Garlic Beef & Broccoli Lo Mein

I saw this recipe (non vegan) online and it really looked delicious and pretty simple. I decided to use Gardein Beefless Tips to make it vegan. It was so good. We will definitely be having this for dinner again.

• 8 ounces spaghetti noodles (or lo mein)
• 3 cups broccoli florets
• 1 tablespoon olive oil 
• 1 package Gardein Beefless Tips
• 3 cloves garlic, minced
• 1 medium carrot, shredded
• 1/4 cup packed brown sugar
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons hoisin sauce
• 2 teaspoons sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper

In a large pot with boiling water, cook the noodles according to the package directions. Add the broccoli the last 5  minutes of cooking. Drain the noodles and broccoli.

While the pasta is cooing, add the olive oil to a medium sized skillet. Cook the tips until slightly browned. Add the garlic and carrot and cook for one minute.

In a small bowl whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.

Add the spaghetti to the skillet off tips and carrots. Give a toss.

Add the sauce and toss well.

Serve immediately.

Enjoy

Greek Pasta Salad

I saw this recipe online and knew it would be easy to make it vegan. It's delicious as a side-dish. Feel free to mix up the vegetables and use whatever pasta shape you want.

• 1 package (1 pound) pasta
• 1/4 cup olive oil
• 1/4 cup Roasted Garlic Red Wine vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• Pepper to taste
• 1 red onion, thinly sliced
• 1 large cucumber, chopped
• 2 cups cherry tomatoes, quartered
• 1 cup whole olives, black and/or green
• 3 tablespoons capers, rinsed

Cook the pasta, according to the package directions. While it's cooking make the dressing. Mix together the olive oil, vinegar, oregano, salt and pepper.

Combine all the vegetables in a large bowl while the pasta is cooking. Set aside.

Drain pasta well.

Add pasta to bowl of vegetables. Toss with dressing.

Serve as a side dish. We had a sandwich with our pasta salad.

Enjoy!!

Corn Dog Muffins

Vegan corn dogs!!! These tasty little bites make for a great snack or lunch/dinner. Fix some fries, a salad, or serve alone for a snack. I made these using my favorite frankfurter, Field Roast. Not much to say except, go make these!!!

• 3/4 cup yellow cornmeal
• 1 1/4 cup AP Flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup vegan milk
• 1 flaxseed egg (mix 1 tablespoon flaxseed meal + 3 tablespoons water)
• 3 frankfurters cut each into 5 pieces

Mix all ingredients, except frankfurters, in a bowl. Mix well until combined.

Cut frankfurters and place each piece in a greased mini muffin tin. Scoop batter into a spoon and pour around each frankfurter piece.

Bake at 400F for 20 minutes. Serve warm with ketchup, mustard, whatever you like.

 Enjoy!!

Chick'n Avocado Bowls

I saw this recipe at the Tofurky website -- I made it; and WOW! We loved this dish. I'm posting my pics even though they may not be the best pics. Head on over to Tofurky and make this dish. I want to make the filling and use it in a sandwich. It would also make a great dip for a party with crackers.
The flavors are spot on.

I always love using Tofurky products. They are delicious, affordable and generally easy to find.