- 1 cup vegetable stock (we used Swanson’s regular vegetable stock)
- 1/2 tsp. hickory liquid smoke
- 1 cup textured vegetable protein (TVP)
- 1 Tbsp. canola oil
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1 Tbsp. water
- 2 Tbsp. Taco Seasoning Mix (recipe follows)
- 12 taco shells or corn tortillas (we used corn tortillas)
- 1/2 medium tomato, chopped
- Taco sauce of your choice
- Pour the stock and liquid smoke into a small pot, stirring to combine. Once it’s at a boil, take the pot off the heat, mix in the TVP and let the mixture sit for 5 minutes.
- Take a medium-sized saucepan out and pour the oil into it, setting the saucepan over medium-high heat. Once the oil’s hot, add the onion in and stir it around for one minute. Now add in the bell peppers, continuing to stir for another minute.
- Mix in the rehydrated tvp, the Taco Seasoning Mix and the water, stirring until all the water’s been absorbed and the seasoning has been distributed throughout.
- Lightly toast the taco shells or soften the corn tortillas in a microwave for 30 seconds, filling them with the TVP mixture and topping them with tomato, taco sauce and whatever else you like.
Taco Seasoning Mix
- 3 Tbsp. chili powder (we were out of regular chili powder so we used Hot Mexican-style chili powder)
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp. cayenne pepper or red pepper flakes (we used cayenne pepper)
- 2 tsp. paprika (we used smoked paprika)
- 2 Tbsp. ground cumin
- 1 tsp. sea salt
- 1/2 tsp. pepper (we used freshly ground black pepper)
- Mix all of the ingredients together in a small bowl. Store any leftover seasoning in an airtight container. Yields 1/3 cup.
To be honest, when we tried a bite of the TVP mixture all on its own, it didn’t remind us of taco meat which confused us. It smelled great while it was cooking and we knew the Taco Seasoning Mix tasted great but the TVP was just okay tasting on its own. We couldn’t understand what the point of the bell peppers were other than maybe it just being a way to get more veggies in for the day. Once the TVP mixture was in the tortilla though and the toppings were put on, it was a pretty good taco !
This recipe came from “Quick and Easy Vegan Comfort Food”.
We weren’t paid in any form to promote Swanson or “Quick and Easy Vegan Comfort Food”.
Take care everybody !
- 5 Tbsp. soy sauce (we used reduced-sodium soy sauce)
- 1/4 cup sesame seeds, toasted (we used roasted sesame seeds)
- 1/4 cup chunky peanut butter (we used Skippy Brand)
- 2 Tbsp. rice vinegar (we used unseasoned rice vinegar)
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. grated fresh ginger
- 2 garlic cloves, minced
- 1 tsp. hot sauce (we used Frank’s RedHot)
- 5 Tbsp. hot water
- Chicken and Noodles
- 3 pkgs. Beyond Meat grilled chicken strips
- 1 lb. fresh Chinese noodles or 12 oz. dried spaghetti (we used spaghetti)
- 1 Tbsp. salt (we used table salt but we didn’t measure it*)
- 2 Tbsp. toasted sesame oil
- 4 scallions, sliced thin on bias
- 1 carrot, shredded
- For the sauce: Place the soy sauce, 3 Tbsp. sesame seeds, peanut butter, vinegar, sugar, ginger, garlic and hot sauce into a blender or a food processor (we used a blender) and process until it’s smooth (about 30 seconds or so). While the blender’s running, add the water in, one tablespoon at a time, until the sauce has the consistency of heavy cream (we didn’t add any water since we thought the sauce already had the right consistency).
- Cook the chicken strips one package at a time based off the directions on the package. Once all of the chicken strips are cooked, cut the strips in half, in both directions. Set the chicken aside for now.
- Bring a pot of water to a boil. Add the pasta and salt in, stirring occasionally until the spaghetti is tender. They recommend this will take 4 to 5 minutes if you’re using the fresh noodles or 10 minutes if you’re using dried spaghetti. Drain the pasta then rinse it under cold running water until the pasta’s cooled. Drain the pasta again, placing it in a large bowl afterwards. Pour the oil over the spaghetti, tossing to coat. Now mix in the scallions, carrot, sauce and shredded chicken and serve. Sprinkle some of the remaining sesame seeds onto the individual portions if you want and enjoy !
*We didn’t measure the salt, we just eyeballed how much salt we added (we wanted to make sure the noodles didn’t stick to the pot).
This recipe was adapted from a Cook’s Illustrated recipe that used actual chicken. We thought that the adaptation turned out okay but we liked it even more once we sprinkled some crushed red pepper flakes on.
We weren’t paid in any form to promote Skippy, Frank’s RedHot, Beyond Meat or Cook’s Illustrated.
Take care everybody !
- 1 (8-ounce) pkg. tempeh
- 1 Tbsp. olive oil (we used Colavita extra-virgin olive oil)
- 2/3 cup vegan barbecue sauce (home-made or store-bought) (we used the same barbecue recipe that we also used for the Sloppy Josephs)
- Salt and black pepper to taste
- Take a knife and slice the tempeh in half horizontally followed by slicing those halves diagonally so you now have 4 triangles. Slice those four triangles in half horizontally and you’ll have eight triangles (all 8 triangles should be the same size)*.
- Pour the oil into a large frying pan (they prefer you use a cast iron but we used a non-stick skillet). Once the oil’s hot, add the tempeh in and let it cook for 2 to 3 minutes per side or until each side is golden.
- Pour half of the barbecue sauce over the tempeh, spreading it out so the sauce completely covers the top of the tempeh. Flip the tempeh over so the tempeh can cook in the sauce, spreading the remaining half of the sauce over the top of the tempeh. Once all the sauce has been absorbed**, take the skillet off the heat and season the tempeh with salt and pepper. Serve immediately. Should you have any leftovers, this will stay good for up to 4 days in the fridge if it’s in an airtight container.
*When we read the original recipe, it just seemed confusing to us on how they worded the directions for cutting the tempeh into 8 triangles. If you agree, then maybe our own of describing how to cut the tempeh will make more sense: We cut the block of tempeh in half widthwise. Then we cut those 2 pieces in half horizontally.. Then we cut those 4 pieces diagonally to get the 8 triangles.
**We’re not sure what they meant about the sauce being absorbed by the tempeh. We decided to flip the tempeh once the first sauce-coated side had a caramelized sear.
Recipe source unknown.
We weren’t paid in any form to promote Colavita.
Take care everybody !
- 2 tablespoons ketchup
- 2 tablespoons hoisin sauce (we used KA.ME brand)
- 2 tablespoons rice vinegar (we used unseasoned rice vinegar)
- 2 tablespoons packed light brown sugar
- 1 tablespoon soy sauce (we used reduced-sodium soy sauce)
- 1 tablespoon toasted sesame oil
- 2 teaspoons Asian chili-garlic sauce
- 1 teaspoon grated fresh ginger
- 1 (8 oz.) package of tempeh
- Vegetable broth or water (we used vegetable broth)
- Asian Noodle Slaw, to serve on the side (recipe below)
- Add the following ingredients to a small saucepan, stirring to combine: ketchup, hoisin sauce, rice vinegar, brown sugar, soy sauce, sesame oil, chili-garlic sauce and grated ginger. Set the saucepan over medium-high heat, waiting for a boil to occur. Once boiling, turn the heat down to a simmer, letting it simmer until thickened (they say it’s supposed to take 3 minutes to achieve but it took us longer than that). Take the saucepan off the heat and cover to keep the glaze warm.
- Cut the tempeh into 4 triangles. Pour a tablespoon or two of broth into a large skillet, setting the skillet over medium heat. Once the skillet’s hot, place the tempeh in the skillet, letting it cook for 3 to 5 minutes per side or until the tempeh is browned (add just enough broth in when needed so the tempeh doesn’t get stuck to the skillet). Once the tempeh’s crispy, take the tempeh out and drop it into the glaze, tossing to coat. Place the tempeh back in the skillet, cooking it just long enough to caramelize the sauce. Take the tempeh out of the skillet, pouring any remaining glaze over the tempeh before eating it with the Asian Noodle Slaw
Asian Noodle Slaw
- 6 oz. dried multigrain spaghetti or soba (buckwheat noodles) (we used whole-wheat spaghetti)
- 1/3 cup peanut sauce (we used House of Tsang Bangkok Dipping Peanut Sauce)
- 1/3 cup carrot juice
- 1 Tbsp. canola oil
- 1 Tbsp. peeled, finely chopped fresh ginger
- 1 (16 oz.) pkg. shredded broccoli (we used a broccoli slaw mix)
- 3/4 cup shredded carrots
- Cook the pasta based off the directions on the box that they came in, draining afterwards. Using kitchen scissors, cut the pasta into small pieces (we just broke our spaghetti into thirds before cooking it). Take a small bowl and mix the peanut sauce and carrot juice together in it, creating the sauce for the slaw.
- Pour the canola oil into either a wok or a large nonstick skillet (we used a nonstick skillet). Set the skillet over medium-high heat. Once the oil’s hot, toss in the ginger, stirring constantly for 15 seconds. Now add in the carrots and broccoli slaw, continuing to stir for one minute.
- Pour the sauce into the skillet, stirring so everything is coated in the sauce. Continue stirring for 2 minutes or until the sauce is heated through. Add the spaghetti in, tossing gently until it’s fully coated in the sauce. Serve immediately.
The glaze reminded us of a sweet barbecue sauce, but one that’s made with Asian ingredients. The seared tempeh tastes good but the flavor of the glaze doesn’t come through as much as we wanted it to so we added that extra glaze on and that really made the flavor pop a lot more ! The tempeh paired well with the Asian Noodle Slaw. The slaw has a little bit of sweetness to it but if you’d like it to have some heat, we found that Sriracha tastes good drizzled over the slaw.
It was our idea to use the glaze on tempeh but we don’t remember where the glaze or slaw recipe came from.
We weren’t paid in any form to promote KA.ME or House of Tsang.
Take care everybody !