Tofu, Tempeh, and Seitan
Easy and tasty are the names of the game here, and these tacos are both (even if using bottled BBQ sauce and dressing and pre-made corn tortillas) and incredibly versatile. You can dress them up fancy or just take them as is and dig in. Oh, and did I mention they’re mad economical? If you have some of these ingredients on hand, this whole meal will cost you around $12 bucks, which is about the going rate for a top-shelf margarita in Chicago. Recipe and photos contributed by Ashlee Piper from her blog The Little Foxes.
Slices of tofu are first bathed in a tangy marinade and then coated in a three-seed blend. Instead of being fried, these tofu cutlets are baked to perfection. Recipe by Beverly Bennett, from Chia: Using the Ancient Superfood* by Beverly Lynn Bennett, @2014 Books Alive, Summertown, TN, reprinted by permission. Photo by Andrew Schmidt.
This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely bell pepper and zucchini. It goes well with Asian-style rice or noodle dishes (hot or cold), and can also be served on a bed of greens, in lettuce cups, or stuffed into raw bell peppers for a nice touch. Photos by Evan Atlas.
This supremely nourishing trio of ingredients — tempeh, kale, and sweet potatoes — are the basis of a quick, colorful, and comforting meal. It’s an adaptable dish, too—don’t like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It’s great with chard in place of kale, as well. Great served with any of the slaw recipes on this site. Photos by Evan Atlas. more→
This Thai-style presentation of steamed fresh green vegetables offers a nice change of pace from the usual stir-fries. What makes this dish great is a rich and delectable peanut sauce. Served over hot cooked rice, just add a platter of cherry tomatoes and carrot sticks to complete the meal. Photos by Hannah Kaminsky.
This simple seitan stir-fry is great choice for hearty appetites, and a warming dish for nippy evenings. Lots of red onion adds great flavor, and the mushrooms bolster the “meaty” quality of the seitan. Photos by Evan Atlas. more→
If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Adapted from Vegan Express. Photos by Hannah Kaminsky. more→
Spicy bits of vegan sausage lend an authentic flair to this simple vegan take on Jambalaya, a Creole-Cajun classic. Serve with any type of coleslaw and fresh corn bread for a hearty, satisfying dinner. Photos by Evan Atlas. more→
Kale, tofu, and peanut butter join forces to create a tasty, nutrition-packed dish. Serve with brown rice or quinoa and a colorful salad for a great weeknight meal. Recipe and photos from Eat to Live Cookbook* by Joel Fuhrman, M.D. © 2013 HarperOne; reprinted by permission. more→
Here’s a hearty dish of potatoes and vegan sausage, highlighting calcium-rich collard greens. It’s so hardy, that all you need is a simple salad or slaw to complete the meal. Photos by Evan Atlas.
Serves: 4 to 6
- 4 medium-large Yukon gold or red-skinned potatoes
- 1 large sweet potato
- 2 tablespons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 1 good-sized bunch collard greens (8 to 10 ounces)
- 2 links Tofurky or Field Roast vegan sausage, cut into 1/2-inch-thick slices
- 1/4 cup white wine, vegetable broth, or water
- Leaves from 2 sprigs fresh rosemary,
or 1 to 2 teaspoons dried rosemary leaves, to taste
- 1 teaspoon sweet paprika
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- Salt and fresly ground pepper to taste
Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into 1/2-inch-thick half circles.
Cut away the thick mid-ribs from the collard greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into thick strips.
Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden.
Add the potatoes, collards, sausage, and wine (or broth or water). Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and suasage are touched with golden spots here and there.
Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and pepper and serve.
Per Serving (based on 4 servings): 318 calories; 43g carbs; 12g fat; 15g protein; 226mg sodium
- Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
- Here are more easy, tasty potato recipes.
- Find more of VegKitchen’s Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.
- Here are more vegan sausage recipes.
Just about any type of tempeh—soy, quinoa, sesame, wild rice—works well in this stew, which tastes even better the next day. It’s a lovely main dish option for a vegan Thanksgiving table, though you can make it any time you crave something hearty and warming. Cranberry-Orange Sauce is a perfect accompaniment. Contributed by Leslie Cerier, from Going Wild in the Kitchen: The Fresh and Sassy Tastes of Vegetarian Cooking*. Photos by Hannah Kaminsky.
Here is a kinder, gentler version of gyros, the Greek meat-on-a-pita classic. Seitan makes a superb stand-in, and the shortcut creamy cucumber dressing gives the entire enterprise a refreshing zip. For heartier appetites, a serving would be 2 gyros; one is filling enough for moderate appetites or when other dishes are to be served. Recipe adapted from Vegan Express. Photos by Lori Maffei. more→