plant-based

Pad Thai

karenwpullen Main Dishes, Recipes, Side Dishes , , , ,
Prep Time15 minutes
Cook Time25 minutes
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Plant-Based Pad Thai

Course: Main Course
Cuisine: Thai
Servings: 0

Ingredients

Crispy Tofu

  • 1 15-oz package tofu firm or extra firm
  • 2 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon powdered ginger
  • 2 tablespoons corn starch

Pad Thai

  • 8 oz rice noodles
  • 2 cups broccoli florets
  • 1 carrot sliced thin
  • 1 red bell pepper sliced thin
  • 2 cloves garlic chopped
  • 1 inch ginger grated
  • 3 green onions sliced
  • 1 jalapeno pepper chopped fine

Sauce

  • 4 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons peanut butter
  • 1 tablespoon siracha or chili paste
  • 1 tablespoon maple syrup

Toppings

  • 1/2 cup cilantro, chopped
  • 1/2 cup peanuts, chopped
  • lime wedges

Instructions

Crispy Tofu

  • Preheat the over to 375.
  • Cut the tofu into 3/4-inch cubes and put the cubes into a zip-lock plastic bag.
  • Whisk together the soy sauce, ginger, and garlic powder; add to the bag with the tofu and mix well.
  • Add the corn starch and mix thoroughly.
  • Line a baking sheet with parchment paper and place the cubes on it. Bake 20 minutes, tossing half-way.

Pad Thai

  • Cook the noodles as instructed on the package.
  • Sauté the garlic, green onions, ginger, and pepper for 2-3 minutes. Add a little water if they start to stick.
  • Add the broccoli, carrots, bell pepper. Cook 7-8 minutes, stirring a few times.

Sauce

  • Whisk all sauce ingredients together in a bowl.
  • Add the noodles and sauce to the vegetables. Cook two minutes until heated through, then add the crispy tofu.
  • Sprinkle with chopped peanuts and chopped cilantro. Serve with a lime wedge.

Notes

I couldn’t find any bean sprouts at the grocery store, but they can be added to the vegetables if you have them. Or baby bok choi.
There may be more crispy tofu from this recipe than is necessary. It keeps beautifully and is a great addition to salads.
 

Crunchy Slaw

karenwpullen Recipes, Salads , , , ,
Prep Time10 minutes
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Crunchy Slaw

Course: Salad, Side Dish
Cuisine: Vegan
Servings: 0

Ingredients

  • 1/4 head red cabbage about 2 cups, shredded
  • 1/4 head green cabbage about 2 cups, shredded
  • 3 carrots 1 to 1 1/2 cups, shredded
  • 1/2 yellow bell pepper sliced thin. Red or orange will do as well.
  • 1/2 cup pepitas or other nuts, like peanuts, sunflower seeds, walnuts
  • juice from one lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder

Instructions

  • Chop or shred both cabbages into thin pieces. I used a mandolin. Can also use the food processor, a grater, or a knife.
  • Carrots: I buy them already shredded. If using whole carrots, grate them.
  • Slice the bell pepper into thin strips.
  • Toast the pepitas for a few minutes. Watch them — they easily go from perfect to burnt!
  • Toss together the cabbages, carrots, bell pepper, and pepitas.
  • Whisk the lemon juice, salt, cumin, and garlic powder together, and pour over the salad. Mix well.

Notes

It might be a Southern thing to add nuts to slaw. But everyone will love that extra crunch.
Besides a side dish or salad, slaw makes a great topping for the possible burger or vegan sloppy joes.

Snobby Joes

karenwpullen Main Dishes, Recipes, Sandwiches, Snacks, Dips, and Smoothies , , , ,
Prep Time5 minutes
Cook Time10 minutes
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Vegan Sloppy Joes

Course: Main Course, Snack
Cuisine: American
Keyword: lunch, sandwich
Servings: 6 sandwiches

Ingredients

  • 2 15-oz cans lentils drained and rinsed
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic chopped

Sauce

  • 1 15-oz can tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons mustard
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons maple syrup
  • 1 teaspoon salt

Instructions

  • Sauté the onion, garlic, and green pepper until soft, about 5 minutes. Add a little water if they start to stick.
  • Add the chili powder, paprika, and cayenne to the vegetables; stir and cook about one minute.
  • Add the rest of the sauce ingredients and mix. Add the lentils, simmer for a few minutes to let the flavors develop.
  • Serve on toast or burger buns.

Notes

This recipe calls for canned lentils but you can easily cook lentils beforehand. One cup dried green or brown lentils to 4 cups of water; cooks in about 20 minutes. Lentils do not have to be soaked.
To make it even more quickly, use a jarred barbeque sauce (read the label to minimize oil). Just simmer the lentils in the sauce for a few minutes to develop flavor.
Very good served with crunchy slaw.