Savory and sweet are my favorite combination and this curried sandwich filling made with Quorn roast and sweet green grapes is a surefire crowd pleaser!
This is just right served on lettuce boats or tucked into pita bread or a lovely wholegrain French baguette. For a Delicious twist, substitute your favorite fruit for the grapes.
Serves 4
Ingredients
1/4 [...]
Tempeh Mockfish
Using tempeh with sea vegetables, this is a mouth-watering mixture that is so versatile it can be a sandwich filling or the main dish at dinner.
This “mockfish” mixture is amazing tossed with pasta or used as a stuffing. You can even process it for a delicious paté with the flavor of the sea [...]
This burger is a favorite. Your main mission is to pan fry the burgers until a thick crust forms. Any heavy-bottomed seasoned skillet will work but, to create the perfect texture, my pan of choice is cast iron. Be warned: no-stick pans will not do the job properly!
I like this burger served [...]
Club Sandwich with Barbecued Tempeh
My daughter was a little skeptical about this sandwich when I first mentioned making it for our sandwich episode. But, after one bite, it quickly became one of her favorites. This sandwhich is so easy, delicious, and healthy and it’s a wonderful way to familiarize yourself with the nutty taste and [...]
Tempeh Reuben
Ingredients:
4 slices good quality rye bread
2 slices swiss cheese or vegan Swiss-style cheese
Four slices fried tempeh (see below for method)
1 T. vegetable oil
¾ c. sauerkraut (coleslaw may be substituted)
Vegan Thousand Island dressing
Softened margarine
Heat a heavy skillet, preferably cast iron. Place swiss cheese on two slices of bread and top each with tempeh laid [...]
Tofu Bruschetta
Sometimes I surprise myself with a new spin on a favorite recipe. This past week, I made Tofu Cutlets using the basic recipe for Tofu Bites, which are just lightly fried crispy tofu, brushed with Tamari soy sauce and sprinkled with nutritional yeast. For the bruschetta, the tofu is cut into slices rather [...]
Didi’s Beet Burgers
Didi Emmons came on the show and made these burgers and ever since I was hooked. They’re truly spectacular. Note that these must be cooked over low heat, otherwise, the sugars in the beet will burn. But really, even if you’re hasty and burn the burgers, they’ll still taste fabulous. [...]
Mock Maryland Crabcakes
A delicious vegetarian alternative to traditional Maryland Crabcakes without any compromise on flavor.
Ingredients:
½ c. celery
½ c. minced yellow onion
1/3 c. minced carrot
½ of a small green pepper, minced
¼ c. chopped parsley
½ t. neutral oil (canola or grapeseed)
16 oz. firm tofu, pressed and dry
1 sheet Nori seaweed, chopped
½ c. vegan mayonnaise
5 slices whole wheat [...]
Savory Mushroom and Black-eyed Pea Burger
Healthy and delicious, this burger is long on flavor and texture and uses the oft-ignored black-eyed pea. I also love any excuse to use shallots and they add such a wonderful depth of flavor to this recipe. Try this pattie on a bun, accompanied by mashed potatoes, or [...]
Recently a viewer wrote with a question about veggie burgers. In our Veggie Planet episode, Didi Emmons and I put together a delicious burger built on a foundation of brown rice and kasha. Included in the burger are carrots, mushrooms, tarragon and walnuts. The question was concerning the addition of mushrooms. For those that don’t [...]
