If you live in Ontario and want to try our new Meatless Chicken, look no further! Here is a list of stores in the province that are carrying Smoky Chipotle Tinga, Ginger Lime Teriyaki, or Tangy Korean BBQ!
If you don’t see your favourite store listed here, please print out this info sheet, bring it into the store, and ask them to order the product. Please send us an email at info(at)solcuisine(dot)com to let us know who you spoke with at the store and we will follow up. Customer demand is the best way to get new products on shelf!]]>
Sol Cuisine’s Ginger Lime Teriyaki Meatless Chicken delivers an umami laden Teriyaki sauce dialed up with fresh lime and ginger. Created by a vegan chef, this protein packed dish goes perfectly with a veggie stir-fry over quick Jasmine rice.
Make ‘em hand held
Cut ½ red pepper, ½ yellow pepper and ½ of a medium red onion into 1/8” thick slices. Clean 2 green onions and cut white part and ½ of the green part into 1/8” slices. Heat 1 tablespoon of canola oil in a wok over medium heat. Add peppers and onion and stir-fry until softened – 3-4 minutes. Add thawed contents of package and continue to cook, stirring regularly, until heated through – 8-9 minutes. Add green onions.
Separate 4 large leaf or butter lettuce leaves. Top each leaf with 3-4 tablespoons or rice and ¼ of the stir-fry. Roll it up – and – enjoy!]]>
Sol’s Smoky Chipotle Tinga Meatless Chicken brings an authentic recipe from Cuernavaca, Mexico to your kitchen table – vegan style. Created by a vegan chef, this spicy and smoky vegan chicken turns ordinary tacos and tostadas into… YUM!
Load it on
Shred ½ head of lettuce and 1 large carrot into a mixing bowl. Add 1 tablespoon of fresh lime juice and mix together well. Separate 4 tostadas (crisp corn tortillas) and top with 1/4 to 1/3 cup of slaw. Heat product according to package directions. Top each tostada with 1/4 of the package contents.
Grilled corn on the cob
Husk and clean 4 fresh corn on the cob. Brush each corn with olive oil and sprinkle with salt and pepper. Wrap each corn tightly in tin foil and grill on a pre-heated bbq for 10-12 minutes. Turn corn 1/4 turn every 3-4 minutes. Carefully unwrap corn and generously brush with vegan mayonnaise. Add a squeeze of fresh lime, sprinkle with chili powder – and – enjoy!]]>
Sol Cuisine’s Tangy Korean BBQ Meatless Chicken brings the Nation’s hottest street food to your dinner table in as little as 6 minutes. Created by a vegan chef, this dish is also a perfect main or “Korean taco” filling.
Side of slaw
Toss together ½ head of shredded Napa cabbage and 1 large shredded carrot in a medium bowl. Add 4 oz of julienned snow peas and 2 teaspoons of grated fresh ginger. In a small bowl whisk together ¼ cup of rice vinegar, 1-1/2 tablespoons of maple syrup, and 1 tablespoon of tamari soy sauce. Add dressing to slaw and season with salt and pepper.
Now wrap ‘em up!
Cook contents of package according to package directions. Separate 4 large-leaf or butter lettuce leaves or use 4 tortilla wraps. Top each wrap with 2-3 tablespoons of the slaw and ¼ of the package contents. Roll it up – and – enjoy!]]>
Spring may have sprung, but it’s still a bit chilly outside. Fire up the oven, and roast some vegetables for this creamy, soothing risotto with our organic, local tofu.
¾ lb Sol Cuisine firm tofu, cut into cubes
1 lb Arborio Rice
1 Onion, chopped
3 Cloves of Garlic, minced
2 Tbsp. of Margarine
1 Small Eggplant
2 Bell Peppers
½ C White Wine
1 L Vegetable Stock
Salt and Pepper to taste
2 Tsp. Rosemary, finely chopped
2 Tsp. Thyme, finely chopped
1 Tbsp. Olive oil
Pre-Heat the oven to 450 degrees.
Slice the zucchinis and bell peppers in half, and the eggplant into 4 slices, toss them with olive oil, salt and pepper and roast in the oven for 12 to 15 minutes. Remove from the oven, let cool down and cut into big pieces. Set aside.
Heat a pan on medium heat. Add the margarine and onions. When the onions start to brown, add the garlic and cook for about a minute, then add the rice, thyme and rosemary. Fry the rice, stirring for about a minute, then add the wine. When almost all the wine has evaporated start adding the stock one ladle at a time, stirring slowly.
Stirring the risotto will make the rice release its starch, making it very creamy, as soon as there’s almost no more liquid at the pot add another ladle of stock, and keep adding one ladle of stock at the time until the rice is cooked. (The rice should be soft in the outside, but still firm in the inside.)You might use more or less stock, depending on which brand of rice you have used.
Add remaining ingredients (roasted veggies and tofu) and serve it right away. Enjoy!]]>
This herbaceous, protein-rich salad is just the ticket if you want something a little lighter that still packs plenty of nutrition and flavour.
3 C Kale, stems removed and thinly chopped
1 Can Artichoke Hearts
½ lb Sol Cuisine firm tofu, cut into small cubes
1 Bell Pepper, thinly sliced
½ Carrot, grated
4 Tbsp. Chopped Almonds
2 Tbsp. Finely Chopped Basil
2 Tbsp. Finely Chopped Mint
2 Tbsp. Finely Chopped Green Onions
1 Tbsp. Grainy Dijon
1 Tbsp. Soy Sauce
Salt and Pepper to taste
3 Tbsp. Olive Oil
2 Tbsp. Rice Vinegar
1 Tsp. Sesame Oil
Put the last 6 ingredients listed into a large bowl (salt and pepper to taste) and whisk.
Add the rest of the ingredients and mix well, coating everything.
Serve it right away.]]>
Want an allergy-friendly dessert that’s sure to please all your guests? Try this delightful Rum and Chocolate Cheesecake! Its creaminess comes from our tofu combined with rum, vanilla, and cocoa.
1 ½ C Ground Almond
½ C Margarine
1 C Flour
1 ½ lb Sol Cuisine firm tofu
1 ½ C Brown Sugar
8 Tbsp. Cocoa Powder
¾ C Hot Soy Milk
¼ C Soy Oil
2 Tbsp. Vanilla Extract
1 43 ml Bottle Rum Extract
Pre-heat the oven to 325 degrees.
In a bowl, mix the ground almond, margarine and flour until you form a dough. Press the dough into the bottom of spring form pan and an inch up the side.
Put the tofu and oil into a food processor and process until creamy. Add the hot soy milk and blend until very smooth (from 5-8 minutes). Add the remaining ingredients and process for another minute.
Pour the filling into the crust and bake for about 70 to 80 minutes, until filling is set in the center. Remove from the oven let it cool down and refrigerate for at least 5 hours before serving.
The first protein SOL-ution of its kind, Sol Cuisine’s meatless chicken is uniquely Non-GMO Project Verified, gluten-free certified and vegan. Available in 3 delicious flavor profiles developed by Cordon Vert-trained chef Michael Abramson of YamChops, opening this summer in the heart of Toronto, Canada at 705 College St, these vegan entrées deliver both traditional favourites and hot, new flavour trends.
Ready in 4 minutes, these items are packaged in BPA-free, resealable stand-up pouches that are as easy to prepare as they are yummy to eat. Prepare them on the stovetop or microwave them directly in the pouch! Perfect for busy folks and families on the go who want their food to be easy, healthy and delicious.
The coolest thing? Sol Cuisine Meatless Chicken is the very first vegan and Non-GMO Project Verified meatless chicken product that’s gluten-free. We’re uniquely suited for gluten-free folks!
Our three delicious flavours are based on the newest trends in food. Our Tangy Korean BBQ Meatless Chicken is inspired by the Korean tacos served in food trucks across the US, and by flavourful, umami Gochujang sauce. The Chipotle Tinga Meatless Chicken comes straight from Cuernavaca to Sol Cuisine. And, of course, for our Ginger Lime Teriyaki Meatless Chicken, we took this Japanese classic and updated it with a twist of ginger and lime.
Sol Cuisine Meatless Chicken is coming soon to a grocery store near you, so check out our Find Your Sol store search to see where you can purchase them for your own fridge!]]>
You will need:
2 large cans red kidney beans (white will also work)
1 quart veggie broth
1/2 large onion
4 cloves garlic
1 fresh jalapeno pepper, de-seeded
3 Sol Cuisine Veggie Breakfast Patties (US retail)
3 cups spinach
1 tbsp cumin
1 tbsp oregano
1 tbsp smoked paprika
1/2 tbsp red pepper flakes
1/2 tbsp salt
Twist of black pepper
Vegetable oil for frying (we used canola, but peanut would also work)
Here’s how you make it:
1. Put the veggie broth and beans in a pot; bring to a boil. Add cumin, oregano, paprika, red pepper flakes, salt and black pepper. Reduce heat to medium.
2: Chop the Sol Cuisine Veggie Breakfast Crumbles into 1/2-inch cubes. Fry until golden and add to chili.
3. Chop onion, jalapeno and garlic finely. Wipe the pan, add more oil and sautee together until onion is translucent and beginning to brown. (We also used a few jarred red peppers in oil from our local Italian market, as pictured, to give it a bit of a spicier punch, but you don’t have to.) Add to the chili and continue to simmer.
4. Chop spinach and wilt in the pan. Add to chili.
5. Simmer for about 30-45 minutes, until it reaches the desired consistency; some like their chili more soup-like and some like it stodgier. Only you know which you prefer. Serve and enjoy!
Earlier in the season, we made cinnamon apple sauce with cardamom, which we used to dip, along with lemon mustard aioli and not-so-homemade mango chutney. You can create a delightful gourmet snack in less than 10 minutes, or keep it classic with ketchup and mustard!
To serve 2, you’ll need:
To make our Cinnamon Apple Sauce with Cardamom, you’ll need: