Tofu, Tempeh, and Vegan Sausage Main Dishes
Serve this easy dish of tofu and broccoli in a prepared Thai peanut satay sauce over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, and strips of red bell pepper and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories. more→
Tempeh and vegetables enveloped in barbecue sauce and roasted brings out amazing flavors, and makes your kitchen aromatic as they bake. Serve with a simple grain or pasta dish and a green salad for an easy weeknight meal.
I will fully admit that this recipe combining vegan sausage, canned beans, and barbecue sauce screams “emergency dinner!” But it’s spicy, hearty, high in protein, and best of all, ready for the table in about 20 minutes. Some nights, you need a main dish like that, and this one never disappoints. more→
Bites of tart apple and briny tempeh “bacon” add a delightful flavor twist to this hearty dish of black-eyed peas and greens. Serve with sweet potatoes or fresh corn and coleslaw for a satisfying meal.
Mild tofu makes a good counterpart to the balsamic-roasted vegetables. This is good served hot, or just warm over greens as a kind of warm main-dish salad. more→
Everyone will love these Sloppy Janes, even if you’re not gluten-free. They pack a punch that will have everyone wanting a second! Recipe from The Complete Idiot’s Guide® to Gluten-Free Vegan Cooking* by Julieanna Hever, M.S., R.D., CPT, and Beverly Lynn Bennett (Alpha Books, 2011).
These mildly spiced vegan tofu burgers can be served on burger rolls with all of your favorite condiments. Or, serve them on their own as a side dish for grain, potato, or pasta dishes. Young children may enjoy eating these out of hand at room temperature. Ketchup, marinara sauce, or barbecue sauce are all welcome embellishments, as is Quick Tartar Sauce. more→
Tempeh, portobello mushrooms, and miso contribute a “meaty” heartiness to this dish, and balsamic vinegar provides a bit of tang. Serve this sumptuous stew-like sauce over a cooked grain—a mixture of long-grain rice with kasha or wild rice is one of my favorites—or on pasta. Contributed by Susan Jane Cheney, from Stir Crazy! more→