Recipes

Posts that contain a recipe.

Eggplant “Parmesan”

karenwpullen Main Dishes, Recipes, Side Dishes , , , , ,

One of my favorite sandwiches, eggplant parm is also great with pasta and some marinara sauce. It’s quick–just slice, dunk, and bake! I’ve included the ingredients for the parm-like topping too.

Prep Time10 minutes
Cook Time25 minutes
Print Recipe

Eggplant “Parmesan”

Makes a great sandwich or addition to spaghetti.
Course: Main Course, Sandwich, Snack
Cuisine: Italian, Vegan
Servings: 0

Ingredients

Eggplant Parm

  • 1 eggplant
  • 1/4 cup flour
  • 1/2 cup unsweetened plant milk
  • 1 teaspoon cornstarch
  • 1 cup panko breadcrumbs
  • 2 tablespoons vegan parmesan recipe below
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1/4 teaspoon salt

Vegan Parmesan

  • 3/4 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • pinch cayenne
  • 1/4 teaspoon oregano

Instructions

Eggplant

  • Preheat the over to 400° F. Prepare a baking sheet –lightly oiled, or silicone mat, or parchment paper.
  • Slice the eggplant, about 1/2-inch thick.
  • Mix the flour, milk, and cornstarch together in one bowl.
  • Mix the panko, parm, basil, oregano, and salt in a second bowl.
  • Dunk each slice of eggplant in the flour/milk bowl, then the breadcrumbs bowl, and place it on the baking sheet.
  • Bake 25 minutes.

Vegan Parm

  • Place all ingredients in a food processor and blitz until it's a fine meal with some nutty bits.
  • Transfer to a jar. Refrigerate to keep fresh.

Notes

For a sandwich, place 2-3 slices on a crusty roll, drizzle with warmed marinara sauce and sprinkle with extra parm. I like to add a little shredded cabbage for crunch but that’s just me!

Asian-Style Pepper “Steak”

karenwpullen Main Dishes, Recipes , , , ,

Stir-fried soy curls, onions, peppers, and green beans are mixed with a punchy brown sauce.

Prep Time20 minutes
Cook Time10 minutes
Print Recipe

Vegan Pepper & Onions “Steak”

Course: Main Course
Cuisine: Chinese, Vegan
Servings: 4

Ingredients

  • ½ bag Butler soy curls
  • 2 cups vegetable broth
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • 1 cup green beans trimmed, cut in half

Sauce

  • ¼ cup soy sauce
  • ¾ cup water
  • 1 tablespoon maple syrup
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne
  • 1 inch knob fresh ginger

Instructions

  • Heat the vegetable broth and pour over the soy curls to hydrate them for 10 minutes.
  • Slice the onions and peppers into thin strips. With the green beans, cook in a sauté pan until they are soft and starting to brown. Add a bit of water if they start to stick.
  • Mince or grate the ginger. Put all the sauce ingredients into a bowl and whisk together.
  • Drain the soy curls and add them to the sauté pan. Stir to combine and cook 2 more minutes until the soy curls start to brown.
  • Add the sauce. Cook and stir until the sauce thickens.

Notes

Serve over rice. 

Soy Curl “Chik’n” Salad

karenwpullen Recipes, Salads, Sandwiches

Soy curls are 100% soy beans, cooked and dehydrated. They contain no no chemicals, additives, or preservatives.

I buy them directly from Butler Foods, and keep them in the refrigerator. My two favorite uses for soy curls are this recipe and a mac & cheeez recipe by JL Fields that I make in the instant pot.

Prep Time20 minutes
Print Recipe

Soy Curl “Chik’n” Salad

Course: Salad, Sandwich, Snack
Cuisine: American, Vegan
Servings: 4

Ingredients

  • 1/2 bag Butler soy curls
  • 2 teaspoons chicken-style bouillon, dissolved in 2 cups water
  • ¼ red onion finely diced
  • 2 celery stalks finely diced
  • 1 tablespoon pickle relish or chopped pickle
  • ¼ cup pecans toasted and chopped
  • ⅓ cup vegan mayo
  • 1 teaspoons garlic powder
  • 1 tablespoon mustard

Instructions

  • Bring the broth to a boil, remove from heat, and add the soy curls. Let them hydrate for about 10 minutes.
  • Drain the soy curls. To remove as much moisture as possible, place them in a clean dishtowel, and wring out as much liquid as possible.
  • Chop the soy curls. Add remaining ingredients and mix.
  • Salad will keep 4-5 days in the refrigerator.

Notes

Here’s a vegan mayo recipe.
The nuts aren’t necessary but I like the crunch!
You can also add chopped apple, dried cranberries, or sliced grapes.
Serve it on a cracker, in a sandwich, or on a bed of lettuce.