Bolognese Sauce (WFPBNO)

I have a ground beef crumble that uses this same concept of cauliflower, walnuts and mushrooms. Pulse in a food processor, add taco seasoning for tacos or use in a casserole, etc. Using this same idea and a marinara sauce recipe I made this for dinner last night. It turned out really good and you can't taste the mushrooms as there are only a few and there is so many other flavors going on. I served this over brown rice spaghetti. It is better to let the sauce simmer for a while and thicken up so you will want to start your sauce early in the day. I started everything early and let the crumbles sit while the sauce simmered.

For the crumbles:

• 1 medium head cauliflower, cut into florets
• 3/4 cup walnuts
• 4 ounces mushrooms, large chopped (I used baby bellas)
• 6 tablespoons nutritional yeast
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon balsamic vinegar
• 3 tablespoons low-sodium soy sauce

Preheat oven to 375F. Pulse all the above ingredients in your food processor, don't over do it you want something resembling ground beef. Line baking sheet with parchment paper and spread the mixture into an even layer.  Bake for 15 minutes, then gently toss, add back to oven for another 15 minutes.

Marinara Sauce:

• 1 yellow onion, chopped
• 1 stalk celery, chopped
• 1 heaping tablespoon minced garlic (I buy pre minced)
• 1/4 cup tomato paste
• 1 cup red wine (or veggie broth) I used Pinot Noir
• 1 28-ounce can crushed tomatoes
• 1 14-ounce can diced tomatoes
• 1 tablespoon maple syrup
• 1 tablespoon Italian seasoning
• several grinds of black pepper
  
  
• 1 16-ounce package spaghetti noodles, or your favorite pasta.

Set a large Dutch oven over medium heat and saute the celery, onions and garlic for 3-4 minutes in a few tablespoons of water.

Add the tomato paste and a little more water and stir well. 

Add the red wine and stir, allow to cook about 5 minutes.

Add the remainder of the sauce ingredients. Stir well and let cook about 5-6 minutes. 

Reduce heat and let the marinara sauce simmer at least 20 minutes. But longer results in a thicker sauce.

While that simmer check on the cooling crumbles. Start your water for your pasta.

Once the sauce is the thickness you like add the crumbles. 

Stir well and leave on low while you cook the pasta according to the package directions.

Serve it up with a salad, or some bread. 

Enjoy!!!

Blackened Tofu Tacos (WFPBNO)

I made these for Taco Tuesday and boy were they good. I had a bag of coleslaw mix in the frig that needed to be used. So, I opted to use that instead of lettuce. I made the sauce using plant based yogurt and Dr. McDougall's mayo recipe. I know the pic is a pic of a plant based Hellman's jar. But, it was washed out and that is what I stored my McDougall mayo in. His recipe is online and it's free. The leftovers heat up well in an air-fryer or toaster oven and the tofu would make a good addition to a salad.

For the sauce:

• 1/4 cup vegan mayo, I used Dr. McDougall's recipe
• 1/4 cup vegan yogurt, unsweetened
• 2 teaspoons blackened seasoning
• lime juice to taste, I used 1/2 a lime

For the tofu:

• 1 14-ounce package of extra firm tofu, drained and pressed
• 3 tablespoons blackened seasoning

For the tacos:

• flour tortillas
• avocado
• cabbage or coleslaw mix
• lime wedges for serving, optional

Press your toful between a folded kitchen towel. I use the lid to my Dutch oven to press my tofu.

Add all the sauce ingredients to a small bowl and mix to combine. 

Taste and adjust seasoning to your liking.

Press the tofu for about 30 minutes.

Then lice into 16 sticks.

Add the seasoning mix to a bowl or plate.

 

Dredge the tofu, coating all the sides.

Add to a plate.

Preheat your toaster oven or air-fryer. I used my toaster oven set at 350F. Add the tofu to a baking dish covered with parchment paper.

Baked until the tofu was brown and firm. About 15-20 minutes.

Heat the tortillas. To make a taco: add avocado, cabbage/slaw and tofu to each tortilla. Drizzle on some sauce and serve with hot sauce or lime wedges. I also heat some fat free refried beans as a side.

Another Taco Tuesday in the books!!

Enjoy!!!

Thai Beef Tacos

I decided to take my tacos for a different flavor profile last Taco Tuesday. I saw a few recipes online and decided to put my vegan spin on them. If you wish to make the WFPBNO use rehydrated soy curls that have been chopped up. I used green cabbage because that is what I had on hand; feel free to use red cabbage, nappa or whatever you have on hand. You are looking for a crunch factor. This made about 8 tacos but the servings will depend on the size of your tortillas.

• 1 tablespoon minced garlic (I use the kind already minced)
• 1/2 red onion, diced
• 1 inch knob ginger, minced
• 1 red bell pepper, thinly sliced
• 1 package (12 ounces) vegan beef crumbles
• 1/4 cup sweet chili sauce
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 tablespoon Thai basil, or sub regular basil
• 1/2 lime juiced
• taco-size flour tortillas
• 1/4 cup cabbage, shredded
• avocados, sliced
• spicy mayo, optional

Heat a large non-stick skillet over medium heat. Add the garlic, onion, ginger and bell pepper. Cook for about 3 minutes until the veggies begin to  get tender. 

Add a splash of water if they try to stick.

Add the vegan crumbles, sweet chili sauce, soy sauce and black pepper. Saute for 5-10 minutes; until the crumbles begin to brown.

Add the basil and lime juice and give it all a good stir.

I heated my tortillas briefly in the microwave. But, you can also wrap them and heat in the oven. To assemble your taco: add cabbage to the tortilla, top with crumbles, avocado, cilantro and spicy mayo. Serve with lime wedges on the side if you like. I had fresh corn on the cob for our side dish.

Enjoy!!!!