Buffalo Tempeh Salad

I've been trying to eat more salad over the last few weeks. They have had great sales on bagged salad and I'm taking advantage of that! I have 3 packages of tempeh in the freezer so I decided to find a salad online that I could use these ingredients. This was really good, the tempeh is super flavorful and I hope you'll give it try while the weather is still warm. I would double the Ranch dressing  since this is supposed to serve 4 but we used all the dressing on 2 salads. 

Vegan Ranch:

• 1/4 cup vegan mayo
• 1/4 cup non-dairy, unsweet yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried minced onion
• 1/4 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1 tablespoon apple cider vinegar

Mix all the ranch ingredients in a bowl. Stir well to combine. Taste and adjust seasonings as needed. Refrigerate until ready to use.

The Salad:

• 1 small head romaine, chopped
• 6 ounces cherry tomatoes, quartered
• 1 cup shredded coleslaw mix (I used one that was red and white cabbage)
• 1 large carrot, shredded
• 3 green onions, sliced
• 1/4 of a large red onion, sliced
• 2 tablespoons cilantro, roughly chopped
• 1 avocado, cubed

Buffalo Tempeh:

• 8 ounces tempeh cubed into 24-28 bite sized pieces
• 2 tablespoons aquafaba
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/3 cup buffalo sauce

Bring a small pan of water to a boil. Add the cubed tempeh and boil for 5 minutes. Drain and set aside.

Add the aquafaba, garlic powder, smoked paprika and black pepper to a bowl. Whisk to combine.

Be sure your tempeh is mostly dry.

Add the tempeh to the mixture you made and toss to coat. 

Add the tempeh to a skillet and brown a few minutes on all sides. Add the buffalo sauce and toss until it starts to caramelize on the tempeh. Remove from the heat.

To a large bowl add the romaine, coleslaw mix, carrots and red onion.

Add about 3/4 of the ranch. 

Toss to combine the salad and dressing.

Build your salad. I used the salad mix and topped with the tempeh and the remaining veggies. Serve with the extra ranch on the side.

Enjoy!!!

One-Pot Cheesy Taco Pasta

I saw this non-vegan dish and it sounded so good and seemed fairly simple. So, I made it vegan by using Impossible meat, that was thawed, veggie broth instead of chicken broth, vegan cheese and left out the oil. It was delicious!!! It's not WFPBNO, but you could use crumbled soy curls or crumbled tofu and make your own cheese sauce and it would be WFPBNO. It is definitely a make again and next time I'll try making it whole food. It think either the soy curls or the super firm tofu crumbled would work fine.  Try this for Taco Tuesday this week.

• 1 cup chopped sweet onion
• 1 12-ounce package Impossible Beef Lite, thawed
• 1 tablespoon taco seasoning
• 1 heaping teaspoon garlic, minced
• 1 15-ounce can, black beans, drained and rinsed
• 3 cups of your favorite salsa
• 8 ounces dry elbow macaroni
• 2 1/2 cup veggie broth
• 1 cup frozen corn kernels (not in pic, sorry)
• 2 cups Colby Jack shreds
• Garnish: diced avocado, sour cream, pickled jalapeno slices

Heat a couple of tablespoons water in a Dutch oven. Add onion and cook until it is translucent. Stirring occasionally.

                                        

Add the Impossible beef, taco seasoning and garlic. Cook, breaking up the beef into smaller pieces using a wooden spoon. Cook until no pink remains.

Add the beans, salsa and macaroni. Stir well to combine. Add the broth and cover, bringing the pot to a boil. Uncover, cook, stirring occasionally, the pasta will try to stick to the bottom of the pan. Be sure to scrape the bottom often. Cook until pasta is done, about 12-15 minutes. Again, be sure to stir.

Add the corn and 1-1/2 cups cheese. Stir well.

Sprinkle the remaining cheese on the top and add the lid. Turn the heat off. Leave for 2-3 minutes until cheese is melty.

Add your garnishes, you could also use chopped cilantro, more salsa, hot sauce, crushed tortilla chips.

Enjoy!!!

Sourdough Discard Pancakes (WFPBNO)

I haven't had pancakes in some time and wanted something different for breakfast this morning. I grabbed my sourdough from the frig and used a recipe from online. I altered it so there was no oil and no "egg" and these turned out delicious!!! Since this uses sourdough discard it's perfect if you have some unfed sourdough hanging out in the frig. 

• 100 g Sourdough starter discard
• 200 g all-purpose flour
• 200 g soy milk (may need a little more if batter is too thick)
• 30 g sugar
• 1 Bob's Red Mill Egg replacer (or whatever egg replacer you like, 1 egg worth)
• 8 g baking powder
• 3 g salt
• 5 g vanilla extract
• blueberries, optional
• vegan mini chocolate chips, optional

In a medium sized bowl add the discard, milk, egg replacement, sugar and vanilla. Whisk until combined.

Add the flour, baking powder and salt to the liquid ingredients and whisk until a smooth batter forms.

Heat a non-stick griddle to 350F. I dribble a little water on my griddle and when the water dances, it's ready to cook. Add the batter, I like bigger pancakes. Top each pancake with some blueberries and vegan chocolate chips. Once the bubbles are formed flip them over.

Serve with extra blueberries and pure maple syrup. 

These are so good. If you have any extra's (we didn't) just wrap them well and store in the frig.

Enjoy!!