#meatlessmonday

Kung Pao Tempeh is a vegan twist on the classic Chinese dish, packed with bold flavors and satisfying textures. Tempeh takes the place of traditional meat, offering a hearty and nutritious alternative.

Ingredients: 1 block tempeh, cubed. 1 tablespoon soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon cornstarch. 2 tablespoons vegetable oil. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 1/2 cup peanuts. 2-3 dried red chilies. 1 bell pepper, diced. 3 green onions, chopped. Sauce: 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 1 tablespoon hoisin sauce, 1 teaspoon cornstarch dissolved in 2 tablespoons water.

Instructions: In a bowl, mix soy sauce, rice vinegar, maple syrup, and cornstarch. Add tempeh cubes and marinate for 15 minutes. In a separate bowl, prepare the sauce by combining soy sauce, rice vinegar, maple syrup, hoisin sauce, and cornstarch-water mixture. Set aside. In a pan, heat vegetable oil over medium-high heat. Add marinated tempeh cubes and cook until browned on all sides, about 5-7 minutes. Remove from pan and set aside. In the same pan, add more oil if needed. Stir-fry garlic, ginger, peanuts, and dried red chilies for 1-2 minutes. Add bell pepper and green onions, continue to stir-fry for another 2-3 minutes. Return cooked tempeh to the pan, pour the sauce over the mixture, and stir well to combine. Cook for another 2-3 minutes until the sauce thickens and coats the tempeh and vegetables. Serve hot with rice or noodles.

Prep Time: 20 minutes

Cook Time: 15 minutes

Tofu cubes are marinated in a savory miso glaze and baked to perfection in this tasty vegan and gluten-free version of traditional tofu dengaku.

Ingredients: 1 block extra firm tofu. 2 tablespoons miso paste. 2 tablespoons maple syrup. 1 tablespoon rice vinegar. 1 tablespoon soy sauce. 1 tablespoon water. 1 teaspoon sesame oil. 1 teaspoon grated ginger. Sesame seeds for garnish. Sliced green onions for garnish.

Instructions: Press tofu to remove excess water, then cut into cubes. In a bowl, mix miso paste, maple syrup, rice vinegar, soy sauce, water, sesame oil, and grated ginger to make the glaze. Coat tofu cubes with the glaze mixture and let marinate for at least 30 minutes. Preheat oven to 400F 200C. Place marinated tofu on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until tofu is golden brown and glazed. Garnish with sesame seeds and sliced green onions before serving.

Prep Time: 40 minutes

Cook Time: 30 minutes

This recipe offers a crunchy and flavorful twist to tofu by coating it in panko breadcrumbs and frying until crispy. It's a delicious and satisfying dish suitable for vegans and non-vegans alike.

Ingredients: 1 block tofu, pressed and sliced into rectangles. 1 cup panko breadcrumbs. 2 tablespoons cornstarch. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Vegetable oil for frying.

Instructions: In a shallow bowl, mix panko breadcrumbs, cornstarch, garlic powder, paprika, salt, and pepper. Coat each tofu slice in the breadcrumb mixture, ensuring all sides are covered. Heat vegetable oil in a frying pan over medium heat. Fry the coated tofu slices until golden brown and crispy on both sides, about 3-4 minutes per side. Remove tofu from the pan and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce or in a salad.

Prep Time: 15 minutes

Cook Time: 10 minutes

Delight your taste buds with these Honey Mustard Veggie Kabobs served on a bed of flavorful garlic quinoa. Perfect for a BBQ gathering or a delightful weeknight dinner!

Ingredients: 1 cup quinoa. 2 cups water. 1 lb mixed vegetables bell peppers, cherry tomatoes, zucchini, mushrooms. 1/4 cup olive oil. 3 tbsp Dijon mustard. 2 tbsp honey. 2 cloves garlic, minced. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Rinse the quinoa under cold water and cook it in 2 cups of water the way the package says to. Put away. Mix honey, minced garlic, olive oil, Dijon mustard, salt, and pepper in a small bowl. This will make the marinade. Put vegetables on skewers by cutting them into small pieces that are easy to eat. Spread the skewers out in a shallow dish and brush them with the honey mustard sauce. For at least 30 minutes, let them sit in the sauce. Warm up the grill over medium-high heat. Turn the veggie kabobs over every so often while grilling for 10 to 15 minutes, or until they are charred and cooked all the way through. Use a fork to fluff up the quinoa while it's on the grill, and add salt and pepper to taste. Place the grilled vegetable kabobs on top of quinoa that has been flavored with garlic. Add fresh parsley on top and enjoy!

Prep Time: 45 minutes

Cook Time: 15 minutes

These vegan dumplings are filled with a tasty mix of vegetables and steamed in an Instant Pot until they are just right. They make a quick and tasty meal or appetizer.

Ingredients: 1 cup finely chopped cabbage. 1/2 cup grated carrot. 1/2 cup chopped mushrooms. 1/4 cup chopped green onions. 1/4 cup chopped cilantro. 1 tablespoon soy sauce. 1 teaspoon sesame oil. 1 teaspoon minced ginger. 1 teaspoon minced garlic. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 20-24 vegan dumpling wrappers.

Instructions: Put cabbage, carrot, mushrooms, green onions, cilantro, soy sauce, sesame oil, ginger, garlic, salt, and black pepper in a large bowl. Mix well. Put a small amount of the vegetable mix on a dumpling wrapper. Wet the edges of the wrapper, then fold it in half and press to seal. Do it again with the rest of the wrappers and filling. Put a steamer basket inside the Instant Pot and add one cup of water. Put the dumplings in the steamer basket, and if you need to, stack them. Put the lid back on and set the valve to seal. Set the timer for 8 minutes and change the setting to "steam." When the timer goes off, carefully let go of the pressure by hand. Have the dumplings hot with soy sauce or any other sauce you like.

Prep Time: 20 minutes

Cook Time: 8 minutes

A meatless Monday delight, these crunchy lentil tacos offer a satisfyingly crunchy texture paired with creamy avocado feta guacamole. They're packed with flavor and perfect for a keto-friendly meal!

Ingredients: 1 cup cooked lentils. 1/2 cup crushed pork rinds. 1 tablespoon taco seasoning. 1 ripe avocado. 1/4 cup crumbled feta cheese. 1/4 cup chopped cilantro. 1 tablespoon lime juice. Salt and pepper to taste. Lettuce leaves for taco shells.

Instructions: In a bowl, mix cooked lentils, crushed pork rinds, and taco seasoning. In another bowl, mash the avocado. Mix in crumbled feta, chopped cilantro, lime juice, salt, and pepper to make guacamole. Fill lettuce leaves with lentil mixture, top with guacamole. Serve and enjoy your Crunchy Lentil Tacos with Avocado Feta Guacamole!

Prep Time: 15 minutes

Cook Time: 10 minutes

These vibrant beet and black bean burgers are packed with flavor and nutrients. They're perfect for a meatless meal that satisfies both vegans and omnivores alike.

Ingredients: 1 cup cooked black beans, drained and rinsed. 1 cup grated beetroot. 1/2 cup cooked quinoa. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 2 tablespoons ground flaxseed. 2 tablespoons water. 1 teaspoon smoked paprika. 1/2 teaspoon cumin. Salt and pepper to taste. Burger buns and toppings of your choice.

Instructions: Use a fork or potato masher to mash the black beans in a large bowl. Put in cooked quinoa, chopped onion, minced garlic, ground flaxseed, water, cumin, salt, and pepper. Also add grated beetroot. Mix well until everything is well mixed. Make burger patties out of the mixture. Set a skillet that doesn't stick on medium heat. For four to five minutes on each side, or until golden brown and fully cooked, remove from the heat. You can put the black bean and beet burgers on burger buns and top them with lettuce, tomato, avocado, and vegan mayo, or anything else you like.

Prep Time: 15 minutes

Cook Time: 10 minutes

Vegan Sausage Birra is a hearty and flavorful slow-cooked dish made with vegan sausages, vegetables, and aromatic spices. It's perfect for a cozy dinner and easy to prepare in a Crock-Pot.

Ingredients: 1 package vegan sausages. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can diced tomatoes. 1 cup vegetable broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper. Saut until softened, about 5 minutes. Add vegan sausages to the skillet and cook until browned. Transfer sauted mixture to a Crock-Pot. Add diced tomatoes, vegetable broth, oregano, basil, smoked paprika, salt, and pepper to the Crock-Pot. Stir well. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 240 minutes