Main Meals Archives - Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

October 4, 2017
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Beyond Meat Beefy Crumbles are one of my favorite plant-based products on the market (and I promise, they aren’t paying me for this post!).  The texture is just like real beef and the flavor is fantastic.

 

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

I make these tacos every week for my family and they never miss the real beef. I love to serve these tacos topped with homemade pico de gallo and guacamole, (my son makes a delicious batch for us every week). They meat and bean mixture is scrumptious in a fried corn shell, but equally mouth-watering eaten in a crisp romaine leaf.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

For more “meaty” recipes with Beyond Meat, check out my Beef Nachos, Beef and Cheese Taquitos, and Fiesta Dip.

 

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Vegan Beef & Black Bean Tacos

Ingredients

  • 1 package Beyond Beef Beefy Crumbles
  • 1 can black beans with liquid
  • 1/2 cup of water
  • 3-4 tablespoons taco seasoning
  • 1/2 yellow onion chopped
  • 1 tablespoon olive oil

Instructions

  1. Heat olive oil in a saute pan and add onion.  Cook about 5 minutes until softened.
  2. Add in the Beyond Beef Beefy Crumbles.
  3. Drain half the liquid from the can of black beans and stir them into the beef mixture along with the remaining liquid.
  4. Sprinkle in the seasoning and mix to combine. Stir in the water.
  5. 5.Simmer on low for about 10 minutes, or until the liquid is absorbed.
  6. Serve warm inside corn tortilla shells, topped with your favorite taco fillings.

These vegan beef and black bean tacos are meaty without the meat! Beyond Meat Beef Crumbles stand in for a delicious meatless taco.

 


July 12, 2017
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We love stuffed potatoes in our house. Just stuff them with whatever protein, green, and sauce you want and it’s a meal! I like to swap out Russets with sweet potatoes for added nutrition. I was inspired to make these BBQ stuffed spuds by a bag of Beanfields Snacks BBQ chips I had in the pantry. It got me thinking about all of my favorite things at family BBQs – baked beans, grilled corn…and this recipe was born!

I grilled the corn, but you could also use canned or frozen fire roasted. I love kale, but spinach would also be tasty. Make sure you serve with extra chips for scooping out your potato – added mealtime fun! I turned to my favorite spice company, Penzey’s Spices, to create a homemade dairy-free ranch dressing with their Peppercorn dressing blend, but you could simplify things by using your favorite store bought ranch (Hampton’s Creek makes a great one).

 

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BBQ Stuffed Sweet Potatoes

Ingredients

  • 4 sweet potatoes
  • 3 kale leaves chopped
  • 1/2 cup grilled corn
  • 1 15 ounce can baked beans
  • 1 clove garlic minced
  • 1 pinch sea salt
  • 1 tablespoon olive oil
  • 1/2 bag Beanfields Snacks BBQ chips
  • 1/4 cup dairy-free ranch dressing

Instructions

  1. Heat the olive oil in a skillet and add the garlic. When it is fragrant, stir in the kale and cook 5 minutes.

  2. Add in the corn, baked beans and salt. Stir to combine. Simmer for 10 minutes.

  3. Meanwhile, wash and pierce 4 sweet potatoes with a fork all over. Cook in the microwave about 8-10 minutes.

  4. Slice the sweet potatoes in half. Mash the inside. 

  5. Spoon about 1 cup of the filling into each sweet potato. Top each potato with 3 chips broken into pieces. Drizzle with ranch dressing and serve with more chips on the side.


June 12, 2017
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Vegetable Hummus Stacks

Ingredients

  • 1/4 cup Olive oil
  • Salt and pepper , to taste
  • 2 Portabello mushrooms , gills removed and cleaned
  • 1 red bell pepper , halved and seeds removed
  • 1 orange or yellow bell pepper , halved and seeds removed
  • 1 head of cauliflower , sliced into thick slabs
  • 1 tomato , cut into 4 thick slices
  • 1 zucchini , cut on the diagonal into 1/2 inch slices

Instructions

  1. Place vegetables in a bowl and drizzle with the olive oil, salt and pepper to taste.
  2. Heat grill and add vegetables, cooking about 4 minutes on each side. Remove from grill.
  3. To assemble, place mushroom on a plate. Scoop a dollop of hummus on top of it. Stack the rest of the vegetables (cauliflower, zucchini, peppers, and then tomato). Top with more hummus.

June 12, 2017
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My post last week regarding my love affair with Gardein prompted me to cook up one of my favorite “elegant” vegan dishes. It just so happens that Gardein’s Chick’n Scallopini is the star ingredient in the dish. I like to serve it over pasta, but it also works well over mashed potatoes. Steamed broccoli makes a great side dish. I hope you enjoy it!


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I recently discovered Gardein’s Golden Fishless Fillet and can’t believe how much it tastes like the real thing.  Well done, Gardein, although I am not surprised as every product they put out is high quality and tastes delicious.  I typically don’t eat these faux meat products often, but I will make an exception for these fillets!  Not only are they eerily tasty, but they are also flaky and consistent from a texture perspective too.  They’d make a great “fish and chips” dinner, but I decided to have some fun and turn them into tacos!

Upon my discovery of these fishless fillets, I also discovered Follow Your Heart’s Tartar Sauce.  Truth be told, I have been eyeing the jars of this sauce in my Whole Foods for months now, but didn’t have anywhere to use them…until now.  The creamy topping on these tacos is indeed, this tartar sauce.

This recipe is so simple that I am not sure I can even call it a recipe.  It’s really just opening a bunch of packages and jars, chopping, and then tossing them with a few things.  It’s a great meal solution for a busy weeknight after sports or activities and you only have about 30 minutes to get dinner on the table with no time to prep.  Try this recipe!

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Vegan Fish Tacos with Cabbage Slaw & Tartar Sauce

Ingredients

  • 12 corn tortillas
  • 1 package Gardein Golden Fishless Fillets
  • 1 jar Follow Your Heart Tartar Sauce
  • 1 package shredded cabbage
  • 1 tomato , chopped
  • 2 green onions , thinly sliced
  • 1/4 cup shredded carrots
  • Juice of 1-2 limes
  • 2 avocados , sliced
  • Salt to taste

Instructions

  1. Prepare Fishless Fillets according to package directions (bake 10-12 minutes at 425 degrees).


  2. While fillets bake, prepare the slaw: Toss the cabbage, carrots, green onions, tomato and the juice of 1 lime in a bowl. Sprinkle with salt and taste for seasonings.


  3. When fillets are ready, heat one tortilla at a time on a stove burner, until the tortilla becomes pliable. Chop the fillets into small pieces. Spoon some of the slaw into each tortilla with about half of one fillet. Add in a few avocado slices, and top with a dollop of the tartar sauce.


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Tropical Tempeh Kebobs and Macadamia Nut Rice

Ingredients

For the kebabs

  • 2 packages soy tempeh (I like Light Life)
  • 1 red bell pepper , cut into 2″ squares
  • 1 orange bell pepper , cut into 2″ squares
  • 1 pineapple , core removed and cut into chunks
  • 1 jar Soyaki Teriyaki sauce (available at Trader Joe’s)
  • 8 bamboo skewers (soaked in water at least 15 minutes)
  • 1 Tablespoon coconut oil

For the rice

  • 1 package organic frozen basmati rice (Trader Joe’s freezer section)
  • 1 package organic frozen brown rice (Trader Joe’s freezer section)
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1 Tablespoon coconut oil
  • 2 garlic cloves , minced
  • 1/4 cup macadamia nuts , coarsely chopped

Instructions

For kebabs

  1. Cut each tempeh block into about 12 1 1/2″ chunks. Place in a bowl and pour half the bottle of marinade over the tempeh pieces to cover. Allow to marinate at least an hour.
  2. Stack skewers with first, a pineapple chunk, followed by a tempeh cube, then a red bell pepper, a tempeh cube, a pineapple chunk, an orange bell pepper, then a tempeh cube, followed by a pineapple chunk.
  3. Heat oil in a grill pan. Place skewers in pan and grill on each side approximately 3-4 minutes. Baste with reserved marinade before turning the skewers.

For rice

  1. Cook rice in microwave according to package directions.
  2. Heat oil in pan. Add garlic and saute 2-3 minutes until fragrant.
  3. Add rice to pan and add vegetables. Cook about 10 minutes, stirring occasionally.
  4. Heat a separate pan with no oil. Add nuts. Toast nuts until golden brown, approximately 5 minutes.
  5. Remove from pan and stir into rice.

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I love tofu scrambles. When I first went vegan and discovered I could use tofu instead of scrambled eggs, a whole new breakfast world was opened up for me. I make a tofu scramble at least once a week. This bruschetta scramble is a family favorite. I originally created this recipe as a test for my kids when I was trying to add some variety to their breakfast meals. I wanted to add more protein to their morning meal and thought a tofu scramble would be perfect, but couldn’t get them to eat one. That was until I thought to combine the bruschetta and kalamata olives together – two of their favorite things. I don’t know why I hadn’t thought of it sooner! It was a success and it has become a constant on our weekly breakfast menu ever since.


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I love tofu scrambles. When I first went vegan and discovered I could use tofu instead of scrambled eggs, a whole new breakfast world was opened up for me. I make a tofu scramble at least once a week. This bruschetta scramble is a family favorite. I originally created this recipe as a test for my kids when I was trying to add some variety to their breakfast meals. I wanted to add more protein to their morning meal and thought a tofu scramble would be perfect, but couldn’t get them to eat one. That was until I thought to combine the bruschetta and kalamata olives together – two of their favorite things. I don’t know why I hadn’t thought of it sooner! It was a success and it has become a constant on our weekly breakfast menu ever since.


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My family loves Mexican food. Taco Tuesdays are a tradition every week in my household, and burritos and tacos make it on our breakfast and lunch menu at least once a week. Because I always cook more food than anyone can eat, I typically have leftover taco filling from Tuesday night that I eat the rest of the week in vegan taco bowls or the breakfast burritos I mention above.


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I have worked and worked to create the perfect lentil burger. I have tasted and tried dozens of other people’s lentil burgers, studying their methods and scrutinizing their ingredients list. I started experimenting with my own recipe creations for the perfect lentil burger over a year ago. I have had many fails. They were flavorless, or fell apart too easily. They were too fussy to make. I couldn’t get the seasoning blend right. Finally, I think I did it. To me, this lentil burger is perfect.


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