plant power Archives | Stephanie Dreyer

November 25, 2018

These stuffed crescent rolls were inspired by one of my favorite appetizers: Stuffed Mushrooms. Fragrant garlic sauteed in extra virgin olive oil gets the party started (and the kitchen smelling oh so good!). Chopped cremini mushrooms are added to the mix, followed by heaping cups of baby spinach. Why does so much spinach always look like nothing once it’s cooked?!! Season the filling with salt and pepper before spooning into vegan crescent rolls. (I found mine at Trader Joe’s.)

Flavorful and elegant, these stuffed crescent rolls can do double duty as a side or appetizer. I think they’d make a beautiful addition to the holiday table this year!

Stuffed-Crescent

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Spinach & Mushroom Stuffed Crescent Rolls

Servings 8 rolls

Ingredients

4 cloves garlic, minced
1 cup cremini mushrooms, finely minced
6 ounces baby spinach
1 tablespoon olive oil
1 package vegan crescent rolls
3 tablespoons vegan Parmesan cheese (such as Violife)
salt to taste
pepper to taste

Instructions

Heat olive oil in a large saute pan.
Add garlic and mushrooms. Saute for 2 minutes until fragrant.
Stir in the spinach. Using tongs, toss the spinach into the mixture until slightly wilted.
Sprinkle in freshly grated vegan Parmesan cheese.
Taste and season with salt and pepper, as needed.
Spoon about 1 1/2 tablespoons of filling into the center of a crescent roll.
Wrap the dough around the filling so it forms a twist shape.
Continue with the rest of the filling and rolls.
Bake at 350 degrees for 10 minutes.

Stuffed-Crescent-Rolls

by Stephanie Dreyer

November 11, 2018

These Butternut Squash Fajitas are a Fall twist on one of my family’s favorite meals. It’s a great way to introduce young tastebuds to the seasonal flavor of butternut squash in a sweet and savory way.

I also love how these filling and crema for these butternut squash fajitas can be batch cooked ahead of time, making it a quick and easy meal for busy weeknights.

Fajitas

Batch cook butternut squash and cremini mushrooms and use them all week long in these 3 delicious meals perfect for the Fall season.

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Butternut Squash, Spinach & Mushroom Fajitas (with Butternut Squash Crema)

Ingredients

For the Fajitas:

3 cups butternut squash peeled and cut into 1-inch cubes
8 ounces cremini mushrooms cleaned stems removed and quartered
6 cloves garlic minced
2 tablespoons olive oil
2 tablespoons Italian seasoning basil, thyme and oregano
salt and pepper to taste
2 cloves garlic thinly sliced
1 tablespoon olive oil
4 cups baby spinach
salt and pepper to taste
12 mini corn tortillas or 6 regular size

For the Butternut Squash Crema

2 cups butternut squash 1-inch cubes
1 cup vegetable broth
1 cup cashews soaked overnight if not using a high speed blender
1/4 cup nutritional yeast
3 cloves garlic
salt and pepper to taste
1 tablespoon butternut squash
1/2 tsp olive oil

Instructions

Toss the squash, mushrooms and garlic with the olive oil and herbs. Spread on a baking sheet.
On a separate baking sheet, place the 2 cups of butternut squash for the crema along with the olive oil and garlic cloves. Toss to combine.
Bake at 350 degrees for 25-30 minutes until the squash is fork tender.
Meanwhile, heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.
Add the spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper.
Stir in the roasted squash and mushrooms and cook for 4-5 minutes until heated through.
Heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.
Combine the roasted squash and garlic cloves in a blender, along with the broth and remaining ingredients for the crema.
Blend until smooth. Season with salt and pepper.
To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the crema.

Fajitas

by Stephanie Dreyer

November 5, 2018

These Tofu Lettuce Wraps are an easy weeknight dinner and an instant hit with the kids. I mean, what kid doesn’t like to eat with their hands?!!

Serve the filling and lettuce leaves family style and let the family go to town making wraps and stuffing their faces 🙂

Tofu-Lettuce-Wraps

Got a busy week and can’t even spare the 20ish minutes to get the filling made? Batch cook it on the weekend.

I serve these alongside veggie potstickers (frozen from Trader Joe’s) or vegan egg rolls. My kids love rice so a steaming bowl typically makes an appearance too.

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Tofu Lettuce Wraps

Ingredients

16 ounces Trader Joe's Organic Tofu Super Firm minced
2 celery ribs minced
2 small carrots (or 1 large) minced
2 inch piece of ginger peeled and finely minced or grated
8 ounce can of water chestnuts drained and minced
lettuce leaves (such as romaine, Bibb, or iceberg) for serving
1 tbsp sesame oil
3 cloves garlic minced
1/3 cup shoyu (or soy sauce)
1/4 cup rice vinegar
6 green onions (white and green parts) finely sliced and minced

Instructions

Heat sesame oil in a large saucepan.
Add all vegetables except the green onions, the ginger and garlic. Cook 5-7 minutes until vegetables are tender.
Add tofu, shoyu and rice vinegar. Cook 10 more minutes.
Remove from heat and stir in the green onions.
Serve with lettuce leaves.

These Tofu Lettuce Wraps also make a great appetizer for a destination Asian meal. Enjoy!

Tofu-Lettuce-Wraps

by Stephanie Dreyer

October 28, 2018

I know it’s pumpkin season but do yourself a favor and say hello to butternut squash! It’s the star ingredient in this Fall Bowl and is the base of the savory sauce drizzled on top.

I am a bit obsessed with this squash this season. It’s sweet but savory and full of robust flavor that even the kids can love.

Fall-Bowl

Batch cook the veggies and sauce on the weekend so you can throw this bowl together for lunch or dinner when you’re short on time. I used raw kale, but it would also be good sauteed in some vegetable broth. The spinach is an easy swap for kale too.

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Fall Bowl with Butternut Squash Cream Sauce

Ingredients

For the bowl:

4 cups chopped kale
1 medium butternut squash peeled and cubed
2 cups cremini mushrooms cleaned and quartered
½ cup steamed lentils
4 garlic cloves roughly chopped
3 tablespoons Italian seasoning
3 teaspoons garlic powder
1 teaspoon sea salt
1 tablespoon olive oil

For the Butternut Squash Cream Sauce

1 cup butternut squash peeled and cubed
1 cup vegetable broth
1 cup cashews (soaked overnight if not using a high speed blender
¼ cup nutritional yeast
3 garlic cloves roasted
Salt and pepper to taste

Instructions

Preheat oven to 400°.
Spread squash, mushrooms and garlic on a sheet pan. Add the olive oil, garlic powder, salt and Italian seasoning. Toss to combine and evenly coat the vegetables. Roast for 30-40 minutes until squash is tender.
For the sauce, combine all ingredients in a blender. Blend until smooth. Add salt and pepper to taste.
To assemble, place two cups of kale in two bowls, Top each with half of the vegetables. Spoon ¼ cup lentils into each bowl.
Drizzle about 2 tablespoons of sauce on top of each bowl. Store the rest in an airtight container.

Recipe Notes

Makes 2 bowls

Fall-Bowl

by Stephanie Dreyer

October 15, 2018

These Pizza Roll Ups quickly became a favorite with my kids! I made them on a whim and now Jake keeps asking for them every week!

With just 4 ingredients, they are so simple that I made them while I prepped dinner. You could also batch cook them on the weekend and reheat them in the morning. I packed them in a thermos and the kids told me they were still warm at lunch.

This Vegan Pizza Roll Ups are a fun twist on a kid favorite - pizza! Batch cook them on the weekend and serve with more pizza sauce for dunking. Fun and delicious!

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Pizza Roll Ups

Ingredients

1 refrigerated pizza dough
⅓ cup marinara or pizza sauce
½ cup dairy-free Parmesan or mozzarella cheese, such as Follow Your Heart or Violife
⅛ cup sliced black olives

Instructions

Preheat the oven to 400 degrees.
Roll out the pizza dough on a floured surface.
Spread the marinara sauce over the crust, leaving a 1-inch border around the edge of the circle.
Sprinkle with the cheese and top with the olives.
Start on the side closest to you and roll the dough into a log, sealing it on the bottom and stretching it out it’s about 1-inch in diameter.
Using a serrated knife, slice the log into 1-inch rounds. Place on a cookie sheet lined with parchment paper.
Bake for 10 minutes.
Serve with marinara sauce.

Recipe Notes

Makes about 12 roll ups

Serve them with more marinara or pizza sauce for dunking. These Pizza Roll Ups are so much fun to eat! Hooray for a new option for the school lunch menu rotation!

This Vegan Pizza Roll Ups are a fun twist on a kid favorite - pizza! Batch cook them on the weekend and serve with more pizza sauce for dunking. Fun and delicious!

by Stephanie Dreyer

October 9, 2018

Give me a savory sauce and I can usually get my kids to try any vegetable! This Dill Tahini Sauce is one of my faves.

I love it poured over vegan bowls for lunch or spooned simply over roasted veggies. You can use this Dill Tahini Sauce as a dip with crudite or a dressing. Add more garlic or dill to your liking!

This Dill Tahini Sauce is a delicious dip for veggies or the perfect dressing drizzled over your favorite vegan bowl. Customize the garlic and dill to your liking!

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Dill Tahini Sauce

Ingredients

½ cup tahini
¾ cup water
Juice of 2 small lemons or 1 large lemon
2 garlic cloves
2 teaspoons dried dill
1 teaspoon salt

Instructions

Combine all ingredients in a high-speed blender and mix until smooth.

Recipe Notes

Makes 1 1/2 cups

This Dill Tahini Sauce is a delicious dip for veggies or the perfect dressing drizzled over your favorite vegan bowl. Customize the garlic and dill to your liking!

by Stephanie Dreyer

October 2, 2018

This recipe is the only way I can get my kids to eat tempeh. They tell me it’s a texture thing. So, what’s a mom to do? I pulse it up into a rich and hearty tomato sauce and serve it over their favorite pasta. They’re not super excited about it, but they eat it!

I made this recently on a busy weeknight in 30 minutes. It’s also a great recipe to batch cook on the weekend and pull out when you’re short on time. Just boil some pasta and make a salad while the spaghetti cooks. It freezes really well so I usually reserve half to serve up another time.

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

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Tempeh Bolognese

Ingredients

1 tablespoon olive oil
1 medium onion peeled and finely chopped
1 large carrot finely chopped
1 cup finely chopped celery
3 cloves garlic minced
1 tablespoon dried oregano
1 tablespoon dried basil
1 8 ounce package tempeh
1 28 ounce can of marinara sauce
1 14 ounce can of diced tomatoes undrained
½ cup of red wine optional

Instructions

Heat the oil in a large pot over medium-high heat. Add the onion, carrot, celery, oregano, basil and garlic, and cook 5 to 6 minutes, or until vegetables are browned, stirring often.
Break the tempeh into small crumbles with your hands, and stir into the vegetables.
Add in the tomato sauce, tomatoes, and wine (if using).
Reduce the heat to medium-low, and simmer, partially covered, 10 minutes. Season with salt and pepper.

Recipe Notes

Makes about 4 cups

This Tempeh Bolognese is the only way I can get my kids to eat tempeh. It's crumbled in a rich tomato sauce with onion, garlic and veggies and simmered until tasty! Serve over your favorite pasta for an easy meatless weeknight meal.

by Stephanie Dreyer

September 11, 2018

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

The vegetables in this Roasted Vegetable Orzo are tossed with olive oil, Italian herbs, and whole cloves of garlic (oh yeah!). To finish the dish off, I squeezed fresh lemon juice and grated Violife dairy-free Parmesan cheese (my new favorite vegan Parm!) on top.

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

This Roasted Vegetable Orzo is so so so good and I can’t stress how simple this dish is to make. Serve with sliced baked tempeh or tofu and dinner is served!

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Roasted Vegetable Orzo

Ingredients

1 cup orzo uncooked
1 orange bell pepper core and ribs removed, chopped
1 yellow bell pepper core and ribs removed, chopped
1 red bell pepper core and ribs removed, chopped
2 zucchinis chopped
1 ½ cups cherry tomatoes
8 garlic cloves whole
2 lemons
1 tablespoon olive oil
2 ½ tablespoons Italian seasoning
Salt and pepper to taste
Vegan parmesan such as Violife, freshly grated to serve
Fresh basil sliced in a chiffonade

Instructions

Preheat the oven to 350 degrees.
Toss the vegetables, garlic cloves, olive oil, and herbs on a sheet pan until coated. Roast for about 30 minutes.
While the vegetables are roasting, bring a pot of water to a boil. Cook the orzo according to package directions. Drain and set aside in a serving bowl.
Stir the vegetables into the orzo.
Squeeze the lemon juice over the mixture and season with salt and pepper to taste.
Grate Parmesan cheese on top and garnish with the fresh basil.

This Roasted Vegetable Orzo is a sophisticated take on the traditional Italian pasta salads I grew up with. Fresh, organic vegetables (in this case, zucchini, bell peppers and cherry tomatoes) are the key to this simple yet savory dish.

by Stephanie Dreyer

August 28, 2018

These Energy Balls are super simple and quick to throw together. They make a great protein-packed, portable snack, as well as a fun activity to do with the kids. This recipe is a healthier alternative to packaged sugary snack bars and fruit leathers.

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Energy Balls

Servings 6 balls

Ingredients

1/2 cup quick oats
1/2 cup Earth Balance coconut peanut butter
1 TBL maple syrup
1/8 tsp Himalayan pink salt
2 TBL almond meal
2 TBL mini vegan chocolate chips
1 TBL sunflower seeds roasted and unsalted
1 TBL sliced almonds
1 TBL Hemp Hearts

Instructions

Combine all ingredients in a large bowl. Stir well until combined.
Using a scooper or your hands, form into golf sized balls.
Enjoy immediately or chill until ready to eat.

by Stephanie Dreyer

August 12, 2018

Peanut-Butter-Chocolate-Chip-Smoothie-Pops-Hero-1280x720.png

Smoothie pops are a simple, fun and healthy summer treat. These Peanut Butter Chocolate Chip frozen smoothies on a stick are also an easy way to get some greens into the kids while they cool off on hot summer days. Swap out almond butter for the peanut butter if your kids have peanut allergies for an equally delicious pop!

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Peanut Butter Chocolate Chip Smoothie Pops

Servings 6 pops

Ingredients

1 banana frozen
1 cup spinach
1 cup unsweetened almond milk
3 tablespoons peanut butter
1/4 cup mini chocolate chips such as Enjoy Life Foods

Instructions

Combine all of the ingredients, except the chocolate chips, in a blender and mix until smooth.
Stir in the chocolate chips and pour into molds.
Freeze until firm, about 2 hours.

by Stephanie Dreyer

August 12, 2018

I cook just about every meal every day, but homemade doesn’t have to be time consuming or difficult. There are nights when I love to savor my time in the kitchen with a new recipe, but there are also several nights a week where dinner is a sprint. On nights like those, I take some help from the store. This Tofu Vegetable Fried Rice was one of my recent creations.

I threw this together in 30 minutes while I emptied the dishwasher and straightened up my kitchen and living / dining room. My initial plan was to marinate the tofu and serve with couscous and broccoli but had a feeling that the kids wouldn’t be too excited about the meal. I found a package of Trader Joe’s vegetable fried rice (yes, it’s vegan!) in the freezer. I also received a surprise delivery of fresh homegrown kale from a friend and was inspired to toss it into the pan at the last minute.

This Tofu Vegetable Fried Rice was a hit with me, my hubby and vegetarian daughter. Unfortunately, Alex wasn’t a fan, but I rarely have all 3 love a dish (Jake was away at his cousin’s house).

Try it for yourself and let me know what you think!

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Tofu Vegetable Fried Rice

Ingredients

1 block firm tofu
4 tablespoons tamari or soy sauce
8 tablespoons orange juice
2 cloves garlic minced
½ teaspoon ground ginger
8 ounces of broccoli florets
2 cups kale coarsely chopped
1 package Trader Joe’s vegetable fried rice

Instructions

Drain and lightly press the block of tofu between paper towels. Slice in half and then into 4 rectangles. Place in a Ziploc bag with the tamari, orange juice, garlic and ginger. Allow to marinate while you prep the rest of your ingredients (about 20 minutes).
Heat 1 tablespoon of oil in a pan and add the fried rice. Cook about 10 minutes.
Stir in the broccoli and cook until bright green (about 5 minutes).
Stir in tofu and marinade and cook an additional 5 minutes until heated through.
Stir in the kale and cook until wilted, about 3 minutes.

This Tofu Vegetable Fried Rice comes together in 30 minutes with just a handful of ingredients thanks to some help from Trader Joe's!

by Stephanie Dreyer

April 15, 2018

Cruciferous-Salad-with-Tangy-Tahini-Dressing-Hero-min-1280x720.png

Get your cruciferous veggies on with this crunchy and tangy salad. I used a salad mix from Trader Joe’s as the base, but you can also make your own from scratch using cabbage, Brussels sprouts and kale.

Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

The salad dressing is everything in this salad. Its tangy and salty – full of umami flavor. I have to hold myself back from eating the whole bowl! My 12 year-old daughter loves the taste too – a great way for me to get her to eat kale and cabbage!

Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

This salad gets better the longer it “marinates,” so I typically make it in the morning while I am prepping breakfast and lunches for the kids. I refrigerate it until lunch so that the flavors have time to meld. Slice in the avocado just before serving.

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Cruciferous Crunch Salad with Tangy Tahini Dressing

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Author Stephanie Dreyer

Ingredients

1 bag of Trader Joe’s Cruciferous Crunch Blend (or 3 cups chopped curly kale, 3 cups shredded red and green cabbage, and 3 cups shaved Brussels sprouts)
1 jar capers, drained
1/4 cup plus 2 tablespoons apple cider vinegar
6 teaspoons tamari (gluten-free soy sauce)
3 tablespoons tahini
1/4 cup nutritional yeast
1 can garbanzo beans (chickpeas), drained and rinsed
2 small organic avocados, chopped

Instructions

Whisk together the vinegar, tamari, tahini and nutritional yeast.
Stir in the vegetable mix and combine well.
Add in the capers and the garbanzo beans. Mix well.
Refrigerate for at least 2 hours before serving. Stir in the avocado just before serving. Stores well in an air-tight container (without the avocado) for 3-4 days.

Try this Cruciferous Crunch Salad for a zesty lunch option. The tangy tahini dressing gets better the longer it marinates, so make it in the morning on Monday and enjoy it all week long.

by Stephanie Dreyer

March 18, 2018

How do you like to scramble? This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hashbrowns, or enjoy it for dinner with roasted potatoes and a side salad.

This Mediterranean Tofu Scramble is a great breakfast option. Use this recipe as a template and add in your favorite mix-ins. Serve it as a protein packed breakfast with fresh fruit and hash browns, or enjoy it for dinner with roasted potatoes and a side salad.

Tofu scrambles are a quick and easy meal option, and a delicious plant-based take on scrambled eggs. Tofu scrambles easily to create the same look and texture as eggs without the animal products. I love this recipe blend, with all of the flavors of my dream destination, Greece. Try adding bruschetta for an Italian taste profile, or taco seasoning and pico de gallo for a Latin flavor.

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Mediterranean Tofu Scramble

Ingredients

1 package firm tofu drained
1/4 cup Kalamata olives finely chopped
1 14.5 ounce can artichokes in water, drained and chopped
½ cup sun-dried tomatoes
2 cups fresh spinach loosely packed
3 cloves garlic minced
2 shallots minced
1 tablespoon olive oil
1/2 cup hummus
2 tablespoons Italian or Greek seasoning
1 teaspoon salt

Instructions

Place the sun-dried tomatoes in a bowl with hot water. Allow to sit for 10 minutes, then drain, (squeeze out as much water as possible), and chop.
Heat the olive oil in a large pan. Add in the garlic and shallots. Cook until soft and fragrant.
Stir in the tomatoes, olives, and artichokes, as well as the Greek (or Italian) seasoning and salt. Saute for 3 minutes.
Crumble the block of tofu into the pan, to resemble the look of scrambled eggs. Cook for another 5-7 minutes until the tofu is slightly golden.
Combine the hummus with 2 tablespoons of water and stir well so that it has the consistency of a dressing. Add the hummus to the tofu and vegetables. Stir well.
Slowly, stir in the spinach and allow to cook until wilted, about 3 minutes.
Remove from the heat. Taste and add salt and pepper, as needed.

by Stephanie Dreyer

March 15, 2018

This dairy-free Creamy Pasta and Broccoli Bake is a great recipe to batch cook on the weekend to have ready to pop in the oven when it’s time for dinner. Plus, it serves a crowd – great lunch leftovers for the rest of the week! I use cashews for the silky delicious sauce in this pasta and broccoli bake. I layer it with a homemade vegan parm cheese that has more cashews – nut protein! My family prefers penne but use whatever tubular pasta makes your family say, “Yum!”.

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Creamy Pasta & Broccoli Bake

Ingredients

16 ounces penne or other tubular style pasta
5 cups broccoli florets about 12 ounces

For the cream sauce:

2 cups cashews soaked for 2 hours or overnight and drained, if not using a high powered blender
2 cups vegetable broth
3 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon salt
¼ cup nutritional yeast
¼ cup lemon juice about 1 lemon

For the vegan Parmesan cheese:

1 cup of cashews
¼ nutritional yeast
2 small garlic cloves
1 teaspoon salt

Instructions

Preheat oven to 350 degrees.
Bring a pot of salted water to a boil. Cook the pasta according to the package directions.
While the pasta cooks, make the sauce and Parmesan. For the cream sauce, combine all of the ingredients in a high-speed blender and mix until smooth. For the cheese, combine all of the ingredients in a food processor and pulse until it resembles crumbs.
Drain the pasta and combine with half of the sauce and all of the broccoli florets.
Spread ½ of the pasta and broccoli mixture into a 13x9” casserole dish.
Sprinkle half of the Parmesan cheese over the pasta. Spread the remaining pasta on top.
Pour the remaining sauce over the pasta. Sprinkle with the remaining cheese.
Bake for about 15-20 minutes, until heated through and the broccoli is crisp, yet tender to the fork.

by Stephanie Dreyer

March 15, 2018

Girl Scout Thin Mints are the secret ingredient in this chocolatey minty frozen treat. This Thin Mint Milkshake can be enjoyed all year round if you freeze a few boxes of Thin Mints after cookie season is done. So Delicious!’s Mint Chip ice cream is my dairy-free pick. This shake is a mint lover’s dream come true!

Girl Scout Thin Mints are the secret ingredient in this chocolatey minty frozen treat. Make this Thin Mint Milkshake with just 3 ingredients!

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Thin Mint Milkshake (Vegan & Dairy-free)

Ingredients

2 1/2 cups dairy-free mint chip ice cream (such as So Delicious)
1 1/2 cups almond milk
8 Thin Mint cookies
Suggested toppings: crushed Thin Mints, So Delicious Coco Whip, mini vegan chocolate chips

Instructions

In a blender combine ice cream, milk, and thin mint cookies. Blend on high speed until completely combined and cookies are crushed.
Pour into glasses and garnish with desired toppings.

Girl Scout Thin Mints are the secret ingredient in this chocolatey minty frozen treat. Make this Thin Mint Milkshake with just 3 ingredients!

by Stephanie Dreyer

February 26, 2018

This Vegan Beef and Bean Chili is hearty and kicking with flavor! Loaded with 3 kinds of beans, and two types of Beyond Meat, (one of my favorite plant-based proteins), this chili satisfies! Make a big pot on Sunday and eat it all week long.

I like my chili smoky, so I started with some of Lightlife’s Fakin’ Bacon (tempeh) for that hickory flavor. After the tempeh, I loaded in the vegan “beef” with some help from Beyond Meat. I used a combination of their Beyond Burger and Beefy Crumbles for a variety of texture in the chili.

This Vegan Beef and Bean Chili is kicking with flavor! Packed with 3 types of beans and Beyond Meat's plant-based protein, this hearty chili satisfies!!

I am not the greatest at handling spice and wanted this to be edible for the kids, so I didn’t add too much heat to this Vegan Beef and Bean Chili recipe. If you like it spicy, feel free to heavy up on the chili powder. I found a half a tablespoon to be perfect for my family, but 1-2 tablespoons is probably more on par with spicier chilis.

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Vegan Beef and Bean Chili

Ingredients

2 red bell peppers diced
1 large yellow onion diced
25 cloves garlic minced
4 Beyond Meat Beyond Burgers
1 package Beyond Meat Beefy Crumbles
1 package Lightlife Fakin' Bacon chopped
3 teaspoons garlic powder
1/2 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons cayenne pepper
2 teaspoons kosher salt
2 teaspoons black pepper
1 ½ tablespoons Liquid Smoke
1 25 ounce can crushed tomatoes
12 ounces light beer
2 cups vegetable broth such as Imagine's No-Chicken Broth
2 15.5 ounce cans pinto beans
2 15.5 ounce cans kidney beans
1 15.5 ounce can black beans

Instructions

In a large stock pot over high heat, add 1 tablespoon of oil.
Add bell pepper and onion and cook until caramelized, about 5 minutes.
Add garlic and saute a minute longer.
Add Fakin' Bacon, and all of the Beyond Meat. Stir together and cook until the meat is cooked through, about 5-7 minutes.
Add in the garlic powder, chili powder, paprika, cumin, coriander, cayenne, salt, and pepper. Cook for 1 minute.
Add in the crushed tomatoes and stir for 2 minutes.
Stir in beer and vegetable stock.
Add beans and Liquid Smoke. Stir together.
Lower heat and simmer for 30 minutes to an hour.

For extra smoke, I added a splash of Liquid Smoke at the end before simmering. To serve, cut up some lime wedges for squeezing on top. Dairy-free sour cream and diced avocado are some of my other favorite toppings. Don’t forget the chips! I highly recommend a handful of Trader Joe’s restaurant-style chips. Enjoy!

by Stephanie Dreyer

February 21, 2018

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I love a good steak – vegetable steak that is! Portobello steaks were my go-to when I first went vegan. They are chewy and “beefy” like a regular steak, and can be seasoned and marinated similarly too. However, recently cauliflower has taken the main stage as the power ingredient in cauliflower rice and pizza crusts. Sliced and grilled, cauliflower also makes a hearty steak.

This Cauliflower Steak with Black Bean Relish is an elegant choice for entertaining - as beautiful to look at as it is delicious to eat!

It’s an unsuspecting choice for entertaining that will impress your guests. Make a pesto, cream sauce, or this Black Bean Relish and you’ve got an elegant meal that is as beautiful to look at, as it is to eat!

Pan roasting the cauliflower steak is another alternative to grilling, or pan fry it. I like to slice and cook a whole head ahead of time for the week. The relish is very simple and is oil-free, making this dish even healthier.

This Cauliflower Steak with Black Bean Relish is an elegant choice for entertaining - as beautiful to look at as it is delicious to eat!

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Cauliflower Steak with Black Bean Relish

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 23 minutes

Servings 4 steaks

Ingredients

1 head cauliflower sliced into steaks
1 tablespoon olive oil
3 roma tomatoes diced
1 onion diced
3 tablespoons flat-leaf parsley finely chopped
1 can black beans drained and rinsed
1 lime juiced (+ more to taste)
1 tablespoon cumin
freshly ground sea salt (to taste)
freshly ground black pepper (to taste)
1 avocado, sliced (for garnish)

Instructions

Coat the cauliflower steaks with the olive oil and either pan fry, roast at 400 degrees for about 10 minutes, or grill.
Combine the tomatoes, onions, parsley, black beans, lime juice, and cumin in a bowl. Season with salt and pepper, to taste. Add more lime juice, if needed.
To serve, place the cauliflower steak on a plate, and generously spoon the black bean relish on top. Garnish with sliced avocado, if desired.

This Cauliflower Steak with Black Bean Relish is an elegant choice for entertaining - as beautiful to look at as it is delicious to eat!