vegan Bulk Recipes

• 3 tablespoons hoisin sauce

• 3 tablespoons soy sauce

• 2 tablespoons rice wine vinegar

• 1 teaspoon sesame oil

• 2 teaspoons canola oil

• 1 package (12 ounces) EXTRA-firm tofu (the firmest, highest protein you can find), pressed between paper towels to remove excess liquid and crumbled

• 1 package (8 ounces) fresh mushrooms, chopped

• 1 can water chestnuts (8 ounces), drained and chopped

• 4 cloves garlic, minced

• 3 teaspoons freshly grated ginger

• 2 green onions, chopped

• large romaine, green leaf or butter lettuce leaves

• cornstarch (to make the mixture thicker, if need be)

• red pepper flakes (optional)

1. Combine the hoisin sauce, soy sauce, rice wine vinegar and sesame oil in a bowl. Set aside.

2. Heat the canola oil in a large skillet or wok. Add the crumbled tofu and cook over medium-high heat for about 5-6 minutes.

3. Add the mushrooms and cook until mushrooms are soft and almost all the liquid has evaporated, about 4 minutes.

4. Add the water chestnuts, garlic, ginger, green onions and red pepper flakes, if using. Cook about 1 minute.

5. Pour the sauce over the mixture and stir. Cook until it begins to simmer, about 2 minutes. Add cornstarch to thicken mixture to taste. Serve with lettuce leaves.

• 1/2 recipe Baked Tofu Bites (1 block of tofu prepared)

• 1/2 of a granny smith apple, chopped

• 1/4 cup chopped walnuts or pecans

• 1/4 cup dried cranberries or raisins

• 1/4 cup vegan mayonnaise

• 2 teaspoons dijon mustard

• 4 bagels, buns, or 8 slices of bread, toasted optionally

1. Prepare the Baked Tofu Bites according to the directions. Add the Baked Tofu Bites along with the granny smith apple, chopped walnuts, dried cranberries, vegan mayonnaise and dijon mustard to a medium bowl. Mix well to combine.

2. Serve by loading up a bagel (or bread of choice) with the tofu salad. Store any leftover salad in an air-tight container in the fridge.

• 1/4 cup nutritional yeast

• 2 tablespoons olive oil

• 2 tablespoons soy sauce

• 1 teaspoon garlic powder

• 2 blocks (350g each) EXTRA-firm tofu (like this), drained

1. Preheat your oven to 375F (190C). Line 2 baking sheets with parchment paper.

2. In a large bowl, mix together the nutritional yeast, olive oil, soy sauce and garlic powder. Break the block of tofu into small chunks and add them to the bowl. (No need to press the tofu first). Toss the tofu well to evenly coat in the sauce mixture.

3. Spread the tofu evenly across the baking sheets and bake about 30 minutes, stirring halfway through, until lightly golden. Serve hot or store in an air-tight container in the fridge, or freeze to use later.

Salad

• 4 cups cooked chickpeas (1.5 cups dried chickpeas) or 2-19 fl. oz can (540 mL) chickpeas

• 1 cup vegan mayo

• 2 large ribs celery, thinly sliced

• 1/2 cup red onion, diced

• 2 tablespoons parsley, diced

• 1 tablespoon dijon mustard

• 2/3 cup slivered almonds

• 1 teaspoon Poultry Seasoning Blend

• Juice of 1 lemon

• Salt and black pepper to taste

• Black pepper

• 1/2 tablespoon dill

• 1 cup sliced grapes

Sandwich

• Lettuce

• Bread

1. To cook dried chickpeas, add to a large bowl and cover with several inches of water. As the beans rehydrate, they triple in size -- adding plenty of water is key. Soak the beans 8 hours or overnight. Drain and rinse.

2. Add soaked, drained, and rinsed beans to a large pot. Cover with several inches of water and bring to a boil. Reduce the heat and simmer until they reach your desired tenderness, 1 1/2 to 2 hours. Keep lid off.

3. First, add the cooked chickpeas to a large bowl (here's where you can start if you're used canned chickpeas, which you drain and rinse), and mash them with a fork. I prefer to roughly mash around 75% for a nice texture.

4. Add the remaining ingredients into the bowl, and mix until well-incorporated. Refrigerate in a sealed container for up to 7 days.

5. To assemble each sandwich, lightly toast (optional) 2 slices of bread, and layer each with a piece of lettuce. Place a heaping portion of the chickpea salad onto one slice of bread, then fold the other on top.

• 12 ounces dry udon noodles (I used fresh noodles from Ranch 99)

• 1 garlic clove, peeled

• 1 tablespoon chopped fresh ginger

• 1/3 cup toasted sesame oil

• 1/3 cup rice vinegar

• 1/3 cup tamari or soy sauce

• 1/4 cup warm water

• 2 teaspoons sriracha

• 1 cup creamy natural peanut butter

• 1/4 cup brown sugar

• 16 large romaine leaves

• Black sesame seeds

• 16 whole scallions

First, bring a large pot of salted water to boil. Cook the udon noodles according to the package directions.

While that's going on, prepare the dressing. Put the garlic and ginger in a blender and pulse to chop them up a bit. Add the sesame oil, rice vinegar, tamari, warm water, sriracha, peanut butter, and brown sugar and puree until it's completely smooth. Add a little extra warm water if needed to thin.

When the noodles are ready, drain them and run them under cold water to cool them completely. When the noodles are cool, transfer them to a large mixing bowl and toss them with the dressing to coat.

To assemble each bundle, place a bunch of noodles down the center of a romaine leaf, leaving a little bit of space at the top and bottom. Sprinkle with black sesame seeds. Tie each leaf crosswise with a whole scallion to form a bundle. Serve!