Sunday, July 31, 2016

BBQ Beer Brats

I had a package of Tofurky Beer Brats and came across a few different recipes for kabobs. I decided to forgo the stick and toss the ingredients in my grill basket. They turned out great, however the basket was a sticky mess. I've since made these and just tossed everything in a large non-stick skillet. This was a much easier clean up. Feel free to sub out any fresh veg you have on hand.

  • 1 medium zucchini, cut into 1/2" rounds
  • 1 medium sweet onion, cut into 8 wedges
  • 1 package baby bella mushrooms, halved
  • 1 red bell pepper, but into 1" pieces
  • 3/4 cup vegan bbq sauce
  • 1 package Tofurky Beer Brats cut into 3/4" rounds
  • 1 box Near East Whole Grain Couscous

Toss all ingredients into a large bowl and toss well.

If grilling, preheat grill to medium high and spray your grill basket with cooking spray.
If using a nonstick skillet, give it a spray and preheat.

Add ingredients to grill basket. Stir well every 5 minutes or so. (do the same thing if using a skillet.)

Cook until veggies are tender, about 15 minutes.

I served these over whole wheat couscous, but it would also be good over rice or placed in a bun.

Saturday, July 16, 2016

French Onion Zoodle Bake

I've been seeing Zoodles everywhere. You know a zucchini that is spiraled and turned into a Zoodle. I have a hand gadget, but saw the KitchenAid attachment at Bed Bath & Beyond on sale online. Well of course I had to get it with my 20% off. I have a video of that baby in action-- sweet! I found this recipe online and decided to make it vegan AND use my new gadget. I really enjoyed this recipe, but next time I would double the onion in it. The ingredients below are the amount in the original recipe, so next time I'm using 2 onions. The leftovers were good, but fresh is best. The zucchini let's some liquid loose after it sits for awhile.

  • 2 1/2 cups zucchini noodles
  • 1 large sweet onion, thinly sliced
  • 1 teaspoon regular white sugar
  • 1 teaspoon dried thyme
  • 1 tablespoon butter
  • 1/4 cup Not-Beef broth
  • 2 teaspoons vegan Worcestershire sauce
  • 1 cup Daiya Provolone Style slices, diced
  • salt and pepper to taste

Preheat oven to 400F. In a cast iron skillet heated to medium, add butter to hot skillet.

Add onion to skillet and cook for a few minutes.

Add salt, pepper, sugar, Worcestershire sauce and thyme. Stir and cook for a few minutes.

Add beef broth and cook until onions are golden brown, about 20 minutes. Stir occasionally.

While the onions are cooking turn those zucchini into noodles.

Spray a 8x5 baking dish with cooking spray. In a large bowl combine, zucchini noodles, French onion mixture and most of the cheese (save some for the top.) Pour into prepared pan.

Top with the remaining cheese.

Bake 20-25 minutes, until golden brown. Allow to sit for 5-10 minutes before serving.

I served this side dish with Gardein Chick'n Less tenders.


Monday, July 4, 2016

BBQ Chick'n Taquitos

I remember eating out at Mexican restaurants and getting taquitos. Yummm, all that flavor in a little tortilla cigar. After we went vegan I could find them in the store every now and then, but it was rare. I came across this recipe on the web (of course I can't find the site of the original recipe). I decided to heat the tortillas in a cast iron skillet to make soft instead of frying them in oil Oh, they are so much lighter. I also added cheese inside. I think you'll love this version. Taquitos are typically an appetizer, but we had these for a light dinner.

  • 2 scallions, thinly sliced
  • 8 small corn tortillas
  • 1 package Tofurky BBQ Style Chick'n, chopped 
  • 1/2-3/4 cup Daiya cheddar shreds
  • Garnish: Sour cream, guacamole, salsa

Preheat oven to 425. In a small bowl combine green onions, chick'n and cheddar. Mix well.

Heat tortillas in a cast iron skillet for 15-20 seconds per side until pliable.

Roll about 2 tablespoons filling, in each warmed tortilla.

Place seam side down on a baking sheet. Lightly spray with oil. (I wrap my pan in aluminum foil to make clean up a snap.) I also cooked these in my toaster oven since it's so freaking hot right now. I didn't want to turn on the oven.

Bake until crispy, about 12-15 minutes.

Serve warm with garnishes.