2-4 vegan chick’n breasts (You want to end up with 4 thin chicken breasts, so if you’re using a vegan chicken breast that is on the thick side, thaw 2 breasts and cut in half -like a bagel, so you have 4 thin breasts. If you are using something like Gardein Chick’n Scallopini, use all 4 breasts in the package.)
1 tablespoon ground chia seed
6 tablespoons water
1/2 cup bread crumbs
1 cup pasta sauce
3/4 cup vegan mozarella
2 tablespoons olive oil
Directions
Preheat oven to 400°F. Lightly grease a baking dish large enough to hold all 4 breasts and set aside.
Whisk the chia seed and water together, to form a thick egg like mixture. Dip a breast in the chia mixture, then dredge in the bread crumbs coating both sides. Repeat with the rest of the chick’n.
In a large non stick frying pan, heat oil over medium high heat. Add chick’n and saute for about 3-4 minutes each side, until each side is nicely browned.
Place the chick’n breasts in the baking dish, pour the tomato sauce over them then top with cheese.
Bake in the preheated oven for 15 minutes or until cheese is melted. Put under the broiler for a few minutes if the cheese hasn’t melted after 15 minutes.
Please note that oven temperatures may vary depending on the cheese you use.
I have been working on my own veggie burger recipe for a while now and other than the patties being quite moist, which isn’t necessarily bad cause most veggie burgers are dry, these came out really well.
Take the tofu out of the packaging and wrap it in a clean tea towel. Place it on a large plate and put another large plate on top of the tofu. Weigh down with a heavy can and let it stand for 30-60 mins.
Once the tofu has been pressed crumble it into a large bowl. Put the mushrooms and pecans in a food processor and pulse till they are finely chopped, about 20-30 seconds. Add the mushroom and pecan mixture to the tofu along with the carrot, zucchini, onion soup mix, tamari, bread crumbs, paprika, garlic powder and poultry seasoning.
In a small bowl, whisk the chia seed and water together (it will get kind of gooey like an egg white.)
Add the chia mixture to the rest of the ingredients and mix everything together until well combined. Line a baking sheet(s) with parchment paper. Take 1/2 cup of mixture and form into a patty about 4″ wide by 1/2″ thick and place on the baking sheet. Repeat with the rest of the mixture. Cover and refrigerate for at least a few hours, or overnight for best results.
To cook fry them in a non stick frying pan with a bit of oil, for about 5 minutes per side, being very careful when flipping.
These can also be made on the BBQ which is what I did. They can stick, so brush both sides with olive oil. (I also brushed oil on my BBQ because things tend to stick) BBQ on medium low for 4-5 minutes per side, being very careful when flipping.
I found some really big Yukon Gold potatoes at the grocery store, so I decided to make twice baked potatoes with them. The great thing about this dish is you can have it as a meal with a salad, like I did last night, or you can simply have one half of a potato as a side dish.
Ingredients
4 large potatoes (I like Yukon Gold)
3 cups cooked broccoli – chopped into very small pieces
2 tablespoons garlic and herb Tofutti vegan cream cheese
1 tablespoon vegan margarine
2 tablespoons simulated bacon bits
1 cup shredded vegan cheddar cheese
Salt & pepper to taste
Directions
Bake potatoes in a 400°F oven for 60 – 90 minutes, until potatoes are soft.
Cut potatoes in half and allow to cool for a few minutes. Scoop the flesh out into a large bowl and place the potato skins on a baking sheet.
Mash the potatoes so there aren’t any big chunks left, then add all the remaining ingredients and mix until everything is well combined.
Spoon the mixture into the skins. Put the potatoes back in the oven, bake for 15 minutes, then put under the broiler for a few minutes to brown the tops.
Last night I made vegan beef with broccoli and mashed potatoes with some left over corn mixed into it. Here’s the recipe for the beef with broccoli. Enjoy
Ingredients
1 package Gardein Beefless Tips
4-5 cups broccoli florets
1 veggie beef bouillon cube dissolved into 2 cups hot water
1/2 teaspoon ground ginger
2 tablespoons brown sugar
2 tablespoons tamari soy sauce (I use light tamari)
3 cloves finely chopped or crushed garlic
1/4 teaspoon sesame oil
2 tablespoons flour
4 tablespoons water
Directions
To a bowl add the veggie beef broth, ground ginger, sugar, tamari, garlic and sesame oil. Whisk everything together and set aside.
Steam the broccoli and cook the beefless tips according to package directions. Remove from the pan and set aside.
Pour the liquid into the pan and bring to a boil. Whisk the flour into 4 tablespoons of water and slowly whisk into the boiling liquid. Keep whisking for about 1 minute. Turn the heat to medium and let the sauce simmer and thicken up, stirring occasionally, for another 3-5 minutes. Add the beefless tips and broccoli to the pan and stir to coat with the sauce. Remove from the heat and serve immediately.
