Crumble tofu and sauté in a nonstick pan until heated through – for extra flavour, sauté in olive or coconut oil until partially crispy. Set aside.
Heat coconut oil in pan over medium heat and stir in mushrooms and onion. After 5 minutes stir in the garlic and let brown for another 5 minutes. Meanwhile in a smaller pan prepare a roux, by melting vegan butter and gradually adding in the flour. Stir the mixture over medium-low heat for 2-3 minutes until thickened and then set aside.
Go back to your browned mushroom pan and gradually add in vegetable broth. Add the roux mixture to the pan stirring with a whisk and reduce to a low heat. Whisk in the onion powder, tamari and molasses. Then slowly include the water, about a 1/4 cup at a time, until desired consistency presents.
To assemble lay out fries in an oven proof bowl(s), top with ¼ or ½ of crumbled Tofu and smother with gravy topping with the cheese. Bake in oven on broil for 2 minutes until cheese is bubbly.
In a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Add almond milk as needed until soft dough forms (using more than 1/3rd cup if necessary to achieve results). Knead dough for one minute.
Roll out dough to roughly a 16” x 8” piece. Top with a layer of original burger and a layer of vegan cheese. Roll up into a jellyroll style and slice into 4 even pieces, about 2 inches thick. Place onto a greased cookie sheet lined with parchment paper or lightly oiled. Repeat with second batch.
Bake at 375 degrees for 15 – 18 minutes, until golden brown.
Mix the flours, salt, oil and salt together to make soft dough.
Knead the dough for about 1 to 2 minutes to make the dough smooth and pliable.
Set the dough aside and cover it with damp cloth. Let dough sit for at least 15 minutes.
Heat the oil in a frying pan on medium high heat.
Add cumin seeds and as cumin seeds crack, add green chilies, and stir for few seconds. Add par cooked and crumbled burgers into stir-fry until cooked then stir in garam masala. Let the filling cool to room temperature.
Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
Knead the dough for a minute.
Divide the dough into 4 equal parts and make into balls.
Roll each ball into 6-inch diameter circles and cut each circle in half.
Spread the paste lightly all along the edge of one half circle. Pick this half circle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
Fill the rest of the samosas with cooled filling.
If you have a deep fryer you can use that or heat about 1 ½ inch of the oil in a frying pan or sauce pan on medium heat.
Place the samosas in the frying pan a few at a time.
After samosas are floating on top of the oil turn them slowly. Fry the samosas until it turns a light golden-brown colour on all sides.
Drain on paper towel or napkin and serve immediately.
Let meatless chicken thaw and shred into pieces as desired. Add to pan with oil and add package(s) of Tangy Korean BBQ sauce and other ingredients. Heat for 10 minutes and add to toasted bun with your favourite toppings. Enjoy!
Cook one burger as per package instructions. On flattened tortilla wrap add chopped or crumbled black bean burger, cheese and other toppings. Fold the wrap and heat through in pan for a couple of minutes on each side.
Thaw meatless chicken and shred in a food processor.
Finely chop the parsley.
Combine the shredded chicken, tinga and optional sriracha sauce, parsley and sour cream together. Mix thoroughly until the sauce has coated all the shredded chicken then add the cheeses and mix again.
Place tortilla bread in a pan over medium heat. Scoop one-half or ¼ (depending on size of your tortilla breads) of the mixture onto half of the tortilla bread and fold into half pressing down slightly with flipper.
Let the cheese melt for 2 minutes and then flip the quesadilla. Leave on the pan for another 2 minutes or until the cheese as melted.
Cut into half and serve with vegan sour cream.
Add the chicken slices into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add ¼ cup of the flour, and toss everything until well coated.
Place a large skillet over medium-high heat, add 3-4 tablespoons of the sunflower oil; once hot, add the coated chicken pieces, cook until golden brown.
Into the same pan, add in the mushrooms and sauté for a few minutes until golden-brown. Empty contents of pan into heat proof container and set aside.
Reduce heat and add the 4 tablespoons of vegan butter into the emptied pan; once melted, add in the shallots and garlic and sauté; sprinkle in the remaining ½ cup of flour, and stir it into the butter, cooking the mixture for about 30 seconds or so.
Pour in the vegetable stock, whisking to avoid lumps and allow sauce to simmer until thickened.
Add the chicken and the mushrooms back into the pan with the thickened sauce, allowing a gentle simmer for 3-4 minutes; then, turn the heat off, and stir in the sour cream and the chopped parsley.
Serve over prepared noodles. (Although noodles are traditionally used this is also delicious over mashed potatoes.)
Cut the florets from ½ head of broccoli into bite size pieces. Trim snow peas. Steam broccoli florets until bright green in colour and “crispy tender”. Add snow peas and steam for an additional 2 minutes. Combine with cooked meatless beef strips. Take green onions and slice white part and ½ of green part into ¼” slices. Serve on a ½ cup formed round or square of prepared sticky rice. Garnish with the sliced green onion.
To prep and cure tofu, rinse tofu and drain using paper towel to pat dry.
Slice tofu block in half from side then slice those halves into pieces about 2 cm by 2 cm size. (size is optional but if squares are too large they are difficult to serve as a small appetizer)
Line a baking sheet with saran wrap, arrange tofu slices on sheet and squeeze lemon juice and salt over the pieces — flip tofu and squeeze lemon and sprinkle salt on reverse side.
Refrigerate, uncovered for 12 hours.
Slice Cherry tomatoes in half and set aside.
With a sharp knife or scissors chop or cut fresh basil leaves
In a bowl gently toss together the olive oil, basil, salt and pepper until mixed.
(Alternatively, you can cut one small piece of basil leaf and place on tofu rather than mix in with oil.)
Assemble by placing one a small spoon of mixture on each piece of tofu and top with a half cherry tomato. Finish it off with a drizzle of any remaining mixture or a light drizzle of your best extra virgin olive oil. Note: Olive oil with a dark green colour makes a delightful presentation.
Can serve with decorative toothpicks or serve 3 or 4 on an appetizer plate.
These can be prepared and refrigerated for a couple hours before serving.
Burger presentation topped with kimchi, guacamole, and leafy lettuce.