Barbeque Tempeh Burgers

Ingredients

• 1 cup barbeque sauce, your choice (smoky is preferable)

• 1 (8 oz) package tempeh, crumbled

• 1 tbsp olive oil

• 1 red bell pepper, seeded and chopped (optional)

• 1 green bell pepper, seeded and chopped (optional)

• 1 medium onion, chopped (optional)

• 4 hamburger buns or rolls, split and toasted

Directions

1. Pour the barbeque sauce into a medium bowl. Crumble the tempeh into the sauce and let it marinate for 10-20 minutes.
2. Heat oil in a skillet over medium heat. Add the peppers and onion (optional) and cook, stirring frequently until tender. Stir in the barbeque sauce and heat through.
3. Spoon the tempeh mixture onto buns and serve.

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Marinated Mushrooms

Ingredients

• 2 large portabella mushrooms

• 2 tbsp balsamic vinegar

• 2 tbsp olive oil

• pinch basil

Directions

1. Pour vinegar, oil and basil into a medium bowl.
2. Place mushrooms in bowl and flip with tongs until coated evenly. Let them marinate for 10-20 minutes.
3. Set mushrooms aside. Heat balsamic mixture in skillet over medium heat. Add the mushrooms and cook for 3-4 minutes on each side or until tender.
4. Use as a meat substitute in burgers, or slice ¼” strips to add on salad, rice or other dishes.

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Peppy Tacos

Ingredients

• 1 (12 oz) package ground beef substitute (like texturized vegetable protein)

• 1 garlic clove, minced

• 1 cup tomato sauce

• 1 tsp Worcestershire sauce

• 1/8 tsp cayenne pepper (or more, or less)

• ¾ tsp chili powder

• ¼ tsp salt

• 12 taco shells or flour tortillas

• toppings (optional): shredded lettuce, diced tomatoes, salsa, shredded cheese, sour cream, diced avocado, chopped onions…

Directions:

1. In a large skillet, combine the ground beef substitute and garlic. Cook over medium heat until mixture is warm.
2. Add the tomato sauce, Worcestershire sauce, cayenne, chili powder and salt. Cook, stirring, over medium heat for 7-10 minutes. While the mixture is cooking, warm tacos shells at 300 degrees for 6 minutes (or warm foil-wrapped tortillas the same way).
3. Fill the shells or tortillas with taco “meat” and add toppings.

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Baked Coconut Tofu

Ingredients

• 3 tbsp grated coconut

• 1 tbsp soy sauce

• 1 tbsp mirin (Japanese sweet wine)

• 1 tbsp maple syrup

• 1 tbsp sesame oil

• 1 tbsp red pepper flakes

• 1 (16 oz) package extra firm tofu

Directions

1. Stack a few paper towels on a plate and place tofu brick on top. Stack a few more paper towels on the tofu and place a cutting board on top. Let the tofu drain for 20-30 minutes.
2. While tofu is draining, preheat oven to 350 degrees.
3. Cut tofu into cubes and set aside on a dry paper towel.
4. Spread the coconut on a plate and set aside. In a bowl whisk together the soy sauce, mirin, maple syrup, sesame oil and red pepper flakes. With tongs, dip tofu into the soy sauce mixture, then dredge in coconut until completely and evenly coated. Place tofu on baking sheet and bake in oven until golden brown, about 20-30 minutes.