bowl, pour the marinade over the mushrooms and rub it in until they are all thoroughly coated. Set aside and allow to marinade for at least a half hour, this is better if you prep them overnight.
   
   
4. Once the mushrooms are marinaded, set them into the Crockpot. In a small bowl whisk together the orange juice, lime juice, liquid smoke and Worcestershire sauce. Pour the sauce over the mushrooms, add in the orange peels, bay leaves, white onion and jalapenos. Turn the Crockpot to low and cook for 4 hours.
   
   
5. After 4 hours, remove the mushrooms from the Crockpot and broil for 2 minutes until they start to get crispy on the outside. Set aside to cool until you can touch them. Shred the mushrooms by taking a fork and pulling each side of the mushroom until it starts to pull apart into very thin slices. The middles may be too tough to do this, if that is the case, just slice the tough parts very think with a knife.
   
   
6. Strain the remaining contents of the Crockpot through a strainer to remove the liquid. Remove the orange peels and bay leaves so you're left with the jalapenos and onions. Assemble these into tacos and add toppings of your choice! These were amazing with just tomatoes and cilantro but you can also add sour cream, lettuce, avocado or any other taco topping you're into.

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Spicy Fried Cauliflower Sandwiches

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

This meatless version of a Wendy's Chicken Sandwich will knock your socks off! The batter is crispy with a bold, spicy flavor and the cauliflower is soft and meaty in the middle.

Author: Jackie DeSana

Recipe type: Sandwich, Lunch, Dinner

Cuisine: American, Fast Food, Vegan

Serves: 2 sandwiches

Ingredients

• 1 head cauliflower
• 1 cup flour
• 1 cup non-dairy milk
• 4 tbs hot sauce
• 1 tbs cayenne pepper
• 1 tbs smoked paprika
• 2 tsp salt
• 1 tsp pepper
• 2 tsp onion powder
• 2 tsp garlic powder
• frying oil
  
  
• Toppings (optional)
• buns
• lettuce
• tomato
• mayo
• hot sauce

Directions

1. Cut the head of the cauliflower in half and then cut a 1 inch slice steak out of each of the two halves. You'll want to cut from the center to get the biggest piece possible and allow it to stay in tact. The back pieces of each half may fall off after that, you just need the steak for the sandwich and can save the florets for later! Meanwhile, fill a large, deep pot about 1 inch deep with vegetable oil and heat the oil over medium high heat.
   
   
2. In a large bowl, whisk the non-dairy milk, hot sauce, flour, cayenne pepper, smoked paprika, salt, pepper, onion powder and garlic powder until combined into a thick, creamy batter.
   
   
3. Test whether the oil is ready for frying by sprinkling water droplets into the oil If it sizzles and pops, it's ready to fry. Or if you have a thermometer, you want it to be 350 degrees. Take one cauliflower steak and dunk it into the batter, flipping both sides until it is fully coated. Drop the steak into the hot oil and fry for about two minutes on each side. The breading will get brown and crunchy on the outside and the cauliflower will begin to soften up. Remove from oil and place on a paper towel to get off some of the oil. Repeat this process with the second steak.
   
   
4. Assemble the sandwiches by spreading mayo, ranch, mustard or other condiments of your choice on the bun and adding lettuce tomato and other toppings!
   
   
5. If you have leftover florets, make little popcorn cauliflower nuggets by double battering them and placing them in the oil for about two minutes. Serve them with a side of ranch dressing, yum!

Notes

*You can also bake these by lining a baking sheet with parchment paper and preheating the oven to 350 degrees. Bake for 20 minutes, flipping it halfway through.

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Quick Korean Barbecue Kimchi Tacos with Charred Broccoli

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Sweet and spicy Korean barbecue sauce tossed over crispy shallow fried tofu, topped with tangy, spicy Kimchi and rolled into a taco! Honestly one of the best uses of a taco I've done.

Author: Jackie DeSana

Recipe type: Tacos, Dinner

Cuisine: Korean, Vegan, Vegetarian

Serves: 6 tacos

Ingredients

• 1 14oz block of Extra Firm Tofu, sliced into rectangles
• ½ cup Kimchi
• 2 heads Broccoli, sliced into thin florets
• ⅔ cup soy sauce
• 1 tbs fresh ginger, minced
• 3 cloves garlic, minced
• 3 scallions, sliced thin
• ½ white onion, finely diced
• 2 tbs chili paste
• 2 tbs brown sugar
• 2 tbs rice vinegar
• 1 tbs corn starch
• 2 tbs water
• 6 tortillas (corn or flour)
• Sriracha Mayo (optional)

Directions

1. Preheat your oven to 400 degrees. Toss the broccoli in olive oil and place in the oven. Bake for 20 minutes until the broccoli starts to brown a little. You should remove it right before it becomes burned.
   
   
2. In a large cast iron skillet, heat the vegetable oil. Toss the tofu strips in cornstarch, chili powder and paprika and shallow fry for about 5 minutes on each side till it starts to crisp up.
   
   
3. Remove the tofu. Add in more oil if necessary, sautee the onions, garlic and ginger and chili paste. Add in the soy sauce, rice vinegar and sugar. Stir for 2 more minutes. Add in corn starch slurry and stir for 5 more minutes until thickened it may thicken right away when you add in the corn starch, just let it simmer for about two more minutes if that is the case.
   
   
4. Stir the scallions into the sauce and then add the tofu in. Cook the tofu in the sauce for about 3 minutes until it's fully coated and soaked in the sauce.
   
   
5. Assmeble the tacos by placing the tofu on corn or flour tortilla, top it with broccoli and kimchi and enjoy! Hot tip, these tacos are also amazing topped with yogurt or Sriracha Mayo.

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Sweet Potato Burgers with Garlic Goat Cheese Aioli

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

These Sweet Potato Burgers and bursting with fall flavors and topped with a creamy goat cheese aioli sauce and sweet maple caramelized onions.

Author: Jackie DeSana

Recipe type: Burgers, Sandwiches, Dinners, Lunches

Cuisine: Vegan, Vegetarian

Serves: 4 burgers

Ingredients

• Burgers
• 1 sweet potato, peeled and cooked
• 5 tbs brown rice flour*
• 1 tbs tahini
• 2 tbs nutritional yeast
• 2 tsp syrup
• ½ tsp cayenne pepper
• 2 tsp paprika
• 1 tsp each salt and pepper
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 1 tsp onion powder
• 1 cup Panko breadcrumbs
• 4 tbs vegetable oil (for frying)
  
  
• Toppings
• 8oz goat cheese
• 6 cloves garlic, minced
• 3 tbs olive oil
• juice of 2 lemons
• ½ onion, diced
• 2 tbs butter
• 2 tbs bourbon
• 1 tbs maple syrup
• kale or spinach

Directions

1. First cook the sweet potato, you can bake it for an hour at 350 degrees, or for a faster option, peel it, chop it into chunks and cook it in boiling water for about 20 minutes until it's soft.
   
   
2. Add the cooked sweet potato to a large mixing bowl and add the remaining ingredients for the burgers except the Panko breadcrumbs and the vegetable oil. Using a stand mixer or a hand mixer, whip the mix until it's combined and the beans are broken up. If you want it to be really smooth and not have even small chunks of beans, you'll have to use a food processor or blender for this. I've tried it both ways, and I just think the burgers are better when they're just mixed. If at this point the mixture isn't thick enough to form a patty, add more flour in a tablespoon at a time.
   
   
3. Place the Panko breadcrumbs into a shallow bowl. Heat about 4 tablespoons of vegetable oil in a large pan over medium heat. Scooping out about a ½ cup of the sweet potato mix at a time, form the mixture into patties, roll them in the breadcrumbs and then place it in the oil. Cook for about 3 minutes on each side until the breadcrumbs are browned and crispy. Repeat until you're out of burgers.
   
   
4. If you're going to do my toppings, make the Goat Cheese Aioli by whipping the goat cheese, lemon juice, olive oil and garlic together until it forms a thick spreadable sauce.
   
   
5. For the caramelized onions, melt the butter in a large pan. Add the diced onions and cook until they become translucent in the butter. Pour in the bourbon and stir for about 2 minutes, then add in the maple syrup. Continue cooking and stirring the onions over low-medium heat until they start to brown. This could take about 20 minutes or 10 if you're impatient.
   
   
6. Assemble the burgers by spreading the aoili on the top bun, add the burger and top with the onions and greens of your choice! Enjoy!

Notes

If you need to make these vegan, you can make the aioli with vegan mayonnaise and soaked cashews for a thick creamy sauce.

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Sweet Potato Black Bean Wraps with Roasted Poblano Peppers

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

The perfect make-ahead lunch for busy weekdays, spicy and smoky chipotle sweet potatoes wrapped with roasted poblano peppers and creamy avocado.

Author: Jackie DeSana

Recipe type: Lunch, Dinner, Wrap, Sandwich

Cuisine: Mexican, Vegetarian, Vegan

Serves: 6 wraps

Ingredients

• Wraps
• 3 chipotle peppers in adobo sauce
• 2 poblano peppers
• 4 sweet potatoes, peeled and chopped into ½ inch pieces
• 1 cup black beans, rinsed
• 2 tbs olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp cayenne pepper
• 1 tsp each salt and pepper
• ½ tsp cinnamon
• 1 tsp smoked paprika
• 1 cup corn
• 1 avocado, sliced
  
  
• Chipotle Ranch
• 1 cup vegan mayo* (see notes)
• 1 tsp paprika
• ½ tsp cumin
• 4 tbs adobo sauce
• juice of 1 lime
• 2 tsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbs chives, chopped
• 1 tbs dill, chopped** (see notes)

Directions

1. Preheat your oven to 350 degrees. Begin by placing the sweet potatoes on a large baking sheet. Drizzle with 1 tbs of the olive oil and the garlic powder, cumin, cayenne pepper, cinnamon, smoke paprika, and salt and pepper. Take three canned chipotle peppers and crush them in your hands as you toss the sweet potatoes with all the spices. By the end, the peppers should be crushed and mixed in with the sweet potatoes like a spice. Bake in the oven for 45 minutes or until the potatoes are soft. It could take up to 1 hour.
   
   
2. When the sweet potatoes have been in the oven for about thirty minutes, add the poblanos to roast. Rub the poblano peppers with oil and salt and pepper. Place them on a baking sheet and roast for about 8 minutes on each side. They're done when their skin starts to blister. Let them cool for about ten minutes and then peel the skin off and cut them into slices. It's easiest to get the skin off with some kind of pairing knife.
   
   
3. Next, make the chipotle ranch. Add all the ingredients together and whisk until smooth. If you like it a thicker consistency you may need to add more mayo.
   
   
4. Finally, assemble the wraps! Spread the chipotle ranch onto the wrap and then top with the sweet potatoes, poblano peppers, corn, black beans and sliced avocado. These are perfect to wrap and keep in the fridge for lunch all week, or you can grill them in a pan or on a flat top to get the outside crispy and serve with an extra side of the dressing! Yum!

Notes

*If you're not vegan, you can make the ranch dressing with half the amount of mayo and use sour cream or greek yogurt for the other half. I really like using yogurt, it gives it a creamy tangy flavor.
**I used the measurements for fresh dill, if you're using dry, double the amount.

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This recipe was written by me but it was executed and adjusted by my wonderful boyfriend Andrew! It has been super crazy around our house lately because of my new job so I’ve been trying to come up with some quick and easy recipes that fit well into everyones busy lives, things that can be made easily after work in a short amount of time and still be delicious and these Fried Zucchini Tacos with Jalapeno Ranch hit all the marks.

Let’s get this out of the way as well, tacos are my absolutely favorite food. We tend to make our Fajita Tacos a lot because they are so easy and you can pre-cut and marinade the veggies and just toss them in the oven. I have however, been trying to come up with some more creative taco recipes and this is the first of my creations on that front.

The zucchini in this recipe is probably one of the best batters that we have made yet! It’s thick and smoky and it crisped up perfectly in the pan. Honestly, these were ridiculously good just dipped in the jalapeno ranch and Andrew and I ate way too many before even trying to make them into tacos so if you don’t feel like making tacos and are just looking for a killer appetizer, the zucchini fries work perfectly.

However, I still highly recommend you make these into a taco because the combination of the smoky fried zucchini with the bright crunchy slaw is really perfect and its really efficient to combine it into a taco obviously! This is also the first time that I’ve made this specific jalapeno ranch and it was the best! I find a lot of times that vegan mayo can get kind of runny in the food processor, but adding the cashews in here really thickens it up into a perfect dip and its exploding with flavor from the fresh herbs and spices from the jalapenos.

As always please share on social if you make these and like, share and comment! We appreciate the love and support!

Until Next Time,

Jackie & Andrew

Fried Zucchini Tacos with Jalapeno Ranch

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Smoky fried zucchini tacos topped with crunch kale and cabbage slaw and topped with an extra creamy jalapeno ranch dressing.

Author: Jackie DeSana

Recipe type: Lunch, Tacos, Appetizers, Dinner

Cuisine: Vegetarian, Vegan

Serves: 12 tacos

Ingredients

• Fried Zucchini
• 3 zucchinis, cut into sticks
• 2 cups all purpose flour
• 1 cup almond milk
• 1 tbs paprika
• 2 tsp each salt and pepper
• 1 tbs cumin
• 2 tsp cayenne pepper
• vegetable oil, enough to fill ¼ inch at the bottom of a pan
  
  
• Crunchy Kale Slaw
• 2 cups cabbage, shredded
• 2 carrots, shredded
• 8 radishes, sliced into rounds
• 1 onion, sliced into thin strips
• 2 jalapeno, sliced
• 2 cups kale, massaged and sliced thin
• ½ cup cilantro, chopped
• 2 tbs olive oil
• 2 tbs apple cider vinegar
• 1 tbs Dijon mustard
• juice and zest of one lime
• 1 tsp each salt and pepper
  
  
• Jalapeno Ranch
• ¾ cup soaked cashews
• 1 cup vegan mayonnaise
• 2 tsp apple cider vinegar
• ½ cup pickled jalapenos
• 2 tbs brine from pickled jalapenos
• 2 tbs fresh dill
• 2 tbs fresh cilantro, chopped
• 1 tsp smoked paprika
• 2 tsp onion powder
• 2 tsp garlic powder
• juice and zest of 1 lime
• 1 tsp each salt and pepper
  
  
• Other Optional Ingredients
• corn or flour tortillas
• sliced avocado
• diced tomatoes
• chopped cilantro

Directions

1. First, heat the oil in a large deep pan. Next, prepare your frying station by placing the almond milk in one shallow bowl and the flour and battering spices in a second shallow bowl. Double batter the zucchini sticks by dipping them in the almond milk then the flour and spice mix, back into the almond milk then back into the flour and spice mix.
   
   
2. Next, drop the zucchini sticks into the oil and cook for three minutes on both sides or until both sides are browned. While you're cooking the zucchini, heat the tortillas in another pan or in oil.
   
   
3. Make the slaw by adding cabbage, jalapenos, carrots, radishes, onions, kale and cilantro in a large bowl and toss them together. Whisk together, the olive oil, mustard, vinegar, lime juice, and zest and drizzle the dressing over the slaw along with salt and pepper and toss.
   
   
4. To make the Jalapeno Ranch, add all the ingredients together in a food processor and pulse until creamy. If it's too thick, add some water or lime juice if it still needs some tang.
   
   
5. Assemble the tacos by placing the zucchini sticks in the tacos first, then add the slaw and drizzle the jalapeno ranch on top. You can also add other optional ingredients such as avocado or tomatoes if you wish! Enjoy!!

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Tofu Scramble Sandwich with Chipotle Hollanndaise Sauce

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Incredibly easy and delicious tofu scramble assembled on a sandwich along with smokey tempeh bacon and rich spicy chipotle hollandaise sauce.

Author: Jackie DeSana

Recipe type: Breakfast

Cuisine: Vegan, Vegetarian

Serves: 4 sandwiches

Ingredients

• Tempeh Bacon
• 1 8oz package of Tempeh, sliced into thin strips
• ¼ cup soy sauce
• 2 tbs olive oil
• 1 tbs maple syrup
• 1 tsp garlic powder
• 2 tsp liquid smoke
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
  
  
• Vegan Chipotle Hollandaise Sauce
• 1 cup soaked cashews
• ¾ cup non-dairy milk (I use almond milk)
• ¼ cup olive oil
• juice of 2 limes
• 1 tsp turmeric
• 2 tsp garlic powder
• 2 tbs nutritional yeast
• 1 tbs Dijon mustard
• 1 tsp each salt and pepper
• 2 tbs adobo sauce from canned chipotle peppers
• 1 canned chipotle pepper
• 1 tsp cayenne pepper
  
  
• Tofu Scramble
• 1 14oz package Extra Firm Tofu
• 1 red bell pepper, chopped fine
• 1 poblano pepper, chopped fine
• 1 white onion, diced
• 3 scallions, sliced
• ½ tsp smoked paprika
• 3 cloves garlic
• 1 tsp cumin
• 2 tsp turmeric
• 2 tsp nutritional yeast
• 1 tsp each salt and pepper
  
  
• Sandwich Toppings (optional)
• wheat or sourdough bread
• avocado
• sliced tomato
• salsa verde

Directions

1. To make the tempeh bacon, generally you want to prep it the night before to give it lots of time to marinate but if you don't have time, let it sit in the fridge for at least 15 minutes before pan frying it. Whisk together in a bowl the soy sauce, olive oil, liquid smoke, maple syrup, smoked paprika, garlic powder, cumin and chili powder. Slice the tempeh into as thin of strips as you can and toss it in the marinade until fully coated. When it's finished marinating, heat a pan or a skillet and cook on medium high for about three minutes on each side.
   
   
2. Prepare the tofu scramble by place the block of tofu into a medium size bowl and, using a fork or a potato masher if you have one, mash it until it's broke up into chunks that are about the consistency of scrambled eggs. Then, add in the paprika, cumin, turmeric, nutritional yeast and salt and pepper and toss lightly until it's fully coated. The turmeric should make it yellow in color.
   
   
3. Next, heat the olive oil in a large pan. Add in the white onion, garlic, red bell peppers and poblano peppers. Cook for about 5-10 minutes until the onions become translucent and the peppers cook down. Add in the tofu and toss to mix all the ingredients together. Cook for 5 more minutes until the tofu is heated all the way through.
   
   
4. To make the Vegan Chipotle Hollandaise Sauce, add all the ingredients to a food processor and mix on high until smooth. If it appears grainy, you might want to add more of the non-dairy milk to make it creamier. Transfer the sauce to a medium sauce pan and heat.
   
   
5. Finally, Assemble the Sandwiches! You can eat this as an open face sandwich with the sauce drizzled on it, or as a full sandwich. Spread salsa on both sides of the bread, then place the avocado and tomato on top of one side. Scoop the tofu scramble on top of it then place the bacon on the very top. Drizzle with the Chipotle sauce and use extra for dipping! Enjoy!

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Easy Tofu Fajita Tacos

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Easy, bold, spicy and delicious Tofu Fajita Tacos. The perfect make-ahead meal for busy weeks.

Author: Jackie DeSana

Recipe type: Dinner, Tacos

Cuisine: Mexican, Vegetarian, Vegan

Serves: 12 tacos

Ingredients

• 2 Poblano peppers, sliced into strips
• 1 red pepper, sliced into strips
• 2 jalapeno pepper, seeded and diced
• 1 white onion, sliced thin
• 1 8oz block extra firm tofu, pressed and cut into ½ inch squares**(see notes)
• 2 tbs corn starch
• 2 tbs chili powder
• 1 tbs cumin
• 1 tbs garlic powder
• 2 tsp cayenne pepper
• 1 tsp each of salt and pepper
• ½ cup olive oil
• Optional Toppings
• corn or flour tortillas
• diced Roma tomatoes
• salsa Verde
• avocado
• cheese
• sour cream
• cilantro

Directions

1. Preheat your oven to 350 degrees. Place the cut veggies and tofu into a large pan.
   
   
2. In a small bowl, whisk together the corn starch, garlic powder, cayenne pepper, chili powder, cumin, olive oil and salt and pepper. When the marinade is fully mixed together, pour it over the veggies and toss until they're fully coated.
   
   
3. Bake for 45 minutes until the peppers and onions are soft. Serve on top of either corn or flour tortillas with toppings of your choice!

Notes

*Marinading the veggies can be done days before hand.
**Instead of tofu, you can also use cauliflower cut into small florets

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