Easy Vegan BBQ Chicken Salad

Ingredients:

• Gardein’s Ultimate Chicken Tenders

• Lettuce

• Tomato

• BBQ Sauce

• Follow Your Heart Creamy Garlic Dressing

• Salt & Pepp

Cook your tenders as directed on the package (18 minutes, flipping halfway at 425º). While your tenders are cooking wash and cut your lettuce and tomatoes. Add them to your dish and season with a little salt and pepper. When your tenders are done cooking cut them and toss them in a bowl with your favorite bbq sauce. Add them to your salad and drizzle your creamy garlic dressing on top. Voilà! There you have the easiest lunch salad! Flavorful and filling, this salad is perfect for those WFH days or taken with you on the go.

Enjoy!

BBQ Tofu Sandwich

Ingredients

• 1 Block Extra Firm Tofu

• Purple Cabbage

• Red Potatoes

• Green Onions

• BBQ Sauce

• Buns

• 3 Tbsps Worcestershire Sauce

• 1 Tbsp Steak Seasoning

• 1/4 Cup Olive Oil

• 3 Tbsps Veganaise

• 1 Tbsp Dijon Mustard

• 1 Tbsp Garlic Powder

• 1 Tbsp Onions Powder

• 1/2 Tbsp Chili Powder

• 1/2 Tbsp Apple Cider Vinegar

Either the day before or several hours before you plan on cooking, you’ll need to marinate your tofu. Make sure your tofu has been pressed, then slice into 1” strips. Now in a large bowl or dish combine your olive oil, Worcestershire sauce, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1/2 tbsp chili powder, 1 tbsp steak seasoning, and salt and pepper to taste. Add tofu to the mixture and fully cover each piece in the marinade. Add your tofu to a zip lock bag or sealed container and put it in the fridge to marinate for 4 - 24 hours.

Heat your oven to 425º and cook your tofu for 20 minutes, flipping halfway.

For the slaw, you can make this ahead with your tofu or when you are ready to cook. First, chop up your cabbage, either with a knife or a mandoline slicer. Add your chopped cabbage to a large mixing bowl and combine with 1/2 tbsp ACV, 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 3 tbsps veganaise, 1 tbsp dijon mustard, green onions, and salt and pepper to taste.

When your tofu is finished baking, toss in bbq sauce and add to your bun. Top with a little more bbq sauce and your slaw. (You could throw some pickles and hot sauce on there as well!) These go great with some smashed red potatoes!

Enjoy!

Korean "Beef" & Rice

Ingredients

• Impossible Meat (4 patties) Let thaw before hand

• White Rice

• Red Cabbage

• Green Onions

• Red Chili paste

• 1 Tbsp Sesame Oil (plus more)

• 2 Tbsp Ginger Paste

• 1 Tbsp Garlic (fresh or garlic powder)

• Red Pepper Flakes

• 1 Tbsp Brown Sugar

• 4 Tbsps Soy Sauce

• Teryaki Sauce

• 1 Tbsp Rice Wine Vinegar

• 1 Tbsp Lemon Juice

• Sesame Seeds

First off, start cooking your rice. I use a rice cooker, but if you don’t have one of those, follow the instructions on your rice bag. While the rice is cooking you can prep your cabbage slaw. Using a mandoline slicer makes this part a lot easier, but you can also chop up your cabbage by hand. Once your cabbage is chopped, add it to a large mixing bowl. Now, in a small mason jar, or something you can put a lid on and shake, add in 1/2 Tbsp garlic powder, 4 Tbsps of Soy Sauce, 1 Tbsp Sesame Oil, 1 Tbsp Lemon Juice, 1 Tbsp Ginger paste, 1 Tbsp Rice Wine Vinegar and shake! Pour over your cabbage, mix, and let sit.

Now chop your green onions. Add a handful to your cabbage and save the rest for garnish.

Now, start cooking your impossible meat. Add some sesame oil, ginger paste, and red chili paste to your pan and cook at medium heat for a couple of minutes. Next, add in your impossible meat and grind it up. When your meat is fully cooked add in a drizzle of Teryaki sauce, soy sauce, red pepper flakes, and 1 Tbsp of brown sugar. Cook for another couple of minutes, then turn the heat off.

Now it’s time to plate! In a bowl add in your white rice and top with your impossible meat. Now add in the cabbage slaw and garnish with green onions and sesame seeds.

This dinner is a great weeknight meal that makes for delicious leftovers.

Enjoy!

Easy Bruschetta

Ingredients

• Bread Loaf (Baquette, sourdough, whole wheat, etc…)

• Vegan Cream Cheese (I prefer Tofutti)

• Cherry Tomatoes

• 1 Tbsp Olive Oil

• 1 Tbsp Balsamic Vin

• Salt and Pepp

• Fresh Basil

• 1/2 Tbsp Garlic Powder

• 1/2 Tbsp Onion Powder

• 1/4 Tbsp Oregano

• Parchment Paper

Prep or oven to 350º

While the oven is heating up chop your cherry tomatoes and add them to a large mixing bowl. Next, add in your olive oil, Balsamic Vin, Garlic Powder, Onion Powder, Oregano, and Salt and Pepper to taste. Combine together in the bowl. Now, slice your bread and place them on a parchment paper-lined baking sheet. Top your bread with your cream cheese and add a couple of spoonfuls of your tomatoes on top of the cream cheese.

Now pop those babies in the oven for 10 - 15 minutes or until your bread gets toasty. Once they are done baking, plate and garnish with fresh basil. Can also drizzle with a little extra Balsamic Vin.

Enjoy!

Spicy Cauliflower Tacos

Ingredients

• 1 head of Cauliflower

• 1 bunch of Cilantro

• 2 Avocados

• 2 Limes

• 1 Jalapeño

• Flour Tortillas

• 1 Tomato

• 1 Tbsp Chili Powder

• 1 Tbsp Garlic Powder

• 1 Tbsp Onions Powder

• 1/2 Tbsp Cumin

• 1/2 Tbsp Paprika

• 3 Tbsps Olive Oil

• 1/2 cup Veganaise

• 1 Tbsp Siracha (or more)

• Salt and Pepp

Prep your oven to 425º.

Start off by getting your cauliflower cut into bite-size pieces and adding to a large mixing bowl. Once in the bowl add in your olive oil, chili powder, garlic powder, onion powder, cumin, and paprika. Toss until coated then place in the oven for 15 minutes.

While the cauliflower cooks you can make your avocado sauce. Using a food processor add in 2 avocados, 1 hand full of cilantro, juice from 1/2 a lime, garlic powder, onion powder, cumin, and salt and pepper (all to taste). Combine all ingredients in the processor until smooth and set aside.

Now as the cauliflower is finishing up you can slice your tomatoes and jalapeños as well as make your sriracha mayo. For the sriracha mayo mix together 1/2 cup veganaise and 1 Tbsp sriracha.

Now time to plate! Spread the avocado sauce on the flower tortilla, add the cauliflower and drizzle the sriracha mayo on top. Now add your jalapeños and tomatoes and garnish with a lime.

Enjoy!

Chanterelle Wings

Ingredients

• Chanterelle Mushrooms

• BBQ Sauce

• 3 Tbsps Olive Oil

• Salt / Pepp

• 1 Tbsp Onion Powder

• 1 Tbsp Garlic Powder

• 1 Tbsp Chili Powder

• 1/2 Tbsp Paprika

Chop up your mushrooms to be about wing size and place them in a large mixing bowl. Add in the olive oil, onion powder, garlic powder, chili powder, and paprika then toss! If you have an air fryer, fry them like regular wings. If not, you can pop them in the oven at 425º for about 15 minutes. Keep an eye on them though, they might need to go a little longer to get crispy. Once they are fried up, put them back into the mixing bowl and toss with some BBQ sauce. Plate your wings and garnish with a little green onion. These are delicious with some vegan ranch!

Just Egg Breakfast Bowl

Ingredients

• Just Egg*

• Red Potatoes

• Tomatoes

• Avocado

• Red Onions

• Green onions

• Salt / Pepp

• 1/2 Tbsp Seasoning salt

• 1/2 Tbsp Garlic powder

• 1/2 Tbsp Chili powder

• Olive Oil

To start, add a little olive oil to your pan and turn it on medium heat. While that’s heating up you can wash and dice your potatoes. Add your cut potatoes to the pan along with the seasoning salt, garlic powder, and onion powder. You’ll want your potatoes to get crispy so might take around 20 minutes or so to get them done just right. While the potatoes are cooking you can go ahead and slice your tomatoes, avocados, and green onions.

When your potatoes are done, add them to your bowl. Next, start cooking the Just Egg. Add some oil to your pan and use about half the container (or more depending on how many you are cooking for). Top with a little salt and pepper and scramble up just like real eggs.

When you eggs are done add them to the bowl on top of the potatoes. Top with your avocado, tomatoes, and green onions. Sprinkle a little salt and pepper over the avocado and tomatoes and Voilà! A delicious vegan breakfast bowl!

*Just Egg can be found at Whole Food, Publix and Wal-mart.

BBQ Mushroom Loaded Baked Potato

Ingredients

• 2 - 4 Russet potatoes

• Olive Oil

• Salt/Pepp

• 1 - 2 containers or Baby Portobello Mushrooms

• 2 Tbsp Worcestershire sauce*

• 2 Tbsp Steak Seasoning**

• 1 Tbsp Garlic Powder

• 1 Tbsp Onion Powder

• BBQ Sauce*

• Kitehill Sour Cream

• Violife Cheddar Shreds

• Earth Balance Spread

• Green Onions

Turn oven on to 425º.

Potato Prep: Wash and dry your potatoes. Poke with a fork all over, then rub with olive oil, sprinkle with salt, and put them on a baking sheet. Once your oven is ready put the potatoes in for 45 mins or until they are cooked all the way through.

While your potatoes are cooking you can begin to get your mushrooms ready. Wash and pat dry your mushrooms. Remove the stems and chop them up. In a large bowl combine your mushrooms with 2 tbsp olive oil, salt, pepper, Worcestershire sauce, steak seasoning, onion powder, garlic powder. Now toss them around until fully coated. Place your mushrooms on a non-stick baking sheet. Add your mushrooms in the oven with your potatoes for the last 10 minutes. (Don’t clean out your mushroom bowl just yet! Keep it on the counter, you’ll need it later.) Once your mushrooms are done add them back into your mixing bowl. Now toss your mushrooms in BBQ sauce.

Now it’s time to plate your potatoes! Crack those babies open and add all the yummy toppings: butter, sour cream, cheese, bbq mushrooms, and top with green onions.

Enjoy!

*Whole foods has a 365 brand Worcestershire sauce and bbq sauce that are vegan!

**For the steak seasoning I use the Kirkland brand seasoning from Costco.